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    Home » Eggless Recipes » Eggless Cakes

    Eggless Carrot Cake

    Published: May 17, 2023 · Last Modified: May 17, 2023 by Kanan Patel / 289 Comments

    Jump to Recipe Pin Recipe
    eggless carrot cake recipe (pin)

    This eggless carrot cake is soft, tender, perfectly moist and its sweet and balanced spice flavor is perfect. The velvety cream cheese frosting and crunchy walnuts are the perfect finishing touch. This is truly the BEST carrot cake made without eggs. 

    Eggless carrot cake with one slice on a cooling rack with a knife.
    Jump to:
    • About Eggless Carrot Cake Recipe
    • 🧾 Ingredient Notes For Eggfree Carrot Cake
    • 🎥 EggFree Carrot Cake Recipe Video
    • 👩‍🍳 How To Make Carrot Cake Without Eggs?
    • 💭 Expert Tips For BEST Eggless Carrot Cake
    • FAQs
    • 📋 Recipe Card
    • ⭐ Reviews

    About Eggless Carrot Cake Recipe

    If you are Indian or familiar with Indian food then you might know there is a popular, classic Indian sweet made with carrots. Yes, it is carrot halwa (Gajar ka halwa). Just like that carrots can be used in baking like cake, muffins, cupcakes, etc. It is equally delicious like halwa. Trust me, try it out yourself.

    Those pretty looking orangy-red flakes of grated carrot in this eggless carrot cake cake give beautiful color and texture to the cake. It also provides sweetness and moisture to the cake.

    The addition of cinnamon and freshly grated nutmeg give spiced flavor to the cake. Trust me, spices are not overpowering at all. It has a balanced flavor of spice and sweetness.

    🧾 Ingredient Notes For Eggfree Carrot Cake

    pic of eggless carrot cake ingredients
    • Flour: Just like any other cake, plain all purpose flour (aka maida in Hindi) is required.
    • Sugar: You’ll need regular white granulated sugar.
    • Leavening agents: You’ll need both baking powder and baking soda. They give the cake a lift and make it spongy.
    • Salt: A little amount is added to balance the flavor.
    • Nutmeg: Always use freshly grated nutmeg instead of buying readymade nutmeg powder.
    • Cinnamon: Ground cinnamon and nutmeg both adds a perfectly warm flavor to this eggless carrot cake.
    • Oil: I have used canola oil. I recommend using any flavorless oil like canola, corn, vegetable, safflower oil, etc. Do not use strong-flavored oil like olive oil.
    • Vanilla: Always use pure vanilla extract and stay away from imitation ones.
    • Milk: I always use full-fat milk. But if you have low-fat or fat-free on hand then you can use that.

    🎥 EggFree Carrot Cake Recipe Video

    👩‍🍳 How To Make Carrot Cake Without Eggs?

    Prep:

    1. Preheat the oven to 350°F (180°C) for at least 10 minutes.
    2. Start by toasting the walnuts. Spread them on the baking sheet and bake for 5-6 minutes. Let them cool and the chop. Alternately, you can dry roast them in a pan on the stovetop.  
      Toasting nuts is purely optional. But I highly recommend toasting them. It gives a nice deep nutty flavor with some extra crunch.
    3. Grease the 9-inch round cake pan with butter or oil. Or spay with nonstick cooking spray.

    Making Eggless Carrot Cake:

    1) Take dry ingredients (all purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt) in a bowl.

    2) Whisk well till everything is incorporated well. Or you can sift the dry ingredients. Keep it aside.

    Collage of 2 images showing dry ingredients process pics.

    3) In another bowl, take oil and sugar. 

    4) Whisk using wire whisk for few minutes, you will have a grainy mixture.

    5) Now add milk and water.

    6) Also, add pure vanilla extract and again whisk really well till everything is mixed and incorporated.

    Collage of 4 images showing mixing wet ingredients.

    7) Now add half of the flour mixture.

    8) Mix using a whisk.

    9) Then add remaining flour mixture.

    10) Start mixing with a whisk and halfway through switch to a spatula and mix till everything comes together. Do scrap the sides and bottom of the bowl while mixing. Do not overmix.

    11) Now add grated carrots.

    12) Fold them in with a spatula.

    Collage of 6 images showing adding dry to wet ingredients and making cake batter.

    13) Pour the batter into the prepared cake pan. Spread the cake batter evenly using a spatula.

    14) Bake into the preheated oven of 25-30 minutes. Check the cake by inserting a toothpick in the center. If it comes out clean then the cake is ready. Remove it from the oven and let it cool on a cooling rack for 5 minutes. Then remove it from the pan by inverting on the rack. Let it cool down completely.

    Collage of 2 images showing unbaked and baked cake pics.

    15) While its cooling make the cream cheese frosting. Detail instructions in the recipe card below.

    16) Make sure that cake is cooled completely before you start frosting. Spread the even layer and garnish with chopped walnuts. I have kept it casual by spreading on top only. You can cover the sides if you want.

    Collage of 2 images showing cream cheese frosting and decorated eggless carrot cake.

    💭 Expert Tips For BEST Eggless Carrot Cake

    • Preheat the oven first. Then prepare the cake pan. After that start making the batter.Because you don’t want the batter to sit longer while the oven is preheating. So as soon as the batter is ready, pour into the pan and it goes into the preheated oven for baking.
    • Walnut substitute: You can use pecans.
    • Adding nuts into the batter. Yes, you can add ½ cup of chopped walnuts or pecans, almonds. Even you can add raisins. Add them along with carrots and fold them in.
    • Make it a double layer cake. Yes, we need a two-layer cake for birthdays, anniversary or special occasions. Double the recipe, divide into two cake pans and bake. Baking time will be more by about 5 minutes or so. Because we are baking two at a time. Also, double the frosting amount and decorate as you want.
    A slice of eggless carrot cake in a plate with fork.

    FAQs

    How to get a clean cut of the slice?

    First, use the sharp knife. Slice the cake once, dip it into the warm water and wipe it clean. Then make another cut. Voila, you will have a nice clean slice of cake. No more frosting ruining the looks of the slice. So every time you slice, dip the knife in warm water and wipe it dry.

    Why does baking powder or baking soda give aftertaste?

    I got a few queries mentioning that they get the after taste of baking soda or baking powder. I can say, always use fresh soda and powder. If anything is older than 6 months, it might give the aftertaste. Please check the expiration taste before using in the recipe.

    Check out more eggless cake recipes
    Eggless mango cake 
    Eggless chocolate cake 
    Eggless tutti frutti cake 
    Eggless orange cake
    Eggless lemon cake

    Did you try this eggless carrot cake recipe? I’d love to hear about it! Leave a review in the comment section below.

    📋 Recipe Card

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    a slice of eggfree carrot cake in a plate
    Print Pin Save Saved!

    Eggless Carrot Cake Recipe

    4.59 from 137 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Eggless carrot cake recipe - soft, tender moist crumbs. You won’t believe that it’s made without eggs. Its sweet and balanced spice flavor is perfect. The velvety cream cheese frosting and crunchy walnuts are the perfect finishing touch. 
    Author: Kanan
    Course: Dessert
    Cuisine: American
    Calories: 522kcal
    Servings 6 (one 9-inch round cake)
    Prep Time 20 minutes minutes
    Cook Time 30 minutes minutes
    Total Time 50 minutes minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • 1 ½ cups All purpose flour (Maida)
    • 1 teaspoon Baking powder
    • 1 teaspoon Baking soda
    • 1 teaspoon Ground cinnamon
    • ¼ teaspoon Freshly grated nutmeg
    • ¼ teaspoon Salt
    • ¼ cup + 2 tablespoons Oil * use flavorless oil
    • ¾ cup White granulated sugar
    • ¼ cup Milk
    • ¼ cup Water
    • 1 teaspoon Pure vanilla extract
    • 1 cup Carrots grated
    • 2-3 tablespoons Walnuts or pecans, chopped (for Garnishing)

    For Cream Cheese Frosting:

    • 2 tablespoons Unsalted butter softened to room temperature
    • 113 grams or 4 oz Cream cheese softened to room temperature
    • 1 cup Powdered sugar (Confectioner’s sugar or icing sugar)
    • ½ teaspoon Pure vanilla extract
    Prevent your screen from going dark

    Instructions 

    • Preheat the oven to 350°F (180°C). Grease the 9-inch round cake pan.
    • Start by toasting the walnuts. Spread them on the baking sheet and bake for 5-6 minutes. Let them cool and the chop. Alternately, you can dry roast them in a pan on the stovetop.
    • Take dry ingredients (all purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt) in a bowl. Whisk well till everything is incorporated well.
    • In another bowl, take oil and sugar. Whisk using wire whisk for few minutes, you will have a grainy mixture.
    • Now add milk, water, vanilla extract and whisk really well.
    • Now add half of the flour mixture. Mix using a whisk.
    • Then add remaining flour mixture. Start mixing with a whisk and halfway through switch to a spatula and mix till everything comes together. Do scrap the sides and bottom of the bowl while mixing. Do not overmix.
    • Now fold grated carrots in the batter with a spatula.
    • Pour the batter into the prepared cake pan. Spread the cake batter evenly using a spatula.
    • Bake into the preheated oven of 25-30 minutes. Check the cake by inserting a toothpick in the center. If it comes out clean then the cake is ready. Remove it from the oven and let it cool on a cooling rack for 5 minutes. Then remove it from the pan by inverting on the rack. Let it cool down completely.

    Cream Cheese Frosting:

    • While its cooling make the cream cheese frosting. Take softened butter and cream cheese in a bowl. Whisk till smooth (use wire whisk, do by hand or use a hand mixer or stand mixer with a whisk attachment).
    • Now sift the powdered sugar in it, beat it again till smooth, fluffy and shiny. You will feel its spreading consistency. It may take about 3-4 minutes.
    • Now add vanilla and beat again till mixed. The frosting is ready.
    • Make sure that cake is cooled completely before you start frosting. Add dollop in the center of the cake, spread evenly using a spatula or butter knife.
    • Garnish with chopped walnuts.

    Notes

    • I got a few queries mentioning that they get the after taste of baking soda or baking powder. I can say, always use fresh soda and powder.
    • Walnut substitute: Pecans, Almonds
    • Adding nuts into the batter. Yes, you can add ½ cup of chopped walnuts or pecans, almonds. Even you can add raisins. Add them along with carrots and fold them in.
    • Make it a double layer cake. Yes, we need a two-layer cake for birthdays, anniversary or special occasions. Double the recipe, divide into two cake pans and bake. Baking time will be more by about 5 minutes or so. Because we are baking two at a time. Also, double the frosting amount and decorate as you want.
    • How to get a clean cut of the slice? First, use the sharp knife. Slice the cake once, dip it into the warm water and wipe it clean. Then make another cut. Voila, you will have a nice clean slice of cake. No more frosting ruining the looks of the slice. So every time you slice, dip the knife in warm water and wipe it dry.

    Video

    Nutrition

    Serving: 1slice with frosting | Calories: 522kcal | Carbohydrates: 72.4g | Protein: 5.2g | Fat: 24.6g | Saturated Fat: 8.5g | Cholesterol: 32mg | Sodium: 410mg | Potassium: 209mg | Fiber: 1.5g | Sugar: 46.2g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. Rich

      August 15, 2023 at 2:52 am

      What is the cup measure in grams?

      Reply
      • Kanan Patel

        August 15, 2023 at 9:01 am

        Every ingredient weigh differently per cup.
        FYI, I am using US measuring cups. 1 cup = 240 ml

        Reply
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    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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