eggless carrot cake

This is the best eggless carrot cake ever! It is moist and rich, packed with flavor and topped with the best cream cheese frosting. Make it as a layer cake or a sheet cake.

Eggless Carrot Cake

All Purpose Flour (Measured Correctly*)

Brown Sugar

tsp Baking Soda

Salt

tsp Ground Cinnamon

Nutmeg

Pineapple (Canned, Drained)

Canola Oil (or Vegetable Oil)

tsp Vanilla Extract

Tbsp Apple Cider Vinegar

Walnuts (Chopped, Optional)

Recipe Cream Cheese Frosting

Walnuts (Chopped)

Preheat the oven to 350°F (180°C) and spray a 9x9 square baking pan with non-stick spray. Set aside.

Sift all purpose flour into a mixing bowl and add sugar, baking soda, salt, cinnamon and nutmeg. Mix together.

Add grated carrots, crushed pineapple, oil, vanilla and vinegar and mix into a thick batter. If it seems like it doesn&#039;t want to form into a batter, leave the bowl for a couple of minutes and then come back to it. The carrots will release more moisture into the bowl and it will come together into a thick batter.

Add chopped walnuts and mix in.

Transfer the batter to the prepared 9x9 square baking dish and smooth down.

Bake at 350°F for 35 minutes or until a toothpick inserted into the center of the cake comes out clean.

Allow to cool completely before frosting with cream cheese frosting and decorating with chopped walnuts.

Cut into slices and serve.

This Eggless Carrot Cake Recipe gives you a decadent and delicious cake that is so easy to make. It is a slightly healthier cake made with whole wheat flour.

Carrot Cake (Eggless &amp; with Whole Wheat Flour)

whole wheat flour ((leveled)

levelled baking powder

salt

cinnamon powder ((ground cinnamon))

nutmeg powder ((ground

ginger powder ((ground ginger))

sweetened condensed milk (or 400 grams)

vanilla extract

milk (- chilled or at room temperature)

sunflower oil

carrots carrots

Rinse, peel and finely grate the carrot.&nbsp;

Grease a loaf pan very well with oil. Preheat your oven to 180 degrees celsius (356 degrees Fahrenheit) for 15 minutes.

Preparation

In a sieve, take all the dry ingredients mentioned above.&nbsp;

Sift and keep aside.&nbsp;

Sifting dry ingredients

In another bowl pour sweetened condensed milk. For a more sweet cake you can add 1 to 2 tablespoons sugar.

Add vanilla extract,&nbsp;sunflower oil and milk.&nbsp;

With a wired whisk begin to stir and mix the wet ingredients briskly for 1 to 2 minutes to a smooth mixture.&nbsp;

Now add the grated carrots to the mixed liquid ingredients. Mix again well.

Mixing liquid ingredients

Pour the liquid ingredients in the sifted dry ingredients.

With a spatula using cut and fold technique, fold the dry ingredients in the wet ingredients.

Use light pressure from hand and fold well. Also do note, not to over do the folding. The batter should have volume and should not fall flat or become dense and thick. It should have a pouring consistency.

Pour the cake batter in the prepared pan.

Gently shake and tap the pan so that the cake batter spreads evenly in the pan.

Making cake batter

Place loaf pan on the center rack in the preheated oven. Bake at 180 degrees celsius (356 degrees Fahrenheit) for 35 to 45 minutes. If using an OTG then heat only the bottom heating element. Since temperatures vary from oven to oven, the time taken will be less or more than what is mentioned here.

After 20 to 25 minutes, cover the top of the pan with an aluminium foil. Since condensed milk is used, this cake can get browned quickly from the top.

Continue to bake until the carrot cake is done and a bamboo skewer comes out clean.

Place the cake pan on a wired tray to cool.

Once the cake becomes warm or cools down, then with a butter knife loosen the edges. Invert the cake on a chopping board.

Then slice the cake. Leftover cake can be easily refrigerated.

Serve eggless carrot cake as tea time sweet or as a dessert.

Baking carrot cake

Eggless carrot cake that's flavorful, soft, moist &amp; delicious. Recipe includes how to make eggless carrot cake, cream cheese &amp; cream cheese frosting.&nbsp;

Eggless Carrot Cake Recipe

all-purpose flour

baking soda

baking powder

cinnamon powder ((optional) (I use ½ tsp))

nutmeg powder ((optional))

(¼ cup) oil ((I use virgin coconut oil))

sugar

vinegar ((minimum 5% acidity))

carrot (grated very finely (room temperature))

cream cheese

butter (softened)

sugar (powdered)

nuts (fine chopped (or toasted coconut))

Grease a 6 inch pan and line it. Preheat the oven to 340 F or 170 C for at least 15 mins.

Mix together milk, vinegar, sugar, vanilla &amp; oil. Stir well until uniform &amp; sugar dissolves completely.

Fluff up the flour in the jar/pack first and then spoon it to the measuring cup. Then level it.

Sieve together flour, baking soda, baking powder, cinnamon, nutmeg &amp; salt. Mix well.

Stir the milk mixture well and pour to the dry ingredients. Mix until just combined. Ensure there are no lumps.

Add the grated carrots &amp; mix gently until just combined.

Tap the cake pan twice to the kitchen counter and bake for 28 to 30 mins.

When the cake is done, tester inserted comes out clean.

Cool the cake pan on the cooling rack for 10 mins. Invert on a cooling rack. Cool completely before slicing.

How to Make Eggless Carrot Cake

You can use brick cream cheese for frosting or make your own at home.

I boiled about 4 cups milk &amp; curdled it using some lemon juice.

Then drained to a muslin cloth.

Made a knot &amp; hung it for 2 hours to drain the whey completely.

Then pulsed it in a processor until smooth. Use it as cream cheese for frosting.

Add the cheese and butter to a mixing bowl. Whisk it well until smooth.

Then add powdered sugar and beat until smooth, light, fluffy &amp; creamy.

It should be thick &amp; of spreading consistency.

You can add more sugar to suit your taste.

If the frosting is too thick drizzle 1 tbsp milk or little powdered sugar and beat for a while.

Transfer the frosting to the cake and spread it. Sprinkle some chopped nuts.

Slice the eggless carrot cake and serve.

Frost the Cake (optional)

Hello Swasthi,  I really like all your recipes and this cake didn't dissapoint!  It was excellent.  For those people asking for the measurements in grams...my suggestion is to invest in some digital scales then you will be able to convert to mls using the mode button.  Thanks again Swasthi 😃

Hi, I always used to see ur recipes but never tried any. This one looked better than others as oil was less so tried this one. Added a bit of canned chopped pineapple and walnuts too n the cake turned out to be divine. Little too sweet though which kids will love anyways but next time I shall reduce the sugar.

Thanks for the recipe! Really easy to make. Easy to make following your clear and detailed instructions. I have replaced the sugar with maple syrup and I have added 100g  of butter extra to your recipe. Also, some orange zest for extra flavour as I have not used the nutmeg.
Happy with the results 🙌 ☺️

My granddaughter is allergic to egg so finding any recipe that is eggless is a thrill but to make one that turned out and received family approval is even a bigger THRILL. This is a keeper. I did increase ingredients 4x to make a layered 8" cake plus 12 cupcakes, so this time I will back that down a bit. Getting ready to make it again for Easter

Best egg free carrot cake! I made this thrice last year and making it again for the fourth time. Turns out delish!

https://www.youtube.com/watch?v=W0Gk34zwO2U

Eggless carrot cake recipe here: https://www.indianhealthyrecipes.com/eggless-carrot-cake/

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