Eggless Carrot Cake Recipe | Best Carrot Cake Recipe

Eggless Carrot Cake Recipe / Best Carrot Cake Recipe with step by step pics and a short Youtube video. If you like my video, please share it and don’t forget to SUBSCRIBE to my channel. A super moist, healthy, eggless, butterless carrot cake or bread, perfect for teatime and even breakfast. It’s really a delicious cake with a burst of cinnamon flavour, you can replace it with nutmeg powder or a combination of both, but don’t add more than mentioned, as it will overpower the carrot flavour. I had kept it plain, yet you can do cream cheese frosting too if making for kids or any party occasions (check my strawberry cake recipe for the frosting method). Ok folks, let’s hop to the recipe….

Check my other Eggless Cake Recipes like

• Eggless Honey Cake
• Eggless Sponge Cake
• Eggless Marble Cake
• Eggless Banana Cake
• Eggless Chocolate Brownies

Easy Carrot Cake Recipe

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Eggless Carrot Cake Recipe | Best Carrot Cake Recipe

Prep Time

10 mins

Cook Time

0 mins

Baking Time

40 mins

Total Time

50 mins

 

Eggless Carrot Cake Recipe / Best Carrot Cake Recipe is a super moist, healthy, eggless, butterless carrot cake or bread, perfect for teatime and even breakfast. It's really a delicious cake with a burst of cinnamon flavour.

Course: Baking, Cake Recipes, Christmas Recipes

Cuisine: World

Keyword: Best Carrot Cake Recipe, Eggless Carrot Cake Recipe

Servings: 1 Loaf

Author: Priya Santhamohan

Ingredients

1 Cup = 250 Grams

• 1 Cup Maida / All purpose Flour
• 1 Cup Atta / Wheat Flour
• 1 Cup Grated Carrot
• 1 tsp Baking Powder
• ½ tsp Baking Soda
• ¼ tsp Salt
• ½ tsp Cinnamon Powder
• 1 Cup Curd
• ½ Cup Oil
• ¼ Cup Milk
• 1 Cup Sugar
• 1 tsp Vanilla Essence
• ⅛ Cup Raisins / Walnut

Instructions

1. First, measure and keep all the ingredients ready. Ensure curd and milk are in room temperature. Also, grate the carrot finely.
2. To a mixing bowl, pour the curd, oil and milk.
3. Add the sugar and using a hand whisk or electric blender, whisk till the sugar dissolves completely.
4. Place a sieve in another wide bowl, then sift the atta, maida, baking powder, baking soda, salt and cinnamon powder (you can directly sift it directly over the wet ingredients too).
5. Pour the wet ingredients and whisk till smooth.
6. Now add the vanilla essence and grated carrot.
7. Add the raisins and fold the batter gently (don't whisk). By the meantime, preheat the oven for 10 minutes at 180c. Then, brush a baking tray with oil and dust little flour all over or line it with a butter paper. Transfer the batter to the baking tray, then level it with a ladle/spatula slightly and sprinkle little grated carrot all over the batter. Shake the pan twice, so that the air bubbles releases.

8. Place the tray in a pre-heated oven and bake it for 35 to 40 minutes at 180c or a toothpick inserted in the centre comes out clean. Once cooled, invert the tray on a wire rack and gently tap to remove the cake. Then slice it with a sharp knife.

   Enjoy this Eggless Carrot Cake Recipe with potato chips during teatime.

Recipe Video

Recipe Notes

Tips for Best Carrot Cake Recipe

1. Use fresh, tender carrots and grate it finely.
2. I used unflavoured oil, it can be replaced with olive oil too, it gives nice texture to the cake.
3. Don't over whisk the batter, else the cake wont raise much.
4. Cinnamon powder can be replaced with nutmeg powder too.
5. I used raisins for this Eggless Carrot Cake Recipe, you can use same quantity of walnuts or make it plain.
6. The same batter can be used to prepare carrot muffins but bake for only 15 to 20 minutes.
7. This cake stays good for 2 to 3 days at room temperature and 1 week under refrigeration, but warm it before eating.
8. Always cool the cake and then slice it, else it gets crumbled.
9. In Microwave: Preheat it and bake the cake in convection mode at 180^c for 30 to 35 minutes.

Common Tips in Baking

1. Baking powder cannot be substituted with baking soda, both are different.
2. Ensure baking powder and baking soda is within the expiry date, else the cake won't raise and turns spongy.
3. Once you prepare the batter, bake it immediately, otherwise, the baking powder de-activate and the cake won't raise.
4. Don’t over whisk the batter, else the cake becomes hard.
5. Choose correct sized baking tray, else while baking itself the cake overflows. To avoid this fill the batter to 1/2 of the tray.
6. If the cake doesn’t get baked in the center, cover the tray with an aluminum foil or butter paper and bake for another 10 minutes.

Eggless Carrot Cake Recipe

Method for Eggless Carrot Cake Recipe

1. First, measure and keep all the ingredients ready. Ensure curd and milk are in room temperature. Also, grate the carrot finely. (check my YouTube video tutorial for complete details)

2. To a mixing bowl, pour the curd, oil and milk.

3. Add the sugar and using a hand whisk or electric blender, whisk till the sugar dissolves completely. 

4. Place a sieve in another wide bowl, then sift the atta, maida, baking powder, baking soda, salt and cinnamon powder (you can directly sift it directly over the wet ingredients too).

5. Pour the wet ingredients and whisk till smooth.

6. Now add the vanilla essence and grated carrot.

7. Add the raisins and fold the batter gently (don’t whisk). By the meantime, preheat the oven for 10 minutes at 180^c. Then, brush a baking tray with oil and dust little flour all over or line it with a butter paper. Transfer the batter to the baking tray, then level it with a ladle/spatula slightly and sprinkle little grated carrot all over the batter. Shake the pan twice, so that the air bubbles releases. Bread Loaf Tin Size that I used here, L-7 inches, B-4 inches and H- 3.5 inches.

8. Place the tray in a pre-heated oven and bake it for 35 to 40 minutes at 180^c or a toothpick inserted in the centre comes out clean. Once cooled, invert the tray on a wire rack and gently tap to remove the cake. Then slice it with a sharp knife.

Enjoy this Eggless Carrot Cake Recipe with potato chips during teatime.

Best Carrot Cake Recipe