Name: Eggless Carrot Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 11/2 cup all purpose flour; 1 cup carrots (grated); 3/4 cup yogurt; 1/4 cup milk; 1/2 cup oil; 1/2 cup granulated sugar; 1 teaspoon vanilla essence; 1/4 teaspoon cinnamon powder; 2 teaspoon baking powder; 1 teaspoon baking soda; 1/4 cup walnuts (sliced); 2 tablespoon icing sugar

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Eggless Carrot Cake is a moist and delicious carrot cake made by mixing the grated carrots in the batter along with walnuts and cinnamon. This s one of the best classic English-style tea cakes that you should try for sure.

Eggless Carrot Cake
Ingredients needed for eggless carrot cake
How to make Eggless Carrot Cake
Serving Suggestions
Pro Tips/ FAQs
Like eggless caroot cake, try these reicpes…
Recipe Card

Eggless Carrot Cake

Carrot cake is a vegetable-based cake where grated carrots are added to the batter. Mostly this cake is served with cream cheese frosting and sometimes chopped nuts like walnuts, pistachios are also added. You may also add some spices like ginger or cinnamon if desired.

Traditionally eggs are used to make carrot cake but in this recipe, I have baked the cake without any eggs. It turned out really amazing and I bet you won’t even miss the eggs.

Ingredients needed for eggless carrot cake

For the detailed list of ingredients with exact measurements please check the printable recipe card below.

Carrots: Fresh English carrots grated.
Flour: All-purpose flour
Dairy products: Milk and yogurt at room temperature.
Oil: Any neutral oil like sunflower oil.
Cinnamon:
Leavening agents: Baking powder and baking soda.
Walnuts: Chopped walnuts.
Sugar: Castor or plain granulated sugar.

How to make Eggless Carrot Cake

For the detailed instructions to make this recipe please check the printable recipe card below.

Preheat oven to 180 degrees.

Grate carrots finely and keep them aside. Sift flour with baking soda and baking powder, set aside.

In a mixing bowl add yogurt, sugar, milk, vanilla extract, and cinnamon powder. Mix well until sugar completely dissolves. Then add oil, chopped walnuts. Finally, fold in carrots. Add this mixture

Add this mixture to the flours. Gently fold in all the ingredients to form a smooth creamy flowing batter. Preheat oven to 180 degrees.

Line and grease 8″ bundt cake tin. Bake the cake at the same temperature for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks.

Dust some icing sugar and serve. Or frost with cream cheese frosting and enjoy.

Serving Suggestions

Serve the carrot cake dusted with icing sugar. You may frost it with cream cheese frosting or whipped cream as well. You can pair the carrot cake with a cup of tea or coffee or serve it as a dessert after or with meals.

Pro Tips/ FAQs

What kind of carrots to use to make this cake?

You can use any type of carrots, traditionally English carrots are used. Freshly grated carrots taste just amazing in this cake and it is a wonderful way to sneak in the vegetable f you have picky eaters at home.

Can we make this vegan?

Yes, of course, you can make this eggless carrot cake vegan. Simply replace the dairy products with plant-based ingredients and enjoy vegan carrot cake.

How to store the leftover carrot cake?

Store the leftovers in the refrigerator for a couple of days. You can also freeze the cake for up to a month in the freezer. Thaw and defrost the cake a night before when you want to serve it.

Can we skip adding walnuts?

Yes, of course, you may totally skip adding walnuts or add any other nuts of your choice like almonds, pistachio, or maybe pumpkin seeds, etc.

Like eggless caroot cake, try these reicpes…

Looking for more such yummy recipes to get some ideas for your snacking? Do not miss my Vanilla Cupcakes and Eggless Strawberry Cake and the best ones’ Vegan Carrot Banana Cake.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

Recipe Card

Eggless Carrot Cake

Sapana Behl

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Prep Time 10

Cook Time 30

Total Time 40

Course Cakes

Cuisine British

Servings People

Calories 306 kcal

Equipment

Mixing Bowl
Cake tin
Spatula
Measuring Cups and Spoon

Ingredients

11/2 cup all purpose flour
1 cup carrots grated
3/4 cup yogurt
1/4 cup milk
1/2 cup oil
1/2 cup granulated sugar
1 teaspoon vanilla essence
1/4 teaspoon cinnamon powder
2 teaspoon baking powder
1 teaspoon baking soda
1/4 cup walnuts sliced
2 tablespoon icing sugar

Instructions

Preheat oven to 180 degrees.
Grate carrots finely and keep aside. Sift flour with baking soda and baking powder, set aside.
In a mixing bowl add yoghurt, sugar,milk, vanilla extract and cinnamon powder.Mix well until sugar completely dissolves.
Then add oil, chopped walnuts. Finally, fold in carrots. Add this mixture
Add this mixture to the flours. Gently fold in all the ingredients to form a smooth creamy flowing batter.Preheat oven to 180 degrees.
Line and grease 8" bundt cake tin.Bake the cake at the same temperature for 30-40 minutes or until a toothpick inserted in the centre comes out clean.Cool on wire racks.
Dust some icing sugar and serve.

Notes

What kind of acrrots to use to make this cake?

You can use any tyrp of carrots, traditionally english carrots are used. Fresh grated carrots tastes just amazing in this cake and it is a wonderful way to sneak in the vegetables f you have picky eaters at home.