Eggless Carrot Cake Recipe - Swasthi's Recipes (2024)

Eggless Carrot Cake recipe with video & step by step photos. This eggless carrot cake is one of the easiest to bake & frost as well. It turns out soft & tastes delicious with a lovely aroma of spice powders. Carrot cake is great to make during occasions & celebrations especially for kids’ birthday.

I have not used any nuts & raisins but you can use some walnuts & sweet raisins if you like them. I made a cream cheese frosting with homemade cream cheese which I have shared below.

You can also skip the frosting and serve it plain as it tastes delicious on its own.

If you do not have a oven then you can also bake it in a cooker following this cooker cake recipe post.

I baked 2 cakes to make a 2 layer cake. The recipe below is to yield a single 6 inch cake. To make 2 layers just double the recipe and bake in two 6 inch pans. You can also double the recipe and make one 8 inch cake.

The entire cake & the frosting has been made using a whisk. But you can also use a hand mixer for the frosting.

More cake recipes,
Eggless chocolate cake
Eggfree black forest cake
Eggless fruit cake
Eggfree vanilla cake
Eggless chocolate banana cake

How to Make Eggless Carrot Cake (Stepwise Photos)

Preparation

1. Grease a 6 inch pan and line it. Preheat the oven to 340 F or 170 C for at least 15 mins. Wash and peel the carrots. Grate the carrots using a very fine grater (with smaller holes.

2. Ensure milk is not cold. It must be at least at room temperature. Pour milk, vanilla, vinegar, sugar and oil to a bowl or pot.

3. Mix everything well and set aside. It is not important to dissolve the sugar completely but it helps to mix the dry ingredients well with the wet ones.

4. Place a sieve over a mixing bowl. Add flour, soda, baking powder, salt, cinnamon and nutmeg powder. You can also skip the spice powders. Sieve them well thrice.

Bake the Eggless Carrot Cake

5. Pour the wet ingredients (milk & oil mixture). Gently mix with a spatula just until combined. Do not over mix.

6. Add grated carrot. Gently mix it.

7. Pour to the greased & lined tin. Bake for 28 to 30 mins or until the tester comes out clean.

8. Cool the pan on a cooling rack for 10 mins. Then invert on the rack.

Make the Cream Cheese Frosting

9. Add the soft cream cheese to a mixing bowl. I made my own cream cheese by boiling 4 cups milk. I added the lemon juice and curdled it. Drained to a colander lined with muslin cloth. Then I rinsed it well to get rid of lemon smell.

Made a knot and hung it for 2 hours to remove the excess whey. I later pulsed it in a food processor to get smooth cream cheese. If you are a beginner then follow this post on how to make paneer to make your own cream cheese.

10. Add butter.

11. Whisk it very well until smooth. Then add the vanilla extract & mix.

12. Sieve the powdered sugar. I added granulated sugar to a spice jar blender and made a fine powder.

13. Whisk all of these well to get smooth creamy frosting. It should be of a spreading consistency. If it is too thick then add 1 tsp milk or sugar and mix well.

14. Spread the cream cheese frosting over the eggless carrot cake.

15. Decorate with chopped nuts or raisins and roasted coconut.

Keep the eggless carrot cake in the fridge until you prefer to serve.

Tips to double the recipe

1. Incorporate the dry flour to the wet mixture in 2 to 3 parts. Trying to mix all at one time may form lumps in the batter.
2. Over mixing the cake batter can sink the cake in the center. So avoid it.
3. If you are a beginner, then follow the recipe as is and bake the recipe twice to make 2 layers.

This eggless carrot cake (without frosting) keeps good for about a week in the fridge. You can heat up in the microwave and serve.

The frosted cake keeps good for 2 to 3 days in the fridge. I usually refrigerate the plain cake & the cream cheese frosting separately. When needed I warm up the cake slightly in the microwave and then spread the frosting.

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