Eggless Carrot Cake Recipe, How to make Carrot Cake with (No Eggs, No Butter) | Carrot Cake Recipe

August 03, 2018

Eggless Carrot Cake with step by step method recipe - This carrot cake is incredibly so soft and very moist. It has a delicious cinnamon taste.

The cake is so so yummy! Plus, this is eggless and butter-less carrot cake comes together easily and is wonderful for breakfast, afternoon snack, or dessert. My husband really liked it even my toddler too. We all love it.

This carrot cake was on my list for a long time, I have seen this recipe in Food Food channel, on Hi Tea program anchored by my fav chef Ajay Chopra. I have written full recipe in my diary.

So many recipe passes on my blog, but i don't get enough time to prepare cake. I feel baking requires more time and patience rather than other dishes, if your one thing is wrong in baking your full recipe is blast. ;) :D

See those pretty orange flakes of grated carrot in the cake gives beautiful color as well as the texture. It balanced the sweetness and moisture to the cake. The flavor of spices in the cake is balanced and perfect.

I have added chopped almonds and pistachios inside the cake batter as well as sprinkled on the top of the cake too, you can use any of your dry fruits..walnuts goes well with carrot cake or If you don't want to add dry fruits in your cake, you can avoid it. Rest of the recipe is same.

This is our Recipe Swap Challenge month, where we choose recipes from our partner's blog, this month my partner is Poonam Bachhav who blogs at Annapurna and her recipes are so simple to make plus kids-friendly which I most loved about it.

This time I have to choose one recipe from her blog, I had bookmarked so many recipes from her blog.....I have decided earlier that this time I have to bake something, which goes well with Bangalore's weather.

Bangalore weather is always pleasant, not hot or humid like other states. Here every time it's raining during rains I love to eat something sweet I know everyone was thinking about some pakoda's or fritters but my taste is slightly different, most of the times I like to eat slightly sweet or slightly salty but not full of oily fritters :P

So, yesterday I made this cake, my both handsome dudes of my life loved cake very much, when I am doing photography my baby(toddler) seeing me & smiling :D [I think he was thinking ? mumma when you will finish ur work and we will all eat this cake..haha]

So I choose her moist carrot cake recipe but I have made few changes with the cake. She used whole wheat flour I used both whole wheat flour and maida.

This is a very delicious and flavorful cake especially the spices add inviting flavor to it. The carrots provide nice rich color. Try it for your self, you will love it !

You can end number of cake recipes from my blog like

vegan jaggery cake
whole wheat eggless chocolate cake
orange chiffon cake
rainbow swirl cake

Let's start this easy and soft, moist carrot cake recipe with step by step photos method.

Total Time : 40 minutes
Baking Time : 25-30 minutes
Course type : Baking(cake)

Ingredients :

Maida / All Purpose Flour – 3/4 cup
Whole Wheat flour / Atta – 1/4 cup
Grated carrot – 1/2 cup heaped
Curd/Dahi – 3/4 cups
Refined oil /Olive Oil– 1/4 cup
Milk – 3 tbsp
Granulated Sugar -1/2 cup
Vanilla essence – 1/2 tsp
Cinnamon powder – 2 pinch (optional)
Baking powder – 1/2 tsp
Baking Soda – 1/2 tsp
Salt - A pinch
Roughly Chopped Almonds & Pistachios – handful

Preparation Method:

1. Grate carrots finely and keep aside. Sieve maida,wheat flour with salt,baking soda and baking powder, set aside.

2. In a mixing bowl add curd, sugar, milk and olive oil. Mix well until sugar completely dissolves.

3. Then add cinnamon powder, vanilla essence and give a quick stir.

4. Finally fold in carrots then add maida+wheat flour mixture. Whisk it well to form a smooth creamy flowing batter. You can fold in chopped almonds and pistachio into the batter itself. I have added dry fruits inside the cake as after I sprinkled on the top

5. Preheat oven at 180 deg C for 10mins. Meanwhile lay butter paper inside the tin(only for the bottom)…Grease it with butter and maida. After pouring the batter in tin, tap the cake for 1 or 2 times, if there is bubbles in batter it will set, after tapping.

6. Bake the cake at the same temperature for 25-30mins or until the toothpick inserted at the center comes out clean. Mine will ready in 27 min.

7. Immediately transfer the tin onto a wet cloth for easy unmould. Allow it to cool for 15mins, hen invert and carefully peel of the butter paper. Then allow it to cool for atleast an hour before slicing.

8. Slice it, cool completely and store in an airtight container.

Tips & Tricks

* Baking time again differs from oven to oven, depends on the tin also… mine took around 27 mins flat for the cake to bake fully but what I would suggest is check after 22mins then proceed accordingly.

* The cake keeps well at room temperature for 2 days then refrigerate it. While serving may be you can just warm it up in oven and then serve it.

* I used homemade dahi, you can use market based dahi too.

* I wanted to add wheat flour so I added 1/4 cup, but you can skip it then add 1 cup maida fully also.

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