Eggless Carrot Cake

A delicious tea-time cake with carrots, walnuts and raisins added to it. This a simple and basic cake and a great way to consume carrots. We have baked this cake in a bread tin, but you may bake in a round tin as well. We are sharing some tips and variations to this recipe to make your baking experience even more wonderful.


Some Tips and Suggestions:

  • Baking time depends on your convection. We suggest you remain alert after 35 minutes. If the cake does not get ready after 35 minutes, you may bake for a few more minutes.
  • Either grease the tin with oil/butter and dust it with wheat flour. Second way is to spread oil/butter and then line it with parchment paper/baking sheet. Read our step-wise procedure on How to Grease a Cake Tin – 2 ways
  • All the ingredients to be used, should be at room temperature.
  • If you prefer spiced cake, then you can add cinnamon powder and nutmeg powder to the batter.
  • If you prefer a mild sweet taste for your cake, then reduce the quantity of sugar by 1-2 tablespoon.
  • We have added powdered sugar and brown sugar in equal proportions. You may replace this proportion with powdered sugar.
  • We have used wheat flour and maida in equal proportions; but if you want you may prepare it with maida or whole wheat flour.
  • We have added chopped walnuts and dark brown raisins/sultanas. If you don’t prefer nuts in your cake, you may avoid adding walnuts.

More Eggless Baking Recipes that you can try :

Eggless Wheat Apple Cake
Checkerboard Cookies
Cranberry Cookies
Eggless Double Strawberry Cake
Eggless Banana Walnut Cake

Check out the Video Recipe below. For more video recipes, click to subscribe to our Youtube Channel

Eggless Carrot Cake

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: 1 loaf

Eggless Carrot Cake

Ingredients (1 Cup = 200 ml)

    Dry Ingredients
  • ½ cup whole wheat flour/gehun ka atta
  • ½ cup all purpose flour / maida
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • pinch of salt
  • Wet Ingredients
  • 1/3 cup oil
  • 2/3 cup curd
  • ¼ cup powdered sugar
  • ¼ cup brown sugar
  • 1 teaspoon vanilla essence
  • 1 teaspoon lemon juice
  • ½ cup grated carrots
  • ¼ cup walnuts, roughly chopped
  • 1 tablespoon dark brown raisins/sultanas

Lets Begin...

  1. Preheat the oven to 180 degrees Celsius for 15 minutes.
  2. Sift wheat flour, maida, baking powder, baking soda and salt together in a bowl. Keep it aside.
  3. In a wide bowl, take oil and curd. Whisk well with a beater until light and fluffy.
  4. To it add powdered sugar and brown sugar. Give a good whisk till sugar gets completely dissolved.
  5. Now add lemon juice and vanilla essence and mix well.
  6. Add the flour mixture gradually and gently stir until everything gets mixed well.
  7. Add grated carrots, chopped walnuts and raisins & fold the mixture gently.
  8. Pour the batter into a greased cake tin.
  9. Bake at 180 degrees Celsius for about 40-45 minutes. Be alert and check after 35 minutes. Baking time will vary for every convection.
  10. Remove from the oven insert a toothpick into the middle of the cake. If it comes out clean, cake is ready. If it doesn’t come out clean, bake for a few more minutes.
  11. Let it cool completely. Remove on a plate.
  12. Serve and enjoy this yummy Carrot Cake.

Notes

•Baking time depends on your convection. We suggest you remain alert after 35 minutes. If the cake does not get ready after 35 minutes, you may bake for a few more minutes.

•Either grease the tin with oil/butter and dust it with wheat flour. Second way is to spread oil/butter and then line it with parchment paper/baking sheet.

•All the ingredients to be used, should be at room temperature.

•If you prefer spiced cake, then you can add cinnamon powder and nutmeg powder to the batter.

•If you prefer a mild sweet taste for your cake, then reduce the quantity of sugar by 1-2 tablespoon.

•We have added powdered sugar and brown sugar in equal proportions. You may replace this proportion with powdered sugar.

•We have used wheat flour and maida in equal proportions; but if you want you may prepare it with maida or whole wheat flour.

•If you don’t prefer nuts in your cake, you may avoid adding walnuts. We have added chopped walnuts and dark brown raisins/sultanas.

Leave a Reply

Your email address will not be published. Required fields are marked *