//Eggless Carrot Cake (Whole Wheat)

Eggless Carrot Cake (Whole Wheat)

eggless carrot cake loaf sliced halfway on a wooden board with a brass butter knife at sideeggless carrot cake loaf sliced halfway on a wooden board with a brass butter knife at side

This Eggless Carrot Cake Recipe gives you a decadent and delicious cake that is so easy to make. Whether you just picked some fresh carrots from your garden or have some extra ones lying around from the grocery store or farmer’s market, this recipe is a great way to get the whole family enjoying them. 

eggless carrot cake loaf sliced halfway on a wooden board with a brass butter knife at sideeggless carrot cake loaf sliced halfway on a wooden board with a brass butter knife at side

About this recipe

My eggless carrot cake recipe is by nature a slightly healthier cake because it includes nutritious carrots and uses whole wheat flour instead of all-purpose flour. Don’t worry, it is still delicious and moist and believe me, no one will even know the difference! 

While developing this perfect egg free and tasty carrot cake recipe, I tested a variety of different methods and ingredients. 

Eventually, I discovered that using my Wheat Cake Recipe as a base recipe worked great for this eggless carrot cake. The result is a lovely cake that is soft and filling and a bit healthier than your traditional carrot cake.

Step-by-Step Guide

How to make Eggless Carrot Cake

Preparation

1. First rinse and then peel 190 to 200 grams of carrots or 1 large Delhi red carrot. Grate with a fine grater. You should have approximately 1 cup of grated carrots.

You can also use orange carrot or any tender, sweet variety of carrots.

grated carrots in a steel plategrated carrots in a steel plate

2. Grease a loaf pan very well with oil. Preheat your oven to 180 degrees celsius (356 degrees Fahrenheit) for 15 minutes.

loaf pan greased with oilloaf pan greased with oil

Sifting dry ingredients

3. In a sieve, take 1.5 cups leveled whole wheat flour (180 grams). All-purpose flour can be used instead of whole wheat flour.

whole wheat flour in a sievewhole wheat flour in a sieve

4. Add 1.5 teaspoons levelled baking powder, 1 pinch salt, ½ teaspoon cinnamon powder, ¼ teaspoon nutmeg powder (optional) and ½ teaspoon ginger powder.

You can skip nutmeg or ginger powder if you do not have it.

ground spices, baking powder, salt addedground spices, baking powder, salt added

5. Sift the dry ingredients. Set the bowl aside.

sifted dry ingredients in a bowlsifted dry ingredients in a bowl

Mixing liquid ingredients

6. In another bowl add 1 can (400 grams) of sweetened condensed milk. For a more sweet cake, you can add 1 to 2 tablespoons sugar.

condensed milk being poured in a steel bowlcondensed milk being poured in a steel bowl

7. Add 1 teaspoon vanilla extract.

vanilla extract added in condensed milkvanilla extract added in condensed milk

8. Pour ¼ cup sunflower oil. Be sure to use neutral tasting oil. You can also use olive oil.

sunflower oil being addedsunflower oil being added

9. Add ½ cup milk. Milk can be chilled or at room temperature.

milk being addedmilk being added

10. With a wired whisk begin to stir and mix the wet ingredients briskly for 1 to 2 minutes. You should get a smooth mixture.

mixing liquid ingredients with a wired whiskmixing liquid ingredients with a wired whisk

11. Now add the grated carrots to the mixed liquid ingredients.

grated carrot added to mixed liquid ingredientsgrated carrot added to mixed liquid ingredients

12. Mix again well.

carrot mixed with wired whiskcarrot mixed with wired whisk

Making cake batter

13. Pour the liquid ingredients in the sifted dry ingredients.

liquid mixture being poured to sifted dry ingredients liquid mixture being poured to sifted dry ingredients

14. With a spatula using the cut and fold technique, fold the dry ingredients into the wet ingredients. To check how folding is done, you can watch my youtube video – Eggless Banana Bread.

folding carrot cake batterfolding carrot cake batter

15. Use light pressure and fold well. Do not over do the folding. The batter should have volume and should not fall flat or become dense and thick.

It should have a pouring consistency. You can add ¼ cup milk more if the batter looks doughy or too thick.

eggless carrot cake batter doneeggless carrot cake batter done

16. Pour the cake batter in the prepared pan.

pouring eggless carrot cake batter in the prepared loaf panpouring eggless carrot cake batter in the prepared loaf pan

17. Gently shake and tap the pan so that the cake batter spreads evenly in the pan.

carrot cake batter spread evenly in the loaf pancarrot cake batter spread evenly in the loaf pan

Baking eggless carrot cake

18. Place the loaf pan on the center rack in the preheated oven. Bake at 180 degrees Celsius (356 degrees Fahrenheit) for 35 to 45 minutes.

If using a regular oven or an OTG then heat only the bottom heating element (do not heat the top element – use Bake option in the OTGs available in India).

Since temperatures vary from oven to oven, bake time may be different than what is mentioned here.

carrot cake batter being baked in ovencarrot cake batter being baked in oven

19. After 20 to 25 minutes, cover the top of the pan with aluminium foil. Since condensed milk is used, this cake can get browned on top quickly.

loaf pan covered with aluminium foil loaf pan covered with aluminium foil

20. Continue to bake until the carrot cake is done and a wooden skewer comes out clean.

checking crumb with a wooden skewerchecking crumb with a wooden skewer

21. Place the eggless carrot cake pan on a wired rack to cool.

eggless carrot cake baked in the pan and placed on wired rackeggless carrot cake baked in the pan and placed on wired rack

22. Once the cake cools down, use a butter knife to loosen the edges. Invert the carrot cake on a chopping board.

eggless carrot cake inverted on chopping boardeggless carrot cake inverted on chopping board

23. Then slice the eggless carrot cake and serve. Leftover cake can be easily refrigerated.

eggless carrot cake slice on chopping boardeggless carrot cake slice on chopping board

24. Serve eggless carrot cake as a tea time sweet or as a dessert.

carrot cake sliced and kept on a wooden boardcarrot cake sliced and kept on a wooden board

Serving Suggestions

This carrot cake keeps well, making it the perfect cake to have in the fridge and pull out when a couple of slices are needed for tea time or as a last minute dessert. Just refrigerate it and it will easily last for about two weeks.

I have not made any frosting for the cake, as it is tasty all by itself, but a chocolate frosting, sugar glaze or cream cheese icing would be a fabulous topping for a more decadent dessert. 

Variations

Although the sweetened condensed milk already adds a sweetness to this cake, you can add a few tablespoons of sugar to the recipe if you prefer a sweeter cake.

The whole wheat flour used in this recipe is a healthy alternative to all-purpose flour, however it does give the cake a denser consistency. If you prefer a fluffier carrot cake, feel free to use all-purpose flour in place of all or a portion of the whole wheat flour.

Tips

Expert Tips + FAQs

Can I bake this carrot cake in a microwave oven?

In your microwave oven bake this carrot cake using the convection mode only. This carrot cake recipe won’t work in the microwave mode or in the combination modes. For baking in the convection mode, preheat and bake at 170 degrees Celsius.

Can I make carrot muffins from the batter?

Yes, you can do that.

Can I add nuts?

Yes, add ¼ cup finely chopped nuts of your choice. Walnuts, almonds, cashews, pecans, pistachios are great options. You can even add seeds like sunflower seeds or pumpkin seeds. Raisins are also great in this cake.

How can I make a vegan carrot cake using this recipe?

Use coconut cream in place of condensed milk. For sweetness add cup ½ raw sugar which will make you a cake that is just sweet. For more sweetness increase the amount of sugar from ⅔ to ¾ cup.

What can I use instead of condensed milk?

If you want to make an eggless carrot cake recipe, then condensed milk is essential in this recipe.

What to replace oil with?

You can use melted butter instead of oil.

More Popular Eggless Cakes!

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Decadent and delicious carrot cake made without eggs. This cake tastes good and is filling. 

Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins


Cuisine American, World

Course: Desserts

Diet: Vegetarian

Difficulty Level: Easy


Servings 1 loaf

Preparation

  • Rinse, peel and finely grate the carrot. 

  • Grease a loaf pan very well with oil. Preheat your oven to 180 degrees celsius (356 degrees Fahrenheit) for 15 minutes.

Mixing liquid ingredients

  • In another bowl pour sweetened condensed milk. For a more sweet cake you can add 1 to 2 tablespoons sugar.

  • Add vanilla extract, sunflower oil and milk. 

  • With a wired whisk begin to stir and mix the wet ingredients briskly for 1 to 2 minutes to a smooth mixture. 

  • Now add the grated carrots to the mixed liquid ingredients. mix again well.

Making cake batter

  • Pour the liquid ingredients in the sifted dry ingredients.

  • With a spatula using cut and fold technique, fold the dry ingredients in the wet ingredients.

  • Use light pressure from hand and fold well. Also do note, not to over do the folding. The batter should have volume and should not fall flat or become dense and thick. It should have a pouring consistency.

  • Pour the cake batter in the prepared pan.

  • Gently shake and tap the pan so that the cake batter spreads evenly in the pan.

Baking carrot cake

  • Place loaf pan on the center rack in the preheated oven. Bake at 180 degrees celsius (356 degrees Fahrenheit) for 35 to 45 minutes. If using an OTG then heat only the bottom heating element. Since temperatures vary from oven to oven, the time taken will be less or more than what is mentioned here.

  • After 20 to 25 minutes, cover the top of the pan with an aluminium foil. Since condensed milk is used, this cake can get browned quickly from the top.

  • Continue to bake until the carrot cake is done and a wooden skewer comes out clean.

  • Place the eggless carrot cake pan on a wired tray to cool.

  • Once the carrot cake becomes warm or cools down, then with a butter knife loosen the edges. Invert the cake on a chopping board.

  • Then slice the eggless carrot cake. Leftover carrot cake can be easily refrigerated.

  • Serve eggless carrot cake as tea time sweet or as a dessert.

  • Baking in the microwave oven: In your microwave oven bake this carrot cake using the convection mode only. The recipe won’t work in the microwave mode or the combination modes. For baking in the convection mode, preheat and bake at 170 degrees.
  • Making carrot muffins: You can make carrot muffins from this carrot cake batter.
  • Adding nuts: Add ¼ cup finely chopped nuts like walnuts, almonds, cashews, pecans, pistachios. You can also add sunflower seeds or pumpkin seeds. Raisins also taste nice in this cake.
  • Vegan option: Use coconut cream in place of condensed milk. For sweetness add cup ½ raw sugar which will make you a cake that is just sweet. For more sweetness increase the amount of sugar from ⅔ to ¾ cup.
  • Replacement for condensed milk: For an eggless carrot cake recipe, condensed milk is required in this recipe.
  • Substitute for oil: Use melted butter instead of oil.
  • Approx nutrition info is for 1 slice of eggless carrot cake. 

Nutrition Facts

Eggless Carrot Cake

Amount Per Serving (1 carrot cake slice)

Calories 210 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 3g19%

Cholesterol 12mg4%

Sodium 58mg3%

Potassium 275mg8%

Carbohydrates 31g10%

Fiber 2g8%

Sugar 19g21%

Protein 5g10%

Vitamin A 1887IU38%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin C 1mg1%

Vitamin D 1µg7%

Vitamin E 2mg13%

Vitamin K 2µg2%

Calcium 135mg14%

Vitamin B9 (Folate) 13µg3%

Iron 1mg6%

Magnesium 31mg8%

Phosphorus 184mg18%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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This eggless carrot cake recipe post from the archives (Jan 2018) has been republished and updated on 16 December 2020.