This carrot cake/carrot muffins is in my to do list since long and I set my apron to bake this cake to pack it when we were on a short trip to Kerala. You can use the same recipe to make carrot cupcakes / muffins too.As Christmas is nearing I wanted to bake something but the power cuts here totally puts me off as it is mostly unscheduled power cuts here. And after I had few disasters few months back….I held back myself for baking. Now that justifies the absence of baking recipes in this space for quite sometime.
This cake turned out absolutely moist and delicious. The addition of carrots, olive oil and yogurt in this recipe makes it all the more healthy too. Ever since I baked the vanilla yogurt cake I have great confidence in yogurt as egg replacer. Do try this cake and am sure you will thank me enough 🙂
Eggless Carrot Cake Recipe – Ingredients
Recipe Reference: Renus Kitchen Serves: 2Cooking & Preparation Time: 1 hr
Maida – 3/4 cup (135 gms)
Wheat flour – 1/4 cup (35 gms)
Grated carrot – 1/2 cup heaped
Curd – 3/4 cups (200 ml)
Olive oil – 1/4 cup (60 ml)
Milk – 2.5 tbsp
Granulated Sugar -1/2 cup (110 gms)
Vanilla essence – 1/2 tsp
Cinnamon powder – 1/4 tsp (optional)
Baking powder – 1/2 tsp
Baking Soda – 1/2 tsp
Salt -1/4 tsp
Walnuts, chopped – handful
Method:
1.Grate carrots finely and keep aside. Sieve maida,wheat flour with salt,baking soda and baking powder, set aside. In a mixing bowl add curd, sugar, milk and olive oil. Mix well until sugar completely dissolves.
2.Then add cinnamon powder, vanilla essence and give a quick stir. Finally fold in carrots then add maida+wheat flour mixture.
3.Whisk it well to form a smooth creamy flowing batter. You can fold in chopped walnuts into the batter itself. I forgot to add it and remembered only after I added the batter to the tin so just sprinkled on the top 🙂 Preheat oven at 182 deg C for 10mins. Meanwhile lay butter paper inside the tin(only for the bottom)…Grease it with butter and maida, I had some remaining batter so poured into my individual muffin tin.Bake the cake at the same temperature for 20-25mins or until the toothpick inserted at the center comes out clean.The muffins were done in 12 mins.
4.Immediately transfer the tin onto a wet cloth for easy unmoulding. 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.
1.Grate carrots finely and keep aside. Sieve maida,wheat flour with salt,baking soda and baking powder, set aside. In a mixing bowl add curd, sugar, milk and olive oil. Mix well until sugar completely dissolves.
2.Then add cinnamon powder, vanilla essence and give a quick stir. Finally fold in carrots then add maida+wheat flour mixture.
3.Whisk it well to form a smooth creamy flowing batter. You can fold in chopped walnuts into the batter itself. I forgot to add it and remembered only after I added the batter to the tin so just sprinkled on the top 🙂 Preheat oven at 182 deg C for 10mins. Meanwhile lay butter paper inside the tin(only for the bottom)…Grease it with butter and maida, I had some remaining batter so poured into my individual muffin tin.Bake the cake at the same temperature for 20-25mins or until the toothpick inserted at the center comes out clean.The muffins were done in 12 mins.
4.Immediately transfer the tin onto a wet cloth for easy unmoulding. 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.
Slice it into squares, cool completely and store in an airtight container.
My Notes:
- The orginal recipe uses canola oil but I used olive oil as I had it in hand. Olive oil gives a great texture to the cake.I didnt find any difference here while adding olive oil, its the same as the normal cooking oil cake.
- You can use the same recipe to make carrot cupcakes/muffins and bake them for 15-20mins.
- Baking time again differs from oven to oven, depends on the tin too… mine took around 30 mins flat for the cake to bake fully but what I would suggest is check at 20mins 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 was skeptical whether to saute the carrots for a while and then add it to the batter but I was short of time so added it raw. But the carrots did not leave the raw smell at all…so go ahead adding them raw itself.
- I used homemade yogurt, you can use Nestle set dahi too.
- Walnuts give a great crunch to the cake so dont skip it and I recommend adding them in the batter itself.
- I wanted to add wheat flour so added 1/4 cup, but you can skip that and add 1 cup maida fully also.
- The cake is normal sweet and it was just right for us. You can increase sugar to 3/4 cup if you want your cake to be more sweeter.As carrots doesnt give a unique flavor, vanilla essence is a must.
I love that crunchy topping on carrot cake..looks so soft n moist!
The cake looks lovely,moist,soft and mouthwatering.Bookmarking it..
yummy and so soft and moist
http://great-secret-of-life.blogspot.com
Am definiely trying this Sharmi… love the look of it 🙂 And just an observation… I guees u have missed mentioning vanilla essence in the ingredients 🙂
Delicious bake!!!
Cake looks so soft n delicious…I too have tried a similar recipe n loved it to the core…love the crunchy top 🙂
Cup cake looks so attractive n tempting!!
looks so spongy n yummy…
Baby Corn Bajji
VIRUNTHU UNNA VAANGA
Absolutely wonderful..moist and light with perfect crumbs!
The cake has come out perfect. Looks so soft, fluffy and yum!
pictures are very beautiful.n dish looks simply superb…I know this tastes awesum…
BTW If gets sumtime plz visit my space n check out my new FB page dear..Thankx in advance…..
Maha
Wow am bookmarking it!!! question – what is the size of the cake you got? Looks like a 8 inch cake pan and 1 muffin, please correct me if I am wrong!!!
Sowmya
Ongoing Event – Eggless Bakes and Treats
Ongoing Event – SYF&HWS – Ginger
It looks so moist and soft !
looks spongy n delicious…
looks really great !! i follow ur recipes regularly and arachivitta sambar is my fav and a hit always !
question: how many eggs do we add if needed. also is cinnamon powder mandatory.
thanks again for ur wonderful recipes
this looks so moist and perfectly made 🙂 book marking
Cake looks soft n delicious!
Soft and super yum,love it
@Prathiba : I am really not sure of th conversion with eggs…cinnamon is optional too, if you dont like the flavour just skip it.
@Sowmya : Its a 4X4 inch square pan
looks great, love the cut slices
i love the muffin than the cake ! esp the back cloth ! u rock it sharmi !
Nice n moist cake..love the carrot cake
Super tempting and yummy cakes, going to try this before i leave for India for my nephew . Gorgeous clicks
It looks so soft .. bookmarked ! thanks sharmi. I am planning to try ur eggless fruit cookies. will let u know soon 🙂
I have some lovely Delhi carrots sitting inside my refrigerator.I think this is the right recipe to try:)
Carrot cake looks so moist and tempting…bookmarked!
Have a wonderful week ahead 🙂
Carrot cake looks moist and must try.. I always like carrot cake a lot.
Looks extremely moist and super spongy.
Can we bake this cake using cooker.. cos i dont ve an oven 🙁
Perfect cakes, bookmarked..your carrot cakes dragging me into the screen
looks so soft and spongy…must have tasted good…noted
hey that looks so moist, very inviting!
Looks lovely Sharmi….looks pretty crumbly and very delish. Nice clicks…
Shobha
http://www.anubhavati.wordpress.com
Very colorful presentation and tempting cake. Loved the muffin more
very delisious & simple great i will love to try it but i dont have oven in my kitchen is there any option for baking?
@Amruta : No sorry I have baked only in oven…so not sure of other alternatives
hi dear
i am a big fan of urs.. i have tried some of ur cake recipes and all of them was wonderful.. only thing is being the lazy one i have never written to you to thank u…
well this cake is amazing..crunchy, light and tasty.. thanks dear for this recipe..
well next time i'm thinking of using brown sugar and also to use 3/4 c wheat flour & 1/4 c maida..what do u think..will it work out..any suggestions…
once again thanks a lot dear…
@Afsa : Thats really good to hear 🙂 Try using 1/2 and 1/2 of wheat flour and maida…guess it should work 🙂
This is the first ever cake I baked in life. Today, I am really happy. My son is relishing the cake very much. Thanks for the recipe.
can I use Microwave oven for this cake. `
This muffin reminds me of the muffins which my hubby bought from adayar bakery.
Can I use microwave oven for this cake.
@Sudha : Yes you can use microwave to bake this cake…just keep an eye on the timing alone
Hi…i tried this recipe and made cupcakes…cameout well…i added 40% atta…but nxt time will make with only maida…coz atta makes it a bit dense and sticky..but loved the fact tht its eggles + butterless! And super easy ! Thnx for this recipe 🙂
Jyo
Really nice, thanks for sharing. I am planning to try this out for my sister who just loves cakes but hates eggs!
Hi, i tried this cake its good though it was my 1st time but it turned good & i made it in the cooker as per receipe.Here is the procidure How i made maybe this useful 4 someone. First pre heat the cooker for at least 5 to 7 mins on med high flame while making batter.Then put a empty tin on the bottom of the cooker then put your cake tin on that close the lid do not forget to take off the whistle. cake is ready within 30 to 35 mins plz check after 25 mins do it on med high flame i used our normal steel tin which we used in cooker. Tip- if u r using aluminium cooker sprinkle some baking soda on the bottom of the cooker to avoid bottom from burning.
Loved this cake nd te pic s mouthwatering! Thanks fr te procedure wit cooker…tomorrow s my daughter's bday…so, going to try this…wish me good luck friends.
my cake completely collapsed when it came out of the oven, why would that be? 🙁
Not really sure what went wrong..its really tough to say where it went wrong without seeing the cake/batter…sorry to hear that
HI, I like to know while baking, in a regular oven, which grill should be ON? Lower Grill or both? Because in this cake upper part is looking like roasted with top grill. So, I m little confuse here
@Ritika : My oven does the grill on/off automatically…dont have the option of doing it manually so not sure.Usually cakes do cake a crusty golden top.
Its very different kind of cake. Thanks for sharing this recipe with me.
Joint Replacement India
G'day! As a friendly follow up, I made your WONDERFUL "very moist and light" recipe and HIGHLY recommend people make too!
Thank you for "inspiring" me to make, using ingredients I never have used before, including making my own Dahi too!
Should you wish to see a photo:
http://wp.me/p30jtz-Go
Thank you!
Joanne
http://whatsonthelist.wordpress.com/
Hi Sharmi,
I want to try this cake. But I don't have baking soda. Is it okay just to use baking powder and just increase the quantity a little ?
No no dont replace baking soda with baking powder it will sure change the texture of the cake
Hi sharmi,
If i couldn't get maida flour, which flour can i replace it with?
You need maida(All purpose flour) for cakes…..making cake with whole wheat flour is not advisable….
Hi dear, can I use all purpose flour replacing maida and whaet flour?
Yes you can…APF is same as maida I guess 🙂
Yes I tried with only wheat flour and its good
Hi Sharmilee !
I made the cake with your recipe and it turned out to be wonderful 🙂
I loved it that it had no butter , not eggs and also very little amount of sugar …
Thank u for posting this recipe
Hi Sharmilee,
Recently i started baking cakes… I tried this and it came out very well… My husband & myself loved it so much..
Thanks a lot for posting receipe of such a wonderfull cake.. 🙂
Thanks so much for this recipe–it came out great–so moist and springy!
One question: I am a displaced American living in Europe, so I had to substitute pastry flour for the Maida. The weight in grams (135) turned out to be for 1 cup of flour, not 3/4 cup… is maida that different weight-wise? The weight for the 1/4 of wheat flour was just right for me.
And to return the favor for your great recipe, I thought you might like this one for American-style chocolate chip cookies made with yogurt. My son is allergic to eggs and we love it. I use thick greek yogurt (similar to your curd, I think).
Yogurt Chocolate Chip Cookies
1/2 cup packed brown sugar (the sticky American kind with molasses)
1/2 cup white sugar
1/2 cup margarine or butter
1/2 cup plain yogurt
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a medium bowl, cream together the brown sugar, white sugar, margarine and shortening until light and fluffy. Stir in yogurt and vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until incorporated, then mix in chocolate chips. Drop by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown. Cool for a minute on the cookie sheets before removing to wire racks to cool completely.
@Megan: Not sure may be as pastry flour is not just maida I guess….Thank you so much for the recipe, I will sure try this recipe 🙂
I tried this recipe. It came out so nice. My family and friends like it. Thank you for the great recipe.
Thanks so much for this recipe.
Breville Smart Oven
Hi mam,
Thanks for the wonderful recipe.
Plz let me know whether I can bake APPLE instead of CARROT.
Thanks,
Naveena
Not sure I havent tried it with apples, pls give a try and see 🙂
This works magical…..just tried the muffin version….so soft and moist…my husband's gonna love it…I replaced walnuts by hazelnuts…and topped it with orange flavoured whipped creme
Thank you so much….muffin version turned out to be too soft and moist…loveable ….I replaced walnuts fr hazelnuts…and topped it with orange flavoured topping…..yummy…
Hi i tried out the muffin version however in between the muffins were uncooked. I had tried baking one lot at 180 degrees for 25 min and another lot at 190 degrees for 20 min. Please advise where would i have gone wrong as it was really mood off and had followed your recipe to the T.
Not really sure muffins usually bake faster when compared to cakes…..not sure where it went wrong.
I made these carrot muffins for my son's Birthday 🙂 Came out very well…
Made these muffins for my son's Birthday 🙂 Came out very well
i am new to baking . i just wanted to ask will adding wheat flour taste the change of the cake?
1/4 cup will not make a big difference.
The texture of the cake came out really great.. Thank you so much for the recipe.. Became fan of your blog.
I tried this one .It came out really good.Thanks a lot for this recipe
hi,
could u tell me the size of your cake tin?
I think its 4X4 inches…not really sure
Thanks for the recipe. Came out very well. The notes were helpful.
Hi, My cake was too much moist inside. Not sure what went wrong. Do you know what would be the reason?
If its underbaked then it will be sticky and moist inside…
I am a regular visitor of Sharmi's Passion and you have a wonderful collection of recipes.
This has now become my go-to recipe for carrot muffins. I baked the muffins for around thirty five minutes.
Thanks a lot for the recipe.
Hi can I use the pink color carrots 4 dis recipe as v don't get the ooty carrots in pune in winter season.
Yes you can try….
Sharmilee pls lemme know if I can replace carrots with anything else
Hm yes you can tutti frutti, nuts,raisins are other options….
hi Sharmilee i tried two eggless cake recipes of yours and they turned out amazing. but i have questions in mind
1 sometims you ad just baking soda and sometimes both soda and powder , why so ?
2 in some recipes its milk and some curd, what diff erence it makes in two ?
but thanks for this blog it gave me confidence of "eggless" baking !!!!!!
It depends on the recipe and the ingredients combo the recipe calls for….I am not really sure about milk curd combination….am also just a beginner in baking 🙂
Hi can i add 1/4 cup of maida instead of 1/4 cup wheat flour.
Please give a try and see….am really not sure of the outcome
Hi 🙂
What is curd?
Thanks in ad advance!
It is yogurt…
Hi Sharmilee. I have been wanting to make this cake from a very long time. I finally succeeded last weekend when I made it for our family picnic. After opening the cake box, everyone rushed to take a bite and before I knew it, all the pieces were gone! Thanks for a lovely recipe. I plan on trying the same recipe to make muffins. Will let you know how it turns out. The cake photo will be e-mailed to you shortly. Thanks!
Hi Sharmi, I tried out the recipe today….it came out soft and really delicious…thanks for the wonderful, healthy and low cal , tasty recipe. All your recipes are simple yet very tasty…thanks once again.
very very good Sharmi 🙂 … Me gonna try it today, can I use butter? if yes then can u plz tell me the quantity?
You can but am really not sure of the quantity, I have tried only with oil
Amazing recipe Sharmi 🙂 Just tried the recipe today as it is and the output was really really amazing!!..This is my 1st baking experience and it is really worth a try..will share the image with you soon 🙂 Am all excited and my mouth is full of teeth :)..Thanks u so much for this wonderful and simple recipe..It is definitely the best for ppl who try baking for the 1st time.
hi, can i use milk instead of curd?
No curd works best for this recipe
can we try the same recipe in the cooker?
Yes you can try and see but not sure about the timing….
Hi Sharmi, Can I use Sunflower Oil instead of Olive Oil?
Yes you can….
Hi Sharmi,
I baked this cake for my dad's birthday today! We were totally blown away by its taste. Loved the recipe. The only change I did was I added one egg as well. Cake came out really moist and fluffy. Thank you so much 🙂
Hi Sharmi,
I baked this cake today. It was tasty but It was more fluffy in the middle and less on sides and there was a crack in between. Can u please tell me where I was wrong?
Oh not really sure why it happenned……Did you get the cake texture or was the cake pastey?
Hey Sharmilee.. i tried your eggless sponge cake.. but couldn't post my comments there.. hence i thought of posting here…Its my first baking in an OTG and i found the following issues:
1) Some taste which was prominent..
2)Cake split into multiple pieces after taking out…
3) Looks like its not fully baked.. though i tried covering with butter paper & again kept for 5 mins.. fork came out clean…but felt bit chewy..
4) I didn't get the texture at all…
What i feel is, i used the curd which was there already ( not fresh one) and coconut oil.. could that be the reason?
Coconut oil will sure change the flavour of the cake…but texture I am really not sure whether the problem is with the consistency of the batter or the baking process….
Hi Sharmilee, tried your recipe and the cake taste was perfect and liked by all. Thank u!! Only on the look my bottom layer of the cake was brownish what you have on top and the top was little light in color. Do we need to put pan on top slot in oven, will it matter? Also feared further to 25mins cooking as it could have burned the bottom. Please advise.
I usually use the middle rack, may be try that next time and see….It purely depends on the oven type….microwave witg convection mode cooks faster when compared to OTG
nice
Hi Sharmilee, i am visiting your blog often and tried many of your sabzi recipes. i am a beginner in baking, i love to bake cakes, but always it not comes good. i tried your carrot cake also, the taste is very good, but the cake is not baked in the center when i turned it. if i keep for more time, the top gets burnt. I unable to find where the problem occurs. i followed exactly the same measurements, the batter is also good. so i think there may not be problem in that.
i used 10×8 rectangular pan, 180 deg for 30 min in the centre rack of the oven.
kindly help me where the problem occurs.
i used
You can use a aluminium foil to cover the top the cake and then bake it for extra time so that the inside gets cooked and the top doesn't get over browned.
Hi Sharmi, i tried this carrot cake recipe… This is my second cake baking in OTG.my first cake dint turn good but this was very very delicious, texture of the cake and the browning effect on top everything was perfect…. Me and my hubby enjoyed this cake…. Thanks for the wonderful recipe…
Hi sharmi, coming back to u. Actually i read ur details about oven. I hav a doubt, u oven has bake mode. But i want to know while baking which heating elements r heating either top or bottom or both.
Kindly clr my doubt.
Hi same happened with me cake was my baked at the centre
Hi Sharmilee, I tried your carrot cake today. I don't have an oven so I put the batter into cup cake molds and microwaved each one separately for 45+45 seconds in microwave mode and it turned out amazingly. All your recipes are awesome, this one including 🙂
Regards,
Vijaya
Oh woww good to hear that!! 🙂
Hi sharmilee…. tried this receipe.. the taste was really good. I was totally upset abt the way the cake came out… used all the ingredients in the same proportions as given by u… at firs the fork did not comeout clean so I put an extra 5 mins i. The middle rake of the oven @360℉. The final cake was NOT fluffy .. rather it was thick though not hat hard. Donno where it went wrong. I used the homemade low fat yogurt, a little watery though.. i didnt add water.. its the whey water… Did u use thick curd?? I appreciate ur effort of reading the comments n helping out or suggesting as needed. I await ur analysis too. Thanks in advance…
I am really not sure why it happened….This cake is adapted from my eggless sponge cake and I have tried it many times without any fail…..yes the curd should be slightly thick, I use homemade curd only……
My cake is wet inside….though it is brown and crisp outside…..i have baked it for 50 mins. …..even tried by covering it with a foil paper…. pls pls pls pls pls help
I am really not sure what went wrong….it usually doesnt take so much time for baking
Hi Sharmilee
Made this cake today and it came out really really good! Thanks for this recipe 🙂
Hitha
Hi Sharmilee
Made this cake today n it turned out really good. Thanks for the wonderful recipe
Regards
Hitha
Hi Sharmi, I made this cake today with 3/4th cup wheat flour and 1/4th cup oats flour and used hung curd.
The cake was super moist and very soft. Thanks for the recipe.
Can u plz tel if ubwant to make just 6 muffins thn how shud i reduce d quantity of all ingredients
For 1 cup it may yield around 6-8 muffins only depends on the size too
This looks like a great recipe. Will definitely try it! Was just reading through some other comments and noticed an American who seemed to not be sure what maida is. It would probably be helpful to just say it's all-purpose flour in parentheses right in the ingredient list.
Maida is plain flour
I tried this on Xmas day along with my daughter..it came out very nice..sweetness was just right for us.every one lotved it.thanks sharmilee mam
I followed the recipe, the batter looks good too, but my cake is undercooked in the center, suggest me something.
Bake for few more mins, if you feel it is getting browned on top then wrap a foil and then bake
where to use salt
Sieve it along with flour,BP and BS
Hi Sharmilee,
I was a secret follower of your recipes all this while.But now, I feel it won't to good on my part to not thank you for your wonderful recipes that I follow and get appreciated by my family !! You deserve all the appreciation ! Thanks a ton !
I followed your above recipe and it turned out fabulous!!!
Hi Sharmilee,
I was a secret follower of your recipes all this while.But now, I feel it won't to good on my part to not thank you for your wonderful recipes that I follow and get appreciated by my family !! You deserve all the appreciation ! Thanks a ton !
I followed your above recipe and it turned out fabulous!!!
Hola! I am going to do this right now! gracias
Hi There,
thanks for your recipe.
Cake was tasty and delicious, everyone liked so much. But my cake, didn't puffed up properly what could be the reason?
Hi,
I tried this recipe but the cake did not rise… Did exactly what you have posted in your recipe. Have no idea as to why I did not rise and even after 25 mins of baking the cake came out to be raw from inside. The taste is amazing but it’s raw and did not rise at all. Can you please tell me the reason for it?
Thanks,
Lovi
Did you add the correct measure if rising agents as mentioned?
Hellloooo Mam…. I tried carrot cake… And it was just so moist and awesome taste… It finished in minutes.. I couldn’t even click a pick… Whole cake ushhhhhhhhh…. Thank you sooooooooo much for this simple and awesome recipe….
hiii mam…. i just want to know which wheat flour you used in recipe…. i used aashirvaad … my cake smelling lil bit wheat flour …. so i just want to know…. thank you so much…..
Is there a substitute for baking soda in this recipe??
Sorry I dont know
Hi
I tried this cake but it did not turn out to be spongy and fluffy at all…Infact i used entirely maida and no whole wheat still it wasn’t that perfect….was very upset with the outcome…
Sorry to hear that…Not really sure what went wrong..how was the texture and taste?
Hi. In eggless carrot cake if we add yoghurt then why to add milk? Can I skip milk?
The source recipe from where I tried had both curd and milk so I used it too.Not really sure if you will get the same moist texture if you skip either one.
Hi there,
Can we steam this cake ?
You can try and see.