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Carrot Cake Recipe – Eggless (With no eggs & butter)

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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.

Eggless Carrot Cake Recipe
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


Eggless Carrot Cake Recipe – Ingredients

Recipe Reference: Renus Kitchen  Serves: 2
Cooking & 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

Eggless Carrot Cake Recipe


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.
Eggless Carrot Cake Recipe
2.Then add cinnamon powder, vanilla essence and give a quick stir. Finally fold in carrots then add maida+wheat flour mixture.Eggless Carrot Cake Recipe
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.
Eggless Carrot Cake Recipe
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. Eggless Carrot Cake Recipe

Slice it into squares, cool completely and store in an airtight container.
Eggless Carrot Cake Recipe
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.
Eggless Carrot Cake Recipe

Related posts:

Easy Eggless Chocolate Pudding Recipe
Butter Murukku Recipe - Easy Butter Murukku | Gokulashtami Recipes
Pasta e Broccoli - Broccoli Pasta Recipe
Carrot Kheer (Carrot Payasam) | Easy Desserts

Reader Interactions

Comments

  12. Sangeetha says

    December 11, 2012 at 3:56 pm

    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!!

    Reply

  20. Maha Gadde says

    December 11, 2012 at 4:46 pm

    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

    Reply

  28. Prathibha says

    December 11, 2012 at 8:31 pm

    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

    Reply

  72. Afsa Mishael says

    December 14, 2012 at 1:29 pm

    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…

    Reply

  86. Jyothi says

    December 25, 2012 at 5:24 am

    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

    Reply

  90. amruta gaikwad says

    December 28, 2012 at 6:50 am

    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.

    Reply

  92. VaniVenu says

    January 3, 2013 at 4:55 am

    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.

    Reply

  96. Ritika says

    January 10, 2013 at 5:26 pm

    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

    Reply

  108. Unknown says

    February 17, 2013 at 2:06 am

    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

    Reply

  110. lavanya k says

    March 5, 2013 at 12:05 am

    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.. 🙂

    Reply

  112. megan says

    March 14, 2013 at 11:52 pm

    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.

    Reply

  122. charu bhandari says

    July 22, 2013 at 11:33 am

    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

    Reply

  124. charu bhandari says

    July 22, 2013 at 11:35 am

    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…

    Reply

  126. Assma Sk says

    July 24, 2013 at 12:54 pm

    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.

    Reply

  144. Raji Nair says

    November 28, 2013 at 10:32 am

    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.

    Reply

  150. karuna shukla says

    December 22, 2013 at 11:42 am

    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 !!!!!!

    Reply

  156. Prathima Joishy says

    February 5, 2014 at 5:28 pm

    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!

    Reply

  158. chethana gopal says

    March 17, 2014 at 11:39 am

    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.

    Reply

  162. Aishwaryaa S says

    March 24, 2014 at 8:10 pm

    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.

    Reply

  170. Payal Kun says

    May 23, 2014 at 6:05 am

    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 🙂

    Reply

  172. Unknown says

    May 30, 2014 at 12:56 pm

    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?

    Reply

  176. ammukutty says

    November 29, 2014 at 2:25 pm

    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?

    Reply

    • SHARMILEE J says

      December 1, 2014 at 3:10 pm

      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….

      Reply

    • Sweta Shah says

      January 1, 2015 at 8:07 pm

      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.

      Reply

    • SHARMILEE J says

      January 2, 2015 at 10:40 am

      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

      Reply

  180. Shalini Gnanasekeran says

    February 9, 2015 at 5:51 pm

    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

    Reply

  182. Janani Gunasekaran says

    February 9, 2015 at 6:31 pm

    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…

    Reply

  184. Shalini Gnanasekeran says

    February 12, 2015 at 3:07 pm

    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.

    Reply

  188. Vij says

    March 25, 2015 at 2:09 pm

    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

    Reply

  190. pavithra raj says

    March 29, 2015 at 9:54 pm

    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…

    Reply

    • SHARMILEE J says

      April 1, 2015 at 12:04 pm

      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……

      Reply

  192. komal bhudolia says

    May 27, 2015 at 11:43 am

    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

    Reply

  198. Unknown says

    August 25, 2015 at 10:18 am

    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.

    Reply

  202. Vishala says

    December 24, 2015 at 6:57 am

    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.

    Reply

  210. Smitha Sanmathi says

    March 23, 2016 at 11:08 am

    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!!!

    Reply

  212. Smitha Sanmathi says

    March 23, 2016 at 11:08 am

    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!!!

    Reply

  218. Lovi says

    April 5, 2017 at 9:28 pm

    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

    Reply

  220. Jyothi says

    September 11, 2017 at 4:08 pm

    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….

    Reply

  222. jyothi says

    September 11, 2017 at 8:50 pm

    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…..

    Reply

  226. SP says

    February 7, 2018 at 10:27 am

    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…

    Reply

    • Sharmilee J says

      November 5, 2018 at 10:09 am

      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.

      Reply

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