Eggless Carrot Cake
Eggless Carrot Cake is a flavourful, spongy cake made by baking a dough of flour, butter, sugar and carrot. Carrot Cake is delectable treat for special occasions with the goodness of carrot and commonly made during Christmas. Eggless Carrot Cake Recipe is explained in this post with step by step pictures.
Servings8 pieces
Ingredients
- 3/4 cup maida ~135 gms
- 1/4 cup wheat flour ~35 gms
- 1/2 cup carrot grated & heaped
- 3/4 cups curd ~200 ml
- 1/4 cup olive oil ~60 ml
- 2.5 tablespoon milk
- 1/2 cup granulated sugar ~110 gms
- 1/2 teaspoon vanilla essence
- 1/4 teaspoon cinnamon powder optional
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- handful walnuts chopped
Instructions
- 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.
- Then add cinnamon powder, vanilla essence and give a quick stir.
- 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 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.
- Immediately transfer the tin onto a wet cloth for easy un molding.
- Allow it to cool for 15mins, then invert and carefully peel of the butter paper. Then allow it to cool for at least an hour before slicing.
- Slice it into squares, cool completely and store Carrot Cake in an airtight container.
Notes
- 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 don't 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 doesn't give a unique flavor, vanilla essence is a must.
Nutrition Facts
Eggless Carrot Cake
Amount Per Serving (25 g)
Calories 194
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 4mg1%
Sodium 186mg8%
Potassium 91mg3%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 14g16%
Protein 3g6%
Vitamin A 1367IU27%
Vitamin C 1mg1%
Calcium 55mg6%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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