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 carrot cake recipe is a great way to get the whole family enjoying them.
Table of Contents
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.
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.
2. Grease a loaf pan very well with oil. Preheat your oven to 180 degrees celsius (356 degrees Fahrenheit) for 15 minutes.
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.
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.
5. Sift the dry ingredients. Set the bowl aside.
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.
7. Add 1 teaspoon vanilla extract.
8. Pour ¼ cup sunflower oil. Be sure to use neutral tasting oil. You can also use olive oil.
9. Add ½ cup milk. Milk can be chilled or at room temperature.
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.
11. Now add the grated carrots to the mixed liquid ingredients.
12. Mix again well.
Making cake batter
13. Pour the liquid ingredients in the 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.
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.
16. Pour the cake batter in the prepared pan.
17. Gently shake and tap the pan so that the cake batter spreads evenly in the 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.
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.
20. Continue to bake until the eggless carrot cake is done and a wooden skewer comes out clean.
21. Place the eggless carrot cake pan on a wired rack to cool.
22. Once the cake cools down, use a butter knife to loosen the edges. Invert the carrot cake on a chopping board.
23. Then slice the eggless carrot cake and serve. Leftover cake can be easily refrigerated.
24. Serve eggless carrot cake as a tea time sweet or as a dessert.
Serving Suggestions
This eggless 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 eggless carrot cake, feel free to use all-purpose flour in place of all or a portion of the whole wheat flour.
Expert Tips + FAQs
In your microwave oven bake this carrot cake using the convection mode only. This eggless 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.
Yes, you can do that.
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.
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.
If you want to make an eggless carrot cake recipe, then condensed milk is essential in this recipe.
You can use melted butter instead of oil.
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Eggless Carrot Cake
By Dassana Amit
Ingredients
Dry ingredients
- 1.5 cups whole wheat flour (leveled) or 180 grams
- 1.5 teaspoons levelled baking powder
- 1 pinch salt
- ½ teaspoon cinnamon powder (ground cinnamon)
- ¼ teaspoon nutmeg powder (ground or grated nutmeg) – optional
- ½ teaspoon ginger powder (ground ginger)
Wet ingredients
- 1 can sweetened condensed milk or 400 grams
- 1 teaspoon vanilla extract
- ½ cup milk – chilled or at room temperature
- ¼ cup sunflower oil – use neutral tasting oil or olive oil
- 1 cup finely grated carrots or 190 to 200 grams carrots or 1 large delhi red carrot
Instructions
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.
Sifting dry ingredients
- In a sieve, take all the dry ingredients mentioned above.
- Sift and keep aside.
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.
Notes
- 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 Info Approximate values
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This eggless carrot cake recipe post from the archives (Jan 2018) has been republished and updated on 16 December 2020.
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Hi Dasanna,
Thank you for all your recipes. We live abroad where it’s very difficult to get eggless cakes. I rely on your websites and bake delicious cakes for my daughter who is two and she enjoys them. Every time she smiles having the cake I think of you and can’t thank you enough.
I have a question regarding carrot cake. Can I use the same batter and make muffins instead of one bread loaf?
Thank you!
hi supriya, thanks for sharing this sweet feedback and review. glad to know that your daughter likes the cakes. definitely, you can make muffins instead of a loaf. welcome and thanks again.
Thanks for answering my question. Apologies that I misspelt your good name Dassana. I shall make this yummy muffins for my daughter.i wanted to share another thing. I baked banana cake from your recipe blog and shared it with her day care staff. Everybody appreciated that eggless whole wheat cake tasted so good. I pointed them to your website. All in all … a big thanks…:)
welcome supriya. not a problem. some readers to misspell my name. thanks for sharing the website link. whole wheat cakes do taste good. i can vouch for that as i have baked many cakes with whole wheat flour. just that some recipes have not been updated on the blog. while a few recipes i have had shared on the blog.
Hi Dassana
I just tried yummy carrot cake.it turned out awesome.very easy nd delicious cake. Thanks a lot.
Only temperature and timings I changed.i started wd 140 degree for approx 35-40 min .it was almost cook but upper crust was almost white so I raised the temp to 160 degree for 10 min but still proper browning was not there then I set 180 degree for last 10 min.
Colour taste texture all perfect
thanks for sharing this harmeet. nice to know that the carrot cake turned out perfect. depending on the heating in the oven, the temperatures and timing can be changed or altered. even i experiment on occasions with the timing and temperature.
HiDasana ,
What is the substitute for condensed milk. Can it be just sugar and milk , what is the proportion .
Thanks
Viji
Welcome Viji. There is no substitute for condensed milk in this carrot cake recipe.
Hi Dassana,
I love your site and I am a regular here with browsing through your site almost every day. I tried the banana cake recipe and it turned out well just that the middle part of the cake was slightly dense and a tad undercooked. I have a microwave oven. Can I bake this cake in the microwave oven and will I be able to use aluminium foil in the microwave?
thanks preeti. you can make in the microwave but in the convection mode only. do not make the cake in microwave mode. in the convection mode you can use aluminium foil but do not use in the microwave mode. also do not use combination modes for baking. reduce the temperature and bake preheat and bake at 170 degrees in the convection mode of the microwave oven.
Hello! Amit,
I have Wilton Heart Tasty Fill Pan which helps, me to bake 2 cakes with a ‘Hollow’ so, that I can fill it up with a frosting.
The challenge I’m facing is, all the recipes for this novelty pan recommend many eggs, mainly for holding the frosting from inside and outside as well.
Please, suggest if your ‘Eggless Carrot Cake’ recipe can help me overcome this challenge.
to make a cake support frosting from inside and outside
Thanking in anticipation.
devasena, i checked for the wilton heart tasty fill pan on google. this recipe will work. so you can go ahead.
Hi Dasana,
I loved your carrot cake recipe. And I really want to try it but we are vegans. Can u suggest a vegan substitute for condensed milk and milk?
Also just to let you know I am a big fan and follower of your website.
Your recipes never fail to impress my fussy family!!
Thanks for all your efforts!!
SK, i did try two times using vegan ingredients, but both times the carrot cake did not turn out well. instead of condensed milk, you can use coconut cream. but here you will need to add sugar. i tried the vegan method with ½ cup of unrefined cane sugar and it was sweet enough. so you can use ½ cup sugar. for more sweetness you can add upto ⅔ or ¾ cup sugar. but i did use carrots which were sweet. if the carrots are not sweet, then you can consider increasing the sugar.
for milk, you can use almond milk, cashew milk, rice milk or coconut milk. with coconut cream and coconut milk, there will be coconut flavor and aroma in the cake, which will taste good.
thanks a lot and welcome.
Hi Dassana,
I was going to ask the same exact question – about making this cake vegan !
Do you think apple sauce may be a good substitute for condensed milk as I have seen carrot cake recipes incorporate them? Perhaps I can add a combination of apple sauce and sugar —any tips/ suggestions for the amount to use ?
By the way , I love all your recipes and website. Every single time I try a recipe from your site, it turns out well without fail 🙂 I ve recommended your site to all my friends n family as well who are interested in cooking !
take care and thank you !
Vidhya
vidhya, apple sauce is a good substitute for eggs. but in this cake, carrot give a lot of moisture when baking as well as after mixing the batter. so one need to use a substitute which has more viscosity, thickness and heavy. so thus coconut cream fits these requirements. apple sauce can make the cake very moist and soft. in fact i tested making with curd also, but the recipe did not work. you can use apple sauce in combination with coconut cream or thick coconut milk. i think this combination will work.
thanks for the lovely feedback and also for sharing the site with your family and friends. hugs and you too take care.