Eggless Carrot Cake Recipe (Whole Wheat)

4.91 from 22 votes

Eggless Carrot Cake Recipe (Whole Wheat)

This Eggless Carrot Cake recipe gives you a decadent and delicious cake that is easy to make. It is a slightly healthier option because it uses whole wheat flour and fresh grated carrots. The warm spices add a gentle aroma. The crumb is slightly dense yet soft, making it a good cake for tea-time or dessert.

Prep Time10

Cook Time40

Total Time50

Course: Desserts

Cuisine: American, World

Diet: Vegetarian

Difficulty Level: Moderate

Servings: Slices

Calories: 252kcal

Author: Dassana Amit

Ingredients

Dry ingredients

1.5 cups or (180 grams) whole wheat flour – leveled
1.5 teaspoons baking powder – leveled
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 or (400 grams) sweetened condensed milk
1 teaspoon vanilla extract
½ cup milk – chilled or at room temperature
¼ cup sunflower oil – can use any other neutral tasting oil or olive oil
1 cup or (190 to 200 grams) carrots – finely grated

US Customary - Metric

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 an even and 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 (350 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 bamboo skewer comes out clean.
Place the cake pan on a wired tray to cool.
Once the cake becomes warm or cools down, then with a butter knife loosen the edges. Invert the cake on a chopping board.
Slice the cake. Leftover cake can be easily refrigerated for about two weeks. Place the loaf or the slices in an airtight container and refrigerate.
If you prefer, you can dust some icing sugar on the cake. You can also frost it with cream cheese icing or a chocolate icing or simply serve it as is.
Serve eggless carrot cake as tea time sweet or as a dessert.

Notes

Flour: You can use all-purpose flour instead of whole wheat flour.
Fat: Use sunflower oil, olive oil or any neutral oil. Melted butter also works.
Flavorings: Ginger powder and nutmeg are optional. But do add cinnamon for the classic carrot cake flavor.
Nuts: Add ¼ cup chopped nuts or seeds. Raisins also taste good.
Condensed milk: There is no substitute for sweetened condensed milk in this eggless version.
Sweeter cake: Add 1 to 2 tablespoons more sugar if you prefer a sweeter cake.
Batter consistency: The batter should be thick yet pourable. Add ¼ cup more milk if it looks too stiff.
Carrot texture: Use the fine side of the grater. Thick shreds can make the cake dense or uneven.
Muffins: The same batter works for muffins. Bake for 15 to 20 minutes or until a toothpick comes out clean.
Note: Approximate nutrition info is for 1 slice of eggless carrot cake made from this recipe.

Nutrition