Eggless Carrot Cake Recipe – Sharmis Passions

By News on SantoshHub May 22, 2026 0

Eggless Carrot Cake is a soft, spongy cake and a delectable treat for special occasions with the goodness of carrot. It is one of the easiest cakes any one can try. Learn to make Eggless Carrot Cake with step by step pictures.

This carrot cake was 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 muffins too. It is easy and quick to bake so do try and enjoy!

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About Eggless Carrot Cake

Carrot Cake is soft, moist and turns out extremely delicious. If you are a beginner and want to try a basic cake then this is just right for you. Adding carrots makes the cake more tastier.

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 I am sure you will thank me enough.

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Eggless Carrot Cake Ingredients

Flour – I have used maida and wheat flour but you can replace it with completely wheat flour too.
Sugar – Use granulated white sugar or castor sugar.
Carrot – Use fresh grated carrot for best taste.
Yogurt – I used thick homemade curd, you can store bought yogurt too.
Milk – Use boiled cooled milk.
Oil – I have used olive oil, you can use any flavorless oil.
Butter – You can use melted butter or oil for this cake, both works great.
Leavening Agents – Both baking powder and baking soda are used for this cake.

How to make Carrot Cake Step by Step

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 180 deg C for 10 minutes. 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 20-25 minutes or until the toothpick inserted at the center comes out clean. The muffins were done in 12 minutes.

4.Immediately transfer the tin onto a wet cloth for easy unmolding. Allow it to cool for 15 minutes, 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 in an airtight container.

Expert Tips

The original recipe uses canola oil but I used olive oil. Olive oil gives a great texture to the cake.
You can use the same recipe to make carrot muffins and bake them for 15-20 minutes.
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 wanted to add wheat flour so added ¼ 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 ¾ cup if you want your cake to be more sweeter.

Serving and Storage

You can store the cake in room temperature for a day after that I recommend storing in fridge which keeps well for 3 days. You can serve the cake as such or along with a cup of tea or coffee.

If you have any more questions about this Eggless Carrot Cake Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .

Tried this Eggless Carrot Cake Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Eggless Carrot Cake Recipe

Ingredients

¾ cup maida
¼ cup wheat flour
½ cup carrot grated & heaped
¾ cups curd
¼ cup olive oil
2.5 tablespoon milk
½ cup granulated sugar
½ teaspoon vanilla essence
¼ teaspoon cinnamon powder
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
a 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 180 deg C for 10 minutes. 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 20-25 minutes or until the toothpick inserted at the center comes out clean. The muffins were done in 12 minutes.
Immediately transfer the tin onto a wet cloth for easy unmolding. Allow it to cool for 15 minutes, 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 in an airtight container.

Notes

The original recipe uses canola oil but I used olive oil. Olive oil gives a great texture to the cake.

You can use the same recipe to make carrot muffins and bake them for 15-20 minutes.

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.