Eggless Carrot Cake Recipe (2024)

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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.Eggless Carrot Cake Recipe (1)PinThis 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.AsChristmasis 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.

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 (2)Pin

If you have any more questions about this Eggless Carrot Cake Recipe do mail me at [emailprotected]. In addition, follow me on Instagram, Facebook, Pinterest, Youtube andTwitter.

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Table of Contents

1📖 Recipe Card

2Eggless Carrot Cake

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Eggless Carrot Cake Recipe (3)

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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.

Prep Time15 minutes mins

Cook Time30 minutes mins

Servings8 pieces

AuthorSharmilee J

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 194Calories 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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Eggless Carrot Cake Recipe (4)Pin
Carrot Cake Recipe 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.
Eggless Carrot Cake Recipe (5)Pin2.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 (6)Pin3.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 (7)Pin4.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 (8)Pin

Slice it into squares, cool completely and store in an airtight container.
Eggless Carrot Cake Recipe (9)Pin

Expert Tips

    • 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 uniqueflavor, vanillaessenceis a must.

Eggless Carrot Cake Recipe (10)Pin

Reader Interactions

Comments

  1. Gauri

    I love that crunchy topping on carrot cake..looks so soft n moist!

    Reply

  2. Gajus kitchen

    The cake looks lovely,moist,soft and mouthwatering.Bookmarking it..

    Reply

  3. Nandita Pai Shirali

    Am definiely trying this Sharmi… love the look of it 🙂 And just an observation… I guees u have missed mentioning vanilla essence in the ingredients 🙂

    Reply

  4. Vimitha Anand

    Delicious bake!!!

    Reply

  5. Sangeetha

    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

  6. sanjeeta kk

    Absolutely wonderful..moist and light with perfect crumbs!

    Reply

  7. Rachana

    The cake has come out perfect. Looks so soft, fluffy and yum!

    Reply

  8. Maha Gadde

    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

  9. Turmeric n Spice

    It looks so moist and soft !

    Reply

  10. divya

    looks spongy n delicious…

    Reply

  11. Prathibha

    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

  12. Priya R

    this looks so moist and perfectly made 🙂 book marking

    Reply

  13. Mahi

    Cake looks soft n delicious!

    Reply

  14. Suja Manoj

    Soft and super yum,love it

    Reply

  15. Sharmilee! :)

    @Prathiba : I am really not sure of th conversion with eggs…cinnamon is optional too, if you dont like the flavour just skip it.

    @Sowmya : Its a 4X4 inch square pan

    Reply

  16. Nagalakshmi V

    looks great, love the cut slices

    Reply

  17. APARNARAJESHKUMAR

    i love the muffin than the cake ! esp the back cloth ! u rock it sharmi !

    Reply

  18. prathibha Garre

    Nice n moist cake..love the carrot cake

    Reply

  19. Jeyashrisuresh

    Super tempting and yummy cakes, going to try this before i leave for India for my nephew . Gorgeous clicks

    Reply

  20. Chitra

    It looks so soft .. bookmarked ! thanks sharmi. I am planning to try ur eggless fruit cookies. will let u know soon 🙂

    Reply

  21. Divya Kudua

    I have some lovely Delhi carrots sitting inside my refrigerator.I think this is the right recipe to try:)

    Reply

  22. kausers kitchen

    Carrot cake looks so moist and tempting…bookmarked!
    Have a wonderful week ahead 🙂

    Reply

  23. Thava

    Carrot cake looks moist and must try.. I always like carrot cake a lot.

    Reply

  24. Priya

    Looks extremely moist and super spongy.

    Reply

  25. Unknown

    Can we bake this cake using cooker.. cos i dont ve an oven 🙁

    Reply

  26. manjooo

    looks so soft and spongy…must have tasted good…noted

    Reply

  27. Poornima Nair

    hey that looks so moist, very inviting!

    Reply

  28. RAKS KITCHEN

    Very colorful presentation and tempting cake. Loved the muffin more

    Reply

  29. amruta gaikwad

    very delisious & simple great i will love to try it but i dont have oven in my kitchen is there any option for baking?

    Reply

  30. Sharmilee! :)

    @Amruta : No sorry I have baked only in oven…so not sure of other alternatives

    Reply

  31. Afsa Mishael

    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

  32. Sharmilee! :)

    @Afsa : Thats really good to hear 🙂 Try using 1/2 and 1/2 of wheat flour and maida…guess it should work 🙂

    Reply

  33. Rajeswari mohan

    This is the first ever cake I baked in life. Today, I am really happy. My son is relishing the cake very much. Thanks for the recipe.

    Reply

  34. sudha prabhu

    can I use Microwave oven for this cake. `

    Reply

  35. indianspicemagic

    This muffin reminds me of the muffins which my hubby bought from adayar bakery.

    Reply

  36. sudha prabhu

    Can I use microwave oven for this cake.

    Reply

  37. Sharmilee! :)

    @Sudha : Yes you can use microwave to bake this cake…just keep an eye on the timing alone

    Reply

  38. Jyothi

    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

  39. Viji

    Really nice, thanks for sharing. I am planning to try this out for my sister who just loves cakes but hates eggs!

    Reply

  40. amruta gaikwad

    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

  41. VaniVenu

    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

  42. thilzz

    my cake completely collapsed when it came out of the oven, why would that be? 🙁

    Reply

    • Sharmilee! :)

      Not really sure what went wrong..its really tough to say where it went wrong without seeing the cake/batter…sorry to hear that

      Reply

  43. Ritika

    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

    • Sharmilee! :)

      @Ritika : My oven does the grill on/off automatically…dont have the option of doing it manually so not sure.Usually cakes do cake a crusty golden top.

      Reply

  44. sindhu chandran

    Hi Sharmi,

    I want to try this cake. But I don't have baking soda. Is it okay just to use baking powder and just increase the quantity a little ?

    Reply

    • Sharmilee! :)

      No no dont replace baking soda with baking powder it will sure change the texture of the cake

      Reply

  45. I am Suresh Mahalingam

    Hi sharmi,
    If i couldn't get maida flour, which flour can i replace it with?

    Reply

    • Sharmilee! :)

      You need maida(All purpose flour) for cakes…..making cake with whole wheat flour is not advisable….

      Reply

  46. missive

    Hi dear, can I use all purpose flour replacing maida and whaet flour?

    Reply

    • Sharmilee! :)

      Yes you can…APF is same as maida I guess 🙂

      Reply

    • Unknown

      Yes I tried with only wheat flour and its good

      Reply

  47. Unknown

    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

  48. lavanya k

    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

  49. megan

    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

  50. Sharmilee! :)

    @Megan: Not sure may be as pastry flour is not just maida I guess….Thank you so much for the recipe, I will sure try this recipe 🙂

    Reply

  51. Unknown

    I tried this recipe. It came out so nice. My family and friends like it. Thank you for the great recipe.

    Reply

  52. Naveena

    Hi mam,

    Thanks for the wonderful recipe.
    Plz let me know whether I can bake APPLE instead of CARROT.

    Thanks,
    Naveena

    Reply

    • SHARMILEE J

      Not sure I havent tried it with apples, pls give a try and see 🙂

      Reply

  53. charu bhandari

    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

  54. charu bhandari

    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

  55. Assma Sk

    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

    • SHARMILEE J

      Not really sure muffins usually bake faster when compared to cakes…..not sure where it went wrong.

      Reply

  56. Neeraja

    I made these carrot muffins for my son's Birthday 🙂 Came out very well…

  57. Neeraja

    Made these muffins for my son's Birthday 🙂 Came out very well

    Reply

  58. Apurva Tripathi

    i am new to baking . i just wanted to ask will adding wheat flour taste the change of the cake?

    Reply

    • SHARMILEE J

      1/4 cup will not make a big difference.

      Reply

  59. Devi Priya

    The texture of the cake came out really great.. Thank you so much for the recipe.. Became fan of your blog.

    Reply

  60. Riss Jacob

    I tried this one .It came out really good.Thanks a lot for this recipe

    Reply

  61. karthika

    hi,
    could u tell me the size of your cake tin?

    Reply

    • SHARMILEE J

      I think its 4X4 inches…not really sure

      Reply

  62. Karunya

    Thanks for the recipe. Came out very well. The notes were helpful.

    Reply

  63. Vidi

    Hi, My cake was too much moist inside. Not sure what went wrong. Do you know what would be the reason?

    Reply

    • SHARMILEE J

      If its underbaked then it will be sticky and moist inside…

      Reply

  64. Raji Nair

    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

  65. esther

    Hi can I use the pink color carrots 4 dis recipe as v don't get the ooty carrots in pune in winter season.

    Reply

    • SHARMILEE J

      Yes you can try….

      Reply

  66. Reshma Jain

    Sharmilee pls lemme know if I can replace carrots with anything else

    Reply

    • SHARMILEE J

      Hm yes you can tutti frutti, nuts,raisins are other options….

      Reply

  67. karuna shukla

    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

    • SHARMILEE J

      It depends on the recipe and the ingredients combo the recipe calls for….I am not really sure about milk curd combination….am also just a beginner in baking 🙂

      Reply

  68. Jyoti Modi

    Hi can i add 1/4 cup of maida instead of 1/4 cup wheat flour.

    Reply

    • SHARMILEE J

      Please give a try and see….am really not sure of the outcome

      Reply

  69. Edith Stols

    Hi 🙂
    What is curd?
    Thanks in ad advance!

    Reply

    • SHARMILEE J

      It is yogurt…

      Reply

  70. Prathima Joishy

    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

  71. chethana gopal

    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

  72. Debarati Mukherjee

    very very good Sharmi 🙂 … Me gonna try it today, can I use butter? if yes then can u plz tell me the quantity?

    Reply

    • SHARMILEE J

      You can but am really not sure of the quantity, I have tried only with oil

      Reply

  73. Aishwaryaa S

    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

  74. lakshmi kumar

    hi, can i use milk instead of curd?

    Reply

    • SHARMILEE J

      No curd works best for this recipe

      Reply

  75. Vaishnavi Srinivasan

    can we try the same recipe in the cooker?

    Reply

    • SHARMILEE J

      Yes you can try and see but not sure about the timing….

      Reply

  76. Vaidehi Belwalkar

    Hi Sharmi, Can I use Sunflower Oil instead of Olive Oil?

    Reply

    • SHARMILEE J

      Yes you can….

      Reply

  77. Payal Kun

    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

  78. Unknown

    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

  79. SHARMILEE J

    Oh not really sure why it happenned……Did you get the cake texture or was the cake pastey?

    Reply

  80. ammukutty

    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

      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

      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

      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

  81. revathi pandian

    nice

    Reply

  82. Shalini Gnanasekeran

    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

    • SHARMILEE J

      You can use a aluminium foil to cover the top the cake and then bake it for extra time so that the inside gets cooked and the top doesn't get over browned.

      Reply

  83. Janani Gunasekaran

    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

  84. Shalini Gnanasekeran

    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

  85. Shweta nagar

    Hi same happened with me cake was my baked at the centre

    Reply

  86. Vij

    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

    • SHARMILEE J

      Oh woww good to hear that!! 🙂

      Reply

  87. pavithra raj

    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

      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

  88. komal bhudolia

    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

    • SHARMILEE J

      I am really not sure what went wrong….it usually doesnt take so much time for baking

      Reply

  89. Unknown

    Hi Sharmilee

    Made this cake today and it came out really really good! Thanks for this recipe 🙂

    Hitha

    Reply

  90. Unknown

    Hi Sharmilee
    Made this cake today n it turned out really good. Thanks for the wonderful recipe

    Regards
    Hitha

    Reply

  91. Unknown

    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

  92. Tina Nischal

    Can u plz tel if ubwant to make just 6 muffins thn how shud i reduce d quantity of all ingredients

    Reply

    • SHARMILEE J

      For 1 cup it may yield around 6-8 muffins only depends on the size too

      Reply

  93. Vishala

    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

    • SHARMILEE J

      Maida is plain flour

      Reply

  94. Gururaj Padaki

    I tried this on Xmas day along with my daughter..it came out very nice..sweetness was just right for us.every one lotved it.thanks sharmilee mam

    Reply

  95. Gaurav Mulankar

    I followed the recipe, the batter looks good too, but my cake is undercooked in the center, suggest me something.

    Reply

    • SHARMILEE J

      Bake for few more mins, if you feel it is getting browned on top then wrap a foil and then bake

      Reply

  96. Swapna Boina

    where to use salt

    Reply

    • SHARMILEE J

      Sieve it along with flour,BP and BS

      Reply

  97. Smitha Sanmathi

    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

  98. Smitha Sanmathi

    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

  99. aliciafilosofia

    Hola! I am going to do this right now! gracias

    Reply

  100. Susie sham

    Hi There,

    thanks for your recipe.
    Cake was tasty and delicious, everyone liked so much. But my cake, didn't puffed up properly what could be the reason?

    Reply

  101. Lovi

    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

    • Sharmilee J

      Did you add the correct measure if rising agents as mentioned?

      Reply

  102. Jyothi

    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

  103. jyothi

    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

  104. Stuti

    Is there a substitute for baking soda in this recipe??

    Reply

    • Sharmilee J

      Sorry I dont know

      Reply

  105. SP

    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

      Sorry to hear that…Not really sure what went wrong..how was the texture and taste?

      Reply

  106. Komal soni

    Hi. In eggless carrot cake if we add yoghurt then why to add milk? Can I skip milk?

    Reply

    • Sharmilee J

      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

  107. Mak teh

    Hi there,
    Can we steam this cake ?

    Reply

    • Sharmilee J

      You can try and see.

      Reply

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