Eggless Carrot Cake Recipe (2024)

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Published: Dec 11, 2012 | Last Updated On: May 21, 2022 by Sharmilee J

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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.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.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

📖 Recipe Card

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Eggless Carrot Cake

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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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.
Pin2.Then add cinnamon powder, vanilla essence and give a quick stir. Finally fold in carrots then add maida+wheat flour mixture.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.
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. Pin

Slice it into squares, cool completely and store in an airtight container.
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.

Reader Interactions

Comments

Gauri
December 11, 2012 at 3:10 pm

I love that crunchy topping on carrot cake..looks so soft n moist!
Reply
Gajus kitchen
December 11, 2012 at 3:18 pm

The cake looks lovely,moist,soft and mouthwatering.Bookmarking it..
Reply
Nandita Pai Shirali
December 11, 2012 at 3:32 pm

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
Vimitha Anand
December 11, 2012 at 3:55 pm

Delicious bake!!!
Reply
Sangeetha
December 11, 2012 at 3:56 pm

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
sanjeeta kk
December 11, 2012 at 4:04 pm

Absolutely wonderful..moist and light with perfect crumbs!
Reply
Rachana
December 11, 2012 at 4:44 pm

The cake has come out perfect. Looks so soft, fluffy and yum!
Reply
Maha Gadde
December 11, 2012 at 4:46 pm

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
Turmeric n Spice
December 11, 2012 at 5:39 pm

It looks so moist and soft !
Reply
divya
December 11, 2012 at 6:50 pm

looks spongy n delicious…
Reply
Prathibha
December 11, 2012 at 8:31 pm

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
Priya R
December 11, 2012 at 8:35 pm

this looks so moist and perfectly made 🙂 book marking
Reply
Mahi
December 11, 2012 at 10:10 pm

Cake looks soft n delicious!
Reply
Suja Manoj
December 11, 2012 at 11:56 pm

Soft and super yum,love it
Reply
Sharmilee! :)
December 12, 2012 at 2:37 am

@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
Nagalakshmi V
December 12, 2012 at 2:37 am

looks great, love the cut slices
Reply
APARNARAJESHKUMAR
December 12, 2012 at 3:22 am

i love the muffin than the cake ! esp the back cloth ! u rock it sharmi !
Reply
prathibha Garre
December 12, 2012 at 3:38 am

Nice n moist cake..love the carrot cake
Reply
Jeyashrisuresh
December 12, 2012 at 4:37 am

Super tempting and yummy cakes, going to try this before i leave for India for my nephew . Gorgeous clicks
Reply
Chitra
December 12, 2012 at 4:37 am

It looks so soft .. bookmarked ! thanks sharmi. I am planning to try ur eggless fruit cookies. will let u know soon 🙂
Reply
Divya Kudua
December 12, 2012 at 4:56 am

I have some lovely Delhi carrots sitting inside my refrigerator.I think this is the right recipe to try:)
Reply
kausers kitchen
December 12, 2012 at 6:16 am

Carrot cake looks so moist and tempting…bookmarked!
Have a wonderful week ahead 🙂
Reply
Thava
December 12, 2012 at 1:03 pm

Carrot cake looks moist and must try.. I always like carrot cake a lot.
Reply
Priya
December 12, 2012 at 1:07 pm

Looks extremely moist and super spongy.
Reply
Unknown
December 12, 2012 at 3:04 pm

Can we bake this cake using cooker.. cos i dont ve an oven 🙁
Reply
pepper bowl
December 12, 2012 at 4:17 pm

Perfect cakes, bookmarked..your carrot cakes dragging me into the screen
See Also
Eggless Caramel Custard Recipe Mohanthal Recipe | Instant Mohanthal Recipe A Healthier Organic Caramel Apple Recipe Raw Pastry Recipe - Indian Simmer
Reply
manjooo
December 12, 2012 at 7:41 pm

looks so soft and spongy…must have tasted good…noted
Reply
Poornima Nair
December 13, 2012 at 6:49 pm

hey that looks so moist, very inviting!
Reply
RAKS KITCHEN
December 14, 2012 at 12:34 am

Very colorful presentation and tempting cake. Loved the muffin more
Reply
amruta gaikwad
December 14, 2012 at 4:46 am

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
Sharmilee! :)
December 14, 2012 at 12:51 pm

@Amruta : No sorry I have baked only in oven…so not sure of other alternatives
Reply
Afsa Mishael
December 14, 2012 at 1:29 pm

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
Sharmilee! :)
December 14, 2012 at 1:59 pm

@Afsa : Thats really good to hear 🙂 Try using 1/2 and 1/2 of wheat flour and maida…guess it should work 🙂
Reply
Rajeswari mohan
December 15, 2012 at 9:19 am

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
sudha prabhu
December 16, 2012 at 10:57 am

can I use Microwave oven for this cake. `
Reply
indianspicemagic
December 16, 2012 at 12:13 pm

This muffin reminds me of the muffins which my hubby bought from adayar bakery.
Reply
sudha prabhu
December 16, 2012 at 12:22 pm

Can I use microwave oven for this cake.
Reply
Sharmilee! :)
December 16, 2012 at 12:39 pm

@Sudha : Yes you can use microwave to bake this cake…just keep an eye on the timing alone
Reply
Jyothi
December 25, 2012 at 5:24 am

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
Viji
December 28, 2012 at 5:51 am

Really nice, thanks for sharing. I am planning to try this out for my sister who just loves cakes but hates eggs!
Reply
amruta gaikwad
December 28, 2012 at 6:50 am

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
VaniVenu
January 03, 2013 at 4:55 am

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
thilzz
January 09, 2013 at 2:36 am

my cake completely collapsed when it came out of the oven, why would that be? 🙁
Reply
- Sharmilee! :)
  January 09, 2013 at 3:19 am
  
  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
Ritika
January 10, 2013 at 5:26 pm

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! :)
  January 11, 2013 at 2:16 am
  
  @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
sindhu chandran
February 01, 2013 at 4:19 am

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! :)
  February 01, 2013 at 10:50 am
  
  No no dont replace baking soda with baking powder it will sure change the texture of the cake
  Reply
I am Suresh Mahalingam
February 04, 2013 at 10:10 am

Hi sharmi,
If i couldn't get maida flour, which flour can i replace it with?
Reply
- Sharmilee! :)
  February 04, 2013 at 2:12 pm
  
  You need maida(All purpose flour) for cakes…..making cake with whole wheat flour is not advisable….
  Reply
missive
February 14, 2013 at 3:40 am

Hi dear, can I use all purpose flour replacing maida and whaet flour?
Reply
- Sharmilee! :)
  February 14, 2013 at 12:35 pm
  
  Yes you can…APF is same as maida I guess 🙂
  Reply
- Unknown
  April 11, 2016 at 5:31 am
  
  Yes I tried with only wheat flour and its good
  Reply
Unknown
February 17, 2013 at 2:06 am

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
lavanya k
March 05, 2013 at 12:05 am

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
megan
March 14, 2013 at 11:52 pm

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
Sharmilee! :)
March 15, 2013 at 2:22 am

@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
Unknown
March 28, 2013 at 11:40 am

I tried this recipe. It came out so nice. My family and friends like it. Thank you for the great recipe.
Reply
Naveena
May 27, 2013 at 1:55 pm

Hi mam,
Thanks for the wonderful recipe.
Plz let me know whether I can bake APPLE instead of CARROT.
Thanks,
Naveena
Reply
- SHARMILEE J
  May 27, 2013 at 2:16 pm
  
  Not sure I havent tried it with apples, pls give a try and see 🙂
  Reply
charu bhandari
July 22, 2013 at 11:33 am

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
charu bhandari
July 22, 2013 at 11:35 am

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
Assma Sk
July 24, 2013 at 12:54 pm

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
  July 24, 2013 at 12:59 pm
  
  Not really sure muffins usually bake faster when compared to cakes…..not sure where it went wrong.
  Reply
Neeraja
July 29, 2013 at 1:59 pm

I made these carrot muffins for my son's Birthday 🙂 Came out very well…
Reply
See Also
Oatmeal Granola Cookies Recipe
Neeraja
July 29, 2013 at 2:01 pm

Made these muffins for my son's Birthday 🙂 Came out very well
Reply
Apurva Tripathi
July 31, 2013 at 4:01 pm

i am new to baking . i just wanted to ask will adding wheat flour taste the change of the cake?
Reply
- SHARMILEE J
  August 01, 2013 at 5:56 am
  
  1/4 cup will not make a big difference.
  Reply
Devi Priya
August 06, 2013 at 5:37 pm

The texture of the cake came out really great.. Thank you so much for the recipe.. Became fan of your blog.
Reply
Riss Jacob
September 12, 2013 at 8:26 am

I tried this one .It came out really good.Thanks a lot for this recipe
Reply
karthika
November 14, 2013 at 3:39 pm

hi,
could u tell me the size of your cake tin?
Reply
- SHARMILEE J
  November 17, 2013 at 4:09 am
  
  I think its 4X4 inches…not really sure
  Reply
Karunya
November 17, 2013 at 2:52 am

Thanks for the recipe. Came out very well. The notes were helpful.
Reply
Vidi
November 18, 2013 at 9:37 pm

Hi, My cake was too much moist inside. Not sure what went wrong. Do you know what would be the reason?
Reply
- SHARMILEE J
  November 21, 2013 at 3:03 pm
  
  If its underbaked then it will be sticky and moist inside…
  Reply
Raji Nair
November 28, 2013 at 10:32 am

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
esther
December 15, 2013 at 4:25 pm

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
  December 17, 2013 at 2:09 pm
  
  Yes you can try….
  Reply
Reshma Jain
December 19, 2013 at 3:50 pm

Sharmilee pls lemme know if I can replace carrots with anything else
Reply
- SHARMILEE J
  December 20, 2013 at 5:52 pm
  
  Hm yes you can tutti frutti, nuts,raisins are other options….
  Reply
karuna shukla
December 22, 2013 at 11:42 am

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
  December 23, 2013 at 6:15 pm
  
  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
Jyoti Modi
January 16, 2014 at 1:09 pm

Hi can i add 1/4 cup of maida instead of 1/4 cup wheat flour.
Reply
- SHARMILEE J
  January 16, 2014 at 2:41 pm
  
  Please give a try and see….am really not sure of the outcome
  Reply
Edith Stols
January 31, 2014 at 1:28 pm

Hi 🙂
What is curd?
Thanks in ad advance!
Reply
- SHARMILEE J
  January 31, 2014 at 2:28 pm
  
  It is yogurt…
  Reply
Prathima Joishy
February 05, 2014 at 5:28 pm

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
chethana gopal
March 17, 2014 at 11:39 am

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
Debarati Mukherjee
March 19, 2014 at 4:41 pm

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
  March 20, 2014 at 5:07 am
  
  You can but am really not sure of the quantity, I have tried only with oil
  Reply
Aishwaryaa S
March 24, 2014 at 8:10 pm

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
lakshmi kumar
April 09, 2014 at 1:43 pm

hi, can i use milk instead of curd?
Reply
- SHARMILEE J
  April 09, 2014 at 5:20 pm
  
  No curd works best for this recipe
  Reply
Vaishnavi Srinivasan
April 09, 2014 at 5:02 pm

can we try the same recipe in the cooker?
Reply
- SHARMILEE J
  April 09, 2014 at 5:19 pm
  
  Yes you can try and see but not sure about the timing….
  Reply
Vaidehi Belwalkar
April 26, 2014 at 11:03 am

Hi Sharmi, Can I use Sunflower Oil instead of Olive Oil?
Reply
- SHARMILEE J
  April 26, 2014 at 11:59 am
  
  Yes you can….
  Reply
Payal Kun
May 23, 2014 at 6:05 am

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
Unknown
May 30, 2014 at 12:56 pm

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
SHARMILEE J
June 03, 2014 at 11:57 am

Oh not really sure why it happenned……Did you get the cake texture or was the cake pastey?
Reply
ammukutty
November 29, 2014 at 2:25 pm

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
  December 01, 2014 at 3:10 pm
  
  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
  January 01, 2015 at 8:07 pm
  
  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
  January 02, 2015 at 10:40 am
  
  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
revathi pandian
February 06, 2015 at 12:31 pm

nice
Reply
Shalini Gnanasekeran
February 09, 2015 at 5:51 pm

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
  February 10, 2015 at 5:39 am
  
  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
Janani Gunasekaran
February 09, 2015 at 6:31 pm

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
Shalini Gnanasekeran
February 12, 2015 at 3:07 pm

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
Shweta nagar
March 21, 2015 at 3:32 pm

Hi same happened with me cake was my baked at the centre
Reply
Vij
March 25, 2015 at 2:09 pm

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
  March 26, 2015 at 10:44 am
  
  Oh woww good to hear that!! 🙂
  Reply
pavithra raj
March 29, 2015 at 9:54 pm

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
  April 01, 2015 at 12:04 pm
  
  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
komal bhudolia
May 27, 2015 at 11:43 am

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
  May 28, 2015 at 9:14 am
  
  I am really not sure what went wrong….it usually doesnt take so much time for baking
  Reply
Unknown
July 21, 2015 at 9:25 am

Hi Sharmilee
Made this cake today and it came out really really good! Thanks for this recipe 🙂
Hitha
Reply
Unknown
July 21, 2015 at 9:26 am

Hi Sharmilee
Made this cake today n it turned out really good. Thanks for the wonderful recipe
Regards
Hitha
Reply
Unknown
August 25, 2015 at 10:18 am

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
Tina Nischal
December 10, 2015 at 3:37 pm

Can u plz tel if ubwant to make just 6 muffins thn how shud i reduce d quantity of all ingredients
Reply
- SHARMILEE J
  December 13, 2015 at 2:30 pm
  
  For 1 cup it may yield around 6-8 muffins only depends on the size too
  Reply
Vishala
December 24, 2015 at 6:57 am

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
  December 25, 2015 at 4:29 am
  
  Maida is plain flour
  Reply
Gururaj Padaki
December 25, 2015 at 4:45 am

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
Gaurav Mulankar
December 30, 2015 at 6:25 am

I followed the recipe, the batter looks good too, but my cake is undercooked in the center, suggest me something.
Reply
- SHARMILEE J
  December 30, 2015 at 12:29 pm
  
  Bake for few more mins, if you feel it is getting browned on top then wrap a foil and then bake
  Reply
Swapna Boina
February 25, 2016 at 12:37 pm

where to use salt
Reply
- SHARMILEE J
  February 27, 2016 at 3:14 am
  
  Sieve it along with flour,BP and BS
  Reply
Smitha Sanmathi
March 23, 2016 at 11:08 am

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
Smitha Sanmathi
March 23, 2016 at 11:08 am

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
aliciafilosofia
July 12, 2016 at 11:43 am

Hola! I am going to do this right now! gracias
Reply
Susie sham
August 30, 2016 at 10:35 pm

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
Lovi
April 05, 2017 at 9:28 pm

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
  April 24, 2017 at 7:13 am
  
  Did you add the correct measure if rising agents as mentioned?
  Reply
Jyothi
September 11, 2017 at 4:08 pm

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
jyothi
September 11, 2017 at 8:50 pm

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
Stuti
November 12, 2017 at 7:09 pm

Is there a substitute for baking soda in this recipe??
Reply
- Sharmilee J
  January 15, 2018 at 11:45 am
  
  Sorry I dont know
  Reply
SP
February 07, 2018 at 10:27 am

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
  April 26, 2018 at 9:23 am
  
  Sorry to hear that…Not really sure what went wrong..how was the texture and taste?
  Reply
Komal soni
September 07, 2018 at 10:32 am

Hi. In eggless carrot cake if we add yoghurt then why to add milk? Can I skip milk?
Reply
- Sharmilee J
  November 05, 2018 at 10:09 am
  
  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
Mak teh
December 28, 2018 at 9:09 pm

Hi there,
Can we steam this cake ?
Reply
- Sharmilee J
  January 03, 2019 at 10:21 am
  
  You can try and see.
  Reply

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Eggless Carrot Cake Recipe (2024)

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Eggless Carrot Cake

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