Eggless Carrot Cake Recipe

Name: Eggless Carrot Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1½ cups grated carrots; 1½ cups all-purpose flour; ¾ cup sugar; ½ cup yogurt (curd); ½ cup vegetable oil; 1 tsp baking powder; ½ tsp baking soda; 1 tsp cinnamon powder; 1 tsp vanilla extract; ¼ tsp salt; ¼ cup chopped walnuts or raisins (optional)

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Eggless Carrot Cake Recipe is a soft, moist, and flavorful dessert made without eggs but packed with the natural sweetness of carrots and warm spices. This eggless carrot cake recipe uses simple pantry ingredients like flour, yogurt, and grated carrots to create a delicious homemade cake that’s perfect for tea time, celebrations, or as a comforting dessert.

Contents

Eggless Carrot Cake Recipe Ingredients Directions Notes

Origin of Eggless Carrot Cake

Carrot cakes became popular in Europe where carrots were used as a natural sweetener. Eggless versions of carrot cake later became popular in vegetarian baking, especially in countries like India where egg-free desserts are widely preferred.

Why It’s Loved

This eggless carrot cake recipe is loved for its moist texture and warm cinnamon flavor. The grated carrots keep the cake soft and tender, while yogurt or milk helps create a fluffy texture without using eggs.

Also Read: Oreo Mug Cake Recipe

Eggless Carrot Cake Recipe

Recipe by RecipesVilla

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

230

kcal

Ingredients

1½ cups grated carrots
1½ cups all-purpose flour
¾ cup sugar
½ cup yogurt (curd)
½ cup vegetable oil
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon powder
1 tsp vanilla extract
¼ tsp salt
¼ cup chopped walnuts or raisins (optional)

Directions

Preheat oven to 350°F (175°C).
In a bowl, mix yogurt, sugar, and vegetable oil until smooth.
Add vanilla extract and grated carrots and stir well.
In another bowl, combine flour, baking powder, baking soda, cinnamon powder, and salt.
Gradually fold the dry ingredients into the wet mixture.
Stir in walnuts or raisins if desired.
Pour the batter into a greased cake pan.
Bake for 30–35 minutes until a toothpick inserted in the center comes out clean.
Allow the cake to cool before slicing and serving.

Notes

Serving Suggestion: Serve with cream cheese frosting or dust with powdered sugar.
Tip: Use freshly grated carrots for better moisture and flavor.
Storage: Store in an airtight container for up to 3 days at room temperature.

Oliver Bennett

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