The Best Eggless Carrot Cake | How to make The Best Eggless Carrot Cake

By Nandita Shyam  |  2nd Jun 2016  |  
4.3 from 7 reviews Rate It!
  • The Best Eggless Carrot Cake, How to make The Best Eggless Carrot Cake
The Best Eggless Carrot Cakeby Nandita Shyam
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About The Best Eggless Carrot Cake Recipe

To me, this cake is one of the best cakes I have baked so far. For an eggless version, this cake is incredibly moist and light. I have made this cake quite a few times now and each time, I have got rave reviews. This dessert gets its sweetness from the carrots and condensed milk and lightly spiced with the flavor of cinnamon. I feel that the use of cinnamon lifts the flavour quotient of the cake to a large extent. Cakes have always been a weakness for all girls and women. And if some nutrition is added to it then it’s definitely a cherry on the top. Every dessert has a very fine place in the hearts of people, but cake takes a big lot of it. An Eggless Carrot Cake is one fine dessert for all the vegetarian diet conscious people. Carrot Cake can be a perfect option for a tea party menu. For the Eggless Carrot Cake, the dry ingredients are mixed up with the carrot and nuts to give it a rocky road kind of a texture. The wet ingredients are then folded into the mixture, forming a smooth yet rocky batter. The batter is then baked to perfection. The whipped cream frosting gives the cakes a very luscious taste, as well as enhancing the appearance of the cake. This perfectly made cake is just the appropriate option with tea or coffee.

The Best Eggless Carrot Cake

Ingredients to make The Best Eggless Carrot Cake

  • all purpose flour - 2 cups or 480 ml
  • Baking powder - 1 tsp
  • Powdered cinnamon - 1 tsp
  • baking soda - 1/2 tsp
  • salt - a Pinch
  • butter - 6tbsp, melted
  • Sweetened condensed milk - 1 tin or 14 Oz
  • Finely grated carrot - 1 cup
  • Ground almonds - 1/2 cup
  • Thick butter milk - 1/2 cup
  • vinegar - 1 tsp
  • Toasted and slivered almonds to decorate (optional)
  • For the whipped cream frosting:
  • whipping cream - 1/2 cup, chilled
  • Castor sugar - 3 tbsp
  • A dash of vanilla essence

How to make The Best Eggless Carrot Cake

  1. Preheat the oven to 180 C. Grease an 8"cake pan with butter and line with a baking sheet.
  2. Sift the flour, baking powder, baking soda, salt and cinnamon. Toss the grated carrot and ground almonds and keep aside.
  3. In another bowl, combine the melted butter, condensed milk, butter milk and vinegar and mix till the mixture is light
  4. Fold in the flour mixture into the butter milk mixture and mix till well combined.
  5. Add two tbsp of water if you feel the mixture is dry.
  6. Pour the batter into the prepared baking pan and bake in the preheated oven for 30-35 minutes or till an inserted skewer comes out clean.
  7. Allow the cake to cool in the pan for five minutes before transferring the cake to a wire rack to cool completely.
  8. For the whipped cream frosting:
  9. Combine the whipping cream, sugar and vanilla in a chilled bowl and beat till soft peaks form. Spread the frosting over the cake and serve immediately.

Reviews for The Best Eggless Carrot Cake (7)

Naheed Alam5 months ago

Mindblowing presentation.:thumbsup:

Sidharth Shyamsukha2 years ago

What is thick butter milk

Neeta Jain2 years ago

I think one standard cup measure is 250 ml and according to me since the carrots are sweet, one tin of condensed milk should be okay.

Monika Sharma2 years ago

480 ml or confused?

Divya Saha2 years ago

do we use raw carrots directly?

Rashmi Satish2 years ago

Hey Nandita, Loved the recipe, but have a clarification. Normally 2 cups of flour converts to approx 280 gms, but you have mentioned 480 gms. Also 480 gms with 400 gms condensed milk will a lot less sweeter. So can you please clarify?

Deepika Jain2 years ago