Easy Eggless Carrot Cake Recipe
Prep time
Cook time
Total time
Recipe type: eggless
Serves: one 6" cake
  • 1 cup (120g) all-purpose flour
  • ½ teaspoon (2g) baking powder
  • ½ teaspoon (3g) baking soda
  • 1 teaspoon (4g) cinnamon powder
  • ½ teaspoon (2g) ginger powder
  • ½ tin condensed milk (200gm)
  • ¼ cup (55g) butter, softened
  • ¼ cup (60mL) milk
  • ¼ cup (32g) crushed pecans/ walnuts
  • 1 + ½ cup (150g) grated carrots
  1. Pre-heat the oven to 180*C. Line a 6" round cake pan with parchment paper.
  2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon powder and ginger powder
  3. In a separate bowl, whisk together butter and condensed milk. Whisk in the milk.
  4. Using a spatula, fold the dry ingredients into the wet ingredients. Do not over-mix.
  5. Fold in the carrots and pecans. Transfer the batter into the cake pan and bake at 180*C for 30 minutes or until a toothpick inserted into the center comes out clean.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/eggless-carrot-cake/