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March 27, 2018 Cakes & Brownies

Easy Eggless Carrot Cake Recipe

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http://https://www.youtube.com/watch?v=UvQnPEtxf_U

Eggless carrot cake is probably the most requested recipe ever since I started the eggless recipe challenge. So here it is! If you love carrot cakes as much as I do and if you don’t consume eggs, this easy eggless carrot cake recipe is going to become your favorite. This eggless carrot cake is moist, full of flavor and super delicious. The best part- it’s also very easy to make. Once you realize how easy it is to bake this eggless carrot cake from scratch, you’d want to bake it every day!

As soon as carrots are in season, I start planning recipes using them because I love baking with carrots. Some of my favorite carrot desserts from the blog are carrot cake donuts and carrot-coconut cake. I’ve also shared the best whole-wheat carrot cake recipe in my debut cookbook- Bake With Shivesh. But if I have to pick an egg free carrot dessert, this easy eggless carrot cake recipe will be on top of my list. This cake is spiced using cinnamon and ginger. I also add some crushed pecans for the bite and top the cake with a generous layer of cream-cheese frosting

eggless carrot cake recipe

Eggless Carrot Cake Ingredients-

This easy carrot cake recipe only calls for a few ingredients that you would probably already have in your pantry. I make this cake using maida. You should stick to using maida for the recipe since using whole wheat flour will make this cake dense. I, in fact, recommend sifting your all purpose flour/ maida before using it. That will make your cake more light and airy.

I also use cinnamon powder and ginger power in the cake to flavor it. Spices make a carrot cake truly incredible. You can also add some grated nutmeg to this eggless carrot cake. To add some more texture and crunch to the carrot cake, I also throw in some crushed pecans. Pecans taste amazing in the carrot cake. If you don’t have pecans, you can use crushed walnuts instead. Feel free to add some raisins or dried cranberries to this eggless carrot cake.

Moist eggless carrot cake from scratch-

This moist eggless carrot cake uses condensed milk in place of eggs. You’ll fall in love with the soft texture and the crumb which is as good as a carrot cake made using eggs. Since I use condensed milk in this cake, I avoid adding any extra sugar in the batter. The condensed milk is very sweet and if you add frosting to the cake, that makes it sweeter.

How to make Eggless Carrot Cake in Microwave-

Looking for an eggless carrot cake recipe for microwave? All you have to do while baking this cake in the microwave is to reduce the baking time by 25%. So in the microwave this will only take 22-25 minutes at 180*C. Everything else remains the same.

Frosting for eggless carrot cake-

A lot of you ask me- what is the best topping for carrot cake. My choice of frosting for carrot cake would be a cream cheese frosting. Carrot cake and cream cheese frosting is such a classic combination. But to be honest, this eggless carrot cake tastes incredible with cream-cheese frosting or white chocolate ganache. If you feel like sticking to basics, make the vanilla bean butter cream.

The eggless recipe challenge has been so much fun. These are the recipes I shared with you in the last 10 days-

  1. caramel-pecan tart
  2. lemon cake
  3. maple & apple tart
  4. chocolate mousse cake
  5. no-bake strawberry custard tart
  6. mulberry panna cotta
  7. shortbread cookies with Nutella
  8. mulberry granita
  9. egg substitutes in baking

 

4.9 from 9 reviews
Easy Eggless Carrot Cake Recipe
 
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Prep time
15 mins
Cook time
30 mins
Total time
45 mins
 
Recipe type: eggless
Serves: one 6" cake
Ingredients
  • 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
Instructions
  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.
3.5.3251

 

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Categories: Cakes & Brownies Tags: carrot cake in microwave, carrot cake topping, carrot cake with raisins, egg free carrot cake recipe, eggless carrot cake, how to make carrot cake from scratch, how to make moist carrot cake, simple carrot cake recipe

Previous Post: « MULBERRY GRANITA
Next Post: Gluten Free Banana Bread »

Reader Interactions

Comments

  1. Assifa says

    March 28, 2018 at 7:01 am

    The recipe looks super !!

    Reply
    • bake with shivesh says

      March 29, 2018 at 4:25 am

      Thank you SO much 😀

      Reply
    • Tanya says

      September 26, 2020 at 3:55 am

      Hey!

      You are amazing! All your recipes have worked out very well for me so far. Going to make an eggless carrot cake tomorrow. Can you tell me if this recipe can be doubled?
      If so, what size pan and how long would I have to bake?
      Thanks!:)

      Reply
  2. Whipped says

    April 23, 2018 at 8:13 pm

    That looks super delicious. Well done!

    Reply
    • bake with shivesh says

      May 3, 2018 at 4:12 am

      Thank you 😀

      Reply
  3. Aishwariy says

    August 4, 2018 at 10:49 pm

    I can’t say how happy I’m to find out your website!! Can’t wait to try out your recipes.
    Can we use maple syrup in the recipe ?
    If yes in what quantity

    Reply
    • Shivesh says

      September 8, 2018 at 5:23 pm

      yaaay 🙂
      maple syrup instead of what?

      Reply
  4. Shikha says

    December 16, 2018 at 7:59 pm

    What can be used instead of pecan nuts as those are not available near by to me?

    Reply
    • Shivesh says

      December 29, 2018 at 6:55 am

      Walnuts!

      Reply
  5. Nidhi says

    January 10, 2019 at 11:24 am

    Which butter we have to use salted or unsalted butter

    Reply
    • Shivesh says

      January 10, 2019 at 5:40 pm

      regular salted butter is fine

      Reply
      • anjali says

        March 18, 2021 at 5:32 am

        Hi,can i use olive oil instead of butter?

        Reply
  6. Tanushree says

    January 13, 2019 at 5:16 pm

    Hi, can I use this recipe to bake muffins.

    Reply
    • Shivesh says

      January 17, 2019 at 4:56 pm

      Hello, I’ve not tried doing that but you can give it a shot

      Reply
  7. Anjali says

    January 23, 2019 at 11:58 am

    Hi, the only other carrot cake I have baked is with eggs and I would love to try out your recipe. Is it possible to give the measurements in grams for APF, butter and carrots?
    Thank you so much.

    Reply
    • Shivesh says

      January 24, 2019 at 1:24 pm

      hello, gram measurements added to the post 🙂

      Reply
  8. Aneesha Choudhury says

    March 2, 2019 at 3:32 pm

    I tried this recipe today and it turned out super! I did not have any ginger powder so grated fresh ginger and added it to the batter along with the grated carrot and crushed walnuts and that worked for me 🙂 So, if anyone has run out of ginger powder or you don’t keep it at home, try this 🙂 Hope it helps!

    Reply
    • Shivesh says

      March 2, 2019 at 4:55 pm

      YAAAY! so happy to read that 🙂

      Reply
  9. Pallavi says

    March 15, 2019 at 11:46 am

    Hi ..love this recipe …wanna give a try…but the problem is i have microwave….and as u said it need to be 180°C temp…my microwave doesn’t have this kind of temperature setting…so how can i manage with that…please help..

    Reply
  10. Kahi says

    March 24, 2019 at 8:34 pm

    Made this cake yesterday and it turned out super. Was very moist and light. Although it got done in about 15 minutes at 180 degrees. What could be the reason do you know? I had preheated my oven for about half an hour before..

    Reply
  11. Resh says

    March 27, 2019 at 12:55 pm

    Hi.. Can I use this same recpie as a cupcake instead of a cake. If yes how many cupcakes can I make with the same measurement also at what temp.
    Thank you ?

    Reply
    • Megha Arjun Gopinath says

      May 1, 2021 at 3:23 am

      About 12

      Reply
  12. Sanjana says

    July 22, 2020 at 12:16 pm

    Tried the wheat carrot cake ? turned out amazing. For the eggless version what can we add instead of condensed milk?

    Reply
    • Sanjana says

      July 22, 2020 at 12:18 pm

      Also can we sunstone butter with oil? How much?

      Reply
  13. Geethu says

    August 13, 2020 at 6:41 am

    Shivesh, give me replacement for condensed milk.

    Reply
  14. Padmini says

    August 21, 2020 at 11:20 am

    Hi! Would vegetable oil instead of butter make a lighter cake ?

    Reply
  15. Pratibha says

    August 22, 2020 at 12:45 pm

    Hi Shivesh,I Love this recipe want to give try… Thank you for sharing ?❤️?

    Reply
  16. Prathibha says

    September 10, 2020 at 5:36 am

    Please advise a substitute for condensed milk

    Reply
  17. Geetika khanna says

    October 3, 2020 at 8:40 am

    Hi..

    Could you please share approx weight of this cake!!

    Reply
  18. Sonny says

    October 15, 2020 at 12:48 pm

    Hi Shivesh

    Great recipe. The only thing I added was a ‘flax egg’. I don’t think it would have made a big difference without it. I also added almond flajes, because I didn’t have any other nuts. I did strain the carrots a little, but next time I won’t. I also baked in a loaf tin, which is deeper than a typical cake pan. However, results are great. Father was happy because it’s not very sweet. I was nicely surprised at how springy the cake is and very happy the bottom was cooked – often when I bake in loaf tin, the bottom remains uncooked.

    Thank you for this light, moist and tasty cake.

    This is the 2nd recipe where I have used condensed milk instead of separate sugar (

    This is the second dessert I have made using condensed milk, and very happy so far. I use to add sugar/oil/milk separately, but this is much better way of doing things.

    Reply
  19. Nita says

    October 16, 2020 at 5:06 am

    Can I replace 1 cup maida with 1 cup atta? Thanks for your wonderful recipes and tips!

    Reply
  20. Priyanka Ganguly says

    October 29, 2020 at 2:52 pm

    Hi Shivesh, can we use refined oil in same measurement as butter (as a replacement) in this recipe ?

    Reply
  21. Ishita says

    December 31, 2020 at 4:46 pm

    Hi! The method used in the video seems to be diffeeent form what the recipie mentions. Are flex seeds a replacement for eggs? Not clear from the video!

    Thanks

    Reply
  22. Purnima Awasthi says

    January 13, 2021 at 5:41 pm

    Baked this goodness today (just got done) and will top it up with cheese cream tomorrow. Love using your recipes. The Christmas cake (used rum though) came out so well, that people still ask for it, well past Christmas. Also baked vanila cup cakes. I’m a huge fan of tea cakes, however inspired by you trying cheese cream tomorrow ❤️

    Reply
  23. Parul says

    January 31, 2021 at 7:25 am

    Can wholewheat be used in place of all purpose flour ?If yes,how much?

    Reply
  24. NIKHIL SHARMA says

    February 9, 2021 at 6:39 am

    IN THIS CAKE CAN I SUBSTITUTE ALL PURPOSE FLOUR WITH CARROT FLOUR AND IF SO THEN WHAT PRECAUTIONS I SHOULD TAKE WHILE PREPARING CARROT CAKE? KINDLY GUIDE ME SIR.

    Reply
  25. Chandana says

    March 28, 2021 at 2:31 pm

    Hi! I was keen on trying a eggless carrot cake with condensed milk so I went ahead with this recipe. Thank you for developing this.

    My feedback-
    1. The cake, felt like, needed a little more sweet(I didn’t frost it)
    2. It certainly needed more moisture and richness (brown sugar?). Personally, I missed the taste of brown sugar in this recipe which compliments the flavour of the spices.

    Reply
  26. Megha Arjun Gopinath says

    May 1, 2021 at 3:22 am

    Hey can the APF be switched with whole wheat flour??

    Reply
  27. Shruti Rastogi says

    August 8, 2021 at 3:39 pm

    Hey , can you please tell me how to substitute condensed milk. I wish to avoid eggs as well as condensed milk. Thanks!

    Reply
  28. Veronika Singh says

    August 23, 2021 at 11:03 am

    Love this recipe. Extremely moist. Wondering if this can be made into cupcakes? If so how long would you recommend for the baking time?
    Thank you.

    Reply
  29. Radhika Srinivasan says

    September 17, 2021 at 7:04 am

    Hi , I tried your recipe and it tasted great . I would like to double it and make a bigger one at one go. Please advice on the baking time . Thank you

    Reply
  30. Nanditha says

    December 10, 2021 at 1:19 pm

    Hey. the recipe looks great! ?About to try it. ?Just one query. Can I try this in a glass bowl instead? Microwave safe of course. I don’t have a baking tin. Hence. Anyone on this thread who can reply, thanks in advance!?

    Reply
  31. Divya Ramesh says

    January 22, 2022 at 6:50 am

    Tried this today and it came so amazingly well. The recipe is perfect with the right amount of sweetness. Going to making so many more of these soon ??

    Reply
  32. Divya Ramesh says

    January 29, 2022 at 4:37 am

    How do we change the recipe for a 8inch cake pan?

    Reply

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Hello. I'm Shivesh Bhatia, a food blogger, author and food stylist from Delhi, India. Welcome to Bake With Shivesh, where I'll help you create magic in your kitchens with my simple recipes. Read More

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