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 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-
- caramel-pecan tart
- lemon cake
- maple & apple tart
- chocolate mousse cake
- no-bake strawberry custard tart
- mulberry panna cotta
- shortbread cookies with Nutella
- mulberry granita
- egg substitutes in baking
- 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
- Pre-heat the oven to 180*C. Line a 6" round cake pan with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon powder and ginger powder
- In a separate bowl, whisk together butter and condensed milk. Whisk in the milk.
- Using a spatula, fold the dry ingredients into the wet ingredients. Do not over-mix.
- 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.
The recipe looks super !!
bake with shivesh says
Thank you SO much 😀
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?
That looks super delicious. Well done!
bake with shivesh says
Thank you 😀
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
maple syrup instead of what?
What can be used instead of pecan nuts as those are not available near by to me?
Which butter we have to use salted or unsalted butter
regular salted butter is fine
Hi,can i use olive oil instead of butter?
Hi, can I use this recipe to bake muffins.
Hello, I’ve not tried doing that but you can give it a shot
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.
hello, gram measurements added to the post 🙂
Aneesha Choudhury says
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!
YAAAY! so happy to read that 🙂
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..
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..
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 ?
Megha Arjun Gopinath says
Tried the wheat carrot cake ? turned out amazing. For the eggless version what can we add instead of condensed milk?
Also can we sunstone butter with oil? How much?
Shivesh, give me replacement for condensed milk.
Hi! Would vegetable oil instead of butter make a lighter cake ?
Hi Shivesh,I Love this recipe want to give try… Thank you for sharing ?❤️?
Please advise a substitute for condensed milk
Geetika khanna says
Could you please share approx weight of this cake!!
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.
Can I replace 1 cup maida with 1 cup atta? Thanks for your wonderful recipes and tips!
Priyanka Ganguly says
Hi Shivesh, can we use refined oil in same measurement as butter (as a replacement) in this recipe ?
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!
Purnima Awasthi says
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 ❤️
Can wholewheat be used in place of all purpose flour ?If yes,how much?
NIKHIL SHARMA says
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.
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.
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.
Megha Arjun Gopinath says
Hey can the APF be switched with whole wheat flour??
Shruti Rastogi says
Hey , can you please tell me how to substitute condensed milk. I wish to avoid eggs as well as condensed milk. Thanks!
Veronika Singh says
Love this recipe. Extremely moist. Wondering if this can be made into cupcakes? If so how long would you recommend for the baking time?
Radhika Srinivasan says
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
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!?
Divya Ramesh says
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 ??
Divya Ramesh says
How do we change the recipe for a 8inch cake pan?