Description
This Eggless Carrot Cake is a moist, soft, and perfectly spiced dessert made without eggs. Packed with freshly grated carrots and warm flavors, it’s an easy homemade treat ideal for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup grated carrots (fresh)
- 3/4 cup sugar
- 1/2 cup oil
- 1/2 cup yogurt or milk
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon powder
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup chopped walnuts or pecans (optional)
- 1/4 cup raisins (optional)
Instructions
- Preheat the oven to 180°C (350°F) and grease or line a cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix sugar, oil, yogurt (or milk), and vanilla extract until smooth.
- Combine the wet and dry ingredients gently without overmixing.
- Fold in grated carrots, nuts, and raisins if using.
- Pour the batter into the prepared pan and level the top.
- Bake for 30–40 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve as is or with frosting of your choice.
Notes
- Use freshly grated carrots for best moisture and texture.
- Do not overmix the batter to keep the cake light and fluffy.
- You can substitute yogurt with applesauce or plant-based yogurt.
- Add crushed pineapple for extra moisture and flavor.
- Store in an airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 260 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg