Easy Carrot Cake Recipe


Carrot Cake Recipe
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Carrot Cake ( Eggless )

Carrot cake is one of England’s as also Switzerland's most popular flavor in cakes. Carrots are said to have been a cheaper option to add sweetness to the cake in times when sugar was in shortage especially during wars. When frosted with cream cheese frosting and addition of walnuts or pecans it is elevated in both taste and flavour. However, making it plain as a teatime snack also works out great as it is already flavoured beautifully with nutmeg and cinnamon.
Course Dessert
Cuisine European
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 499 kcal
Author Anju Bhagnari


For the Cake

  • 100 grams Maida
  • 200 grams Condensed Milk
  • 50 grams Butter (at room temperature)
  • 1 cup Carrot (grated)
  • 1 pinch Nutmeg Powder
  • ¾ teaspoon Cinnamon (powdered)
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Vanilla Essence
  • 1 teaspoon Vinegar
  • ½ cup Milk (at room temperature (Use as per need)
  • 1 tablespoon Walnuts (crushed (optional))

For the Frosting

  • 200 grams Cream Cheese (soft)
  • 100 grams Sugar
  • 30 grams Butter (at room temperature)
  • ½ teaspoon Vanilla Essence
  • 1 tablespoon Carrot (grated, to garnish) Or
  • 1 tablespoon Walnuts (crushed, to garnish) Or
  • 1 tablespoon Almonds (Slivered, to garnish)


  1. Prepare a 7 inches round cake tin by applying a thin layer of butter on the base and sides and dust lightly with a tablespoon of maida.
  2. Invert the tin to remove excess maida.

  3. Preheat the oven to 175 degrees for 10 minutes.

  4. For preparing the cake, sieve the maida, baking soda, and baking powder three times.

  5. Take the butter and condensed milk in a bowl.

  6. Add the vanilla essence.

  7. Whisk it to combine everything well.

    Batter for Carrot Cake
  8. Add the sieved maida mixture and whisk to mix them together.

  9. Add little milk to adjust the cake batter to dropping consistency.

  10. Fold in the cinnamon powder, nutmeg powder, and the grated carrots.

  11. (For optimum taste, choose sweet and red carrots).

  12. Add 1 tablespoon of the crushed walnuts at this stage if desired.

  13. Lastly, add the vinegar and whisk briskly for a few times.

  14. The batter will start rising due to the reaction between the baking soda and vinegar.

  15. Quickly pour into the ready cake tin and gently tap the tin 2 to 3 times.

    Carrot Cake Mixture
  16. Place in the oven and bake for about 25 to 30 minutes.

  17. Depending on the oven and other variables, the baking time may vary. So eyeball it accordingly.

  18. Check with a toothpick and remove if the toothpick comes out clean.

  19. If not, bake till done.

  20. Cool the ready cake in the tin for 5 minutes and then de-mold.

  21. Keep on a wire rack for cooling completely.

    Base for Carrot Cake
  22. To make the cream cheese frosting, whisk together the cream cheese, vanilla essence, sugar, and butter until it gets smooth.

    Frosting for Carrot Cake
  23. Cool for 10 minutes in the fridge before using.

  24. Place the cake on a serving plate.

  25. Cut it horizontally into two and spread a heaped tablespoon of the frosting on the top of the bottom cake layer.

    Carrot Cake cooking process
  26. Place the second layer of the cake on top and spread some frosting on the top and sides of the cake.

  27. Level with a spatula or a butter knife.

  28. Garnish either with grated carrot or crushed walnuts or slivered almonds etc.

  29. Chill the cake for about 30 minutes to set and serve.

    How to make Carrot Cake
Nutrition Facts
Carrot Cake ( Eggless )
Amount Per Serving
Calories 499 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 15g94%
Cholesterol 78mg26%
Sodium 453mg20%
Potassium 384mg11%
Carbohydrates 53g18%
Fiber 1g4%
Sugar 38g42%
Protein 8g16%
Vitamin A 4885IU98%
Vitamin C 2.3mg3%
Calcium 198mg20%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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