Eggless Carrot Cake
Moist, flavorful, and completely egg-free, this Eggless Carrot Cake is a delightful dessert that’s perfect for any occasion. Packed with the natural sweetness of grated carrots, warm spices like cinnamon and nutmeg, and the richness of yogurt and vegetable oil, this cake delivers a tender crumb without the need for eggs. Optional add-ins like chopped nuts and raisins add texture and a burst of flavor to make every bite irresistibly good. Ready in just under an hour, this simple recipe is beginner-friendly and can easily be made dairy-free by swapping yogurt with a plant-based alternative. Serve this golden-brown beauty as a show-stopping teatime treat or as a wholesome dessert that pairs wonderfully with a dollop of cream or a dusting of powdered sugar. Whether you’re catering to dietary preferences or seeking a reliable eggless recipe, this carrot cake is sure to impress!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 1.5 cups Grated carrots
- 0.75 cups Brown sugar
- 0.25 cups Granulated sugar
- 0.75 cups Plain yogurt (or dairy-free yogurt)
- 0.5 cups Vegetable oil
- 1 teaspoons Vanilla extract
- 0.5 cups Chopped nuts (optional, such as walnuts or pecans)
- 0.25 cups Raisins (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease and lightly flour an 8-inch round or square cake pan.
In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
In another large bowl, mix together the grated carrots, brown sugar, granulated sugar, plain yogurt, vegetable oil, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Do not overmix.
If using, fold in the chopped nuts and raisins to the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake the cake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Once baked, remove the pan from the oven and let the cake cool in the pan for 10 minutes.
Carefully transfer the cake to a wire rack and let it cool completely before slicing and serving.
Enjoy your moist and delicious eggless carrot cake with a cup of tea or coffee!
Nutrition Facts
Calories |
2858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.9 g | 188% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 2152 mg | 94% | |
| Total Carbohydrate | 363.9 g | 132% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 197.6 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 504 mg | 39% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1602 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
