Eggless Carrot Cake

Eggless Carrot Cake


Cakes are yummy treats for kids and adults alike. Add carrots, cinnamon, and nutmeg to add great flavor and make it a healthier dish. Carrot cakes can be enjoyed for 1 or 2 weeks if stored properly in the refrigerator. 

Carrots are sweet, nourishing, easy to digest and contains lots of fiber. Carrots are rich in Beta-carotene and have great stimulating and exhilarating powers. 

Cinnamon is a warming spice and is used to pacify stomach disorders and balance the digestion. It is excellent for pacifying Kapha and balancing Vata. 

Nutmeg is a great aromatic spice and should be used in very less quantity. It is used as a sleeping aid and it stimulates appetite and digestion. Nutmeg pacifies Vata and Kapha and increases Pitta.



  • 5 cups of grated carrots
  • 5 cups of all-purpose flour
  • 1 can of condensed milk
  • ¼ cup of sunflower oil or olive oil
  • ½ cup of milk
  • ¾ tsp of baking powder
  • ¾ tsp of baking soda
  • ¾ tsp of cinnamon powder
  • ¼ tsp of nutmeg powder
  • pinch of salt
  • ¼ cup of raisins
  • ¼ - ½ cup of chopped walnuts.
  • 1 tsp of vanilla extract



  • Wash carrots and grate them and keep it aside.



  • Preheat the oven at 180 degrees C for 15 min. Grease the baking pan with oil.
  • In a large bowl, add condensed milk, milk, vanilla extract and oil and whisk it together.



  • Sieve flour, baking powder, baking soda, salt, cinnamon, and nutmeg.



  • Add liquid mixture to sifted ingredients slowly and fold gently in cut and fold method.
  • Add carrots, raisins, and walnuts and fold in the batter.
  • Pour this batter into the baking dish and bake at 180 degree Celsius for 50 minutes.



  • Check with the knife to see if the cake is baked or not.
  • Take it out of the oven and let it cool down.



  • Serve it without icing or with chocolate frosting, sugar glaze or cream cheese icing.


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