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Eggless Carrot Cake Recipe

Super moist carrot cake recipe with step by step pictures. This eggless carrot cake is super moist and has a thick cream cheese frosting on top.
5 from 2 votes
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Prep Time: 30 minutes
Cook Time: 30 minutes
Resting Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 8 servings
Calories: 122kcal

Ingredients

  • 1 cup All Purpose Flour (120 grams)
  • 1 cup Carrots grated
  • ¼ cup Vegetable Oil (60 ml)
  • ¾ cup Powdered Sugar (150 grams)
  • ¾ cup Plain Yogurt (180 ml)
  • ½ tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Ground Cinnamon
  • ½ cup Walnuts or Cashews
  • Milk as needed
  • Cream Cheese Frosting
  • Nuts for garnishing optional

Instructions

  • Preheat oven to 180 degree C. Line a 20 cm square cake pan with parchment paper and grease it lightly with oil. Set aside.
  • Now Take oil, yogurt, sugar in a bowl and whisk till creamy.
  • Add in carrots and mix well.
  • Add in flour, baking powder, baking soda and cinnamon. Fold gently.
  • Add milk as needed and fold gently.
  • Add in nuts and fold gently.
  • Spoon it into the pan and bake for 25 to 35 mins till a toothpick inserted comes out clean.
  • Remove it and cool completely.
  • Spread cream cheese frosting over it and top with nuts and serve.

Video

Nutrition

Serving: 1servings | Calories: 122kcal | Carbohydrates: 26g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 3mg | Sodium: 117mg | Potassium: 104mg | Fiber: 1g | Sugar: 13g | Vitamin A: 2696IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg
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