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.
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 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon 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
Nutrition Facts
Eggless Carrot Cake Recipe
Serving Size
1 servings
Amount per Serving
Calories
122
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.2
g
Cholesterol
3
mg
1
%
Sodium
117
mg
5
%
Potassium
104
mg
3
%
Carbohydrates
26
g
9
%
Fiber
1
g
4
%
Sugar
13
g
14
%
Protein
3
g
6
%
Vitamin A
2696
IU
54
%
Vitamin C
1
mg
1
%
Calcium
51
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.