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Eggless Carrot Cake

Course Desserts
Cuisine American
By Cook Method Oven
Occasion Easter
By Diet Dairy Free, Vegan
Dish Type Eggless Cakes
Author Srivalli


  • 1 cup All Purpose Flour
  • 3/4 cup Sugar
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Cinnamon Powder
  • 2 tbsp Egg Replacer for 2 eggs
  • 3/4 cup Cooking Oil
  • 1 cup Carrot grated
  • 1/2 cup Walnuts chopped


  • Mix 2 tbsp egg replacer with 6 tbsp water. Mix well and keep it aside.
  • Preheat oven to 185C. Grease and line a 8" square pan.
  • Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
  • In a large bowl, mix together the sugar and egg replacer mix. Whisk well into a thick batter.
  • Add in the oil, ext add grated carrots.
  • Finally add the dry ingredients in batches and slowly fold in.
  • Add the chopped walnuts and fold in well.
  • Pour into the lined tray and spread well.
  • Bake at 185 C for 40 to 45 minutes. Check with a toothpick inserted into the cake to see if it comes out clean.
  • Rest for 10 to 15 mins.
  • Frost with cream cheese or dust with icing sugar.
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