Whole wheat flour eggless carrot cake is a moist and flavourful cake made of wheat flour, carrots, and aromatic spices without eggs. This eggless carrot cake is soft, tender, and perfectly moist and has a perfect balance of sweet and spice flavours. Adding crunchy walnuts and almonds makes this cake healthier and more desirable. The perfect finishing touch is to top the cake with a generous layer of velvety cream cheese frosting and crunchy walnuts. This recipe is truly the BEST carrot cake recipe made without eggs.Eggless Whole wheat carrot cake is a slightly healthy dessert with a beautiful, lightly sweet flavour and a decadent, moist crumb. This recipe is an adaption of the classic carrot cake recipe. This is a slightly healthy dessert option; the fresh and nutritious carrots give the cake its signature sweet flavour and texture. Cinnamon powder and dry ginger powder are used in this cake. Spices make a carrot cake absolutely incredible. You can add spices and dry fruits according to your choice, like some grated nutmeg, crushed pecans, raisins, etc., to this eggless carrot cake.
Utensil and Tools
- 2 Borosil Glass Mixing Bowl
- Silicon Spatula
- Borosil DIGIPRO 38L, Digital OTG
Ingredients
- 1 ⅔ cup (200 gm) Aata (whole Wheat flour)
- 1 tbsp Baking Powder
- ½ tsp Baking Soda
- 1 tsp Cinnamon Powder
- ½ tsp Dry ginger powder
- ½ tsp Salt
- 150 gm Brown Sugar
- 150 ml Vegetable Oil , Any flavourless oil
- ½ cup Curd (yoghurt)
- 1 tsp Vanilla Essence
- ⅓ cup (60 ml) Milk
- 250 gm Carrot , grated
- 50 gm Walnuts
- 50 gm Almonds
- Cream Cheese frosting For frosting (optional)
- Walnuts For garnishing (optional)
- Rose Petals For garnishing (optional)
Video
Instructions
- Wash, peel and grate the carrots. Keep it aside.
- Chop the walnuts and almonds into small pieces. Transfer them to a bowl and add ½ teaspoon of flour. Coat them well with the flour and keep them aside.
- Add aata (whole wheat flour), baking powder, baking soda, cinnamon powder, dry ginger powder, and salt in a big bowl. Mix them well and set aside.
- Preheat the oven to 170 C. Grease the cake tin and line it with parchment paper.
- Add brown sugar and oil to a big mixing bowl. Whisk it well until the mixture looks homogenous.
- Add curd (yoghurt) and whisk it well.
- Add vanilla essence and mix it well.
- Add dry ingredients (flour mixture) to the wet mixture. Whisk it well and make sure there are no lumps in the batter. Try not to over-mix the batter.
- Add milk and fold it well into the cake batter.
- Add grated carrots and chopped nuts to the batter. Carefully fold them well into the cake batter. Do not over-mix the batter.
- Pour the cake batter into the cake tin. Spread it evenly and level it with a spatula.
- Bake the cake in the preheated oven for 40-45 minutes until the skewer inserted into the centre comes out clean.
- Allow the cake to cool down completely on the wire rack.
- Garnish the top with cream cheese frosting or whipped cream frosting. Sprinkle chopped walnuts on the corners of the cake. It’s an entirely optional step; you can skip it.
- Whole wheat flour eggless carrot cake is ready to serve. Slice and serve!
Nutrition
Calories: 332kcalCarbohydrates: 41gProtein: 7gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 2mgSodium: 275mgPotassium: 281mgFiber: 5gSugar: 14gVitamin A: 3508IUVitamin C: 1mgCalcium: 125mgIron: 2mg
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