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Eggless Carrot Cake Recipe (Whole Wheat)
This Eggless Carrot Cake Recipe gives you a decadent and delicious cake that is so easy to make. It is a slightly healthier cake made with whole wheat flour.
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 10 slices
Calories: 252 kcal
Course:
Dessert
Cuisine:
American , International
Ingredients
Dry ingredients
- 1.5 cups whole wheat flour (leveled) or 180 grams
- 1.5 teaspoons levelled baking powder
- 1 pinch salt
- ½ teaspoon cinnamon powder (ground cinnamon)
- ¼ teaspoon nutmeg powder (ground or grated nutmeg) - optional
- ½ teaspoon ginger powder (ground ginger)
Wet ingredients
- 1 can sweetened condensed milk or 400 grams
- 1 teaspoon vanilla extract
- ½ cup milk - chilled or at room temperature
- ¼ cup sunflower oil - use neutral tasting oil or olive oil
- 1 cup finely grated carrots or 190 to 200 grams carrots or 1 large delhi red carrot
Instructions
Preparation
- Rinse, peel and finely grate the carrot.
- Grease a loaf pan very well with oil. Preheat your oven to 180 degrees celsius (356 degrees Fahrenheit) for 15 minutes.
Cup of Yum
Sifting dry ingredients
- In a sieve, take all the dry ingredients mentioned above.
- Sift and keep aside.
Mixing liquid ingredients
- In another bowl pour sweetened condensed milk. For a more sweet cake you can add 1 to 2 tablespoons sugar.
- Add vanilla extract, sunflower oil and milk.
- With a wired whisk begin to stir and mix the wet ingredients briskly for 1 to 2 minutes to a smooth mixture.
- Now add the grated carrots to the mixed liquid ingredients. Mix again well.
Making cake batter
- Pour the liquid ingredients in the sifted dry ingredients.
- With a spatula using cut and fold technique, fold the dry ingredients in the wet ingredients.
- Use light pressure from hand and fold well. Also do note, not to over do the folding. The batter should have volume and should not fall flat or become dense and thick. It should have a pouring consistency.
- Pour the cake batter in the prepared pan.
- Gently shake and tap the pan so that the cake batter spreads evenly in the pan.
Baking carrot cake
- Place loaf pan on the center rack in the preheated oven. Bake at 180 degrees celsius (356 degrees Fahrenheit) for 35 to 45 minutes. If using an OTG then heat only the bottom heating element. Since temperatures vary from oven to oven, the time taken will be less or more than what is mentioned here.
- After 20 to 25 minutes, cover the top of the pan with an aluminium foil. Since condensed milk is used, this cake can get browned quickly from the top.
- Continue to bake until the carrot cake is done and a bamboo skewer comes out clean.
- Place the cake pan on a wired tray to cool.
- Once the cake becomes warm or cools down, then with a butter knife loosen the edges. Invert the cake on a chopping board.
- Then slice the cake. Leftover cake can be easily refrigerated.
- Serve eggless carrot cake as tea time sweet or as a dessert.
Notes
- Approximate nutrition info is for 1 slice of eggless carrot cake.
Nutrition Information
Serving
1carrot cake slice
Calories
252kcal
(13%)
Carbohydrates
37g
(12%)
Protein
6g
(12%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Cholesterol
15mg
(5%)
Sodium
69mg
(3%)
Potassium
332mg
(9%)
Fiber
2g
(8%)
Sugar
23g
(46%)
Vitamin A
2266IU
(45%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
1mg
Vitamin B12
1µg
Vitamin C
2mg
(2%)
Vitamin D
1µg
Vitamin E
3mg
Vitamin K
3µg
Calcium
164mg
(16%)
Vitamin B9 (Folate)
15µg
Iron
1mg
(6%)
Magnesium
38mg
Phosphorus
221mg
Zinc
1mg
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 252
% Daily Value*
| Serving | 1carrot cake slice | |
| Calories | 252kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 15mg | 5% |
| Sodium | 69mg | 3% |
| Potassium | 332mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 2266IU | 45% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 2mg | 2% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 3mg | |
| Vitamin K | 3µg | |
| Calcium | 164mg | 16% |
| Vitamin B9 (Folate) | 15µg | |
| Iron | 1mg | 6% |
| Magnesium | 38mg | 10% |
| Phosphorus | 221mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.