This dry Eggless Carrot Cake Recipe is a down-to-earth, wholesome treat that you’d expect to find in a bakery, and it’s all thanks to the use of whole wheat flour, fresh carrots plucked from the garden, rich mawa, milk, butter & a nice mix of crunchy dry fruits like cashews, almonds & those fun little colourful tutti frutti bits. The cake turns out naturally soft, with just a hint of sweetness & a real texture to it – it’s the perfect alternative to desserts made with refined flour, and yet it’s still packed with flavour. The grated carrots add a nice natural moisture & some extra nutrition to the mix, and the mawa really brings out the flavour, giving the cake a soft & utterly delicious crumb that melts in your mouth.
This cake is perfect for enjoying with a cup of tea, as a gift for a special occasion, or simply as a snack for kids. Youve got all the ingredients you need right in your pantry & all you need is a bit of basic equipment to whip it up. If you’re on the hunt for a dry cake recipe that will stay fresh for ages & tastes great with a cup of tea or coffee, then you have to give this whole wheat carrot cake a go.
Also, check out my other Dry cakes, such as Eggless Pan Cake and Eggless Plum Cake.
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Eggless Carrot Cake Recipe Ingredients
• Brown sugar: 1/2 cup (or regular sugar)
• Hot milk: 1/2 cup
• Butter (room temperature): 50 grams
• Mawa/Khoya (homemade recommended): 1/4 cup
• Whole wheat flour: 1 cup
• Baking powder: 1 teaspoon
• Baking soda: 1/2 teaspoon
• Cardamom powder: 1/2 teaspoon
• Grated carrots (finely grated, red carrots recommended): 3/4 cup
• Chopped cashews and almonds: a few
• Tutti frutti: a few
• Vinegar: 1 teaspoon
• Ghee (for greasing the cake tin)
• Butter paper
How To Make Eggless Carrot Cake
1. Prepare the liquid mixture: In a mixing bowl, combine brown sugar, hot milk, room temperature butter, and mawa.
2. Mix well until everything is thoroughly combined. Set aside.
3. Sift dry ingredients: Place a sieve over a large mixing bowl and add the dry ingredients. Add whole wheat flour, baking powder, and baking soda. Sift all ingredients together to avoid lumps.
4. Add flavor to dry ingredients: Add cardamom powder to the sifted dry ingredients and mix well. Set aside.
5. Prepare the cake tin: Grease your desired cake tin (round or any shape) with ghee. Line it with butter paper and lightly grease the butter paper with ghee as well. This helps in easy demolding.
6. Combine wet and dry ingredients: Re-mix the dry ingredients (flour, baking powder, baking soda, cardamom powder). Gradually add the milk mixture to the dry ingredients in two batches, mixing thoroughly after each addition until a smooth batter is formed. You don’t need to use the cut-and-fold method; simply mix well.
7. Add carrots and dry fruits: Add finely grated carrots, chopped cashews, almonds, and tutti frutti to the batter. Mix everything well.
8. Add vinegar: Lastly, add vinegar to the batter and mix thoroughly. Make sure to add vinegar at the end.
9. Pour into the cake tin and garnish: Immediately transfer the cake batter into the prepared cake tin. Gently tap the tin a few times to release any air bubbles. Garnish the top with more tutti frutti and dry fruits as desired.
10. Bake the cake (stove-top method):
• Take a pressure cooker. Add a layer of salt at the bottom.
• Place a stand or a small bowl on top of the salt.
• Remove the rubber gasket and whistle from the pressure cooker lid.
• Preheat the cooker on low flame for 10 minutes.
• Carefully place the cake tin inside the preheated cooker.
11. Bake on low flame for a total of 1 hour. First, bake the cake for 40 minutes on a low flame. Check and bake again for 20 minutes more.
12. To check if it has baked well, insert a toothpick into the center of the cake. If it comes out clean, the cake is baked.
13. Let the cake cool down completely before demolding.
14. You can see how well it has baked.
15. Enjoy your soft, fluffy, and delicious eggless carrot cake.
Recipe Card
Eggless Carrot Cake Recipe
Ingredients
- 1/2 cup Brown sugar or regular sugar
- 1/2 cup Hot milk
- 50 gms Butter room temperature
- 1/4 cup Mawa/Khoya homemade recommended
- 1 cup Whole wheat flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Cardamom powder
- Grated carrots finely grated, red carrots recommended: 3/4 cup
- Chopped cashews and almonds a few
- Tutti frutti a few
- 1 tsp Vinegar
- Ghee for greasing the cake tin
- Butter paper
Instructions
- Prepare the liquid mixture: In a mixing bowl, combine brown sugar, hot milk, room temperature butter, and mawa.
- Mix well until everything is thoroughly combined. Set aside.
- Sift dry ingredients: In a large mixing bowl, place a sieve. Add whole wheat flour, baking powder, and baking soda. Sift all ingredients together to avoid lumps.
- Add flavor to dry ingredients: Add cardamom powder to the sifted dry ingredients and mix well. Set aside.
- Prepare the cake tin: Grease your desired cake tin (round or any shape) with ghee. Line it with butter paper and lightly grease the butter paper with ghee as well. This helps in easy demolding.
- Combine wet and dry ingredients: Re-mix the dry ingredients (flour, baking powder, baking soda, cardamom powder). Gradually add the milk mixture to the dry ingredients in two batches, mixing thoroughly after each addition until a smooth batter is formed. You don’t need to use the cut and fold method; just mix well.
- Add carrots and dry fruits: Add finely grated carrots, chopped cashews, almonds, and tutti frutti to the batter. Mix everything well.
- Add vinegar: Lastly, add vinegar to the batter and mix thoroughly. Make sure to add vinegar at the end.
- Pour into the cake tin and garnish: Immediately transfer the cake batter into the prepared cake tin. Gently tap the tin a few times to release any air bubbles. Garnish the top with more tutti frutti and dry fruits as desired.
- Bake the cake (stove-top method): Take an old pressure cooker. Add a layer of salt at the bottom. Place a stand or a small bowl on top of the salt. Remove the rubber gasket and whistle from the pressure cooker lid. Preheat the cooker on low flame for 10 minutes. Carefully place the cake tin inside the preheated cooker. Bake on low flame for a total of 1 hour. First bake for 40 minutes and then checkout and bake again for 20 more minutes. To check if it has baked well, insert a toothpick into the center of the cake. If it comes out clean, the cake is baked.
- Let the cake cool down completely before demolding.
- Enjoy your soft, fluffy, and delicious eggless carrot cake.
