Carrot Cake Eggless With Whole Wheat Flour

About This Carrot Cake

This classic recipe for carrot cake is naturally a slightly healthy dessert option, thanks to the fresh and nutritious carrots that give the cake it’s signature sweet flavor. I’ve perfected this carrot cake recipe that’s made with whole wheat flour and skips the cream cheese icing that’s sometimes included in the US. I’ve tested and tasted several versions to get just the right taste and texture you know and love in a carrot cake, but without any eggs needed. The cake is slightly dense owing to the nature of whole wheat flour but it tastes great and you won’t complain. As it turns out, a combination of sweetened condensed milk, whole milk, and sunflower oil creates a cake batter that’s moist and slightly fluffy. Exactly what you want in the best egg free carrot cake made with whole wheat flour! In fact, the first perfect version of eggless cake I created was this Wheat Cake Recipe. It’s so wonderfully light and soft, I figured I’d try it as a base for making a simple carrot cake. Give both of these recipes a try and I’m sure your whole family will love trying to decide which is their favorite.

How to make Eggless Carrot Cake

Preparation

1. First rinse and then peel 190 to 200 grams of carrots, or 1 to 2 large carrots. Use a fine grater to grate them into a bowl. You should have approximately 1 cup of grated carrots.
2. Grease a loaf pan very well with oil. Preheat your oven to 180 degrees celsius (350 degrees Fahrenheit) for 15 minutes.

Sifting dry ingredients

3. In a sieve over a bowl, add 1.5 cups of whole wheat flour (180 grams). If you prefer you can use all-purpose flour instead.
4. Then add 1.5 teaspoons of baking powder, 1 pinch of salt, ½ teaspoon of cinnamon powder, ¼ teaspoon of nutmeg powder and ½ teaspoon of ginger powder. You can skip nutmeg and/or ginger powder, but I recommend using at least the cinnamon for that signature carrot cake flavor.
5. Sift the dry ingredients into the bowl. Set the bowl aside.

Mixing liquid ingredients

6. In another bowl add 1 can (400 grams or 14 oz.) of sweetened condensed milk. For a more sweet cake, you can also add 1 to 2 tablespoons of sugar.
7. Then add 1 teaspoon of vanilla extract.
8. Pour in ¼ cup of sunflower oil or olive oil, or other neutral-tasting oil.
9. Add ½ cup of milk, either chilled or at room temperature.
10. Now use a wire whisk to briskly blend the wet ingredients for 1 to 2 minutes. You should have a smooth mixture. 11. Now add the grated carrots to the mixed liquid ingredients.
11. Mix again well.

Making eggless carrot cake batter

13. Pour the liquid ingredients into the bowl with the sifted dry ingredients.
14. Use a spatula to fold the dry ingredients into the wet ingredients. To see how folding is done, you can watch my youtube video – Eggless Banana Bread.
15. Use light pressure and fold well. Do not 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. You can add ¼ cup of milk more if the batter looks doughy or too thick.
16. Pour the cake batter in the prepared pan.
17. Gently shake and tap the pan so that the cake batter spreads evenly in the pan and any air bubbles are removed.

Baking eggless carrot cake

18. Place the loaf pan on the center rack in the preheated oven. Bake at 180 degrees Celsius (350 degrees Fahrenheit) for 35 to 45 minutes. If using a regular oven or an OTG then heat only the bottom heating element (do not heat the top element – use bake option in the OTGs available in India). Since temperatures vary from oven to oven, bake time may be different than what is mentioned here.
19. After 20 to 25 minutes, carefully cover the top of the pan with aluminium foil. Since condensed milk is used, this cake can get browned on top quickly.
20. Continue to bake until the carrot cake is done and a wooden skewer comes out clean.
21. Place the cake pan on a wired rack to cool for at least 15-20 minutes.
22. Once the cake cools down, use a butter knife to loosen the edges. Invert the cake on a chopping board.
23. Then slice the eggless carrot cake and serve. Leftover cake can be easily refrigerated.
24. Serve eggless carrot cake as a tea time sweet or as a dessert.

Serving Suggestions

This eggless carrot cake keeps well for up to two weeks in the refrigerator, making it the perfect cake to have in the fridge for whenever you need a sweet treat. Keep wrapped in plastic or in an airtight container, and simply take out the cake and slice however many servings you need for tea time or dessert. Although I prefer my whole wheat carrot cake plain as-is, you certainly can add a frosting if you like. The sweet carrots and warm cinnamon, nutmeg, and ginger flavors make it perfect to top with a classic cream cheese icing, chocolate frosting, or simple sugar glaze. Choose whichever you want to turn this delicious treat into an ultra-decadent dessert.

Variations

The combination of fresh carrots and sweetened condensed milk make this cake sweet on its own. However, if you want an even sweeter dessert you can add a few tablespoons of granulated sugar to the dry ingredients when preparing the recipe. The whole wheat flour used in this recipe is a healthy alternative to all-purpose flour, but it does give the cake a slight dense consistency. If you prefer a fluffier eggless carrot cake, feel free to use all-purpose flour instead. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Moist Eggless Chocolate Cake Recipe Easy Banana Cake Recipe (Eggless, Vegan & Whole Wheat) Eggless Vanilla Cake Recipe (Soft and Moist) Orange Cake (Eggless, Vegan & with Whole Wheat flour) This eggless carrot cake recipe post from the archives (Jan 2018) has been republished and updated on 1 June 2021.

title: “Carrot Cake Eggless With Whole Wheat Flour " ShowToc: true date: “2024-09-03” author: “Donna Metivier”

About This Carrot Cake

This classic recipe for carrot cake is naturally a slightly healthy dessert option, thanks to the fresh and nutritious carrots that give the cake it’s signature sweet flavor. I’ve perfected this carrot cake recipe that’s made with whole wheat flour and skips the cream cheese icing that’s sometimes included in the US. I’ve tested and tasted several versions to get just the right taste and texture you know and love in a carrot cake, but without any eggs needed. The cake is slightly dense owing to the nature of whole wheat flour but it tastes great and you won’t complain. As it turns out, a combination of sweetened condensed milk, whole milk, and sunflower oil creates a cake batter that’s moist and slightly fluffy. Exactly what you want in the best egg free carrot cake made with whole wheat flour! In fact, the first perfect version of eggless cake I created was this Wheat Cake Recipe. It’s so wonderfully light and soft, I figured I’d try it as a base for making a simple carrot cake. Give both of these recipes a try and I’m sure your whole family will love trying to decide which is their favorite.

How to make Eggless Carrot Cake

Preparation

1. First rinse and then peel 190 to 200 grams of carrots, or 1 to 2 large carrots. Use a fine grater to grate them into a bowl. You should have approximately 1 cup of grated carrots.
2. Grease a loaf pan very well with oil. Preheat your oven to 180 degrees celsius (350 degrees Fahrenheit) for 15 minutes.

Sifting dry ingredients

3. In a sieve over a bowl, add 1.5 cups of whole wheat flour (180 grams). If you prefer you can use all-purpose flour instead.
4. Then add 1.5 teaspoons of baking powder, 1 pinch of salt, ½ teaspoon of cinnamon powder, ¼ teaspoon of nutmeg powder and ½ teaspoon of ginger powder. You can skip nutmeg and/or ginger powder, but I recommend using at least the cinnamon for that signature carrot cake flavor.
5. Sift the dry ingredients into the bowl. Set the bowl aside.

Mixing liquid ingredients

6. In another bowl add 1 can (400 grams or 14 oz.) of sweetened condensed milk. For a more sweet cake, you can also add 1 to 2 tablespoons of sugar.
7. Then add 1 teaspoon of vanilla extract.
8. Pour in ¼ cup of sunflower oil or olive oil, or other neutral-tasting oil.
9. Add ½ cup of milk, either chilled or at room temperature.
10. Now use a wire whisk to briskly blend the wet ingredients for 1 to 2 minutes. You should have a smooth mixture. 11. Now add the grated carrots to the mixed liquid ingredients.
11. Mix again well.

Making eggless carrot cake batter

13. Pour the liquid ingredients into the bowl with the sifted dry ingredients.
14. Use a spatula to fold the dry ingredients into the wet ingredients. To see how folding is done, you can watch my youtube video – Eggless Banana Bread.
15. Use light pressure and fold well. Do not 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. You can add ¼ cup of milk more if the batter looks doughy or too thick.
16. Pour the cake batter in the prepared pan.
17. Gently shake and tap the pan so that the cake batter spreads evenly in the pan and any air bubbles are removed.

Baking eggless carrot cake

18. Place the loaf pan on the center rack in the preheated oven. Bake at 180 degrees Celsius (350 degrees Fahrenheit) for 35 to 45 minutes. If using a regular oven or an OTG then heat only the bottom heating element (do not heat the top element – use bake option in the OTGs available in India). Since temperatures vary from oven to oven, bake time may be different than what is mentioned here.
19. After 20 to 25 minutes, carefully cover the top of the pan with aluminium foil. Since condensed milk is used, this cake can get browned on top quickly.
20. Continue to bake until the carrot cake is done and a wooden skewer comes out clean.
21. Place the cake pan on a wired rack to cool for at least 15-20 minutes.
22. Once the cake cools down, use a butter knife to loosen the edges. Invert the cake on a chopping board.
23. Then slice the eggless carrot cake and serve. Leftover cake can be easily refrigerated.
24. Serve eggless carrot cake as a tea time sweet or as a dessert.

Serving Suggestions

This eggless carrot cake keeps well for up to two weeks in the refrigerator, making it the perfect cake to have in the fridge for whenever you need a sweet treat. Keep wrapped in plastic or in an airtight container, and simply take out the cake and slice however many servings you need for tea time or dessert. Although I prefer my whole wheat carrot cake plain as-is, you certainly can add a frosting if you like. The sweet carrots and warm cinnamon, nutmeg, and ginger flavors make it perfect to top with a classic cream cheese icing, chocolate frosting, or simple sugar glaze. Choose whichever you want to turn this delicious treat into an ultra-decadent dessert.

Variations

The combination of fresh carrots and sweetened condensed milk make this cake sweet on its own. However, if you want an even sweeter dessert you can add a few tablespoons of granulated sugar to the dry ingredients when preparing the recipe. The whole wheat flour used in this recipe is a healthy alternative to all-purpose flour, but it does give the cake a slight dense consistency. If you prefer a fluffier eggless carrot cake, feel free to use all-purpose flour instead. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Moist Eggless Chocolate Cake Recipe Easy Banana Cake Recipe (Eggless, Vegan & Whole Wheat) Eggless Vanilla Cake Recipe (Soft and Moist) Orange Cake (Eggless, Vegan & with Whole Wheat flour) This eggless carrot cake recipe post from the archives (Jan 2018) has been republished and updated on 1 June 2021.