Eggless Carrot Cake Recipe

6 servings


20 minutes

active time

50 minutes

total time


1 ½ cups All purpose flour (Maida)

1 teaspoon Baking powder

1 teaspoon Baking soda

1 teaspoon Ground cinnamon

¼ teaspoon Freshly grated nutmeg

¼ teaspoon Salt

¼ cup + 2 tablespoons Oil (* use flavorless oil)

¾ cup White granulated sugar

¼ cup Milk

¼ cup Water

1 teaspoon Pure vanilla extract

1 cup Carrots (grated)

2-3 tablespoons Walnuts (or pecans, chopped, for Garnishing)

2 tablespoons Unsalted butter (softened to room temperature)

113 grams or 4 oz Cream cheese (softened to room temperature)

1 cup Powdered sugar (Confectioner’s sugar or icing sugar)

½ teaspoon Pure vanilla extract


Preheat the oven to 350°F (180c - 160c fan). Grease the 9-inch round cake pan.

Start by toasting the walnuts. Spread them on the baking sheet and bake for 5-6 minutes. Let them cool and the chop. Alternately, you can dry roast them in a pan on the stovetop.

Take dry ingredients (all purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt) in a bowl. Whisk well till everything is incorporated well.

In another bowl, take oil and sugar. Whisk using wire whisk for few minutes, you will have a grainy mixture.

Now add milk, water, vanilla extract and whisk really well.

Now add half of the flour mixture. Mix using a whisk.

Then add remaining flour mixture. Start mixing with a whisk and halfway through switch to a spatula and mix till everything comes together. Do scrap the sides and bottom of the bowl while mixing. Do not overmix.

Now fold grated carrots in the batter with a spatula.

Pour the batter into the prepared cake pan. Spread the cake batter evenly using a spatula.

Bake into the preheated oven of 25-30 minutes. Check the cake by inserting a toothpick in the center. If it comes out clean then the cake is ready. Remove it from the oven and let it cool on a cooling rack for 5 minutes. Then remove it from the pan by inverting on the rack. Let it cool down completely.

Cream Cheese Frosting:

While its cooling make the cream cheese frosting. Take softened butter and cream cheese in a bowl. Whisk till smooth (use wire whisk, do by hand or use a hand mixer or stand mixer with a whisk attachment).

Now sift the powdered sugar in it, beat it again till smooth, fluffy and shiny. You will feel its spreading consistency. It may take about 3-4 minutes.

Now add vanilla and beat again till mixed. The frosting is ready.

Make sure that cake is cooled completely before you start frosting. Add dollop in the center of the cake, spread evenly using a spatula or butter knife.

Garnish with chopped walnuts.


Serving Size

1 slice with frosting


522 kcal

Total Fat

24.6 g

Saturated Fat

8.5 g

Unsaturated Fat


Trans Fat



32 mg


410 mg

Total Carbohydrate

72.4 g

Dietary Fiber

1.5 g

Total Sugars

46.2 g


5.2 g

6 servings


20 minutes

active time

50 minutes

total time
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