If you’re looking for a delicious and easy-to-make eggless carrot cake recipe, you’re in the right place!
This healthy carrot cake recipe is made with wheat flour, Milkmaid (condensed milk), and a blend of wholesome ingredients that make it moist, flavorful, and irresistible.
Perfect for tea-time snacks or special occasions, this recipe is sure to be a hit with everyone in the family.
About Eggless Carrot Cake Recipe:
Winter is the season of fresh red carrots—sweet, juicy, and bursting with flavor. These vibrant carrots are at their best during the colder months, making it the ideal time to whip up recipes that showcase their natural goodness.
Whether you’re a seasoned baker or a beginner, this carrot cake recipe is a must-try during the winter months.
Carrots add a wonderful natural sweetness to the cake, making it moist and wholesome without the need for extra sugar or fats.
This Carrot cake with wheat flour is not just a treat for the taste buds but also a healthier alternative to traditional desserts. It’s made with wheat flour and olive oil, ensuring you indulge without guilt.
This no egg carrot cake has been a family favorite for years, perfect for celebrations or cozy evenings with a warm cup of tea.
The richness of Milkmaid (condensed milk) gives it a creamy texture, while raisins and almonds add a delightful crunch and sweetness in every bite. Packed with nutrients from carrots, this cake is as nourishing as it is delicious.
But it’s not just about the taste. Carrots are a powerhouse of vitamins, antioxidants, and fiber, making this cake a treat you can feel good about serving to your loved ones.
So, gather those fresh, red carrots while they’re in season and create this magic in your kitchen.
This Healthy carrot cake recipe is not just a dessert; it’s a celebration of the winter season and its bounty.
Serving Suggestion:
This eggless carrot cake recipe is incredibly versatile and can be enjoyed in various ways:
Tea-time treat: Slice the cake and serve it with a warm cup of chai or coffee for a cozy winter evening.
Dessert delight: Add a dollop of cream cheese frosting or a scoop of vanilla ice cream to make it a decadent dessert.
Healthy snack: Pack a slice in your lunchbox for a wholesome midday treat.
Festive indulgence: Decorate with powdered sugar or edible flowers to make it a centerpiece for celebrations.
Storage Suggestion:
Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. Make sure it’s kept in a cool, dry place.
Refrigeration: To extend its shelf life, refrigerate the cake in an airtight container. It will stay fresh for up to a week.
Pro Tips to Make Carrot Cake with Wheat Flour:
Use fresh carrots: Grate the carrots just before mixing for the best flavor and texture.
Don’t overmix: Overmixing can make the cake dense and chewy.
Customize toppings: Swap almonds and raisins with walnuts, pecans, or even chopped dates.
Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for a week.
Why You Should Make this No Egg Carrot Cake:
Eggless and Healthy: This carrot cake with wheat flour and no eggs, it’s a guilt-free treat.
Simple Ingredients: Uses pantry staples like carrots, olive oil, and raisins.
Versatile: Perfect for birthdays, celebrations, or even as a breakfast cake.
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Basic Ingredients Used to Make this Healthy Carrot Cake Recipe:
Condensed Milk: Acts as a sweetener and binds the ingredients together, giving the cake a rich, creamy texture.
Buttermilk: Adds moisture and acidity, which reacts with the baking soda to help the cake rise. You can use yogurt or curd thinned with water (in equal parts) or plant-based milk with a teaspoon of vinegar.
Olive Oil: Keeps the cake moist and adds a subtle richness without overpowering flavors. You can use melted coconut oil, vegetable oil, ghee or even melted butter for a richer taste.
Wheat Flour: Provides structure to the cake and makes it a healthier alternative to all-purpose flour. You can use all-purpose flour or a mix of both if you want.
Carrots: The star ingredient, adding natural sweetness, texture, and moisture.
Almonds: Provide a delightful crunch in every bite. You can also use chopped walnuts, pecans, or dried cranberries for a variation. Or you can skip dry fruits and nuts altogeather.
Cinnamon Powder: Adds warmth and enhances the overall flavor profile of the cake. Incase you don’t have then you van use nutmeg or pumpkin spice for a slightly different but equally delicious taste.
Lemon Juice: Reacts with baking soda to create air pockets, making the cake light and fluffy. You can use Vinager instead of lemon juice if you don’t have lemon or you don’t want to use.
Baking Powder and Baking Soda: Essential leavening agents that help the cake rise. Make sure they are fresh for the besst results.
Vanilla Essence: Enhances the flavor and balances the sweetness. You can use vanilla extract in place of vanilla essence.
Eggless Carrot Cake Recipe
Equipment
Ingredients
- 1 tin condensed milk 400 gm
- ½ cup buttermilk
- ¼ cup olive oil
- 1 tsp vanilla essence
- 1 tsp lemon juice
- 2 cups wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp cinnamon powder
- pinch of salt
- 1 cup carrot grated tightly packed
- 2 tbsp almonds / badam chopped
Instructions
- In a large mixing bowl add condensed milk.
- Now add buttermilk, olive oil, vanilla essence and lemon juice.
- Whisk smooth making sure everything is well combined.
- Now in a sieve take wheat flour, baking powder, baking soda, cinnamon powder and pinch of salt. sieve everything well.
- Combine well with cut and fold method.
- Now add grated carrot and almonds.
- Combine well and make sure not to over mix the cake batter as it turns chewy.
- Now, transfer the cake batter into the cake mould.
- Bake the cake at 180 degree celsius for 30-40 minutes or until done. (in the preheated oven at 180 degree for 20 minutes)
- Finally, serve the carrot cake.
Nutrition
Frequently Asked Question About Carrot Cake with Milkmaid:
Can I make this cake vegan?
Yes! Replace Milkmaid with any plant-based condensed milk and use almond milk instead of buttermilk.
Can I add other spices?
Absolutely! You can add nutmeg or ginger powder for a spicier flavor.
Can I use all-purpose flour instead of wheat flour?
Yes, but wheat flour adds a healthier twist to the recipe.
Is it necessary to use buttermilk? Can be skip it?
Yes, you can add milk instead of buttermilk.
Do I need to use unsalted buttermilk?
Yes, you need to use unsalted buttermilk.
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You Might Also Want to Try:
Eggless Banana Cake Recipe
Aata and Jaggery Cake
Eggless Mango Cake Recipe
Eggless Chocolate Truffle Cake Recipe
Dry Fruit Cake
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