Eggless Carrot Cake

Eggless Carrot Cake

I love carrot cake, but hesitate to have it often because of the amount of butter, eggs and sugar that go into its making. So I decided to experiment with a healthier version. This has no eggs or butter. Only four tablespoonfuls of oil goes into the cake. This is a moist cake that melts in your mouth.


All-purpose flour 1 cup (136 g)
Baking soda 1 tsp
Baking powder 1 tsp
Salt 1/2 tsp
Vegetable oil 4 tbsps
Apple cider vinegar 1 tbsp
Vanilla essence 1 tsp
Carrots 1 cup, grated


Mix all the liquid ingredients together. Add the sugar and whisk till the sugar is mostly dissolved.

Sift the flour, baking powder, baking soda and salt together.

Add the liquid mixture to the flour mix.

Mix till blended well. Add the carrots, folding it into the batter.

Pour into a greased cake tin and bake at 170 degrees C for 30-40 minutes till a toothpick inserted into the cake comes out clean.

Cool and cut.

Whole wheat cake (atta cake)

Whole wheat cake (atta cake)

I always use all-purpose flour for my cakes. Today, I experimented with whole wheat flour. In fact, I decided to go for the healthy version without eggs or butter. I used light vegetable oil and plain yoghurt instead. It turned out really delicious with a nice, chewy texture.

Healthy option


Whole wheat flour (atta) 2 cups
Sugar 3/4 cup
Sundrop vegetable oil 1/2 cup
Yoghurt 1 cup
Baking powder 1 tbsp
Baking soda 1 1/2 tsp
Cinnamon powder 2 tbsps
Vanilla essence 1 tsp
Water as needed
Milk 3 tbsps
Walnuts, roughly chopped 1/2 cup
Raisins 1/2 cup

For the syrup:
Cadbury’s Bournvita 2 tbsps dissolved in 1/4 cup water
Cadbury’s cocoa 1 tbsp

Icing sugar 1 tbsp


Mix the wheat flour, sugar, cinnamon powder, baking powder and baking soda in a bowl.

Mix all the dry ingredients in a bowl

Using a stand mixer, add the oil and yogurt to the pan and mix at Speed 1. Add the flour mix, a little at a time. Add water as needed to maintain the consistency of the batter.

Add the milk and vanilla essence. Add the walnuts and raisins.

Use a stand mixer at Speed 1

Grease a 9”x6” rectangular cake dish and pour in the batter.

Bake in a 170 degree C oven for 1 hour and 20 minutes. Test after 50 minutes and when the skewer comes out clean, take the cake out of the oven. Let it cool.

Heat the Bournvita syrup in a nonstick pan and when it boils, add the cocoa. Heat on a low flame for 20 minutes, stirring continuously. Take it off the heat and let it cool.

Before serving, pour the syrup over the cake. Sprinkle icing sugar over the top.

Cut it into 12 slices.