This Mother’s Day, surprise Mom with a moist and delicious Carrot Cake. This easy carrot cake recipe can be made with or without eggs! Top it off with a simple cream cheese frosting (we’ll show you how) or enjoy it plain…Mom will be impressed!
Prep Time: 10 minutes
Bake Time: 30 minutes
Cool Time: 30 minutes
Serves: 8 – 12
Ingredients:
All-purpose Flour (Maida) – 2 cups (300g)
Baking Powder – 1 tsp
Baking Soda – 1 tsp
Cinnamon Powder – 1 to 2 tsp (your preference)
Nutmeg Powder – 1/4 tsp
Yogurt – 1 cup (140g)
Brown Sugar – 1/2 cup, packed
Sugar – 1 cup
Vanilla -1 tsp
Carrots – 2 cups (300g), finely shredded
Walnuts – 1/2 cup, chopped (reserve few for garnishing)
Salted Butter – 1 stick (4oz), melted (If using unsalted butter, add 1/2 tsp salt to flour)
Eggs – 2
For eggless cake – Flaxseed Powder – 2 Tbsp mixed with 6 Tbsp warm water (allow it to sit for 10 mins)
For Frosting:
Butter – 2 oz (1/2 stick) at room temp
Cream Cheese – 8 oz at room temp
Vanilla – 1 tsp
Powdered Sugar – 1 cup
Beat Butter, Cream Cheese and Vanilla until smooth. Add Powdered Sugar and beat until smooth.
Method:
Preheat Oven to 350 degrees F or 180 C.
1. In a mixing bowl, add All-purpose Flour, Baking Soda, Baking Powder, Cinnamon Powder and Nutmeg Powder. Mix well.
2. In another large mixing bowl, add Yogurt, Brown Sugar, Sugar and Vanilla. Mix until sugar dissolves.
3. Add Eggs or Flaxseed Mixture and mix. Add Flour and whisk until a smooth batter is formed.
4. Add Carrots, Walnuts and Butter. Mix well.
5. Lightly butter the bottoms and sides of 2 9inch cake pans and dust with flour. A 9×13 inch rectangle pan can also be used.
6. Evenly divide the batter into the 2 cake pans and smooth the top.
7. Bake for 30 minutes at 350F/180C.
8. Remove from Oven and allow the cakes to cool in the pan for 5 minutes.
9. Flip them out onto waxed or parchment paper and allow them to cool completely before frosting. If you do not wish to frost the cake, you can enjoy it immediately.
10. Place one cake (face down) on a platter.
11. Lightly frost only the top of the cake.
12. Place second cake (face down) over the first cake and frost top and sides evenly.
13. Sprinkle a few chopped walnut pieces over the top to garnish.
14. Tastes best at room temperature or warmed for few seconds in the microwave.
Hey ladies just let you know that I tried your recipe for this absolutely beautiful cake the only tweaks I made to your recipe was I added fresh Ginger into the cake batter and added small hint of mango essence to the filling it was a hit for my husband’s birthday cake I also made chocolate gnash with hint of mango essence. To decorate it if you want a pick I will send let me know well done ladies for a stunning cake just beautiful delicious delicate flavors
Hi Hetal and Anuja,
I just made this cake and it tastes great. The only thing is that whenever I bake with yoghurt the cake always cracks. I used a natrual full fat yogurt for this recipe. I was just wondering if you used a home made yoghurt?
hmm! looking yummy thank for show us this wonderful carrot cake i shall try it next weekend this video will help those who living far from their home for education or job..they can make it without giving more money to cakeshop.
Hello!
In the instructions, I did not see where to put the melted butter–so I added it to the liquid ingredients (well, I substituted oil, but I usually do).
The cake is in the oven now, and I am looking forward to checking out your other recipes soon!
Thanks,
Elizabeth
the recipe is awesome. i made it yesterday for my 3 yr old girl for her birthday party. It was a super hit. I made couple of modifications. 1) I added raisins and dried cranberries, no nuts. 2)Used Sour cream instead of Yogurt. I think cream cheese is a great combo for it.
Thanks for the recipe 🙂
btw, i made sheet cake in a cookie sheet and cut it in half and layered it. 🙂
Hi Hetal/Anuja,
I have a couple of questions:
1. How do I make my eggless carrot cake more moist?
2. If I were to use condensed milk, how much should I add and how much sugar do I need to reduce to make the cake at the exact sweetness as yours?
Thanks!
Hi Hetal and Anuja,
Can we try this cake with gulab jamoon kept inside as layer?
I have seen gulab jamoon cheese cake receipes on net… but will gulab jamoon go well with carrot /pineapple or vanilla cake. Wanted to know ur thoughts and inputs.
http://khiyaliaravinda.wordpress.com/201…
Hi Hetal and Anuja,
Very nice recipe. I tried it last week on my husband’s b’day. It came out superb. It took me more time though like an hour.
Hi Anuja and Hetal,
Great cooking.. i want to try this cake for my hubby’s birthday.
i have baking soda.. can i omit the baking powder or is a must
Pls reply
jay
Hi Jay,
Baking soda and baking powder work very differently so one or the other cannot be omitted. Please see our video on the differences: https://34.233.61.50/tips/baking-soda-vs-baking-powder-tuesday-tip.html
can we really make this cake without eggs? have u tried it because i am a bit confused as if eggless one has taste and texture like that of with eggs, what were the change between the flaxseed one and egg one, please reply as i want to make this eggless cake for my mother who is allergic to egg.
Hi Harshita,
If you eat eggs, it is always best to use them for the ideal texture. We have tried this cake without eggs (using flaxseed powder). The texture is slightly different but still very good. For someone who does not eat eggs, they will not be able to compare the difference and they will enjoy the cake.
Hi Ladies,
can i use flaxseed powder(as a substitute)for egg to make any kind of cake and where can i find flaxseed powder?? is there ny other substitue which can be applied make all cakes?? plz help
Hi Payal,
You can use flaxseed powder in most cake or baking recipes as long as egg is not the most important or most prominent ingredient. If you can’t find the powder, you can grind flax seeds in a coffee grinder.
Hi Ladies,
can i use flaxseed powder(as a substitute)for egg to make any kind of cake?? plz help
Hi Hetal and Anuja,
I am a huge fan of yous too. Me and my friends in Australia do lot of discussion after we have tried any of yous recipe. What I wanted to know is that instead of Flaxseed Powder, can I use dry yeast?
Many Thanks,
Roshni
Hi Roshni,
We personally have not tried using yeast in baking cakes but found this link that may be helpful to you…
http://www.livestrong.com/article/489086-baking-conversions-of-yeast-in-cakes/
Guys I made this cake for my husbands birthday it was awesome….thank you thank you
Hi there
Thanks for the recipe tried it yesterday however i thought the cake did not turn out that fluffy the only thing i omitted was vanilla extract. What do you think would have made the cake more fluffy?
Everyone loved the cake though 🙂
Hi Ranjani,
Carrot cake is a little more dense than normal cake. Also, depending on if you used eggs or not, it will be more or less fluffy.
hi hetal and anuja,
im rashmi from bangalore.i tried the eggless carrot cake.it was very soft and tasty.thanks a lot.
since i dont have a sweet tooth i tried to bake the same withsalt garlic and green chillies.it turned out very bad .the smell was aweful.could u suggest a savoury version using veggies?
Hi Rashmi,
This recipe is probably not a good one to make savoury. You may want to try our handwa recipe.
How much is a cup is it 150g or 140g?
Hi Baboon,
A standard US cup is a fluid measurement which equals approx 240 ml. It cannot be converted to grams because each item you measure will have a different weight. Example: A cup of rice flakes will weigh less than a cup of flour.
Hi Guys
Tried the cake today; it was good; could have been better.
I had a few issues whilst making the cake:
Yogurt – 1 cup weighed far more than 140 grams; this concerned me so I reduced it to its proper weight of 140 g as suggested by your recipe. Just wondering whether the cake would have been softer by sticking to the 1 cup and ignoring the weight.
Also, butter is shown as 4 oz; this converts to 110 g; is that correct. It would be good to stick to one measurement throughout the recipe – just a suggestion.
Nutmeg – the nutmeg I had sounded as though there was a nut within the nut; it rattled. was I supposed to remove the outer coating and use the hard inner nut.
Regards
joe
Hi Joe,
Agreed…one type of measurement is always best. However, we have so many people that watch our show from out of the US that if and when we happen to have the correct metric conversion, we try to provide it. Your cup could have been a different size. We use a standard US measuring cup. The nutmeg we have does not have an outer covering so I am not sure if they sell them that way.
Hi Guys
Your recipes are great. You always mention about powdered sugar. I have caster sugar or icing sugar. I cant find powdered sugar. are you referring to castor sugar which is powdered fine or icing sugar? Also you have baking powder and soda. I have soda bi cark which I think is baking soda. what is the difference between baking powder and baking soda.
thanks
Joe
Hi Joe,
Powdered sugar is the same as icing or confectioners sugar. It has corn starch added to it. Caster sugar is a finer version of granulated sugar that melts faster in cold drinks.
Please see this video for your question on baking soda vs baking powder: https://34.233.61.50/tips/baking-soda-vs-baking-powder-tuesday-tip.html
you girls are very pretty and i love your hair!
not to mention your outfits! i love how you girls explain stuff and how you take turns speaking and mixing the stuff together. i know my 3 other sisters and my 2 brothers can not do it with each other…. they never get along! i saw the video of your kids doing a video… SO CUTE! 🙂
thanks for the recipe girls
i appreciate it 🙂
Sakina <3