My 5 months old son is allergy to eggs. Not even a very tiny portion of egg in everything would be good for him. Since I’m still breastfeeding and cake is my all time favorite, eggless cake recipes helped me so much coping with the situation 
This eggless cinnamon carrot cake came out very soft and moist… but the cinnamon taste was a bit too strong for me. It was perfect for my husband but he would like to have more sweetness in it. Maybe I could try reducing some cinnamon amount and add more sugar next time. I added some walnuts too into the mixture.
I have also tried carrot cake recipe without cinnamon fusion in before. It was so easy to do and really very tasty too. You can see the pictures and recipe here.
Managed to steal some portion from the dough mixture for muffin too! Combination with white chocolate frosting was simply delicious 
Eggless Carrot Cake Recipe-adapted from Recipezaar.com
- 1 1/2 cups flour
- 1 cup brown sugar-i used normal white sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ginger powder
- 1/4 teaspoon salt
- 1 cup finely grated carrot
- 3/4 cup water
- 1/2 cup melted butter or vegetable oil
- 2 teaspoons vanilla essence
- 1 tablespoon vinegar- omitted
- 70 gram walnut- added
- Preheat oven to 350 degrees F (175 degrees C).
- Mix the dry ingredients and spices until well blended.
- Add grated carrots. Stir until thoroughly blended.
- Add wet ingredients. Mix thoroughly.
- Bake in preheated oven for about 30 to 45 minutes, or until toothpick inserted comes out clean. I used 9 inch baking mould.
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the cake is stunning!
Is there a reason why you omitted the vinegar? I have a three year old that is allergic to dairy and eggs so have a treasure trove of recipes.
There’s no specific reason. I just don’t like the cake to be sour.
Don’t omit the vinegar next time. The vinegar is there to act on the baking soda so it gives the cake it’s full leavening power. Just that little bit of vinegar won’t make the cake sour. If you still don’t want to use vinegar, use an equal amount of lemon juice.
Most egg free recipes use a combination of baking powder, oil and water and/or baking soda and vinegar to replace the egg as a leavener.
My oldest child was allergic to egg for many years, and most of the cake recipes used the above combination, and I never tasted a sour cake in the lot.
The moistness looks perfect on it!
Thanks
can i omit the ginger powder?
Yes of course. It’s optional.
this looks absolutely delicious! i recently rediscovered just how good carrot cake is and definitely plan on making these cupcakes soon-yum!!
Hope you’ll like it
Your cake is beautiful! It looks so moist and delicious!
Thank you. The cake was really moist
Just made this recipe, it’s really good!! I added raisins, didn’t use the vinegar, and walnuts, but the nuts would definately make it better for sure. I’m surprised at how moist it was and the top was very nice and crunchy. Thanks for the recipe!
You’re welcome. I’m really glad you liked it
One thing you could try to do, if possible, is to add Nutritional information for recipes. It may not be possible all the time, but you could try nonetheless.
Loved reading this post, do you also have some sort of newsletter?
yummy… thx for ur share i’d love to follow u~~~~~~~~
What a lovely food, I feel hungry now….:(
hey, the recipe seems excellent.
could you lemme know “flour” used here is ‘maida’ or ‘wheat flour’?
Hi! Thanks for the compliment. We use normal wheat flour for the recipe.