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.
Hello, I was wondering how many muffins would this recipe yield if i were to make it in regular muffin pans?
Can i use a 8 inch round cake tin?
And, was the cake sweet? I normally reduce the sugar amount in the recipes I’ve seen.
Hi,
but i think if you are using normal muffin cups, it would easily make 8-9 muffins.
I am not very sure as i never tried making muffins from whole cake mixture. Last time i just put it in 2 muffin cups and the rest went for the round cake
For the cake, yes you can use 8 inch cake tin. That would be perfect.
The cake was not so sweet as i replaced the brown sugar with white sugar. My husband would prefer if i add some more white sugar in it. But for me, 1 cup of white sugar is just enough.
Hi! This recipe looks amazing. Are u based in the uk or the USA? Is the flour plain or “self raising”?
Hi, we are living in Finland. I used the plain flour for this recipe.
I followed the recipezaar recipe for the carrot cake – plus I added crushed walnuts, it came out amazing!! However, I frosted it with cream cheese and saffron. Everyone simply loved it.. Thanks for this recipe!
I am just trying these out and awaiting results with bated breath. I have never baked before, but I love to cook and am hoping this will be the start of a love affair with baking. Could you tell me how long i could store these??
Hi, thanks for trying. We think the cake is fresh up to 3 days.
Enjoy you weekend!
Hello. The carrot cake was simply amazing. I managed to get six muffins and a probably 6 inch pan size cake. The muffins actually baked much faster thant the cake and the tops were a bit hard. Otherwise it was yum. To store it for longer, i clingwrapped and froze part of it. It actually stayed pretty fresh, althought i felt it shrunk a bit. I plan to make it again. It satisifies that little bit of sweet tooth that I have and I feel like I dont need to buy muffins again!!!
Hi, I usually bake muffins for 20-25 minutes, they are ready much faster than the cake
I’m happy you liked it very much. I never freeze my cake/muffins. I think this is a brilliant idea too 
Hello. The carrot cake is delicious, but is the bottom part meant to be real soft? I am unsure if it is baked well all the way down, it tastes great and is amazingly moist even at the bottom…is that how it should be? Sorry if it is a dumb question, but I am really new to baking
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Hi Komal. The cake itself was moist and soft, but not too soft that you couldn’t hold it together. I think it is generally a bit softer than other regular cakes if that is what you mean. If you like, you could also try to have it in muffins cups. But don’t bake it too long as muffins requires shorter time to be ready
Hello and thank you so much. I was just afraid…my husband has loved it and rates the cake as a 10/10. Lovely…Any recipes to make an eggless date and walnut cake? Low fat, organic cake? Thanks so much
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Hi Komal… wow! 10/10 that’s really great job
I’ve never tried neither eggless date nor walnut cake before. But I have baked eggless chocolate cake. You can see it here:
http://www.foodtale.com/2010/02/13/eggless-chocolate-cake/
For walnut and date cake, I recommend that you try these recipes:
http://www.egglesscooking.com/2009/09/14/vegan-date-cake/
http://www.egglesscooking.com/2011/03/28/vegan-pear-cake/
I have myself tried several recipes from Madhuram and they turned out really good. She really got many recipes for eggless and vegan baking. Maybe some low fat cake too
Happy trying. Hopefully you’ll find these info useful
Just made 12 muffins with this mix, omitted ginger because I didn’t have any, used wholemeal flour, just to be a little healthier and brown sugar. I didn’t have any white chocolate so I topped them with orange butter icing yum! This is going to be a firm favoutite for sure, so moist and not a hint of vinegar taste!
Orange butter icing sounds really yummy too! thanks for trying
how big is a ‘cup’ in your measurement?
Hi Ruzana, we use the standard measuring cup that you can buy from supermarket. I cup is approximately 250ml. Happy baking!
Hi there!I just wanted to share that I tried this recipe yesterday.It turned out great!Everyone loved it at home..this was my first attempt of baking an eggless cake
..thanks for this recipe..I did add vinegar..I think I’ll reduce it to 1/2 tbspn..the smell was quite strong..the next day it tasted even better..Before I leave, I have a question to ask..How can I gain the amount of butter that I need to use for baking usually? Is there any weighing scale used for it? Thanks alot!
Hi Kalmeet,
That’s awesome! thank you for sharing your experience here. I’m sure many will appreciate the information that you shared.
For the butter, if i understood your question correctly, yes you can use weighting scale for cooking to measure the amount of butter. Sometimes recipes come in cups but sometimes in grams too. You can also convert the amount of butter like here:
http://allrecipes.com/HowTo/cup-to-gram-conversions/detail.aspx
Hope this helps
hey…can i use maida..
Hey, i’m not 100% sure. But from my reading, maida closely resembles normal flour and maida can be substituted with either Cake flour OR Pasty Flour OR All-purpose flour (plain flour) product will be heavier OR Tapioca starch.
You can of course give it a try and i would be grateful if you could share the results here
I made this recipe into muffins, just as the recipe said except no walnuts or ginger. I baked them for 20 minutes or so and it yielded 12 muffins. The flavor is great, but they don’t hold together quite as well as I’d like. Otherwise, good! Thanks for the recipe!