My Mom is a fantastic cook and bakes yummy cakes.I learnt this carrot cake using all purpose flour and eggs from her.
But I always wanted to try it using whole wheat flour for my son who is 21 months old. So I tried this Whole wheat Carrot Cake Recipe where in I replaced eggs with baking powder and baking soda as eggs are not allowed at my place.
Just got to try this cake timely before the winters end and the season of yummy juicy carrots gets over.
Whole Wheat Carrot Cake Eggless Recipe
Ingredients
- 1 cup + 1 tbsp whole wheat flour
- 1 cup grated carrots
- 1/2 cup castor sugar
- 3 tbsp Brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon powder
- 1/4 cup oil
- 1 tsp vanilla essence optional
- 1 cup milk
Method
1. Dust the grated carrots with 1 tbsp of flour.This will help in mixing the carrots properly in the batter and they will not settle down in the cake tin.
2. Sieve flour,baking powder,baking soda and cinnamon powder and keep aside.
3. In a bowl mix oil,sugar(both),vanilla essence.
4. Mix properly till the sugar mixes thoroughly.
5. Now add flour mix and milk alternatively.
6. To the batter add carrots and mix.
7. The batter should be of dropping consistency. Add milk to adjust the consistency.
8. Pour it in a greased tin and bake in a preheated oven for about 40 minutes.
Always check in between because the heating varies from oven to oven.
Recipe by Kanika Aggarwal Garg
Kanika has a masters in computer science and now a stay at home mom to 21 month cute little boy Onish 🙂
She loves to cook and tries new and yummy recipes to make her fussy toddler to eat.
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- 1 cup + 1 tbsp whole wheat flour
- 1 cup grated carrots
- ½ cup castor sugar
- 3 tbsp Brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon powder
- ¼ cup oil
- 1 tsp vanilla essence optional
- 1 cup milk
- Dust the grated carrots with 1 tbsp of flour.This will help in mixing the carrots properly in the batter and they will not settle down in the cake tin.
- Sieve flour,baking powder,baking soda and cinnamon powder and keep aside.
- In a bowl mix oil,sugar(both),vanilla essence.
- Mix properly till the sugar mixes thoroughly.
- Now add flour mix and milk alternatively.
- To the batter add carrots and mix.
- The batter should be of dropping consistency. Add milk to adjust the consistency.
- Pour it in a greased tin and bake in a preheated oven for about 40 minutes.
Always check in between because the heating varies from oven to oven.
Even Dry fruits like cashew , grated almonds can be added in the batter
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Really enjoyed recreating your recipe, it turned out amazing ?
You can see it on my instagram account- shubhangikansal
Superb, I am sure to do that.
Thankyou for such a easy cake recipe . its healthy and yummy . i made it and wow.. Love it . Just one query can i feed it to my 14 th month old son as well .
Thanks in advance
I tried this carrot cake recipe but it remained wet inside. It seemed like sheera. I then added condensed milk and then got a nice cake.
Loved this recipe ! The cake turned out really well and thanks to the whole wheat, a nice “less guilty” indulgence 🙂 Thank you !
Happy to know it turned out well for you Pooja 🙂
What temperature shud we bake it at? Pl tell me..wanna try d recipe
Hi Sagarika,
It can be baked at 180 degree Celsius, or the temperature in which you bake bakes in your oven, each oven is different and it is better you follow the instructions in the manual
Hi Dr. Hemapriya and Kanika,
Thankyou for sharing an easy and healthy recipe (coz. Wheat flour is used)
i am planning to make this on Wednesday to celebrate my daughter’s first birthday. Could you please suggest how to prepare icing for this cake.
Could u tell if the cake with above measurement would weigh around 500 gms cake .
i will bake this is pressure cooker, do i have to alter anything in the recipe.
Hi Uma, I am a beginner in baking, I will ask kanika to answer your queries
Its a great recipe and I am going to try it, but please tell me if we can use eggs then how much baking powder or baking soda needs to be added? is there a need to add it?
Or could u please tell me an alternative recipe if we use eggs ..and the shelf life as well
Thanks
Hi esha, This is my writer Kanika’s recipe, will ask her to reply