Moist Eggless Whole Wheat Carrot Cake Recipe
55 minutes
801 reads
About Moist Eggless Whole Wheat Carrot Cake Recipe
Indulge in this incredibly moist and delicious eggless whole wheat carrot cake, a healthier twist on a classic dessert. This recipe is perfect for those seeking a guilt-free treat, packed with the wholesome goodness of carrots and whole wheat flour. It's surprisingly easy to bake, requiring minimal ingredients and effort, resulting in a cake that's unbelievably soft and melts in your mouth.Unlike many eggless cakes, this one doesn't compromise on texture or flavor. The secret lies in the perfect balance of wet and dry ingredients, creating a wonderfully moist crumb. This recipe is also highly adaptable; feel free to experiment with different nuts and berries to customize your cake.Whether you're a seasoned baker or a beginner, this eggless carrot cake recipe is guaranteed to impress. Get ready to experience a truly delightful and satisfying dessert!
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Recipe Time & More
Prep20 minutes
Cook35 minutes
Total55 minutes
Ingredients
Dry Ingredients
- 125 gm Whole Wheat Flour whole
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/8 tsp Salt
- 1/4 tsp Cinnamon ground
Wet Ingredients
- 120 ml Yogurt
- 80 ml Milk
- 100 gm Sugar or use 100g of packed light brown sugar. jaggery powder can also be used as a substitute., brown
- 60 ml Vegetable Oil
Mix-ins
- 1 cup Carrot grated
- 1/2 cup Nuts and berries chopped (e.g., cranberries, pecans, raisins), walnuts
Instructions
Prepare the Wet Ingredients
- In a large bowl, whisk together the yogurt, milk, oil, and brown sugar until the sugar is completely dissolved.
Combine Dry and Wet Ingredients
- In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Add Mix-ins
- Gently fold in the grated carrots and chopped nuts and berries.
Prepare the Baking Dish
- Grease and flour a 9-inch round cake pan or line it with parchment paper. Pour the batter into the prepared pan and tap it gently on the counter to remove any air bubbles.
Baking Options
- Option 1: Air Fryer – 160°C (320°F) for 20-25 minutes.
- Option 2: Pressure Cooker – Preheat your pressure cooker with 1 cup of salt for 15-20 minutes on medium-high heat. Place the cake pan inside and bake for 25-30 minutes. Do not open the lid during baking.
- Option 3: Oven – Preheat your oven to 180°C (350°F). Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
- Let the cake cool completely in the pan before removing and slicing. Serve and enjoy!
Recipe Notes
Expert Tips for the Perfect Eggless Carrot Cake
- For a richer flavor, toast the nuts and berries before adding them to the batter.
- Don't overmix the batter, as this can result in a tough cake.
- Check the cake for doneness using a toothpick. If it comes out clean, the cake is ready. If it still has wet batter on it, bake for a few more minutes.
- For an extra layer of moistness, consider adding a simple glaze or cream cheese frosting to the cooled cake.
Recipe Video
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Recipe Nutrition
Calories: 125kcalCarbohydrates: 13gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 1mgSodium: 167mgPotassium: 98mgFiber: 2gSugar: 1gVitamin A: 1355IUVitamin C: 1mgCalcium: 51mgIron: 1mg
Richa Gupta
Articles: 214
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Tempting
Thank you!