Eggless Carrot Cake
A soft and moist carrot cake packed with warm spices, crunchy walnuts, and natural sweetness. Finished with a smooth cream cheese frosting, this classic bake delivers the perfect balance of comfort, flavour, and texture in every bite.
Quick Recipe Info
Prep Time: 25 Minutes
Bake Time: 30 Minutes
Total Time: 55 Minutes
Difficulty: Easy
Serves: 6–8 Portions
Equipments Required
- Mixing Bowls
- Electric Whisk / Hand Mixer
- Spatula
- 6-inch Cake Pan
- Measuring Cups & Scale
- Oven
- Cooling Rack
- Offset Spatula (for frosting)
Ingredients
For the Cake
- 1 cup (120g) All-Purpose Flour
- ½ tsp Baking Powder
- ½ tsp Baking Soda
- 1 tsp Cinnamon Powder
- ½ tsp Ginger Powder
- 200g Condensed Milk
- 55g Butter, softened
- 60ml Milk
- 32g Walnuts, crushed
- 150g Carrots, grated
For the Cream Cheese Frosting
- 113g Unsalted Butter, softened
- 226g Cream Cheese, softened
- 1 tsp Vanilla Extract
- 500g Powdered Sugar
METHOD
- Preheat the oven to 180°C and line a 6-inch cake pan with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon powder, and ginger powder.
- In another bowl, whisk butter and condensed milk, then add milk and mix well.
- Fold the dry ingredients into the wet mixture gently without overmixing.
- Add grated carrots and crushed walnuts, then fold until combined.
- Transfer the batter to the prepared pan and bake for 30 minutes or until a toothpick comes out clean.
- For the frosting, beat butter and cream cheese until smooth and lump-free.
- Add vanilla extract, then gradually mix in powdered sugar until fully combined.
- Cool the cake completely and frost evenly before serving.
💡Baker’s Tip
- Do not overmix after adding flour.
- Use freshly grated carrots for better moisture.
- Frost only after the cake cools completely.
- Chill frosting slightly for easier spreading.
📌 Storage Tip
Store refrigerated in an airtight container. Best enjoyed within 3–4 days for optimal freshness.