If you are looking for eggless carrot cake recipe, you have reached the right place. This carrot cake is moist and soft. I have used ghee (clarified butter) in this recipe but feel free to use any flavourless oil or unsalted butter. Just make sure that it is at room temperature. I have also used yogurt and milk, but if you are a vegan you can substitute it with any dairy free option.

This is a layered carrot cake. If you want you can make a single layer or loaf instead , with or without frosting. I baked it in a tray because it is easier to cut them into small circles. It can also be baked in a loaf pan or cake pan. Just make sure you bake it for 50-55 mins at 360 F.

Come! bake with me now.

Ingredients

Cake

1 1/2 cup All Purpose Flour

1 cup grated carrots

1/3 cup Ghee (melted at room temperature) or any oil with mild taste

1 cup Sugar

1/4 cup milk at room temperature

1/4 cup yogurt at room temperature

1 tbs baking soda

1/2 tsp baking powder

1 tsp cinnamon powder

1/4 tsp nutmeg powder

1 tsp vanilla extract

2 tbs chopped pecans or walnuts

A pinch of salt

Frosting

125 gm cream cheese at room temperature

1 cup icing sugar

1/2 tsp vanilla extract

1/4 cup butter at room temperature

Instructions

Pre heat oven to 360 F

In a large bowl, add sugar and ghee. Mix it.

Add milk, yogurt, vanilla extract and mix.

Sieve flour, baking powder, baking soda, cinnamon and nutmeg powder. Blend well.

Add grated carrots and blend properly .

Spread in a baking tray.

Bake for 25-27 mins. Insert a toothpick to check if it comes out clean.

Cut into circles for layers. (See video)

Place one layer on a tray. Spread frosting with the help of a spatula or use a piping bag to make patters.

Place another layer and repeat.

You carrot cake is ready. Enjoy.