Eggless Carrot Cake with Wheat Flour | No Eggs, Moist & Healthy

This Eggless Carrot Cake proves healthy can taste amazing too! Made with wheat flour, fresh carrots, and curd instead of eggs, it's soft, moist, and perfect for teatime. No fancy ingredients, no mixer needed. The secret is not overmixing the batter and using oil instead of butter. Works as cake or muffins too - I’ve given both timings below. If you’re new to eggless baking, start here. It never fails!

Soft eggless carrot cake with wheat flour + maida. No eggs, made with curd and oil. Moist carrot cake recipe for beginners + muffin version included.

Eggless Carrot Cake with Wheat Flour | No Eggs, Moist & Healthy

Prep Time: 15 mins

Bake Time: 30-35 mins for 7-inch cake | 12-15 mins for muffins

Tin Size: 7-inch round cake tin OR 12 muffin liners

Ingredients:

- Maida/All-purpose flour: 3/4 cup (90 g)

- Wheat flour/Atta: 1/4 cup (30 g) - for healthier version

- Grated carrot: 1/2 cup (60 g), tightly packed

- Curd/Yogurt: 3/4 cup (180 ml), fresh + thick

- Oil: 1/4 cup (60 ml) - any neutral oil. Canola/vegetable oil preferred

- Milk: 2.5 tbsp (37 ml), room temp

- Granulated sugar: 1/2 cup (100 g), powdered

- Baking powder: 1/2 tsp

- Baking soda: 1/4 tsp

- Cinnamon powder: 1/4 tsp, optional

- Salt: 1/4 tsp

- Walnuts: Handful, chopped - optional

Method:

1. Prep: Preheat oven to 180°C for 10 mins. Grease 7-inch tin + line with butter paper. If making muffins, line 12 muffin tray.

2. Sift dry: Sift maida, wheat flour, baking powder, baking soda, salt, cinnamon together twice. Keep aside.

3. Wet mix: In bowl, whisk curd + powdered sugar till sugar dissolves. No granules.

4. Add liquids: Add oil + milk to curd mix. Whisk till smooth and creamy.

5. Combine: Add sifted dry ingredients to wet mix. Fold gently with spatula. Do not overmix. Batter should be thick but dropping consistency.

6. Add carrots: Fold in grated carrots + chopped walnuts. Don't beat.

7. Bake: Pour batter into prepared tin/tray. Bake at 180°C for 30-35 mins for cake, or 12-15 mins for muffins. 

8. Test: Insert toothpick at center. Should come out clean or with few crumbs.

9. Cool: Cool in tin 10 mins. Then transfer to wire rack. Remove butter paper. Cool completely before slicing 1 hour.

Note: 

For cooker method, bake on low flame 35-40 mins with salt + stand.

Notes & Tips:

Oil choice: Canola/vegetable oil keeps cake moist for 4 days. Olive oil works but gives slight flavour. Ghee makes cake dense.

Wheat flour swap: 100% Maida = softer cake. 100% wheat flour = denser but healthier. This 3:1 ratio is perfect balance.

Curd tip: Curd should be sour + room temp. Cold curd + baking soda = cake won't rise well. If curd is too thick, add 1-2 tsp more milk.

Carrots: Grate finely, not coarse. Coarse carrot = raw bits in cake. Squeeze excess water if carrots are very juicy.

Don't overmix: Overmixing = gluten forms = hard, dense cake. Fold just till flour disappears.

Muffins: Fill liners 3/4 full only. They rise a lot. Bake at 180°C for 12-15 mins max.

Storage: Stays moist 3 days at room temp in airtight box. Refrigerate after day 3. Warm 10 sec before eating.