Eggless Carrot Cake
Recipe type: Cakes
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 cup wholemeal flour
  • ¼ cup all purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ cup butter, melted
  • ¼ cup oil
  • ½ cup milk
  • ⅓ cup sugar
  • 1 tsp vinegar
  • ¼ tsp ginger powder (optional)
  • ¼ tsp cinnamon powder (optional)
  • 1 tsp vanilla extract
  • A handful toasted walnuts, chopped coarsely
  • 200 gm carrots, grated
  1. Preheat oven to 180 degrees. Grease and flour a small bundt pan or round pan and set aside.
  2. Sift together the dry ingredients (flours to salt) and set aside.
  3. In a larger bowl, whisk the ingredients from butter to vanilla and spices if using, till the sugar melts and becomes a homogenous mixture.
  4. Fold in the dry ingredients till no streaks are found.
  5. Now fold in the carrot and walnuts till evenly distributed - do not overdo the batter.
  6. Pour into the pan and bake for 25-30 minutes or till a skewer inserted comes out clean.
  7. Cool in pan for five minutes, before flipping onto a cooling rack. Cool completely and enjoy!
Recipe by The Big Sweet Tooth at