Eggless Whole Wheat Carrot Cake (Low fat version)

Category: Baking
Preparation Time: 10 mins  
Cooking Time: 25-40 mins
Servings: 5-6 servings

 Eggless Carrot cake is one of the easiest cake and made with whole wheat flour. This is also favourite among the kids. Instead of eggs we are using yogurt / curd here and also we are not using butter.

Eggless Whole Wheat Carrot Cake

We can also add chopped walnuts on the top or into the batter to get the crunchy texture.

Carrot cake made in Round cake pan

This cake is very spongy and tasty; since its made without refined flour or sugar, no guilt in giving to the kids or treat ourselves:) 

Ingredients:

Dry Ingredients:

• Whole Wheat flour (Atta) - 1 1/4 cup
• Baking soda - 1/2 tsp
• Baking powder - 1 tsp
• Salt - a pinch

Wet Ingredients:

• Curd / Yogurt- 1 cup
• Cooking Oil - 1/3 cup 
• Coconut Sugar - 1/2 to 3/4 cup (Adjust as per taste)
• Vanilla extract - 3/4 tsp

Other Ingredients: 

• Carrots, grated - 1 cup

Method:

1. Pre heat oven to 350°F
2. Grease the baking pans with oil / baking spray and keep aside
3. Grate the carrots and keep it ready
   
4. Sift the Wheat flour, Baking soda, baking powder and salt together into a plate
5. In large bowl, add the curd and oil, briskly whisk until blended
   
6. Add the sugar and vanilla extract to the curd-oil mixture and mix well until the sugar dissolves and gives a creamy texture
   
7. Now add in the sifted flour mix into the wet ingredients and mix gently until combined
   
8. Gently fold in the grated carrots into the mixture
   
9. Pour into baking pan (I used my bundt cake pan)
   
10. Bake for around 25 to 40 minutes (depend on the size of the pan), or until toothpick inserted in center comes out clean
11. Cool for about 10 minutes in the pan and then remove from pans to cooling rack
12. Once it became warm, slice and serve