By Aditi Saraswat
December 20, 2025
This eggless carrot cake is soft, warmly spiced, and full of festive merriment. The cake is moist from grated carrots and gently sweetened; it’s an easy Christmas bake that feels indulgent without having to use eggs.
1 cup finely grated carrots 1½ cups all-purpose flour ¾ cup powdered sugar ½ cup oil ½ cup milk 1 tsp baking soda 1 tsp baking powder 1 tsp cinnamon powder ½ tsp nutmeg powder 1 tsp vanilla essence 1 tbsp vinegar or lemon juice ¼ cup chopped walnuts or raisins (optional)
Preheat the oven to 180°C. Grease and line the cake tin. Finely grate the carrots and keep aside.
Take a bowl, whisk some all-purpose flour (maida), baking powder, baking soda, cinnamon, and nutmeg until they are mixed well and lump-free
In another bowl, mix sugar, oil, milk, vanilla essence, and vinegar until it gets a smooth texture.
Gradually add the dry ingredients to the wet mixture. Add the grated carrots and nuts, mixing slightly to form a thick, lump-free batter.
Pour some batter into the lined tin and tap lightly to release the air bubbles. This ensures even baking throughout the cake.
Bake for about 35 to 40 minutes. Check by pricking a toothpick; if it comes out clean, the cake is baked. Let it cool completely and serve for a warm Christmas spread.