Eggless Carrot Cake

bhavnaskitchen's picture

Jan. 25, 2011

This semi-homemade Carrot Cake is moist and flavorful with grated carrots and is frosted with a delicious pecan and vanilla flavor frosting. If you don't like or allergic to pecans, feel free to leave them out.


Water 1/2 Cup (8 tbs)
Milk 1/2 Cup (8 tbs)
Vegetable oil 1/2 Cup (8 tbs)
Vanilla extract 1 Teaspoon (Optional)
Ground flax seeds 1 Tablespoon (Mixed with 3 tablespoon of warm water)
Cake mix 1 Packet
Baking powder 1/2 Teaspoon
Grated carrot 1/4 Cup (4 tbs)
Ground pecans 1/2 Cup (8 tbs) (Added in the cake batter or in the frosting)
Cooking spray 2 Dash (For greasing the baking tray)



1. Grease two 9-inch baking trays using a cooking spray and set aside.

2. Preheat the oven to 350 F.


3. Into a mixer add the mix of water, milk, vegetable oil, vanilla extract and mix.

4. Add the ground flax seeds and mix well.

5. Take a bowl and add the cake mix, add baking powder and mix.

6. Add this flour mixture into the milk and oil mixture gradually, a little at a time. And keep mixing till well blended.

7. Add the grated carrots and the pecans (pecans can be added in the frosting as well as an alternative) to the well blended batter and gently fold in using a spatula.

8. Pour the batter into two 9-inch baking trays and bake in the preheated oven for about 30 minutes.

9. Once done, take the cake out on the cooling rack and let it cool before serving.


10. Serve the cake as it is or serve decorated with frosting.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 391Calories from Fat 194

 % Daily Value*

Total Fat 22 g33.8%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 407 mg16.96%

Total Carbohydrates 46 g15.3%

Dietary Fiber 1 g4%

Sugars 23 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet