Eggless Moist Carrot Cake



One can find a lot of substitutes for egg, on the net. The list of substitutes includes curd, banana, flax seed powder etc. However, I was apprehensive of recommending something without actually trying it out.

Few days back, while chatting with a friend of mine, she said that she was looking for an eggless version of Carrot Cake. I almost suggested to try my Moist Carrot Cake, but realised that I couldn’t possibly recommend without trying the eggless version myself. Having decided to follow the same recipe, I chose to use Flax seed powder as a substitute. The result was a Moist Carrot Cake and a huge sigh of relief. Now I can confidently recommend this substitute. 🙂

Eggless Moist Carrot Cake

Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Desserts
Servings 12 piece


  • 1 cup Flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Baking powder
  • 1/4 teaspoon Salt
  • 1 - 1/2 teaspoons Cinnamon Ground
  • 1/4 teaspoon Nutmeg powder
  • 2 tablespoons Flax seed powder
  • 6 tablespoons Water Warm
  • 1/2 cup Sugar
  • 1/2 cup Brown sugar
  • 1 teaspoon Vanilla essence
  • 1 - 1/2 cups Carrots Grated
  • 1 cup Cashewnuts chopped
  • 2 tablespoons Milk
  • 1/2 cup + 2 tablespoons Oil


  • Preheat oven to 180C.
  • Mix the warm water with flax seed powder and allow to rest for 10 minutes.
  • Powder the sugars together. (Optional)
  • Sieve the flour with baking soda, baking powder, salt, cinnamon powder and nutmeg powder. Keep aside.
  • Whisk the flax seed powder mix in a bowl.
  • Add oil, sugars and vanilla essence and mix well.
  • Gradually add the flour mixture into it.
  • Add the grated carrots and nuts.
  • Mix well.
  • Add the milk and mix well.
  • Pour the batter into prepared cake tin.
  • Bake in the oven for approximately 45 minutes or till a skewer inserted in the centre of the cake comes out clean.
  • Allow the cake to cool completely before serving.

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