slices of carrot cake with no frosting
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Carrot cake | Simple carrot cake recipe without frosting

Easy carrot cake recipe without frosting

A delicious carrot cake recipe made without frosting that is perfect with coffee for breakfast or as an afternoon snack with hot tea.

Bake this healthy kid-friendly carrot cake for your next party with minimal ingredients and healthy alternates. I call this healthy not only for the fresh carrots used but also for the whole wheat flour. Yes, this healthy wheat flour carrot cake is made with only whole wheat flour.

Watch how to make this easy homemade carrot cake

Carrot cake with plain flour or cake flour:

Apple cupcake -baked
Try this Apple cupcake for kids breakfast

Plain flour gives an even more soft and fluffy cake than the wheat flour, and is suitable for parties.

If you have to use cake flour, just skip the baking powder and baking salt.

For those who like to add frosting, go for buttercream or cream cheese frosting.

For an eggless carrot cake:

To make it eggless just skip the egg and add extra yogurt/curd, applesauce, or even crushed pineapple.

The yogurt make the cake super moist and soft, blends beautifully with the carrot.

If you want a vegan version of this dessert, try this vegan carrot cake recipe; it even has vegan cream cheese frosting.

Few basics about baking powder and baking soda:

Whenever we add the baking soda, we need to add an acidic product like yogurt or buttermilk or lemon or vinegar or brown sugar.

This acid reacts with the soda base and due to the chemical reaction bubbles/carbon dioxide formed which makes the cake airy or fluffy.

Apricot cupcake
Apricot cupcake

But we have to keep in mind that baking soda gives a heavy metallic bitter taste when too much is added. As a rule of thumb for recipes with baking soda, use just 1/4 tsp for one cup flour. Never more than that.

When it comes to baking powder, nowadays most of them are double-acting means they do baking soda’s work too.

And when the recipe calls for both baking powder and soda that means the ingredients require extra leavening to come up.

Why are both baking powder & baking soda used in this carrot cake recipe?

  • In this carrot cake recipe, we use almost equal amounts of grated carrot and whole wheat flour. Both carrot and wheat flour are dense items that may make the cake heavy and dense difficult to raise.
  • So we use both baking powder and baking soda to make the cake light. The acidity in the yogurt and brown sugar reacts with the soda to create fluffiness.

Preparation:

  • Choose two large fresh young carrots, wash them and peel the skin.
  • Grate it using a small-holed grater. Set it aside. Finely grated carrot is better suitable for our soft carrot cake.

Recipe:

  • In a large mixing bowl, take one whole egg.
Carrot cake -egg
  • Add a 1/4 cup of white sugar (either powdered sugar or superfine granulated sugar) and a 1/4 cup of brown sugar.
sugar
brown sugar
  • Measure and add 1/2 cup of canola oil, 1/3 cup of yogurt. If you don’t have yogurt, replace it with 1/4 cup milk.
  • Next, add a tsp of vanilla extract.
Carrot cake -oil
Carrot cake -curd
Carrot cake-vanilla essence
Carrot cake -mix
  • Whisk the sugar and wet ingredients well with an egg beater for five minutes. If you use an electric beater, mix for two minutes in a low setting.
  • The sugar should dissolve completely in the egg mixture. You have to powder before adding if you use big granulated sugar.
  • Now keep a metal sieve on the bowl and add the dry ingredients one by one.
  • Start with 1.25 cups of whole wheat flour. You can also use all-purpose flour. Or use half and half wheat flour and plain flour.
Carrot cake -whole wheat flour
  • Add 1/4 tsp ground cinnamon for spice. Nutmeg powder also suits well.
  • Next add 3/4 tsp baking powder, 1/2 tsp of baking soda and 1/4 tsp of salt.
cinnamon powder
baking powder
Carrot cake -baking salt
salt
  • Sift the flour and salts so that they mix evenly.
  • Now add the finely shredded carrots.
mix gently
add chopped nuts
  • I add a 1/4 cup of mixed chopped nuts, which is optional.
  • Combine everything together with a spatula gently.
carrot cake batter
  • Meanwhile preheat the oven to 370F (185C).
  • Grease a cake pan with oil or use butter paper to avoid sticking. I used an 8″ square cake pan. This recipe also works for the same size round cake pan or a standard bread loaf pan.
  • Fill the cake batter into the pan, and tap lightly to remove extra air bubbles.
fill the pan
  • Bake for 30 minutes in the preheated oven until done. The baking time may vary depending upon the pan size, consistency of the batter and temperature of the oven.
Carrot cake-bake at 370F
  • Always keep an eye on it towards the end (from 20 mins onwards) and check by inserting a toothpick. If it comes out clean, the carrot cake is ready.
  • Take out the pan and let cool for a few minutes.
baked carrot cake
piece the cake
  • Invert the cake and cool down the cake on a rack.
Carrot cake-serve
  • Make pieces and serve. I like it warm with tea or milk.

Tips for this healthy carrot cake:

1) This carrot cake recipe can be made without egg also. For the eggless version use a little extra (1/2 cup instead of 1/3 cup) curd/greek yogurt. Please read out the baking basics given above before proceeding to make changes.

2) If you wish to use only brown sugar you can skip white sugar. But make sure the sugar granules are fine enough to blend well. If bigger granules are left without proper mixing they may give an unpleasant experience while biting this super-soft carrot cake.

3) Likewise, the use of nuts is completely optional. Nuts give crunchy delicious bites for this carrot cake. Chopped pecans or chopped walnuts are perfect for this cake. Raisins can also be added.

4) Instead of grated carrot, you can use blended carrots. But this adjusts the consistency of the batter which may alter the texture of this delicious carrot cake.

We hope you’ll enjoy our easy carrot cake recipe!

slices of carrot cake with no frosting

Carrot cake | Simple carrot cake recipe without frosting

Sangskitchen
A delicious, simple, and easy carrot cake recipe made without frosting that is perfectly suitable to serve with warm milk as a breakfast or as a snack with hot tea.
5 from 2 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast, Healthy snack
Cuisine American, Global
Servings 12 medium pieces
Calories 150 kcal

Equipment

  • Oven
  • Baking cake pan
  • Mixing bowl
  • Spatula, hand mixer

Ingredients
  

Ingredients:

  • 250 g grated carrot (2 large)
  • 1 egg
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • ½ cup canola oil or other oil
  • 1/3 cup plain yogurt (aka curd)
  • 1 tsp vanilla extract
  • 1 ¼ cup whole wheat flour
  • ½ tsp ground cinnamon or nutmeg powder
  • ¾ tsp baking powder
  • ½ tsp baking salt
  • ¼ tsp salt
  • ¼ cup mixed chopped nuts (optional)

Instructions
 

Preparation:

  • Choose two large fresh young carrots, wash them and peel the skin.
  • Grate it using the small holed grater. Set it aside.
  • Grease a 8" cake pan or loaf pan with oil or butter to avoid sticking.

Recipe:

  • Preheat the oven to 375F (185C).
  • In a large mixing bowl, add one egg, 1/4 cup of white sugar (powdered or superfine granules), 1/4 cup of brown sugar, 1/2 cup of oil, 1/3 cup of yogurt, and vanilla extract.
  • Whisk the sugar and wet ingredients well with a hand or electric mixer for five minutes. If you use an electric beater, mix for two minutes in a low setting. The sugar should dissolve completely in the egg mixture.
  • Now keep a metal sieve on the bowl and sift in the dry ingredients one by one.
  • Start with 1.25 cups of whole wheat flour. (You can also use all-purpose flour. Or use half and half wheat flour and plain flour.) Add 1/4 tsp cinnamon powder for spice. Nutmeg powder also suits well. Next add 3/4 tsp baking powder, 1/2 tsp of baking soda and 1/4 tsp of salt.
  • Now add the finely grated carrot and chopped pecans, chopped walnuts, or other nuts if desired. Combine everything together with a spatula gently.
  • Fill the cake batter into the pan, and tap lightly to remove extra air bubbles.
  • Bake for 30 minutes in the preheated oven until done. The baking time may vary depending upon the pan size, consistency of the batter and temperature of the oven.
  • Always keep an eye towards the end (from 20 mins onwards) and check by inserting a toothpick. If it comes out clean carrot cake is ready.
  • Take out the pan and let cool for a few minutes. Invert the cake and cool down the cake on a rack. Make pieces and serve. I like it warm with tea or milk.

Notes

Tips:
1) This carrot cake recipe can be made without egg also. For eggless version use little extra (1/2 cup instead of 1/3 cup) curd/yogurt.
2) If you wish to use only brown sugar you can skip white sugar. But make sure the sugar granules are fine enough to blend well. If bigger granules are left without proper mixing they may give unpleasant experience while biting this super-soft carrot cake.
3) Likewise, the use of nuts is completely optional. Nuts give a delicious crunchiness to this carrot cake.

Nutrition

Calories: 150kcal
Keyword Carrot cake, Easy cake recipes, Healthy carrot cake recipe without frosting, How to make soft carrot cake, Wheat flour carrot cake
Tried this recipe?Let us know how it was!
Try these other yummy carrot recipes:

Carrot kheer

Carrot ginger soup

2 Comments

  1. 11/4 cup flower = 2 and 3/4 cup?

  2. Hi Mary,
    It is a 1 and 1/4(quarter) cup. 1.25cups, not 2.75cups. Thanks for mentioning it.

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