Friday, July 19, 2013

Eggless Caramel Carrot Cake

I am back with another favorite cake of mine Caramel Carrot cake.You don't need any fancy equipments like beater for making this cake.Just a simple bowl and a couple of spatulas will do.The more popular version of carrot cake uses spice mix,raisins etc. in the cake but my version of carrot cake is more kid friendly.It has loads of carrots hidden in it and with its rich caramely taste it is hard to resist.My 3 years old son Aarav loves to munch on this cake(and me too:p) and there is any hardly left within  an hour of its baking.This cake turns out to be so soft and spongy with a rich caramel taste and it has the right amount of sweetness.It's just the way I like it, not too sweet.


2 cups Refined Flour/Maida
2 cups Carrots,grated
1/2 Cup Sugar,Powdered
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 Teaspoon Vanilla Extract or Essence
1/2 Cup Refined Oil(I used Rice Bran Oil)
1/2 Cup Milk

For the Caramel Syrup

1/2 Cup Sugar
1/2 Cup Water

How to Prepare Caramel Chocolate Cake

  1. To prepare Caramel Syrup,heat sugar in a completely dry pan over medium heat,keep stirring it till it turns a deep amber color. Take care that sugar does not gets burned at this stage.Add 1/2 Cup of water to the caramel,give it one boil and turn off the flame.Let it cool while you do other preparation.
  2. Preheat Oven to 180 degrees Celsius and grease a 8 inch cake tin with some buuter or oil and dust it with a little maida and keep aside
  3. Grate Carrots and keep aside in a bowl.
  4. Sieve Refined flour along with baking powder and baking soda in a separate bowl
  5. In a separate bowl combine oil,grated carrots,sugar Powder,vanilla extract and caramel syrup and mix till sugar is completely dissolved
  6. Into the above mixture fold the flour gently in 3 separate batches till the mixture is well mixed and no more flour streaks can be seen 
  7. Add 1/2 cup milk to the prepared batter to get a batter of thick flowing consistency
  8. Pour the batter into the greased cake tin and tap gently to make it even
  9. Bake in a preheated oven at 180 degrees Celsius for 40-45 minutes till top is golden brown in color and toothpick inserted in the middle of cake comes out clean.
  10. Let the cake cool completely before taking it out of the tin and serving.

Quick Tips

  • You can substitute  1 cup Refined flour with one cup whole wheat flour in the recipe to get an even healthier version of this recipe and its tastes as good as the original recipe
  • While preparing caramel syrup add hot water instead of cold water to minimise splattering
  • You can add walnut pieces,almond pieces or raisins to the batter.I didn't add any as my son does not like nuts.
  • It is a nutritious tiffin box recipe for kids and keeps well for upto a week refrigerated.
  • You can adjust the quantity of milk added a little bit according to the juiciness of the carrots.The final batter should be of thick flowing consistency.


  1. Hello Shweta,
    Wonderful yummy recipe.
    Have you used 1 cup oil or is it 1/2 cup? just questioned because of the slash that has followed 1 in the list.

    Can you also tell me which oven is a good one to purchase from the market? Which one do you use?

    Warm Regards

    1. Thanks Kirti! It was 1/2 cup oil ,I have updated the post.
      I am using Morphy Richards 28 litres OTG and it gives me good results.

  2. Its looking really yummy...will definately try this out.Thanks for the recipe shweta.

  3. Super yumm!!! Thanks for sharing Shweta

  4. I tried out ur recipe n it was an instant hit...the color n d texture of d cake was so perfect...thnx a lot for sharing this share some more interesting egg less baked goodies.

  5. I tried out d recipe n it was a instant hit...d color and d texture were so perfect n yum. thanks for sharing !!

  6. Thanks Abhipsa:) I will surely post more eggless baking recipes soon