You want this delish, moist, fresh orange-flavored Eggless Wholewheat Carrot Cake in your life! Topped with a luscious cream cheese frosting, it’s heavenly!
So wonderfully perfect to serve as a dessert or with your evening cuppa! A slice in the tiffin box will definitely earn you some “brownie” points!
I grew up eating my mom’s carrot cakes…hurriedly made with wholewheat flour, sugar or jaggery ( whatever caught her fancy), top of the milk cream ( instead of butter), a dash of yogurt or milk, some carrots, loads of dry fruit. She’s never measured any ingredient because “what’s the need “she says! And here I thought baking was a science!
Believe me, despite the seemingly random measures, for years, her cake has been coming out tops! Every. Single. Time.
Moms have magic in their hands, don’t they?
I’ve been trying to replicate the said cake for a while now, but every time it flopped. This time though, the stars were aligned, the measurements worked and I got the cake I was looking for… Its everything I wanted it to be – moist, low sugar, laden with nuts, bits of crunchy carrots peeking through, lightly spiced with cinnamon and nutmeg, heavily flavored with fresh orange zest and juice. But most of all, it reminded me of my mother’s cake with its hominess, simplicity and the love.
I, of course, took it a step further and slathered the top with a lush cream cheese frosting. I’m not a frosting person at all, but if I must, it always either this or chocolate ganache! It’s a not too sweet topping to this utterly moist cake, truly dreamy combination. Should you choose to keep the cake healthy and frosting-free, I’ll totally understand since it’s a fabulous recipe by itself!
By the way, the mothership totally approves and has handed over the making of this delightful Eggless Wholewheat Carrot Cake to moi! And since all good things must be shared, here’s the recipe for you.
This cake’s batter is a thick one. Not the same consistency as the regular cake batter. The carrots release enough moisture to ensure that the cake comes out wonderfully soft and never dry.
You can make it completely vegan by using non-dairy yogurt or by simply adding more coconut milk to replace the yogurt.
Eggless Wholewheat Carrot Cake
- 1.5 cup Wholewheat flour
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- Zest of 1 orange
- 1/2 cup Yogurt
- 1/2 cup Light coconut milk You can use any milk you like.
- 1/3 cup Coconut oil You can use any vegetable oil you like.
- 1 tsp vanilla extract
- Juice of 1 orange
- 1/2 cup brown sugar
- 2 Carrots, grated
- 1/4 cup Walnuts, chopped
- 1/4 cup Raisins
- 1/4 cup Cranberries I like to roughly chop them too.
Cream Cheese Frosting
- 3/4 cup Cream cheese, softened
- 3-4 tbsp icing sugar
- 3-4 tbsp Chilled cream I used Amul.
- Preheat your oven to 180C. Grease a 6" pan very well.
- In a large bowl, combine all the dry ingredients - wholewheat flour, baking powder, baking soda, salt, cinnamon, nutmeg and orange zest.
- In a medium size bowl, whisk together the yogurt, sugar, oil, milk, vanilla extract and orange juice.
- Gently stir in the wet ingredients into the bowl of dry ingredients. Your mixture should be thick, not a soft dropping consistency. If seems too dry, add a tablespoon or two of milk.
- Fold in the grated carrots, walnuts, raisins and cranberries. Scrape out into your prepared pan and bake for 45 mins or until a skewer inserted in the center comes out clean, with a few moist crumbs attached.
- If the cake starts browning on top and isn't cooked through, loosely cover with a piece of foil to prevent the top from burning.
- Let the baked cake cool in the pan for 10-15 minutes before turning out on a cooling rack.
- Once completely cooled, top it with the cream cheese frosting, Sprinkle some walnut halves and some more orange zest. Enjoy!
Cream Cheese Frosting
- Beat the cream cheese until smooth. Whisk in the chilled cream. Once smooth , beat the icing sugar into this mixture, until thick, creamy and you have a spreadable consistency. Taste and adjust for sweetness. You can add more sugar at this point if you like. I like to refrigerate this icing for 15-20 minutes at least in summers.