Grandma’s Eggless Carrot Cake

Cook with Chefadora AI

Soft, moist, and ready anytime, this eggless carrot cake is a testament to simple ingredients treated right. Grandma's recipe uses wheat flour and maida for structure, curd for softness, and grated carrots with fresh orange peel for a quiet, fresh sweetness. The magical secret ingredient—hot water—ensures fluffiness. As it bakes, your kitchen fills with the aroma of oranges, making it a delightful experience from start to finish.

Step 1

Preheat the oven to 180°C. Grease an 8-inch cake pan, dust with maida, and line the base with parchment paper.

Step 2

Mix atta, maida, baking powder, and salt, then sieve the mixture three times.

Step 3

In a mixing bowl, combine powdered sugar, curd, oil, and baking soda until smooth. Add ¼ cup hot water and mix well.

Step 4

Add the dry mix one tablespoon at a time, gently mixing in one direction only until the batter is smooth.

Step 5

Fold in grated carrot, orange peel, and vanilla essence.

Step 6

If the batter is thick, add 1–2 tablespoons of hot water at a time until you achieve a thick, dropping consistency.

Step 7

Pour the batter into the prepared pan, tap twice to release air bubbles, and sprinkle nuts on top.

Step 8

Bake for 30 minutes at 180°C. Insert a knife to check; if it comes out clean, the cake is done. Bake a little longer if the batter sticks.

Step 9

Let the cake cool on a rack.

Step 10

Serve with hot masala chai or coffee.

Don’t change the ratio if you want that bakery-like crumb.

Curd matters—sour curd is also okay.

Hot water activates soda and softens the carrot.

Use fresh orange peel zest and avoid the white pith.

Grate fresh carrots for the best texture.

Don’t overbake; eggless cakes dry out fast.

Store at room temperature in an airtight box for up to 4 days.

Can I use sour curd?

Yes, sour curd works fine and adds a slight tang to the cake.

Why is hot water used in the recipe?

Hot water activates the baking soda and softens the grated carrots, ensuring a fluffy texture.

How do I know the cake is done?

Insert a knife into the center of the cake; if it comes out clean, the cake is ready. If batter sticks, bake for a few more minutes.

Can I substitute orange peel with orange extract?

Fresh orange peel is recommended for its natural flavor, but orange extract can be used as a substitute.

How long can I store the cake?

The cake can be stored at room temperature in an airtight box for up to 4 days.