Eggless Whole Wheat Carrot Cake

Add this eggless and moist cake sweetened with jaggery to your wealth of delicious healthy treats. Make your tea-time count with a cake slice paired with chai or coffee.


  • 1 Cup Whole Wheat Flour
  • 1/2 Cup Milk
  • 1/4 Cup Oil
  • 1/2 Cup Sugar/Jaggery Powder (adjust as per your taste)
  • 1/4 Cup Grated Carrot
  • 1 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1 Tsp Vinegar
  • 1 Tsp Vanilla Essence
  • A Pinch of Salt


Prep: 15 minutes
Cooking: 30 minutes

  1. Add vinegar in milk and keep aside for 10 minutes.
  2. Meanwhile, whisk sugar and oil till the sugar melts.
  3. Now add grated carrot, vanilla essence and milk. Mix well.
  4. Next, add the dry ingredients and fold the batter. Do not over mix.
  5. Transfer the cake mixture to the prepared tin and bake at 180 degrees for 25-30 minutes.
  6. Check if the knife/toothpick comes out clean. If it does, then it’s done. Enjoy with your chai or coffee!