Honey, let me tell you about one of my favorite recipes — Eggless Carrot Cake is something I’ve been making for years and it never disappoints! This is the kind of dish that fills the whole kitchen with the most wonderful aroma and has everyone asking when dinner will be ready.
Made with simple, wholesome ingredients like all-purpose flour, all-purpose flour, baking powder, this recipe comes together without any fuss. That’s the way Gran likes it — good food that doesn’t keep you in the kitchen all day.
Whether you’re making this for a weeknight dinner or bringing it to a gathering, I promise it will disappear fast. Don’t forget to scroll down and let me know how it turned out in the comments!
Please scroll down and leave a star rating in the recipe card below — it helps other home cooks find Gran’s recipes, and it means the world to me!
Eggless Carrot Cake
Ingredients
- 1 cup All-Purpose Flour
- 0.125 cup All-Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 4 tablespoon Butter
- 1.5 cup Carrots
- 0.5 cup Sugar
- 0.75 cup Yogurt
- 0.25 cup Almonds
- 0.25 cup Raisins
- 1 teaspoon Ginger
- 0.25 teaspoon Nutmeg
- 1 teaspoon Cloves
Instructions
- Grease a 8″ square pan and preheat oven to 350F.
- Sift together flour, baking soda and baking powder in large bowl.
- Add softened butter, yogurt and sugar and mix well.
- The batter will be quite thick at this point.
- Add the grated carrots, nuts, raisins, spices and ginger and mix well.
- If the batter is still too thick, add a little more yogurt to loosen it up.
- Scrape the batter into the prepared pan and bake at 350 F for 40 minutes or until the cake is browned and tests done in the middle.
- Cool and frost if desired.
