Eggless Carrot Cake Recipe (Whole Wheat)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A whole wheat carrot cake with warm spices and fresh grated carrots, made without eggs. Slightly denser than traditional cake but tender and moist, suitable for tea-time or dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1.5 cups or (180 grams) whole wheat flour (– leveled)
- 1.5 teaspoons baking powder (– leveled)
- 1 pinch salt
- ½ teaspoon cinnamon powder ((ground cinnamon))
- ¼ teaspoon nutmeg powder ((ground or grated nutmeg), optional)
- ½ teaspoon ginger powder ((ground ginger))
- 1 can or (400 grams) sweetened condensed milk
- 1 teaspoon vanilla extract
- ½ cup milk (– chilled or at room temperature)
- ¼ cup sunflower oil (– can use any other neutral tasting oil or olive oil)
- 1 cup or (190 to 200 grams) carrots (– finely grated)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 86mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 281mg
- Calcium
- 180mg
- Iron
- 0.86mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 86MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.