Eggless Carrot Cake with Honey Caramel (Vegan)

Eggless Carrot Cake with Honey Caramel (Vegan)
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Ever since I have had carrot cake, have always been thinking of making one, finally got a chance to make it. Its moistness, and the everlasting lingering taste on the palate which intrigues me to make this cake. This is an eggless, butter-less a vegan carrot cake with the hinge of nutmeg and cinnamon very ideal cake for tea time or after dinner along with a dollop of ice-cream

Carrot Cake
5 from 3 votes

Eggless Carrot Cake with Honey Caramel

Nutritional Value: 467 Calories / Serving Fat 184 cal Carbs 265 cal Protein 18 cal

Course Dessert
Cuisine American
Keyword Carrot Cake, Eggless Carrot Cake
Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 467 kcal
Author foodopi



Dry ingredients

  • 1 ¼ Cup whole wheat flour heaped
  • ¾ cup brown cane sugar
  • salt – a pinch
  • ¾ Tsp cinnamon powder
  • ½ tsp nutmeg powder
  • 1 tsp baking powder
  • 1 tsp baking soda

Wet ingredients

  • 1 Cup grated carrots
  • ½ cup refined oil
  • ¼ cup thick curds
  • ½ tsp grated ginger
  • 1 tsp vanilla essence

For Honey Caramel

  • ½ cup Honey
  • ¼ cup of Coconut Milk
  • A Pinch of salt


Method of Preparation

For the Cake

  1. Preheat oven at 190 degrees, Grease and dust it with flour a bunt baking tray and keep it ready for the batter to be spooned into the tray.
  2. In a large bowl, sieve all the dry ingredients – i.e. flour, sugar, salt, cinnamon powder, nutmeg powder, baking powder and baking soda one by one.
  3. Start adding the wet ingredients one by one – carrots and ginger first
  4. Next, add oil and last thick curds/yoghurt and mix well
  5. Incorporate well as the baking powder and baking soda with the flour should dissolve completely, yet make it quick as the yoghurt and sugar doesn’t make the batter watery
  6. Spoon the batter into the baking tray
  7. Bake for 40 to 45 minutes or till a tooth pick comes out clean.

Honey Caramel

  1. Place the honey, salt, and coconut milk in a saucepan. Bring to a boil over medium/high heat.
  2. Reduce the heat to medium and simmer for 15 to 20 minutes, or until mixture has reduced by half and is thick enough to coat the back of the spoon. Remove from heat.
  3. Let cool for 5-10 minutes. Drizzle over the top of the warm cake.

Recipe Notes


  • Be careful once you add the wet ingredients to the dry ingredients the cake has to go into the oven straight otherwise the carrot moistness will not allow the cake to bake and the middle will not bake as it should.

Carrot Cake Bfr Baking 1.0

(The Picture is before baking the cake, batter in the cake mould)

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