Egg-less Whole Wheat Atta Carrot Cake

Eggless Carrot Cake
First long summer weekend is here. We haven't planned anything special, but I am making some snacks for us. Some savory and some baked goodies. Gone are the days when I used to bake with all purpose flour (maida). Nowadays, I bake with Atta, the wheat flour we regularly use for making rotis and parathas.

Wheat Flour/Atta - 1 1/4 cups
Grated Carrots - 1 cup
Sour Cream - 1 cup
Olive Oil - 1/2 cup
Powdered Sugar - 1/2 cup + 1/3 cup
Vanilla Extract - 2 tsp
Baking Powder - 1 tsp
Baking Soda - 1/2 tsp
Salt - 1/8 tsp

How to bake an Egg-less Whole Wheat Carrot Cake:
  • Grate the carrots using a grater or a food processor. I used a food processor to grate baby carrots.
  • Preheat the oven at 350 degrees F. Grease a loaf pan with cooking spray or oil or butter.
Carrot Cake
  • Sift the dry ingredients - wheat flour, baking soda, baking powder and salt using a sieve in a bowl.
  • In another mixing bowl, add sour cream, oil and vanilla extract. Using a whisk, mix all the ingredients until it turns creamy. Next, add sugar to the bowl and whisk again.
  • I have used full fat/whole milk sour cream. Instead of sour cream, you can use thick Greek yogurt. Add a couple tbsp more sugar if you like your cake slightly more sweet.
Eggless Carrot Cake
  • Now add grated carrots to the mixing bowl and whisk again. Lastly, add the sifted dry ingredients, little at a time and gently mix with a spatula. Do not over mix. Add this thick cake batter to the greased loaf pan. Using the spatula spread it evenly.
Whole Wheat Carrot Cake
  • Bake the cake at 350 degrees F for 35 - 40 minutes or until a toothpick inserted in the center of the cake comes out clean. Keep an eye after 20 minutes, cause baking time in ovens may vary.
  • Let the cake cool in the pan for 5 - 10 minutes. Invert the cake pan on the cooling rack and lightly tap the pan. Slice the cake after it cools down completely. Enjoy!


  1. Tried today. Came out dense and didnt rise well. Very mildly sweet. Was more like a pie as used a round pan but soft.


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