Eggless Carrot Cake or Muffins (with Bananas)

Eggless Carrot Muffins

This is one among the many simple yet delicious recipes from Indira.  Actually I stumbled upon her site while googling about jaggery (to be exact, how to break jaggery. God its difficult to break these mounds we get in Indian stores!) and have been hooked to it ever since. The pictures complement her style of writing. I’ve always had interest in cooking, but her site took it to the next level. Also check out another vegan carrot cake here.

This was the very first cake I have ever baked and to my surprise it came out very well the first time itself. I’ve baked it so many times that I know the recipe by heart.  For recipe, click here. Sometimes her site is down, in that case mail me and I’ll reply back with the recipe.

I’ve made a lot of variations each time I bake this cake, starting with the flour to  other ingredients.

Indira’s recipe calls for either 2 cups of pancake flour or all purpose flour. The flours I used were:

  1. 2 cups of all purpose flour(APF)
  2. 1 cup of APF and 1 cup of whole wheat flour(WWF) (remember my husband is very health conscious)
  3. 2 cups of WWF
  4. 2 cups of pancake flour (I had a lot of ready to use pancake flour at home, because neither my son nor my husband liked the pancakes). So I wanted to finish it and I used it in the recipe. But the cake came out crumbly, I guess because the pancake flour has eggs and other stuff in it. Even after cooling, it was crumbly I couldn’t cut the cake into pieces like earlier. So I put the whole thing in the microwave oven and made them into balls, like small donuts. It held its shape very well. My son also enjoyed it a lot than ever, because he’s literally addicted to donuts. The taste was really good, because this time I used a combination of brown sugar and granulated white sugar, as I didn’t have enough brown sugar at home.
  5. The next time I used 1 cup of the pancake flour and 1 cup of APF. This time the cake came out very well as usual and I was able to cut into neat squares.

Other variations I have made:
1) Added some flax seed powder and oats (quick cooking) and topped the cake with oats, nuts and raisins.  I should not have topped the cake with raisins because it burnt and tasted a little bitter.

2) I used muffin pans instead of a round cake pan. The measurement given in the recipe fills one 12 mini muffins pan and one 12 regular size muffin pans. The mistake in this episode was I baked both of them together for the same amount of time around 40 minutes. The regular size muffins were very good, but the mini muffins became dry and it was stuck to the muffin liner. I think I should have baked the mini muffins for just 15-20 minutes maybe. I should try  it once again.

3) Recently I tried a chocolate version of the cake without using carrots and raisins and poured the batter in a bread loaf pan. I added mini chocolate chips instead of raisins. The cake was having a weird smell when it came out of the oven and also tasted little bitter. I kept on wondering why cocoa smells like this and the taste is also bitter when the chocolate cakes we eat in bakeries are so good. I used Natural Unsweetened Cocoa. Earlier I also had tried another egg less chocolate cake with soy milk and had similar experience. That time I thought soy milk was the culprit. After baking this banana bread only I realized that something was wrong with the cocoa powder. I did check the expiry date once again and saw it was only Feb 2009. So I did some research  on cocoa powder and found out there were 2 different types of cocoa powders, Natural Unsweetened and Dutch Processed Cocoa. Bakers normally prefer Dutch Processed cocoa while baking. Natural Unsweetened cocoa can be substituted in recipes which call for baking-chocolate. I immediately opened my pantry to see which one I was using and I was using the bitter one. Last week I got Dutch Processed Cocoa and I have yet to try recipes using that.

Carrot Cake Ingredients

Update:
I used 2 cups all purpose flour, omitted raisins and coconut because my mother in law doesn’t like them in a cake.  I used 3/4ths cup of light brown sugar and 1/4 cup of granulated sugar.  Instead of grating the carrots, I chopped them up finely using my mini food chopper.  Grating 4-5 medium sized carrots will give the required 2 cups.  I added vanilla essence instead of cardamom and a handful of quick cooking oats.  Otherwise I followed Indira’s recipe.  I baked them as muffins instead of one single cake.  The recipe yields 12 large muffins and 12 mini muffins.  I baked the regular size muffins for 25-30 minutes and mini muffins for about 20-23 minutes. 


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50 COMMENTS

  1. Nithya

    Hi, I like the sound of this recipe and want to try it for my friend’s child’s first bday! Please send it to me, as the original site is not up. Thanks!

    • Madhuram

      I think that site is down. Will try to find it.

  2. Mohana

    Hi,

    Can you please send me the recipie for carrot muffins,
    the link is not working. I look forward to try that recipie. I tried your Eggless vanilla cupcake
    and it came out very well. Thank you for posting such a good recipie.

    • Madhuram

      Let me see if I can get it. I think that site went down.

  3. Nell Matthews

    The link to the recipe seems to be down. I was easily able to access the recipe for Hummingbird cake, so I think it is specific to this link.

  4. Sunita

    Hi tried the carrot cake… It’s cum out really nice except dat it is quite dry… I hav used cooking oats instead of coconut flakes… N followed rest of the recipe… Kindly guide me how to keep the cake moist

    • Madhuram

      I’m guessing you over baked it a bit, because this recipe gives very moist muffins/cake because it has enough fat from the oil and bananas. Try baking it a 2-3 minutes less.

  5. Jazmin

    I’m not an experienced cook so I wanted to clarify, when mixing the wet ingredients together (and then the wet with the dry) do you recommend using a blender, electric mixer or just doing all the mixing by hand? Please let me know so that I can make sure the batter has the right texture. Thank you!

    • Madhuram

      You can simply do it by hand, Jazmin. The creaming of butter and sugar would be quite difficult without an electric beater. Other than that everything can be done by hand. This is preferred because there is a possibility of overmixing or overbeating the batter and ending up with tough cookies or dense muffins. Use a whisk while mixing together wet and dry ingredients to make your job easier.

  6. DJ

    Hi Madhuram,

    Thanks for all your eggless baking recipes. Tried a few of them here and there in the past and they were all successful.

    I have a question not quite related to the recipe though. I remember you mentioning somewhere that you pack & carry these cakes and cookies for folks in India. How do you pack the cakes without having them mushed during the long journey? And also, any tips on packing the cookies to avoid breakage? Planning an India trip soon and your thoughts would be of great use.

    Thanks once again, awaiting your reply.

    • Madhuram

      You’re welcome DJ. I usually take muffins, cookies and unfrosted and sliced cakes with me to India in separate air tight containers with enough room in it. I also wrap these boxes with dupattas and other clothes, so the cookies don’t break at all. Sometimes I also wrap the muffins individually with plastic wrap and then put it in the boxes.

      • DJ

        Thank you for the prompt response! Will try my luck with air-tight containers as you say 🙂

  7. Cooking up a storm – Day 2 « Health With Happiness

    […] made up some Carrot and Apple Muffins/Cakes – adapted from this great looking recipe – Carrot Cake with Banana’s @ Madhuram’s Eggless Cooking! – Which she then linked to this site – @ with the actual […]

  8. Meera

    thanx a lot for the wonderful recipes !! I have a question:
    You have used only Baking Soda (Omitting Baking Powder) for making
    carrot muffin with bananas,
    but u r using both Baking Soda and Baking Powder for making muffins.
    I am kind of confused…what difference does it make it we use only
    baking soda.
    waiting for ur reply,
    regards
    meera.

  9. Karen Dionysatou

    Love the look of this recipe, but can’t see the ingredients or method! Please can you snd me a copy???

  10. karuna

    what is the point in saying it an eggless when it has an egg in the pancake flour

    • Madhuram

      Karuna, please note that I have mentioned that the cake comes out good with all purpose flour and whole wheat flour as well. I tried it with pancake flour too because the original recipe has it and I also wanted to finish it off.

  11. bilva

    Hi…
    I agree with Kim.. I too am unable to view the recipes. Only the comments
    are showing up.

    Kindly help!

  12. Anitha

    Hi, Thank you for your posting of the Eggless Carrot cake. I followed your recipe
    (just added little melted butter in the end). Though my muffins came out in perfect shape,
    it tastes bitter. Can you pls. tell me where am i going wrong? I tasted the batter and that was not
    that bitter. Is it becoz of the raisins getting burnt? Or is it the big Carrots that i used?
    Greatly appreciate if you could help me as i would really like to get it right.
    Thanks in advance.

    • Madhuram

      Anitha, I have never had any problems with that recipe. I’m assuming that maybe the baking soda did not mix well enough and it had lumps, or it became stale. Or else did you use baking powder instead?

  13. Happy National Cupcake Week!

    […] to try two recipes: a variation of the Low-Fat Vegan Vanilla Cupcakes and a variation of the Eggless Carrot Muffins (with Bananas) – both turned out, not only really simple to make but, incredibly […]

  14. Kim

    Hi,

    I’ve tried all the links on this page and can’t get to the recipe. I’d love to make these for my daughters kindergarten class for her birthday! Please send the recipe to Kimnmegwhit@windstream.net

    Hmm.. it’s still working for me though!

  15. shannon

    hi, im 13yrs old and like cooking alot and often run out of eggs so find these recipes very useful its just whenever i try and do this carrot cake recipe it tastes more like banana cake and i dont like bananas! what am i doing wrong! 😥

    Shannon you are doing such a great job. The banana flavor is not your mistake. Why don’t you try using unsweetened applesauce instead of the bananas?

  16. leni

    Are there wilton classes in India

    No, Leni.

  17. jaishree

    Hi,
    I have to yet try out the recipe, but when I have made the banana muffins, it sticks to the lining paper that is available in Bangalore. Do not know what I am doing wrong. I have to use the local stuff that is available here. Any suggestions. Waiting for your reply,
    Jaishree

    Hi Jaishree, lightly grease the inside of the lining paper (sides and bottom) with oil/butter, so that you will be able to remove the muffins easily without sticking to the paper. We use a non stick cooking spray here. I don’t know if it’s available there
    .

  18. varsha

    oh ..I made like 3-4 times & every time I had it … 🙄 maybe the brand or variety of the bananas matter??I usually get the dole or wegmans ones 😛

    Hmm… I don’t know the reason. I’m clueless!

  19. varsha

    hi…I have become a great fan of this .. super yummy ….I have made like 3-4 times within a short period. everyone loved ..I too got the strands…whatever is was really good … thanks …

    It’s interesting to know that you too have got the strands, because I have baked it so many times and have not seen anything like that.

  20. Sue

    the black strands are simply banana fibers. 😉

  21. Christiena

    Thanks for the recipe! I baked this cake.. the texture was good, as I expected it to be. However, I’ve seen this in my baking many times, after the cake is baked, it has some black-brown strands formed in it. The cake also has a slight salty taste. I don;t know if that is because of the baking soda/powder. I don’t like to add too much sugar for health reasons. But I don’t know how to eliminate the salty taste as well as the black strands. Initially I thought it was flax seed that gave my cakes that unusual taste, so I stopped using it. But the taste persists even without them. What do you think it is?

    Christiena, I have never experienced the strand thing you are mentioning. Does it happen always? I really don’t know what to say. Maybe send one of your recipes, I’ll try it and let you know. Even while using flax seed meal/bananas I have not seen this
    .

  22. Claire

    Hello:

    I tried the eggless carrot and banana muffin recipe from the link. They really turned out great even though I fiddled with the ingredients a bit. I unfortunately didn’t have any dessicated coconut so used oatmeal in its place. I also used AP flour and added ground flax seed and a little bit of water to the banana mixture. I also didn’t have a good oil, so used a vegan margarine. The aroma of the cardamom and bananas and carrots is heavenly! I can’t wait to try your other eggless recipes. Thanks!!!

    Claire, thank you very much for trying the recipe and the detailed feedback. I omit coconut by choice and have also included oatmeal. The specialty of this recipe is, it is so flexible and adapts well to any change.

  23. CS

    I tried this one and it turned out excelllent. My 3 year old is allergic to eggs and this one was perfect.
    She gave a thumbs up to this one.

    Thanks CS. It’s definitely a fail-proof recipe. Thanks to Indira.

  24. Alka

    Hi
    please let me know the recp eggless muffins,
    thanx..

    Will mail it Alka.

  25. Blue Jay

    I like your recipe, but there’s too much story telling. It’s hard to cook with a print out when in a hurry. All your family members are included in the recipe. It was good if you could write the personal side in a concluding paragraph. Recipe turned out good.

    Thanks for your feed back Blue Jay. I’m not sure if you are talking about this particular recipe or all recipes in general because we took care of this issue earlier and you would only print the Ingredients, Procedure and Notes. The other stuff will not be printed. Moreover in this post I’ve not posted the recipe at all, it would go to another blog. Anyway let me check the print opiton once again.

  26. sai

    Hi

    whenever i add raisins in my cakes/muffins they kind of melt and gives a bitter taste? how do i avoid this? pl advice.

    Does the raisin sink to the bottom and because of that they melt sticking to the bottom of the pan? In that case what you should do is whenever you add dried fruits, nuts mix some flour to it and then add it to the batter so that it will not sink. I had bitter tasting raisins when I topped it together with some nuts on the cake and baked it. Both got burnt and gave a bitter taste. But other than that so far I’ve not had any such problem while including dried fruits in the batter.

  27. lise

    Ciao again Madhuram! this time I’m trying the carrot banana cake-but just one question, how do you “powder” the cardamon seeds after you’ve removed them from the pods? I tried first in my food processor, but they are just too small and fly around. I am now trying with a mortar and pestle but I don’t see much “powder” being formed. Thanks so much and buon weekend!

    Hi Lise, we get caradamom powder in the stores here. It’s especially cheap in the Indian grocery stores. You can also find it in the spice section where you find ground ginger, ground cinnamon, ground nutmeg etc. If you have a coffee grinder (the small one) you could use it to powder it. You have a wonderful weekend too.

  28. Shailly

    Hi Madhuram,

    Can you please let me the exact recipe for the banana and carrot cake. The link provided in the post doesn’t open.

    Thanks,
    Shailly

  29. priya

    Madhuram,
    Thank you for the prompt reply.

  30. priya

    hi ,
    you have given precise instructions for the carrot cake.I have a very basic doubt if i’m using only APF how much of baking soda/baking powder I should add.?

    Hi Priya, follow the link in the post and you can find the recipe in Indira’s (Mahanandi’s) post. I didn’t reproduce the recipe because it was from her blog. I guess sometimes her blog doesn’t open. In the meanwhile I’ll check if I have a copy of the recipe somewhere.

  31. Neha

    That looks good ……and your site is a saviour for vegetarians by choice !

    Thanks Neha.

  32. Naveena

    I tried this cake with oats and cashews, it came out really well.

  33. Madhuram

    Thank you very much for trying it Laksh.

  34. Laksh

    Tried it yest and came out real well! Thanks!!

  35. Madhuram

    Hi Indira,

    Thanks for visiting my site. You have set a very high standard for fellow food bloggers. Hope I can do my part well.

    Reg. cocoa, I had no clue that there were 2 types of cocoa. So I just took one box from the shelf. Later only came to know about the difference between Dutch Processed and Natural Unsweetened. Recently I got another brand, which had “for baking and drinking” on the label and had “cocoa powder dutch processed with alkali” in ingredients. I think this should be fine.

  36. Indira

    Congratulations on your new website, Madhu. It looks quite attractive and informative. Also, thank you for the good words about Mahanandi.

    It’s interesting to read your detailed notes on carrot cake recipe. The flax seed and oats variation of yours, that’s very tempting. About cocoa, I remember reading that natural unsweetened cocoa would go rancid in short time compared to the processed one. That could be a reason for the weird smell in carrot-cocoa variation. Just a thought. I look forward to trying out your recipes with processed cocoa.

    Congratulations again,
    Indira