< 30 Minute



Eggless, Vegan & Healthy Carrot Teacake

Eggless, Vegan & Healthy Carrot Teacake

No Maida (all-purpose flour). No Sugar. Eggless. And no Butter either. Wao. I can’t believe that even without all these ingredients this cake turned out absolutely soft, moist, and delicious. Sometimes, I wonder why these ingredients are even necessary. If you can make a cake (or teacake) healthy, clean and green and satisfy your sweet cravings, then why not.

By the way, this cake is vegan too. That makes it even more special because it feels like you are fulfilling your cravings consciously 🙂

Story Time

Recently, my neighbor’s little daughter came to me and asked me if she can bake a surprise birthday cake for her mother. I could not say no to such a sweet little girl. Then we started thinking about which cake can we bake together. She had everything ready in her mind so I did not need to think much about anything. She wanted to make a two-layer carrot cake for her with buttercream frosting. I got all the ingredients and then we started baking. We spent around 4 hours preparing that entire cake. Huh! Making a cake is time-taking. And even more tedious is keeping a little girl engaged all the time 😀

Anyway, the cake turned out just perfectly and everybody at the party enjoyed it a lot. We were showered with tonnes of appreciation. Sadly, we couldn’t eat that. Not even a small piece. Because it had eggs in it and we both don’t eat that. But we both started craving a carrot cake and I had some frosting left which I wanted to use. So, I made an eggless cake for us. And I even thought that if I am making then why not make it all healthy too? And here it is – a healthy, whole wheat (aata) flour, no sugar carrot cake. I feel happy while eating it because it is so delicious and healthy at the same time. And it literally makes me wonder why we need to add all those ingredients. We really don’t need them.

Tips to bake it right

  1. Room Temperature: Make sure that all the ingredients are at room temperature. It is very important in baking.
  2. Measure Accurately: Correctly measuring the ingredients is very important. Adding extra flour is one common mistake. Fill your measuring cup with the flour using a spoon and then level it off with a knife. For better results, always use a kitchen scale.
  3. Sifting: Sift the dry ingredients – flour, baking powder, baking soda, sugar, and salt. This ensures that there are no lumps in the batter. Sometimes the flour or the sugar looks just fine until you sift them.
  4. Over-mixing: This is something that happens accidentally. Over-mixing crushes all the air bubbles and you end with a dense cake. To ensure that the cake is light, mix the dry ingredients with the wet ingredients until they are just combined. That means you don’t see any dry ingredients left in the bowl.
  5. Leavening Agent: Baking Powder & baking soda helps the cake rise. Double-check to make sure they are not expired.
  6. Baking Time: Baking time depends on a lot of factors. Every oven bakes at a different time even at the same temperature setting. So be careful with that. After around 40 minutes, insert a toothpick at the center of the cake and if it comes out clean, remove the cake from the oven. If the toothpick doesn’t come out clean, let it bake for another 10-15 minutes. Also, the time of baking depends on the baking tray size.

Carrot Cake

Easy Swaps

  1. Flour: You can use any other flour of choice (all-purpose flour, almond flour, oat flour) but you need to understand the texture of the batter needed. Every flour has a different liquid-absorbing capacity. Hence, you can not just change one ingredient and keep the rest of the ingredients exactly the same. I would suggest trying the same recipe first and then start making adjustments. Also, the texture of the cake may change with different flours.
  2. Jaggery: Instead of jaggery powder, you can use liquid sweeteners like maple syrup, agave syrup, date syrup, honey (not plant-based), or sugar too. Be careful with the liquid sweeteners because they would add up to the amount of wet ingredients.
  3. Applesauce: It is a great substitute for eggs. You can even use flax egg, or chia egg too.
  4. Curd & Milk: Use any plant-based curd or milk of your choice. If you are not vegan, use dairy substitutes instead.
  5. Olive Oil: Instead of olive oil, you can use any other unflavored cooking oil.
  6. Almonds: Use any other nuts like pecans, walnuts, etc.

How to keep the whole wheat cake extra soft and moist after baking?

Once the cake is baked, remove it from the oven. Let it rest for 5 minutes and then take it out of the baking tray and keep it on the cooling rack. Cover the cake with a towel on top. This traps the moisture inside and makes the cake even softer.

Why does my cake become soggy after baking?

If you let the cake rest in the baking tray, condensation happens and forms water droplets inside the tray. This makes the cake moist and soggy from the bottom and the edges. That is why remove the cake and place it on a cooling rack and let it cool down completely before slicing.

Can I make it in the Microwave?

Yes. Of course. If your microwave has a convection mode, you can easily bake this cake in it.

To bake this cake in the microwave, you just need to preheat the microwave to 180°C for around 10 minutes or as specified in your machine. Once preheated, place the baking tray in it and let it bake for 50 to 60 minutes or until well baked. Now, every machine is different. So, keep an eye on it and once you see the golden edges, insert a toothpick at the center to check if it is fully baked.

If the toothpick comes out clean, it means the cake is perfectly baked. But if it doesn’t, bake it for a couple of extra minutes.

How to store this tea cake?

You can store it in an air-tight container. Leave them at room temperature on your kitchen counter for two days (depending on the temperature at your place). You can easily refrigerate them for a week.

The best part of this cake is that it remains soft even on refrigeration. This is because it has no butter in it.

Can we freeze this cake?

I never froze any cake but my friend does. You can surely freeze this carrot cake. Just slice them up and put them in an air-tight container or zip-lock bag. Put it in the freezer. Whenever you want to enjoy it, just take it out and heat it in your microwave. You can freeze it for up to a month.

Is this recipe vegan?

Yes. It is a 100% vegan and plant-based recipe. I used applesauce instead of eggs, olive oil instead of butter, and plant-based curd and milk too. All the ingredients used in this recipe are plant-based.

Tools & Equipment Needed

  1. Baking Tray – 25 x 11 x 7 cm cube

More recipes to try

  1. Banana Walnut Muffins (Vegan)
  2. Blueberry Muffins
  3. Lemon Teacake

Now you are all ready to make this healthier and more delicious carrot teacake at home. It is perfect for your sweet cravings in this lovely weather. You don’t need to wait for your cheat days to enjoy this deliciousness. Grab all the ingredients, and let’s get baking.

If you like the recipe, please share the photo on Instagram and tag us too @thefearlesscooking. We love to see your recreation of our recipes.

Happy Baking 🙂



Eggless, Vegan & Healthy Carrot Teacake

No Maida. No Butter. No Sugar. Vegan.

A perfect companion for your hot cup of coffee. 

Try this vegan and whole wheat teacake and you will be surprised how soft, moist and delicious it is. You don't need to wait for your cheat days to enjoy this deliciousness. It is all clean and green.

Bake It Today.



15 min

Prep Time

55 min

Cook Time

1 hr 10 min

Total Time


Dry Ingredients

Wet Ingredients



  1. Sift all the dry ingredients (except jaggery powder and almonds) together and keep them aside.
  2. In a large bowl, mix together all the wet ingredients (except the carrot) and sifted jaggery powder. 
  3. To the wet ingredients, now add the grated carrot and chopped almonds. Mix them well. 
  4. Add the dry ingredients to the wet ingredients and mix until just combined. 
  5. Use the cut & fold method to mix them well. It avoids over-mixing and the formation of lumps too.
  6. Add the batter to a lined baking tray and garnish it with some more almonds on top.  
  7. Brush the baking tray with some oil and then place the parchment paper. Brush the parchment paper too with some oil. It ensures the cake comes out neatly.
  8. Bake in a preheated oven at 180°C, top-bottom setting for around 45 to 55 minutes or a toothpick comes out clean. 
  9. The oven is preheated at 180°C, top-bottom setting.
  10. Once done, take it out and let it rest in the baking tray itself for around 5 to 7 minutes. After that, transfer it to the cooling rack and let it cool completely before slicing.
  11. Once it is completely cooled down, slice it and enjoy it with a hot cup of coffee or tea. 
  12. Add frosting on top if needed and garnish it with some chopped almonds too. It tastes amazing.


Why whole wheat flour cake gets dry and crumbly?

We often make the mistake of replacing refined flour with whole wheat flour in the recipes. We generally replace it with the exact same amount. Now that’s the key problem. Every flour has a different absorbing capacity. & whole wheat flour absorbs more moisture than refined flour. The result – dry and crumbly cake. Understanding the texture is more important. Hence, try the exact same recipe first. understand the texture and the consistency and then start making adjustments.

What is the substitute of eggs in cakes?

Even without eggs, you can make extremely soft and moist cakes. Here are the egg replacements in cakes, muffins, and brownies:

  1. Flax Egg: 1 Flax Egg = 1 Tbsp of ground flax seeds + 3 Tbsp of water. Mix & let it rest for at least 15 minutes. It will thicken. Replace 1 egg with 1 flax egg.
  2. Chia Egg: 1 Chia Egg = 1 Tbsp of ground chia seeds + 3 Tbsp of water. Mix and let it rest for 5 to 10 minutes. It will thicken. Replace 1 egg with 1 chia egg.
  3. Yogurt or Buttermilk
  4. Applesauce

Why did my cake sank at the center?

If you take out the cake before it is perfectly baked, it will sink at the center. If you keep opening the oven, then again your cake will sink at the center. To check if the cake is perfectly baked, insert a toothpick at the center. If it comes out clean, it is perfectly baked.

Why did my cake crack at the top?

This generally happens because of the high oven temperature. If the temperature is too high, the outer surface gets baked faster and forms a layer. The steam that is produced while baking pushes that layer to escape. Hence, the cracked surface.

How do you make a cake easier to cut?

To get that perfect cut, let the cake cool down completely and set well. It takes a couple of hours. It’s a lot of time to wait and enjoy the cake. But, patience is the key. After getting baked at such a high temperature, the cake needs that much time to settle down completely. Once it is rested for around 3-4 hours, you will get a perfect slice.

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