Eggless Carrot Cake (Muffins)


  • 165g brown sugar
  • 120ml plain, unsweetened yogurt (OR any other substitute for 2 eggs)
  • 150ml sunflower oil
  • 200g self-raising flour
  • 1 tsp bicarbonate of soda
  • Mixed spice
  • Ground cinnamon
  • 3 – 4 large grated carrots
  • Desiccated coconut (optional)
  • Walnuts (optional)
  • Sunflower seeds (optional)
  • Raisins (optional)
  • Cream cheese frosting (optional)
  • Icing sugar (optional)


  1. Heat the oven to 170°C ; line the muffin tray if making muffins or line the cake tin with baking paper if making cake
  2. Whisk the sugar, yogurt and oil together until pale and bubble around the edges – make sure that all the sugar’s dissolved!
  3. Sift in the flour, bicarbonate of soda, mixed spice and ground cinnamon.
  4. Fold
  5. Stir in the carrots, desiccated coconut, walnuts, sunflower seeds and raisins
  6. Pour the batter into the the muffin tray or cake tin
  7. Bake for…
    • 15-20 minutes if making muffins
    • 35-45 minutes if making cake
  8. Allow it to cool on a cooling rack once done
  9. Once cooled, spread the cream cheese frosting on it or dust some icing sugar on top of it

There you have it! Perfectly eggless carrot cake/ muffins.

Remember, the yogurt is a substitute for egg, if you don’t have yogurt, you can always use applesauce or some other forms of egg substitutes.



*Picture for illustration only



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