Epic Carrot Cake with Paneer frosting

Carrot cake is a timeless classic, loved for its moist texture and warm flavors. This eggless version is not only delicious but also healthier than traditional carrot cakes. Made with whole wheat flour, sweetened with jaggery, and flavored with cinnamon, orange zest, and fresh ginger, this cake is packed with nutrition. The addition of toasted walnuts gives it a delightful crunch. To top it off, a creamy paneer frosting replaces the usual heavy cream cheese frosting, making this dessert high in protein and just as indulgent.

Ingredients

This cake is made using natural and wholesome ingredients that enhance both flavor and nutrition:

• Whole wheat flour: A fiber-rich alternative to refined flour, adding a nutty taste.
• Jaggery: A natural sweetener packed with minerals and a deep, caramel-like flavor.
• Carrots: Add natural sweetness, moisture, and a boost of vitamins.
• Cinnamon, orange zest, and fresh ginger: A combination that brings warmth, zestiness, and a hint of spice.
• Toasted walnuts: Provide a crunchy texture and healthy fats.
• Paneer frosting: A high-protein, creamy topping that is lighter than traditional cream cheese frosting.

If you like baking healthier cakes with fruits and veggies, you may like these recipes:

Eggless Apple and Cinnamon Crumble Cake

Eggless Chocolate Date Muffins

Eggless Chocolate Beetroot Cake

Eggless & Gluten free Jowar Banana Bread

Nutritional Benefits

This eggless carrot cake is not just a treat for the taste buds but also for overall health. Here’s why:

• Rich in fiber: Whole wheat flour and carrots aid digestion and keep you full for longer.
• Natural sweetness: Jaggery is packed with antioxidants and minerals, unlike refined sugar.
• Healthy fats: Walnuts offer good fats that are beneficial for heart health.
• Boosts immunity: Fresh ginger and cinnamon have anti-inflammatory properties.
• High in protein: Paneer frosting adds protein, making the cake more satisfying and nutritious.

This cake uses easily available, wholesome ingredients commonly available in our pantry. The flavours of cinnamon, ginger, and orange zest make this cake comforting and perfect for any occasion.

This eggless carrot cake with paneer frosting proves that healthy desserts can be just as delicious as traditional ones. With its natural sweetness, warm spices, and creamy, high-protein frosting, this cake is perfect for anyone looking for a wholesome yet indulgent treat. Try it once, and you won’t miss the usual refined ingredients!

Eggless Carrot Cake with Paneer Frosting

Serves: 8 Prep Time: 30 mins Cooking Time: 35 mins 35 mins

Rating: 5.0/5

( 1 voted )

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Ingredients

For Cake -

• 1 cup (130 g) - Wholewheat Flour
• 1 cup (120g-150g) - Grated Carrot
• 3/4 cup (100 g) - Jaggery
• 1/2 tbsp - Grated Ginger
• 1/4 cup (60 ml) - Melted Ghee
• 2 tbsp (30 ml) - Oil
• 1 tsp - Cinnamon
• Zest of 1 Orange
• 1/8 tsp - Salt
• 3/4 cup (180 ml) - Milk
• 1 tsp - Baking Powder
• 1 tsp - Baking Soda
• 1 tbsp - Corn flour/Tapioca flour

For Frosting -

• 125g - Soft Paneer/Homemade Ricotta
• 2-3 tbsp - Greek yogurt/Hung Curd/Sour Cream
• 2 tbsp - Raw sugar/Jaggery
• 1/8 tsp - Salt
• 1/2 tsp - Vanilla Extract

Instructions

For Cake -

1. In a bowl take the grated carrots and add powdered jaggery. Give it a good mix and set it aside until we mix our dry ingredients.
2. In a separate bowl take the wholewheat flour, baking soda, baking powder, salt and corn flour or tapioca flour. Give it a good mix and set it aside.
3. Our carrot and jaggery mixture from step 1 should have released a lot of moisture by now. To this add the melted ghee or butter, oil, cinnamon, orange zest and grated fresh ginger. Give it a very good mix.
4. It’s time to add our dry ingredients in followed by the milk. Using a spatula, mix everything gently but thoroughly.
5. Add lightly toasted and finely chopped walnuts and mix until an even batter forms.
6. Pour the batter in a greased and parchment lined 8 inch cake pan and smoothen the top. Bake the cake in a preheated oven at 180 C for around 30-40 minutes until the cake is risen and a skewer inserted in the middle of the cake comes out clean.
7. Take the cake out and let it cool halfway through before taking it out of the pan.
8. Let it cool completely before frosting.

For Frosting -

1. Take soft paneer or homemade ricotta and add raw sugar or jaggery, salt, vanilla extract and grind it all into a smooth paste.
2. To mimic the tanginess of cream cheese, add 2-3 tbsp of greek yogurt depending on your preference. You can also use hung curd or sour cream. Mix it well and our frosting is done!
3. Add it on top of the cooled cake and spread it evenly. Top it with some toasted walnuts to add extra crunch.
4. Store leftover cake in an airtight container in the refrigerator for upto a week.

Notes

1. For this recipe you can use anywhere between 120 to 150g of grated carrots. You can use regular orange carrots or red carrots here.
2. Orange zest and ginger create a beautiful flavour together with cinnamon. Do not skip them.
3. Depending on your flour, you may need slightly more or slightly less milk. Start with 1/2 cup of milk and gradually add 1-2 tbsp at a time to get the right consistency.
4. Use very soft paneer for this frosting, else it will have a grainy texture. Use lemon juice to make your panner or check my homemade ricotta recipe.

Did You Make This Recipe?

Have you made this recipe? Tag me on Instagram at @VanillaTrails and use the hashtag #MadeWithVanillaTrails.