Kitchen Fun - Semolina Carrot Cake (Egg-Less)

I am not a huge baker more because I feel they take up a lot of time, more dishes than I want to use and above all, I inadvertently do something that changes the finished product to something different than what it was supposed to be. :P

However, there are some recipes some how click and work well. Like this Egg-less Semolina Carrot Cake. Simple, easy to make, comes out perfectly and yummy to taste. Soft and moist, at the same time crunchy leaving a pleasant feeling on your palate.

Now you may ask, what is Semolina. It is coarse, purified wheat middlings primarily made from Durum Wheat per Wiki. Traditionally in Indian cuisine we use it to make Upma  (My recipe here) or Ravva Kesari (My recipe here) which I have cooked several times in my Kitchen. 

However, never used Semolina in baking. This is a first for me. Here goes the recipe.


1) Semolina/ Sooji/ Ravva – 1 Cup

2) Sugar - 1/2 Cup

3) Carrot, peeled and grated - 1/2 Cup

4) Yogurt - 1/4 Cup

5) Oil - 1/4 Cup

6) Milk - 1/4 Cup

7) Baking Soda – 1 Teaspoon

8) Baking Powder- 1 Teaspoon

9) Cinnamon Powder – 1/2 Teaspoon

Preparation Steps:

1) Preheat Oven to 350 degrees Fahrenheit.

2) Take a medium cake pan, grease it with butter and keep it aside.

3) In a small bowl, mix Yogurt and Sugar, beat it well till the sugar dissolves well.

4) Now add Oil to it and mix well till the oil breaks thoroughly.

5) In a large bowl, mix Semolina, Baking Powder, Baking Soda and Cinnamon Powder thoroughly.

6) Now add the Yogurt, Oil and Sugar mixture to the dry ingredients, mix well.

7) Add Milk and mix well till all the ingredients blend. 

8) Finally add the grated Carrot and gently fold it into the batter.

9) Pour the batter into the cake pan that had already been greased.

10) Bake for 30 minutes or until it turns golden brown.

11) Remove from the oven, place it on a cooling rack, before cutting.

12) Serve it warm immediately, or you can eat it cold at a later time.


1) Since I didn’t have a cake pan, I used a small sized Pyrex Glass Baking Pan.

2) I used home-made Yogurt that I culture and set. However you could use store bought non-flavored Yogurt.

3) I used granulated Brown Sugar for healthier balance.

4) For better taste I used Whole Milk, but you could do 2% Fat Milk too.

5) One medium Carrot transformed to 1/2 Cup.

6) Do not over mix after adding Carrot, just fold lightly and leave it aside.

7) Insert a toothpick into the cake, to check if the cake is done or not. If it comes out smooth then you are done.

8) I would recommend microwaving the cake for 10 seconds if you are eating it the next day, if you want to eat it a little warm.


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