prep time: 30 min | bake time: 40 min | total time: 1.5 hrs
I’ve only met a few people in this lifetime who don’t love carrot cake and I have a feeling it’s because they didn’t have this Eggless Carrot Cake! If you didn’t think eggless baking could be moist and decadent – think again – this eggless carrot cake is unbelievably moist, and delicious and has the perfect balance of cinnamon sweetness.
Carrot cakes are one of those desserts that can easily be breakfast and are perfect for daytime celebrations. They are light but dense, neutral yet packed with flavor and there’s a vegetable in there so they must be healthy too right? This recipe is the perfect sweet treat for everyone to enjoy thanks to the egg free batter, and simple dairy free options.
I make This recipe a year-round favorite in my household and often make it. The frosting is just perfection. I’m not a fan of those super thick, overly sweet frostings that many people pair their carrot cake with – it’s just not my vibe. I really appreciate a good cake to frosting ratio that doesn’t hurt my teeth from all the sugar but to each their own – you can truly put whatever frosting you want on this cake and it will still be divine! Don’t wait for Easter or whenever it is socially acceptable to eat carrot cake – make it ASAP and make it a year round favorite at home as I did!
Fresh carrots are essential for this cake’s moist texture. Use fine grates for more moisture or larger grates for texture. High-moisture carrots, like red or leafy varieties, may need gentle patting to remove excess water, while regular orange carrots work perfectly without additional preparation. For a carrot cake, the moisture content from the carrots is essential for texture and flavor.
Carrots come in various types around the world, and they all are generally suitable for baking. When grating carrots for the cake, finer grates release more moisture, helping to keep the cake moist. Larger shreds release less moisture but add more texture. You can use a box grater or a food processor to grate carrots.
Start by preheating the oven and greasing two round cake pans. Combine milk, light brown sugar, cane sugar, oil, and vanilla in a mixing bowl. Mix until smooth, then add the dry ingredients. Fold in grated carrots and walnuts or pecans (optional) for a flavorful batter.
Divide the batter evenly between the prepared pans and bake until golden brown and firm to the touch. Allow the cakes to cool completely on a cooling rack before frosting.
Whip butter and cream cheese until light and fluffy. Gradually add powdered sugar and vanilla extract, mixing until smooth and creamy. Chill the frosting for a few minutes if needed.
Trim the cake layers for an even surface, then frost and layer them. Apply a crumb coat, chill, and finish with a thick layer of frosting. Decorate with cake crumbs or chopped walnuts for a beautiful presentation.
There are so many reasons to love this moist and flavorful cake! It has all the delicious flavors of a classic Carrot Cake but the added bonus is that it egg free and can easily be made vegan if necessary. It’s super easy to make and the instructions are straight forward. It can be enjoyed any time of the day and is not too heavy. You can customize this cake to fit your dietary and personal preferences and it will still turn out amazingly! Celebrate with this cake and spread the love, everyone will fall in love at first bite!
I would not recommend using store bought grated carrots for this recipe. Freshly grated carrots would be ideal for better moisture, flavor and structure. Pre-grated carrots are generally drier and less flavorful.
Yes! Use a plant-based milk instead of whole milk. Ensure your frosting is also dairy-free by using vegan butter sticks for baking and vegan cream cheese such as Vio life, Tofutti etc.
Store the cake in an airtight container at room temperature for up to 2 days. If you need to keep it longer, refrigerate it for up to 5 days. Make sure to let it come to room temperature before serving.
Yes! You can freeze the cake either whole or in slices. Wrap it tightly in plastic wrap and aluminum foil, and it will keep for up to 2 months. Thaw in the refrigerator before serving.
Absolutely! Chopped walnuts/pecans and raisins/currants or shredded/desiccated coconut can be added for extra flavor and texture. Just be sure to adjust the batter consistency if needed.
Cream cheese frosting is a classic choice that complements the cake’s flavors beautifully. You can also use vanilla buttercream or dust it with powdered sugar.
Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready.
Yes! You can bake the cake a day or two ahead and store it in the refrigerator. Just frost it closer to the time you plan to serve.
Leave a rating and review below and let me know how you liked it! Try these recipes next:
74 Responses
Hi Mam, Can I use home made cream cheese for the frosting? I’m looking forward to making the cake.
Hi Dharani
yes, you can use homemade cream cheese, make sure that it doesn’t contain too much liquid otherwise the frosting will not hold well. Good Luck!
Thank you for the recipe, it looks delicious, I will definitely make it. I would like to know if I could use gluten-free flour?
Hi Jeniffer,
I hope you love the recipe. I have not tested the recipe with GF flour so I can’t be 100% sure if it will work but you could try with Bob’s Red Mill GF Flour blend in 1:1 ratio to AP Flour.
I’ve attempted eggless carrot cakes using different recipes many times in the past and failed every single time. Previously the cakes have come out soggy and awful. I all but gave up entirely. But then I thought I can’t be defeated and decided I’d give it one more go. I’ve just made this and can’t believe how beautifully soft and moist it is!! Perfect recipe!! Such a delicious cake! You’ve changed my life. Thank you!!
Hello AB
That’s such a heartfelt story—thank you for sharing it. So glad you didn’t give up and finally found success with this recipe. It means so much to hear it worked out so beautifully for you. Happy baking always!
I don’t usually leave reviews but this was an amazing recipe!!!! Best carrot cake I’ve had, it went down a treat at my friends birthday party! Super moist and soft. I’ll be making this again very soon!
Hi Amina,
Thank you so much for your lovely feedback!
Hi Saloni
what are the measurements if I want to
add eggs?
N also can this be steamed or can I bake it in an Air fryer?
Thank you 😊
Hello,
Hi! 😊
I don’t use eggs in my recipes, so I can’t say for sure what the exact measurements would be if you wanted to add them.
As for cooking, yes—you can try steaming it or baking it in an air fryer! Just make sure to adjust the time and temperature as needed, since both methods can vary. Let me know how it turns out if you give it a try!
Hello, Last week was my 1st Anniversary and I baked this recipe!!
It was loved by my husband and family members. Thank you for sharing your recipes. They are just yummy!!!
Hi Shaili
thank you so much! Happy 1st Anniversary! I’m so glad the recipe was a hit with your family.
Hi Saloni,
So far I have made this cake as a layered cake and a sheet cake. Thanks to you, both have turned out great. I wanted to make this as a Bundt cake now. Do you know the bake time for a Bundt cake? Do you have any suggestions on a glaze icing that would go well with this cake? Thank you again for the wonderful eggless recipes!
Hi Priti,
So happy to hear the cake turned out great in both versions! For a Bundt cake, try baking at 350°F for 45–55 mins—check with a toothpick around 45 mins. A simple cream cheese icing (from my carrot loaf cake recipe) or lemon glaze (from my lemon blueberry loaf recipe) would pair really well. Thanks for trying the recipe!😊
Amazing recipes.. can I ask you one question? Which brand flour are you using in cakes?
Hi Sarab
I use Gold medal brand of all purpose flour for all my recipes.
Hello Saloni,
Thank you for sharing your recipe. I was wondering if this recipe can be used to make cupcakes instead?
Hello,
Although I have not tried it in cupcake form, I think it will work.Let us know if you try!
Thank you the reply, Saloni !
The best recipe
Thank you so much!
Made this for Sunday dinner and it was a hit. We loved it! My nephew has an egg allergy so at times it’s a bit difficult to have a dessert we all can eat. Thank you!
Hi Arlene,
I’m so glad to hear it was a hit—thank you for trying the recipe! It means a lot to know it worked well for your whole family, especially with your nephew’s egg allergy.
Hello Thank u for sharing this amazing n tasty recipe.The cream Cheese frosting was just a wow.I just need your suggestion if we need to put Honey instead Light Brown Sugar n Castor sugar.How much quantity should we add.Please let me know.Waiting for your reply
Hi Navita,
So happy to hear you loved the recipe and that the cream cheese frosting was a hit—thank you! 😊 I don’t usually bake with honey, so I can’t say for sure what the right quantity would be as a substitute for both sugars. Honey does behave a bit differently in baking, so you might need to experiment a little. Let me know how it turns out if you give it a try!
Thank u for the reply will try n c how it comes out.
Which brand of cream cheese is best to use?
Hi Jackie
For dairy-free options, I’d recommend either Violife or Tofutti cream cheese — both work really well depending on your taste preference and the recipe. If you’re going with a dairy-based version, Philadelphia block cream cheese is definitely the best choice — it’s super smooth and consistent, especially great for baking or frostings.
Hi Mam, Your recipes are really good and helpful some can you post eggless vennila cake recipe
Hello Sabari
Thank you so much! I’m really glad you’re enjoying the recipes 😊 The eggless vanilla cake recipe is actually on the website—just search for it there! Hope you love it as much as the others.
delicious recipe 😋😍
can I use this recipe for cupcakes? if so do I need to make any adjustments?
I’m asking these questions as I’m going to be making vegan cupcakes.
TIA
Hi Nikky
You can use my carrot cake muffin recipe to make carrot cupcakes
This cake is super moist, with mind blowing flavors!
Hi Yesha
Thank you so much for the feedback!
Hi! This seems like an amazing recipe – can we make this gluten free by any chauve?
Hi Amna,
Great question! I haven’t personally tested it, but you can definitely try swapping the all-purpose flour with a 1:1 gluten-free flour blend. Just make sure the blend contains xanthan gum, as it helps with the texture. Keep in mind that the final cake texture might be a bit different, but it should still be delicious! Let us know how it turns out. Happy Baking!
Hi, does the butter for the frosting need to be room temperature?
Hi Jhanvi
Yes, it’s best if the butter for the frosting is at room temperature! This helps it blend smoothly with the other ingredients, giving you a creamy and fluffy frosting. If it’s too cold, it might be harder to mix, and you could end up with lumps. Just leave it out for about 30 minutes before you start, and you’ll get the perfect texture! 😊
This might just be the best carrot cake I’ve ever baked and tasted! It was incredibly soft, moist, and absolutely delicious. Thank you so much for sharing this amazing recipe ❤️
Hi Pavitra
I greatly appreciate your feedback. Thank you so much.
Not a baker here so I got a doubt. So the butter is salted or unsalted butter?
Hi Nalleli
That’s a great question. Either one works but I prefer to use salted butter in my recipes.
Best eggless carrot cake. Moist and extremely tasty.
Hi Jyothsna
thank you for the feedback.
The cake doesn’t make me fluffy enough and it’s a little crowded? What will it be?
Hi Dalina
It could be for several reasons. If the carrots have a high water content then you can use a paper towel to absorb excess moisture from grated carrots or If the cake was not cooled completely before frosting / cutting. You can add 1/2 tsp more of baking powder to get a fluffy crumb texture.I hope this is helpful!
Is buttermilk okay to use ? Or what do you recommend, I’m not vegan at all.
Hi Tonya,
You can use regular whole milk for this recipe instead of buttermilk.
Hi Saloni,
Thank you for all the tasty eggless recipes! Every recipe that I have tried so far has come out really good!
I wanted to make this Carrot Cake as a 9×13 sheet cake. Do you know what the cooking time would be for this?
Hi Priti,
I appreciate your feedback, it means the world to me.You can bake this cake in a 9 x 13 sheet pan, baking time would be around 25- 30minutes. Give it more time if needed, baking time would vary for a carrot cake based upon the water content from the carrots. Good luck!
Awesome
Good recipe
Hi Ratna
Thank you for your feedback!
Can I use olive oil
Hi Baori,
I will not recommend using olive oil, coconut oil or butter for this recipe because it will make the cake structure quite dense. If you prefer a healthier oil alternative then I will suggest that you use “light olive oil” that is formulated for cooking purposes.
Hi when u said tsp baking powder what do u mean 1tsp baking powder.
Hi Gitaben
yes, tsp = teaspoon.
Happy Baking!
Looking so good will try soon ..one query ..as u add milk ..there is no vinegar added to milk ..as generally buttermilk is made so that the cake as rise and moisture…so should I skip or add vinegar
Hi Baori,
That’s a great question. I have made this recipe on several occasions and I don’t think it needs buttermilk for the cake rise. Although If you wish to add then I will suggest to add 1 teaspoon of apple cider vinegar or lemon juice to milk. Let us know if it worked! 🙂
Can we use whole wheat or any other healthy flour instead all purpose flour?
Hi Seema,
That’s a great question. Although I have not tested this recipe with whole wheat flour. I will suggest to use a 50-50 ratio of whole wheat flour and plain flour. Let us know if it worked.
Happy Baking!
Yummy
Fantastic recipe
Very Tempting and Very Delicious Carrot cake. TQ for the recipe.
Hi Junaida, Thank you for your feedback! I appreciate it 🙂
Wow amazing.healty recipe… thank you ma’am
Hi Kumari
Thank you for your feedback!
Thank you for sharing the recipe
Hi Vijyaya, Hope you enjoy it!
Delicious recipe
Thank you so much for your feedback!
Hi Thanks for your prompt response 🙏🏽. We’re an elderly couple so we like to avoid the frosting. Can this quantity be baked in an 8×8 inch pan? Or do I have to halve it?
Hi Misriya, I will suggest that you reduce this by half for 8×8 inch pan. I have tested this recipe as a single layer carrot cake and it turned out great! Hope you enjoy it.