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–+ servings
EGGLESS CARROT CAKE

Melt-in-Your-Mouth Eggless Carrot Cake That Everyone Loves

This Eggless Carrot Cake is moist, rich, and egg-free, perfect for impressing guests and accommodating dietary restrictions.
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Prep Time 20 minutes
Cook Time 45 minutes
Chilling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Baking
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Milk Use any plant-based milk for a vegan option
  • ¾ cup Light Brown Sugar Can substitute with brown sugar or coconut sugar
  • ½ cup Cane Sugar Can substitute with granulated sugar
  • ½ cup Vegetable Oil Use any neutral oil
  • 1 teaspoon Vanilla Extract Ensure it's pure for the best taste
  • 1 ½ cups All-Purpose Flour Can substitute with gluten-free flour with xanthan gum
  • 1 teaspoon Baking Powder Check for freshness
  • ½ teaspoon Baking Soda Works with acidic ingredients like vinegar if used
  • 1 teaspoon Cinnamon Powder Nutmeg can be used for a variation
  • ½ teaspoon Salt Essential for balanced sweetness
  • 2 cups Carrots (peeled and grated) Freshly grated is preferred
  • ½ cup Walnuts (optional) Can substitute with pecans or omit entirely
For the Frosting
  • 8 oz Cream Cheese Use dairy-free options for a vegan creation
  • ½ cup Butter Can substitute with vegan butter sticks
  • 2 cups Powdered Sugar Ensure it’s sifted for a smooth finish

Equipment

  • Mixing Bowls
  • Whisk
  • Grater
  • Oven
  • Cake Pans
  • Spatula
  • Wire Rack

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. Grate enough carrots to yield about 1.5 cups using a box grater or food processor.
  3. In a mixing bowl, combine milk, vegetable oil, light brown sugar, and cane sugar. Whisk until smooth.
  4. In another bowl, whisk together all-purpose flour, baking powder, baking soda, cinnamon powder, and salt.
  5. Gradually stir the dry ingredients into the wet mixture until just combined. Fold in grated carrots and walnuts.
  6. Divide the batter evenly between the prepared pans and bake for 40-45 minutes.
  7. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack.
  8. For the frosting, whip softened butter until fluffy, then add cream cheese and powdered sugar, mixing until smooth.
  9. Frost the cooled cakes, layering as you go and decorating as desired.
  10. Chill the frosted cake in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1slicesCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 25mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 5000IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

For best results, use freshly grated carrots and check the freshness of your baking powder and soda.

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