This is the best eggless carrot cake ever! It is moist, rich, packed with flavor and topped with the best cream cheese frosting. Make it as a layer cake or a sheet cake.
This eggless carrot cake is simply amazing! Not only is it the most delicious cake on the planet, but you’ll never guess that there are no eggs involved in making it.
So whether you have an allergy or you just ran out of eggs this is the perfect cake for you.
It’s also extremely versatile and can be made as a sheet cake or as a layer cake, whatever you prefer.
And the frosting, oh my the frosting. This is our fabulous cream cheese frosting, which is the perfect complement to the flavors in this cake.
For more delicious eggless cakes check out our awesome eggless lemon cake and eggless vanilla cake. And if you love all things carrot cake, then you’ll love our delicious carrot cake ice cream (also eggless).
What You Need To Make This Cake:
Ingredient Notes
- Crushed pineapple – we used canned crushed pineapple. You can use applesauce as an alternative.
- Carrots – you must use freshly grated carrots for this recipe. If you buy pre-grated carrots then they will be too dry for this recipe. We need all the moisture from freshly grated carrots in this recipe.
- Apple cider vinegar – reacts with the baking soda and causes this cake to rise. You can also use distilled white vinegar.
- Canola oil – or vegetable oil are interchangeable in this recipe.
- Walnuts – are entirely optional but delicious added to this cake. Another option is to use pecans.
How To Make Eggless Carrot Cake
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Sift all purpose flour into a mixing bowl and add sugar, baking soda, salt, cinnamon and nutmeg. Mix together.
- Add grated carrots, crushed pineapple, oil, vanilla and vinegar and mix into a thick batter. If it seems like it doesn’t want to form into a batter, leave the bowl for a couple of minutes and then come back to it. The carrots will release more moisture into the bowl and it will come together into a thick batter.
- Add chopped walnuts and mix in.
- Transfer the batter to a 9×9 square baking dish (sprayed with non-stick spray) and smooth down.
- Bake at 350°F for 35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool completely before frosting with cream cheese frosting and decorating with chopped walnuts.
- Cut into 9, 12 or 16 slices and serve.
Eggless Carrot Cake Recipe Success Tips
- Measure the flour correctly. It’s crucial that you don’t use too much flour in this recipe, so measure it correctly either using the spoon and level method – spoon the flour into your measuring cup and then level off the top with a knife, don’t scoop it and don’t pack it into the cup – or weigh it on a food scale for total accuracy.
- Have patience when mixing the batter. The batter is very thick! In fact you will likely feel that we have forgotten an ingredient and be wondering how it will come together. Just have patience, step away from the mixing bowl for a couple of minutes and then come back to it. The grated carrots will release more moisture into the bowl and it will all come together in a thick batter.
- Make it as a layer cake. This cake adapts beautifully to two 8-inch cake layers. Bake for 25-30 minutes.
- Make it as a 9×13 sheet cake. If you want to make it as a 9×13 sheet cake then you can. The cake will just be thinner than what you see pictured here. Bake it for 25 minutes.
Recipe FAQ
What can I use instead of walnuts in carrot cake?
Pecans work wonderfully instead of walnuts in a carrot cake. Hazelnuts are also great.
Can you make cupcakes?
Sure, this recipe will make around 18 cupcakes. Bake them for 20-25 minutes.
How to store carrot cake?
Keep your frosted carrot cake stored in the fridge (covered) and enjoy within around 5 days.
Can you freeze it?
You can freeze this cake either frosted or unfrosted for up to 3 months. Thaw it in the fridge overnight and bring to room temperature before serving.
More Eggless Cake Recipes
- Eggless Red Velvet Cake
- Eggless Chocolate Cupcakes
- Eggless Vanilla Cake
- Eggless Lemon Cake
- Eggless Cheesecake
- Eggless Coffee Cake
Did you make this recipe? Be sure to leave a comment and rating below.
Eggless Carrot Cake
This is the best eggless carrot cake ever! It is moist and rich, packed with flavor and topped with the best cream cheese frosting. Make it as a layer cake or a sheet cake.
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Servings: 12
Calories: 343kcal
Ingredients
- 2 cups All Purpose Flour Measured Correctly*
- 1 and ½ cups Light Brown Sugar
- 1 tsp Baking Soda
- ½ tsp Salt
- 2 tsp Ground Cinnamon
- 1 tsp Nutmeg
- 2 and ½ cups Grated Carrot
- ¼ cup Crushed Pineapple Canned, Drained
- ½ cup Canola Oil or Vegetable Oil
- 1 tsp Vanilla Extract
- 1 Tbsp Apple Cider Vinegar
- 1 cup Walnuts Chopped, Optional
Frosting:
- 1 Recipe Cream Cheese Frosting
- Walnuts Chopped
Instructions
- Preheat the oven to 350°F (180°C) and spray a 9×9 square baking pan with non-stick spray. Set aside.
- Sift all purpose flour into a mixing bowl and add sugar, baking soda, salt, cinnamon and nutmeg. Mix together.
- Add grated carrots, crushed pineapple, oil, vanilla and vinegar and mix into a thick batter. If it seems like it doesn't want to form into a batter, leave the bowl for a couple of minutes and then come back to it. The carrots will release more moisture into the bowl and it will come together into a thick batter.
- Add chopped walnuts and mix in.
- Transfer the batter to the prepared 9×9 square baking dish and smooth down.
- Bake at 350°F for 35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool completely before frosting with cream cheese frosting and decorating with chopped walnuts.
- Cut into slices and serve.
Notes
- Measure the flour correctly. It’s crucial that you don’t use too much flour in this recipe, so measure it correctly either using the spoon and level method – spoon the flour into your measuring cup and then level off the top with a knife, don’t scoop it and don’t pack it into the cup – or weigh it on a food scale for total accuracy. Click ‘metric’ below the list of ingredients to get the correct weight in grams.
- Freshly grated carrots – you must use freshly grated carrots for this recipe. If you buy pre-grated carrots then they will be too dry for this recipe. We need all the moisture from freshly grated carrots for this recipe.
- Apple cider vinegar – reacts with the baking soda and causes this cake to rise. You can also use distilled white vinegar.
- Walnuts – are entirely optional but delicious added to this cake. Pecans also work great.
- The batter is very thick. In fact you will likely feel that we have forgotten an ingredient and be wondering how it will come together. Just have patience, step away from the mixing bowl for a couple of minutes and then come back to it. The grated carrots will release more moisture into the bowl and it will all come together in a thick batter.
- Make it as a layer cake. This cake adapts beautifully to two 8-inch cake layers. Bake for 25-30 minutes.
- Make it as a 9×13 sheet cake. If you want to make it as a 9×13 sheet cake then you can. The cake will just be thinner but it still works great. Bake it for 25 minutes.
- Cupcakes: This recipe will make around 18 cupcakes. Bake them for 20-25 minutes.
- Storing and Freezing: Keep your cake stored in the fridge (covered) and enjoy within around 5 days. You can also freeze it either frosted or unfrosted for up to 3 months. Thaw it in the fridge overnight and bring to room temperature before serving.
- Nutritional information is for the cake only and excludes frosting. Nutritional information for the cream cheese frosting can be found on that separate linked recipe.
Nutrition
Serving: 1Serving | Calories: 343kcal | Carbohydrates: 48g | Protein: 4g | Fat: 16g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 215mg | Potassium: 197mg | Fiber: 2g | Sugar: 29g | Vitamin A: 4461IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 2mg
DID YOU MAKE THIS RECIPE?Rate it & leave your feedback in the comments section below, or tag @gimmethatflavor on Instagram and hashtag it #gimmethatflavor
Thank you for this lovely, moist and delicious recipe, I added a few raisins – I made it for my birthday and it was very GREATLY appreciated. I am a born pure vegetarian, a fashionista, foodie, enjoy cooking too, among the few things; and my beloved Father who lives with me, and who is a practicing Jain, after my Mother’s passing, I learned to make all his favorite dishes through internet recipes researches and also, many of my Mother’s dishes through memory and taken care of him joyfully but endlessly, although he can not eat the Carrot Cake (Jains do not eat any root vegetables, garlic, ginger, etc), I had to do some thing for myself and it was so uplifting – thank you again Allison. May you always be blessed….
Thank you so much for sharing and for your wonderful review Varsha!
Can I skip pineapple?? What can I add in place of it ?? Thank you
You can use applesauce instead.
hello!
can you make this sugarless as well? Or is there a substitute to sugar?
thanks
We haven’t tested a version without sugar, so I’m not sure!
Hi please can I use white sugar rather than brown ??
Sure!
can I make it with wheat flour instead of all purpose flour? so the measurements/ingredients need to change for that?
I have been making this recipe for months now! For my brother and his in-laws I made the original recipe and then for myself and for my parents I add in raisins. Sooo yummy! Everyone loves it! Thank you for sharing it 🙂
So happy to hear that Mandy! Thanks for the great review!
Would this work with gluten free flour?
Yes, it does, you just need to make sure it’s a gluten free all purpose blend.
Can you use pink Himalayan salt? If yes, would it be the same amount?
Yes you can, and it would be the same quantity.