Eggless Carrot Cake

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 baking, check out our awesome eggless chocolate chip cookies and eggless chocolate cookies.

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.

Recipe 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

More Eggless Dessert Recipes

1. Eggless Chocolate Chip Cookies
2. Greek Yogurt Cheesecake
3. Simple Oatmeal Cookies
4. Eggless Chocolate Cupcakes
5. Eggless Peanut Butter Cookies
6. Eggless Chocolate Cookies

Did you make this recipe? Be sure to leave a comment and rating below.