Description

This eggless carrot cake is moist, fluffy, and perfectly spiced—the ultimate treat for those who prefer or require an egg-free dessert. Packed with grated carrots, warm spices, and a touch of vanilla, it delivers classic carrot cake flavor and texture without eggs, making it perfect for vegans or for anyone who simply ran out of eggs. Topped with a creamy, tangy cream cheese frosting, this cake will become your go-to for birthdays, holidays, or any celebration.

Ingredients

Units Scale

For the Carrot Cake

2 cups (250g) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
3/4 cup (180ml) vegetable oil
1 cup (200g) granulated sugar
1/2 cup (100g) brown sugar, packed
1 cup (240ml) unsweetened applesauce
2 teaspoons pure vanilla extract
2 cups (220g) grated carrots (from about 3 medium carrots)
1/2 cup (60g) chopped walnuts or pecans (optional)
1/2 cup (80g) raisins (optional)

For the Cream Cheese Frosting

8 oz (226g) cream cheese, softened
1/4 cup (57g) butter, softened
2 cups (240g) powdered sugar, sifted
1 teaspoon pure vanilla extract

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Instructions

Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease and line two 8-inch (20cm) round cake pans with parchment paper for easy removal.
Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well mixed and no lumps remain.
Combine the Wet Ingredients: In another large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, applesauce, and vanilla extract until smooth and thoroughly combined.
Incorporate Carrots and Add-ins: Gently fold the grated carrots into the wet mixture. If using, fold in chopped nuts and raisins for texture and flavor.
Combine Wet and Dry Mixtures: Add the dry ingredients to the wet mixture in two parts, mixing gently with a spatula after each addition. Stir only until just combined to avoid overmixing.
Bake the Cakes: Divide the batter evenly between the prepared pans. Smooth the tops with a spatula and bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
Prepare the Cream Cheese Frosting: In a medium bowl, beat the cream cheese and butter together until light and creamy. Gradually add the powdered sugar and vanilla, continuing to beat until smooth and fluffy.
Assemble and Frost the Cake: Place one cake layer on a serving plate. Spread half of the frosting over the top. Place the second layer on top and cover with the remaining frosting. Decorate with extra chopped nuts if desired.

Notes

Make sure the cake is completely cool before frosting to prevent the frosting from melting.
Applesauce acts as an egg substitute, providing moisture and binding the cake.
For a dairy-free/vegan cake, use dairy-free cream cheese and butter in the frosting.
This cake keeps well, covered, at room temperature for up to 2 days or refrigerated for up to 5 days.
Optional add-ins, like nuts and raisins, can be increased or omitted to taste.

Nutrition

Serving Size: 1 slice (1/12 cake)
Calories: 340
Sugar: 28g
Sodium: 260mg
Fat: 16g
Saturated Fat: 4g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 2g
Protein: 3g
Cholesterol: 15mg