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    Home » Recipes » Dessert

    Eggless Carrot Cake

    Published: Mar 12, 2024 · Modified: Apr 9, 2025 by Maria Doss · This post may contain affiliate links · Leave a Comment

    This Eggless Carrot Cake with cream cheese icing has a moist and tender crumb with perfect texture and flavor. It is heavenly with the luscious cream cheese frosting, and is perfect when you don't want a huge carrot layer cake.

    Jump to Recipe
    frosted single layer eggless carrot cake on a stand.

    I wanted an carrot cake that was moist and tender, and packed with carrots. But how do you get your cake to rise high and light without any eggs? Team buttermilk and baking soda to the rescue!

    Baking soda reacts with the buttermilk acid immediately upon contact to produce carbon dioxide, which expands upon baking, thus leavening the cake.

     This cake is deeply moist, not overly sweet and makes a perfect base for the sweet and tangy frosting. It's an easy cake recipe perfect for birthdays, Easter, spring season, Mother's day brunch or just about anytime when you don't want a huge layered cake.

    You can decorate it any way you like, whether it’s roughly spreading on the frosting for a rustic look as we have done here or pipe to make pretty swirls.

    Ain't a celebration cake without frosting! The frosting is silky smooth, tangy and luscious, similar to the one used in the one layer lemon cake recipe. I hope that you give this cake recipe a try soon! You'll love how amazing it is with a lush tenderness, without any eggs.

    Jump to:
    • Why this recipe works ?
    • Ingredients
    • How to make?
    • How to store?
    • Helpful tips
    • Recipe FAQs
    • More easy cake recipes
    • Eggless Carrot Cake

    Why this recipe works ?

    1. Baking soda reacts with the acid in buttermilk, leavening the cake and thus creating a fluffy texture.
    2. Brown sugar will slow the evaporation and retain the moisture even after the cake has been baked, helping it stay tender as it cools. It also adds a deep molasses flavor and more moistness.
    3. Grating carrots at home will add more flavor and supreme wetness.
    4. Using oil instead of butter makes it stay ultra soft even when refrigerated.

    Ingredients

    Scroll down to the recipe card below for full information on ingredients and amounts.

    ingredients needed to cake without eggs.

    The ingredients you need are simple and you will most probably have most of them in your kitchen right now!

    • All purpose flour - provides a soft yet stable texture.
    • Sugar - I've come across cake recipes using either all white or all brown sugar. But I like a combination where the white sugar sweetens it and the golden brown sugar, which is about 4.5 percent molasses, provides deep caramel flavor and moisture.
    • Baking soda - It will react to the acid in buttermilk upon contact and produce carbon dioxide, which will expand when baking, leavening your cake. It also adds color and hastens browning.
    • Buttermilk - It adds tanginess and a crucial ingredient in the eggless cake recipe.
    • Oil - Fats are essential in any cake recipe. Because oil remains liquid at room temperature, and does not have a flavor on it's own like butter, the cake stays moist and let's the real flavors shine.
    • Carrots - Don't use prepackaged shredded carrots because they can be dry. Shredding your carrot at home will provide so much moisture. You can read more about it in the almond flour carrot muffins recipe.
    • Pecans and raisins - They add wonderful texture contrast.
    • Spices -If you like a spiced cake, then use a combination of spices like cinnamon, nutmeg, allspice, and cloves.

    How to make?

    You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.

    a hand whisking white flour in a small glass bowl.
    Step 1 - Mix together all purpose flour, baking soda, ground cinnamon and salt in a small bowl.
    a hand whisking brown batter in a white bowl.
    Step 2 - Whisk oil, buttermilk, both sugars and vanilla into another larger bowl, and whisk to combine.

    a hand mixing orange cake batter in a white bowl using a brown wooden spoon.
    Step 3 - Add the mixed dry ingredients and fold gently until you no longer see any flour mixture.
    grated carrots, pecans and raisins in a white bowl along with a wooden spoon.
    Step 4 - Add grated carrots, pecans, and golden raisins. Gently fold into the batter.

    Pro Tip: The key is to grate carrots on the fine holes of the box grater. This ensures the carrots cook soft in the short baking time, disperse well in the batter and mostly melt into the cake.

    one round metal cake pan with carrot cake batter.
    Step 5 - Transfer batter into a cake pan and bake at 350 degrees for about 28 minutes.
    a hand spreading white frosting on a round carrot cake.
    Step 6 - Spread cream cheese frosting on top.

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    How to store?

    A cream cheese frosted dessert need to be technically refrigerated, but most bakers (even professional ones) are okay with leaving it at room temperature for a day or two.

    • Cake layer - Wrap in plastic wrap, and store in the refrigerator for up to 5 days or frozen for up to 2 months.
    • Frosting - Refrigerate the frosting for up to 3 days. Bring to room temperature to make it easier to spread.
    • Fully assembled - Fully assembled cake can be refrigerated for up to 2 days or frozen for about 2 months.

    Helpful tips

    • Toasted pecans adds a nutty, delicious flavor. Don't use raw pecans.
    • Pecans and raisins are optional. If you have picky eaters at home, or want to make it nut free then feel free to skip it.
    • Do not use pre shedded bagged carrots. Grate your own at home.
    • Use chopped walnuts instead of pecans.
    • Use a flavorless oil like vegetable or canola oil.
    • Make sure that butter and cream cheese is softened to room temperature for a creamy frosting.

    Recipe FAQs

    How to use a different size pans?

    The carrot cake can be made using an 8-inch square or round baking pan. The recipe can be doubled to be baked in a 9x13 inch rectangle pan or baked in two round pans to make a double layer cake.

    How to make into a layer cake?

    Double the cake batter recipe to make two 8-inch cakes (bake in two pans) and triple the frosting recipe, because you'll need extra to frost the sides too.

    How to make buttermilk at home?

    If you are out of buttermilk, then it is very easy to make your own in a pinch. Mix ½ cup regular milk and 1 and ½ tablespoons of white vinegar or lemon juice. Let it stand for about 10 minutes. Stir before using.

    How to toast pecans?

    Toasting pecans creates an unparalleled deep nutty flavor. Preheat oven to 350 degrees F. Spread pecans on a baking sheet and bake for 9 to 12 minutes. Let them cool down completely before storing. We love to make big batch and store for snacking.

    a slice of one layer carrot cake on a white plate with fork.

    More easy cake recipes

    • one slice of chocolate cake in a black plate along with one strawberry and whipped cream.
      Almond Flour Chocolate Cake
    • a slice of banana cake in a blue plate along with a fork.
      Banana Walnut Cake
    • almond flour cake topped with cream and strawberrry.
      Almond Flour Mug Cake
    • sliced pumpkin cake topped with chopped pecans on a white tray.
      Pumpkin Loaf Cake
    one layer carrot cake on a stand.

    Eggless Carrot Cake

    This Eggless Carrot Cake has a moist and tender crumb with perfect texture and flavor. It is heavenly with the luscious cream cheese frosting, and is perfect when you don't want a huge layer cake.
    4.7 from 19 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 1 hour hour
    Servings: 8 Servings
    Calories: 393kcal
    Author: Maria Doss

    Equipment

    • 8-inch Cake Pan
    • Electric beater
    • Parchment paper

    Ingredients

    Dry ingredients

    • 1 cup 125 g all purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon ground cinnamon
    • ⅛ teaspoon salt

    Wet ingredients

    • ½ cup 120 ml vegetable oil
    • ½ cup 120 ml buttermilk
    • ¼ cup + 2 tablespoons cup white sugar 75 g
    • ¼ cup packed golden brown sugar 50 g
    • ½ teaspoon vanilla extract

    Addional ingredients

    • 1 ¼ cups finely grated carrot 162 g, 2 to 3 medium
    • ½ cup 62 g chopped toasted pecans, additional for topping
    • 3 tablespoons golden raisins

    Frosting

    • 2 ounces 56 g cream cheese, room temperature
    • 2 tablespoons 29 g unsalted butter, room tempearture
    • ¾ cup 90 g confectioners sugar
    • ½ teaspoon vanilla extract
    • ½ pinch salt
    Prevent your screen from going dark

    Instructions

    Cake

    • Preheat oven to 350° F (177° C), grease a 8-inch round baking pan with non-stick cooking spray and line the bottom with parchment paper.
    • Add all dry ingredients into a small bowl and whisk to combine.
    • Add all wet ingredients into a larger bowl and whisk for about 1 minute, until smooth. Fold in the dry ingredients with a spatula until just combined. Don't over mix. Stir in the carrots, chopped pecans and raisins.
      Pro Tip: Grate your carrots using the fine side of the box grater.
    • Transfer batter into the prepared cake pan, spread evenly and bake for 27 to 30 minutes or until a tooth pick inserted in the middle comes clean.
    • Place pan on a wire rack to cool completely,

    Frosting

    • Add cream cheese and butter into a medium bowl, beat with a electric beater, on high for about 1 minute or until light and creamy.
    • Add confectioners sugar, vanilla extract and salt, beat for an additional minute or fluffy. Spread frosting on top of the cake and sprinkle chopped toasted pecans on top.

    Notes

    Toasted pecans adds a nutty, delicious flavor. Don't use raw pecans. To toast pecans, preheat oven to 350 degrees F. Spread pecans on a baking sheet and bake for 9 to 12 minutes. Let them cool down completely before using.
    Pecans and raisins are optional. If you have picky eaters at home, or want to make it nut free then feel free to skip it.
    Do not use pre shedded bagged carrots. Grate your own at home.
    Use a flavorless oil like vegetable or canola oil.
     

    Nutrition

    Serving: 1 Serving | Calories: 393kcal | Carbohydrates: 89g | Protein: 4g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 242mg | Potassium: 190mg | Fiber: 2g | Sugar: 73g | Vitamin A: 3552IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg

    Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.

    Did you make this recipe?Mention @KitchenAtHoskins or tag #kitchenathoskins!

    Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment or review below or snap a photo and share on Instagram.

    All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

    Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for supporting kitchenathoskins.com.

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    Hi, I'm Maria! I'm excited to share with you creative twists on classic Indian, American, and global dishes—perfect for easy family meals or unique dishes to impress guests!

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