This Eggless Carrot Bundt Cake is incredibly moist and tender! It’s filled with carrot goodness and has a delicious cinnamon-y taste, and as if that were not enough, it is topped with luscious cream cheese glaze! It comes together easily and is wonderful for breakfast, snack, or dessert.
Easy Eggless Carrot Bundt Cake Recipe Highlights
This Eggless Carrot Cake is definitely a favorite dessert!
As I’ve mentioned before, my kids are super picky when it comes to food, so I love the recipes in which I can sneak in vegetables.
They LOVE this eggless carrot cake. Well…we all love it. Maybe I’m biased, but even though I love my eggless vanilla cake (a reader favorite!) and eggless chocolate cake, this carrot cake is hands-down the one I will reach for first every time.
It’s SOOO yummy! Plus, this eggless carrot cake comes together easily and is wonderful for breakfast, afternoon snack, or dessert.
Why I Love This Recipe
- It’s filled with carrot goodness,
- is super moist and tender,
- has a delicious cinnamon-y taste,
- is topped with luscious cream cheese glaze!
- and is SUPER easy to make.
Seriously, how can you go wrong?
Get your grater out and make this amazing Eggless Carrot Cake! You’ll love it too.
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Sugar: Regular white sugar, also known as caster sugar.
- Oil: Vegetable or canola oil, or any light tasting oil of your preference.
- Buttermilk: You don’t have buttermilk? No problem!! Check out my recipe of Easy Homemade Buttermilk Substitute [Video].
- Apple cider vinegar: You can also use white vinegar.
- Pure vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- Flour: Standard all-purpose flour works best here, skip the cake flour, bread flour and wheat flour.
- Spices: Make the cake taste amazing.I like to add ground cinnamon, ginger, nutmeg and cloves.
- Baking soda: Make sure it’s not expired or too old.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Carrots: I highly recommend grating fresh carrots.
- Pecans or walnuts (optional)
- Raisins (optional)
STEP BY STEP RECIPE PHOTO TUTORIAL
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Prepare: Heat oven to 350º F (180º C). Grease and lightly flour the bottom and sides of the cake pan. Set aside.
- Mix Wet Ingredients: In a large bowl, mix granulated sugar, oil, buttermilk, vinegar, and vanilla.
- Add Dry Ingredients: Add flour, cinnamon, baking soda; mix until just incorporated. Stir in carrots, nuts, and raisins (if using); mix to combine.
- Pour batter into pan(s).
- Bake for 40 -45 minutes, or until a toothpick inserted in the center comes out clean. Cool cake(s) on a cooling rack for 10 minutes. Remove from pans and cool completely.
Eggless Cake Success Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
Don’t overmix the batter. Instead, mix just until you’ve evenly distributed the ingredients throughout the batter.
Bake the batter as soon as it is ready.
Don’t open the oven door until your baked good has set. Leave the oven closed until the minimum time is stated in the recipe.
Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
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Frequently Asked Questions
First, peel the carrots and discard the ends. Then, select the finest holes on a cheese grater and shred the carrots carefully. You can also use a food processor to grate the carrots faster but make sure the blade’s holds are small.
Yes! You can make your own buttermilk substitute, combining 1 cup of whole milk and 1 tablespoon of apple cider vinegar, white vinegar, or lemon juice. Let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened, and you will see small curdled bits.
When it comes to baking, I don’t recommend using store pre-shredded carrots because these usually have lost a lot of moisture. So, I highly recommend grating fresh carrots.
Probably, but I personally found this carrot cake recipe to be a bit too heavy for cupcakes. That is why I developed an eggless carrot cake cupcake recipe that I would recommend using instead.
Yes! I recommend increasing the recipe by 50%. For a 13×9-inch pan, bake for about 40 to 45 minutes. Please keep in mind that every oven is different so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off and that will all affect baking time. The cake is ready when you insert a toothpick into the middle of the cake and it comes out clean.
For two round cake pans, I recommend using my Eggless Carrot Cake Layer recipe (cookbook), which has been already adjusted for best results.
If you want to add pineapple to your carrot cake, I recommend using my Eggless Pineapple Carrot Cake recipe.
Adapt This Recipe to Other Food Allergies
This recipe is egg-free, but you can certainly adapt it to other food allergies.
Gluten-Free
Substitute all-purpose flour for 1-to-1 Gluten-Free flour mix. My favorite brands are Cup4Cup and King Arthur. Just be sure to stir the batter longer than normal to help give the baked goods proper structure. Also, gluten-free batters need to rest. So let your batter rest for about 30 minutes, so the flour has time to hydrate and soften before baking it.
Dairy-Free
Use your favorite plant-based, dairy-free, or vegan milk. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors.
Storing & Freezing Instructions
Store
Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Freeze
- Let the eggless carrot cake cool completely.
- Wrap it up in 2 layers of plastic wrap, then with foil to avoid freezer burn.
- Place inside a large freezer Ziploc bag and freeze for up to 2 months.
Ready to eat it? Thaw overnight in the refrigerator and bring to room temperature before slicing and serving.
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Eggless Carrot Cake
Equipment
Ingredients
- 1 ½ cups (300 g) granulated sugar (see notes)
- 1 cup (240 ml) vegetable or canola oil
- ¾ cup (180 ml) buttermilk
- 1 teaspoon apple cider vinegar
- 2 teaspoons pure vanilla extract
- 2 cups (280 g) all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3 cups (390 g) shredded carrots (5 – 6 medium carrots)
- 1 cup (125 g) coarsely chopped pecans or walnuts (optional – I used pecans – see notes)
- 1/2 cup raisins (optional – see notes)
Cream Cheese Glaze:
- 4 oz (112 g) cream cheese, softened
- ½ cup (60 g) confectioners' sugar, sifted
- Pinch of salt
- 3 – 4 tablespoons milk
Instructions
- Preheat oven to 350º F (180º C). Grease and lightly flour the bottom and sides of a bundt pan, or a 13×9-inch rectangular pan, or two 8-inch or 9-inch rounds. Set aside.
- In a large bowl, mix granulated sugar, oil, buttermilk, vinegar, and vanilla until well combined.
- Add flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves; mix until just combined. Stir in carrots, nuts, and raisins (if using); mix to incorporate. Pour batter into pan(s).
Bake:
- Bundt cake pan for 40 -45 minutes, 13×9-inch pan for 40 to 45 minutes, Two round cake pans 30 to 35 minutes, Or until a toothpick inserted in the center comes out clean. IMPORTANT: Please keep in mind that every oven is different so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off and that will all affect baking time. The cake is ready when you insert a toothpick into the middle of the cake and it comes out clean.Cool cake(s) on a cooling rack for 10 minutes. Remove from pan(s) and cool completely.
- Prepare the glaze: In a small bowl, mix together cream cheese, confectioners' sugar, salt, and milk until smooth.
- Pour glaze over cooled cake, and sprinkle with more nuts, if desired.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Bake the cake(s) as soon as the batter is ready.
- Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time stated in the recipe.
- Preheat the oven at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted March 2018, post content edited to add more helpful information, no change to the recipe in March 2022.
