Ultra-moist, tender, and bursting with cozy spice, this Eggless Carrot Layer Cake is the kind of dessert that steals the show every time. Each bite delivers just the right balance of sweetness and warmth. Topped with a silky cream cheese frosting, it’s a total crowd-pleaser that feels both nostalgic and extra special. The best part? It’s incredibly easy to make with everyday ingredients—no eggs, no fuss, just pure homemade goodness.
Oriana’s Thoughts On The Recipe
There’s something so special about a homemade carrot cake! This eggless version is hands down one of my absolute favorites—super moist, perfectly spiced, and slathered in the most delicious cream cheese frosting. Every bite is a dream! One of the best things about this recipe is how simple it is to put together. You don’t need any fancy ingredients or complicated steps—just a few pantry staples, some fresh carrots, and a little love.
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Eggless Carrot Cake:
- All-Purpose Flour: The base of the cake, giving it structure.
- Granulated Sugar: Adds sweetness and helps retain moisture.
- Baking Powder & Baking Soda: Work together to give the cake a nice lift.
- Ground Cinnamon, Ginger, Nutmeg & Cloves: These warm spices create that classic carrot cake flavor.
- Salt: Enhances the overall taste and balances the sweetness.
- Buttermilk: Adds moisture and a slight tanginess. If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice.
- Neutral-Tasting Oil: Keeps the cake extra moist. Canola or vegetable oil works well, too.
- Unsweetened Applesauce – Acts as an egg replacement, adding moisture and a touch of natural sweetness.
- Pure Vanilla Extract: Enhances the flavor.
- Carrots: Freshly grated carrots add natural sweetness and texture.
For The Cream Cheese Frosting:
- Butter: Adds richness and helps the frosting hold its shape.
- Confectioners’ Sugar: Sweetens and thickens the frosting.
- Pure Vanilla Extract: Adds warmth and enhances the flavor.
- Kosher Salt: Balances the sweetness.
- Cream Cheese: The star ingredient, making the frosting creamy, tangy, and delicious!
Food Allergy Swaps
- This recipe is naturally egg, peanut, soy, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Buttermilk: Make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Cream Cheese: I like to use Violife Just Like Cream Cheese Original.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Potential Recipe Challenges & Pro Tips
- Cake Not Rising Properly: Carrot cake can sometimes turn out dense if the batter is overmixed or if the leavening agents aren’t measured correctly. Pro Tip: Gently fold the batter until just combined. Also, make sure your baking powder and baking soda are fresh for the best rise! Make sure to check out my Troubleshooting Egg-Free Baking: How to Fix Common Baking Fails post.
- Cake Sticking to the Pan: Because this cake is so moist, it can stick to the pan if not prepared properly. Pro Tip: Line the bottoms of your cake pans with parchment paper and grease them well with baking spray with flour. Let the cake cool slightly before removing it from the pan.
- Frosting Too Soft or Runny: Cream cheese frosting can become too soft if the butter and cream cheese are too warm. Pro Tip: Use room-temperature butter and cream cheese, but make sure they’re not too soft. If needed, chill the frosting for 10–15 minutes before spreading it on the cake.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make The Egg-Free Carrot Cake Batter
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Add the buttermilk, oil, applesauce, and vanilla; stir until just combined. Fold in the shredded carrots. Evenly divide the batter between the prepared pans.
Step 2 – Bake
Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans on wire racks for 10 minutes, then remove from the pans. Allow the cakes to cool completely, right-side up, on wire racks before removing the parchment paper.
Step 3 – Make The Cream Cheese Frosting
Using an electric hand mixer or a stand mixer on medium speed, beat in a large bowl the unsalted butter until smooth and creamy, about 3 – 4 minutes. Reduce mixer speed to low, add confectioners’ sugar, and keep mixing until incorporated. Add vanilla and salt. Once combined, increase the speed to medium and beat for 3 – 4 minutes until the frosting is smooth, scraping down the bowl once or twice. Add the cream cheese and beat for 2 minutes, or until well incorporated, fluffy, and spreadable. Do not overbeat, or the frosting will lose its firm consistency.
Step 4 – Assemble And Decorate
Level the tops of the cakes with a cake cutter or a long, serrated knife as needed. Line the edges of a cake platter with four strips of parchment paper to keep the platter clean.
Place the first cake layer on the platter. Spread 1 cup of frosting evenly over the top. Top with the second cake layer, pressing lightly to adhere. Cover the top and sides of the cake evenly with about 2 cups of frosting. You can smooth the cake’s top and sides with the edge of an offset spatula to smooth out any bumps.
Place the remaining frosting in a piping bag fitted with your favorite piping tip. Add as many swirls on the top of the cake as you like. Gently press chopped walnuts onto the sides of the cake. Remove the parchment paper and serve.
Important Note!
You can decorate the cake any way your heart desires—go wild and have fun with it! The steps above just show how I dressed it up for the photos, but there’s no right or wrong here. Make it yours!
Extra Recipe Tips For Success
- Use freshly grated carrots instead of pre-shredded ones. Pre-shredded carrots are often too dry and won’t blend into the batter as well.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Make sure all your ingredients are at room temperature before mixing. This helps everything blend together smoothly.
- Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Don’t open the oven door until the cake has set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! 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.
- Let the cake layers cool completely before frosting—otherwise, the frosting will melt!
Variations & Additions
- Nuts: Add chopped walnuts or pecans for extra crunch.
- Raisins: If you love a little extra sweetness, mix in 1 cup of raisins.
- Coconut: A bit of shredded coconut can add a tropical twist. I recommend up to 1 cup.
Storage and Freezing Instructions
Store: Unfrosted cake layers can be stored at room temperature for up to 2 days. The frosted cake can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Freeze: To freeze the cake layers, let the cakes cool completely. Wrap with two layers of plastic wrap, followed by a layer of aluminum foil. Store it in the freezer for up to 3 months. Thaw: Allow the cake to thaw in the plastic wrap and foil overnight in the refrigerator. Then, stack and decorate to your liking. Finally, bring the frosted cake to room temperature before slicing and serving. To freeze the frosted cake, wrap it well with two layers of plastic wrap, followed by a layer of aluminum foil, and freeze for up to two months. You can freeze the whole cake or individual slices. Thaw: defrost at room temperature before serving. Consider that the cakes will lose part of their fluffiness if refrigerated or frozen.
Frequently Asked Questions
More Egg-Free Carrot Dessert Recipes You’ll Love!
Recipe Card
Eggless Carrot Layer Cake
Equipment
Ingredients
For the Eggless Carrot Cake:
- 3 cups (420 g) all-purpose flour
- 2 1/4 cups (360 g) granulated sugar
- 4 teaspoons (16 g) baking powder
- 1 1/2 teaspoons (9 g) baking soda
- 2 teaspoons (4 g) ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon (1 g) ground nutmeg
- 1/4 teaspoon (0.5) g ground cloves
- 1 teaspoon (4 g) salt
- 1 cup + 2 tablespoons (270 ml) buttermilk
- 1 cup (240 ml) vegetable oil
- 1/2 cup (130 g) unsweetened applesauce
- 2 teaspoons (10 ml) pure vanilla extract
- 3 cups (380 g) shredded carrots
For the Cream Cheese Frosting:
- 1 cup (230 g) unsalted butter, softened
- 5 cups (600 g) confectioners' sugar
- 1 teaspoon (5 ml) pure vanilla extract
- 1/2 teaspoon kosher salt
- 16 oz (452 g) full-fat cream cheese, slightly cold
To Decorate:
- 1 cup (120 g) finely chopped pecans or walnuts (optional)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Make the Eggless Carrot Cake:
- Preheat the oven to 350ºF (180ºC). Line two 8-inch (20-cm) round cake pans with parchment paper. Lightly grease with baking spray with flour.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- Add the buttermilk, oil, applesauce, and vanilla; stir until just combined. Fold in the shredded carrots.
- Evenly divide the batter between the prepared pans.
- Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans on wire racks for 10 minutes, then remove from the pans. Allow the cakes to cool completely, right-side up, on wire racks before removing the parchment paper.
Make the Cream Cheese Frosting:
- Using an electric hand mixer or a stand mixer on medium speed, beat in a large bowl the unsalted butter until smooth and creamy, about 3 – 4 minutes.
- Reduce mixer speed to low, add 1 cup of confectioners’ sugar and keep mixing until incorporated. Add vanilla and salt. Once combined, add the remaining confectioners’ sugar; beat on low speed for 1 minute, then increase the speed to medium and beat for 3 – 4 minutes until the frosting is smooth, scraping down the bowl once or twice.
- Add the cream cheese and beat for 2 minutes, or until well incorporated, fluffy and spreadable. Do not overbeat, or the frosting will lose the firm consistency.
Assemble and Decorate:
- Level the tops of the cakes with a cake cutter or a long, serrated knife as needed.
- Line the edges of a cake platter with four strips of parchment paper to keep the platter clean.
- Place the first cake layer on the platter. Spread 1 cup of frosting evenly over the top. Top with the second cake layer, pressing lightly to adhere. Cover the top and sides of the cake evenly with about 2 cups frosting. You can smooth the cake’s top and sides with the edge of an offset spatula to smooth out any bumps.
- Place the remaining frosting in a piping bag fitted with your favorite piping tip. Add as many swirls on the top of the cake as you like. Gently press chopped walnuts onto the cake sides. Remove the parchment paper and serve.
- This recipe is naturally egg, peanut, soy and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Buttermilk: Make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Cream Cheese: I like to use Violife Just Like Cream Cheese Original.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Cake Not Rising Properly: Carrot cake can sometimes turn out dense if the batter is overmixed or if the leavening agents aren’t measured correctly. Pro Tip: Gently fold the batter until just combined. Also, make sure your baking powder and baking soda are fresh for the best rise! Make sure to check out my Troubleshooting Egg-Free Baking: How to Fix Common Baking Fails post.
- Cake Sticking to the Pan: Because this cake is so moist, it can stick to the pan if not prepared properly. Pro Tip: Line the bottoms of your cake pans with parchment paper and grease them well with baking spray with flour. Let the cake cool slightly before removing it from the pan.
- Frosting Too Soft or Runny: Cream cheese frosting can become too soft if the butter and cream cheese are too warm. Pro Tip: Use room-temperature butter and cream cheese, but make sure they’re not too soft. If needed, chill the frosting for 10–15 minutes before spreading it on the cake.
- Use freshly grated carrots instead of pre-shredded ones. Pre-shredded carrots are often too dry and won’t blend into the batter as well.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Make sure all your ingredients are at room temperature before mixing. This helps everything blend together smoothly.
- Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Don’t open the oven door until the cake has set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! 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.
- Let the cake layers cool completely before frosting—otherwise, the frosting will melt!
- Nuts: Add chopped walnuts or pecans for extra crunch.
- Raisins: If you love a little extra sweetness, mix in 1 cup of raisins.
- Coconut: A bit of shredded coconut can add a tropical twist. I recommend up to 1 cup.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
