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 a 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 a 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, and 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.
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.
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.
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.
More Recipes You’ll Love!
- The Best Eggless Chocolate Cake Ever
- Eggless Red Velvet Cake
- Eggless Vanilla Cake Recipe
- Easy Eggless Banana Cake
- Eggless Lemon Cake
- Eggless Pineapple Carrot Cake
- Browse more recipes…
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Recipe Card 📖
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.
jaspreet says
Loved it. Great taste and texture, perfect moistness
just sank a bit in the centre other than that its the best eggless carrot cake recipe I’ve ever tasted
Oriana Romero says
Hello Jaspreet! What a compliment … It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Kiara says
Hi! I made the cake and it came out super greasy despite me using the one cup of oil. Is this normal? It was so delicious nonetheless and I could tell it would be moist if it wasn’t greasy. For other bakers, I recommend using 1/2 cup sugar because it’s a bit too rich even at one cup of sugar if you’re watching your sugar intake 😇🤌
Oriana Romero says
Hello Kiara! Oh, that’s a shame. It’s impossible to say precisely why your cake was greasy because there are so many things that can make that happen. It sounds like an issue measuring the ingredients. Maybe less flour, or too much oil? For best results, I recommend using a kitchen scale. I’m sorry I can’t be of any more assistance. 🙁
Theoddee says
Awesome!!!! I tried out this eggless carrot 🥕cake recipe, and it was so amazing. My kids enjoyed it so much…thanks ma’am for this unique recipe.
Oriana Romero says
Hello Theoddee! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Richa says
Hi
Made a small carrot cake today using the recipe.It was delicious and moist.Everyone loved it.Thank you for sharing the recipe.
Oriana Romero says
Hello Richa! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Manju says
Thanks for sharing this recipe. Very delicious & yummy.
Oriana Romero says
You are very welcome, Manju!
Vicki Kirby says
I made this for my daughters 17th birthday and sprinkled edible gold dust onto the cream cheese – it looked amazing, but tasted even better! I made sure I measured everything out before starting and left ingredients at room temp for a few hours before starting. I have a fan oven, cooked it at 160 degrees Celsius for 1 hour and came out perfectly.
Thank you!
Oriana Romero says
Hello Vicki! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
Sash says
What is the weight of the final cake with this recipe?
Can I replace all-purpose flour with whole wheat flour? If yes, should I take 280g or a little less?
Oriana Romero says
Hello Sash! I haven’t tested it personally, but you can certainly give it a try (texture will be different). Let me know how it turns out for you!
Ss says
Hi.thanks for the wonderful post🙏.oes carrot quantity remains same 390 grams even if we double or triple the recipe?
Oriana Romero says
Hello Ss! No, if you double or triple the recipe, you must double or triple all the ingredients, including carrots. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Ashley says
I made this in a round tin and it sunk. What did I do wrong?
Oriana Romero says
Hello Ashley! I am so sorry to hear that. Baking is always tricky, and baking without eggs is even more. It’s impossible to say exactly because there are so many things that can make that happen. So I recommend you to read my Beginner’s Guide to Eggless Baking and my FAQs section. There you will find some clues about what could have happened.
Kavita says
Hi, I want to use this recipe for cupcakes. Do I bake it at the same temperature but just a shorter time?
Oriana Romero says
Hello Kavita! For cupcakes I recommend using this recipe Eggless Carrot Cake Cupcakes
Jo says
Hi I am planning to make this cake tomorrow however due to a nut allergy is it ok to leave the nuts out? Should I increase the raisins instead? Thanks so much!
Oriana Romero says
Hello Jo! Yes, you can leave the nuts out and add raisins. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Srishti Agarwal says
Hola!!
1. How to make 180ml buttermilk? I’m sorry for annoying you always by asking buttermilk related queries. I always face problems when it comes to buttermilk
2. When we add the walnuts do we need to toss them in extra tbsp of apf? If yes, how much tbsp of flour ?
3. How much is 4oz cream cheese in grams?
Oriana Romero says
Hello Srishti, 1 – You can find how to make buttermilk here. 2- No, you don’t need to. 3 – 4 oz = 113 gr. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Vandana says
Hi Orange
What should I do to adjust the recipe if I use APF instead of Self Raising flour?
Thanks
Oriana Romero says
Hello Vandana! You can use the same amount of all-purpose flour + 3 teaspoons baking powder + 1/4 teaspoon salt. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Gitaben Kumar says
Hi ‘ i made the carrot cake yesterday its came out nice i was so proud so happy . I TRY MOST OF UR RECEIPE AS LONG U FOLOW THE INGRIEDENT IT WILL COME PERFECT.
THANK YOU VERY MUCH
Oriana Romero says
Hello Gitaben! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
vandana says
Hi Oriana, what size Bundt Pan did you use for this recipe?
Oriana Romero says
Hello Vandana! 12 cups Bundt pan. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Harp says
Would it still taste good if you put half sugar content instead of 1 1/2 cups of sugar?
Oriana Romero says
Hello Harp! I haven’t tested this recipe with that amount of sugar. If you do try using this sugar amount, please let me know the outcome. Thanks for your interest in my recipe.🙂
Sariga Jaidev says
Hi! I was searching a recipe for eggless Carrot cake to bake on New year’s eve and came across your recipe. Tried the cake recipe above and frosted with a simple sugar glaze. The cake came out perfect ! The texture was really good and tasted delicious. Thanks !!
Oriana Romero says
Hello Sariga! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Swati says
Hi, I want to ask if I could reduce the amount of ingredients to 1/3rd as I want to bake a small cake. I have a 7 inch cake tin. Please can you suggest what temperature and time it will take to bake? Also any other changes I will have to do in the recipe?
Thanks in advance.
Oriana Romero says
Hello Swati! Yes, you can scale down the recipe. I would recommend baking it at the same temperature; the time will depend on your oven. Please keep your eyes on it. The cake is done when a toothpick inserted in the center comes out clean. I hope this helps!
Athma says
Hi
Hope you would help me here
No matter what cakes I make , whether it’s with egg or eggless I end up with soggy cakes and they stick a lot in parchment paper even after I oil and dust the pan, is this how it comes or am I doing any mistake
Thank you
Oriana Romero says
Hello Athma! Oh, that is a shame. It sounds like your cakes have too much liquid or sugar. These are my top tips:
1- Measure the ingredients properly. The best way is to measure the ingredients is with a kitchen scale. If you don’t have one, the best way to measure the flour is to use a spoon to scoop the flour into the measuring cup, and then I use a knife (straight-edged) to level the flour across the measuring cup. Do not dip a measuring cup directly into the flour bin or you can compact it and get up to 25% more flour.
2- Don’t overmix the batter.
3- Bake the cake as soon as the batter is ready.
4- Don’t open the oven door until the cake has set,
5- Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.
Hope this helps!
Mary says
Thank you so much for sharing your egg free recipes. After 9 years of dealing with my youngest son’s egg allergy, I’m so happy to have found some amazing cake recipes to cook that aren’t my standby chocolate cake recipe that I’d come to rely on as I hadn’t had success with any others. My eldest son turns 18 tomorrow and asked for a carrot cake so yours was my first and only stop when looking for a recipe. Making it now for the first time and I’m so happy that I found you. ?
Oriana Romero says
Hello Mary! I am so glad you are here =) Hope you and your famili loved the carrot cake. Thanks for tryingt my recipe. Please come back and let me know how you like it =) And happy birthday to your son ?
Nanthini says
Hello Oriana,
I’m getting ready with the ingredients to make this carrot cake today. Can I use melted butter or margarine instead of oil?
Will update you with the outcome soon I made it. ??.
Happy baking !
Oriana Romero says
Hello Nanthini! Yes, you can but keep in mind that the texture could be slightly different. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Sudha says
Hey Oriana,
I finally redeemed myself with this bake… This time no mistakes… Got the measurements right. Thanks for correcting me. The carrot cake was super delicious… It made it all the more special because we have Denver as our new member at home. He is a 45 day old lab retriever puppy… It was crazy running around and baking ? and this is a welcome home celebration ❤️ Shared pics on Instagram. Hopefully you get to see it sometime. Thanks a bunch ?
Oriana Romero says
Hello Sudha! WOOHOO … sounds like you nailed it! Congratulations on your newest family member! We are also looking forward to getting a puppy soon. I saw the photos on Instagram and the cake looks amazing. Thanks so much for trusting my recipes!
Sudha says
Thanks a bunch… Your recipes and tips are spot on….
Our pup is keeping our happy energy levels high…. Having fun running around ?? They are little bundles of love…
Oriana Romero says
I totally agree, Sudha! Puppies are such a joy. We cannot wait to get ours. ?
Karishma says
Really moist and delicious! I halved the recipe and baked an 8″ cake with it and it was super delicious! Also substituted half the sugar for brown sugar and it really made a difference! Loved it, thanks for sharing the recipe!
Oriana Romero says
Hello Karishma! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know! =)
Michele Wiggins says
Made this as a birthday cake for my son, who is allergic to eggs. It was gorgeous, so light and moist.
Oriana Romero says
Hello Michele! Sounds like you nailed it. Thanks so much for your feedback and for trying my recipe. Happy birthday to your son ?
Jayanthi says
Hi Oriana,
Thank you for the recipe, it looks so delicious. I hope to try it out soon and I have a few queries:
i) is there a substitute for the vegetable oil? if vegetable oil is the best for this recipe, can I use pure olive oil or canola mixed with sunflower oil?
ii) never used apple cider for cakes, would it leave a strong flavour in the cake? any substitute for this?
I will of course go with your advice on what is the best for the recipe as you know best :-).
Thank you.
regards
Jay
Oriana Romero says
Hello Jay! 1- Yes, you can use any oil you have handy, but keep in mind that olive oil has a strong flavor. I would recommend a light flavored oil. 2- The ACV won’t add any flavor at all. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Jayanthi says
Hello Oriana,
I tried it and turned out looking & tasting absolutely delicious. We love it and are enjoying it, will recommend it for sure ??.
Thank you so much for the recipe and the guidance, much appreciated ☺️?.
Warm regards,
Jay
Oriana Romero says
Hello Jayanthi! WOOHOO…So glad you enjoyed this cake recipe. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Sudha says
Hi Oriana.
Baked this cake today by halving the above measure since I don’t have a Bundt pan. Though the cake looks ok, but it’s greasy at the bottom… I followed the recipe to the T.. not sure what could have gone wrong ??
Oriana Romero says
Hello Sudha! Oh that’s a shame. It’s impossible to say exactly because there are so many things that can make that happen. It sounds like it had too much fat or not enough flour. If you try again, make sure you measure the ingredients properly. Thanks for trying my recipe though.
Sudha says
Thanks for the input.. I will give it another try one of the days… Hoping to nail it next time…
Oriana Romero says
Great! Let me know how it turns out.
Sudha says
If you could let me know how much of self rising flour and oil to add if I make half the quantity, it would really help. and the time needed in the oven since I bake in the 8-inch round pan. Thankyou so much.
Oriana Romero says
Hello Sudha, you just have to half the quantities. 173 gr flour, 120 ml oil. The baking time could vary depending on your oven, start checking when the cake look set, about 20 minutes. The cake is ready when a toothpick inserted in the center comes out clean. Thanks for your interest in my recipe.
Sudha says
Thanks for the measurements. I will surely try it out and update.
Sudha says
I forgot to mention that I got the flour measure wrong, now that you mentioned. After reading your reply I realised. No wonder the cake got messed up… Thanks again for the clarification. I will give it a go.
Oriana Romero says
Hello Sudha! Please let me know how you like it =)
Kathryn says
I’m going to be making this today for my husband’s birthday so that our egg allergy. Son can have some. I’m planning to bake in 2 circular cake pans. Do you know if I should adjust the cooking time? I’m also going to use your cream cheese frosting recipe from the cupcakes
Oriana Romero says
Hello Kathryn! Yes, the baking time will vary. I will start checking at 25 – 30 minutes. Test the center with a toothpick. If it comes out clean, the cakes are done. Hope that helps! Happy birthday to your husband ?
Cas says
Great recipe and great to find a cake that’s eggless other than chocolate. I made with brown sugar and omitted the nuts and it came out perfectly light and fluffy and tasty especially with the cream cheese icing!! Thank you and can’t wait to try some of your other egg free recipes!
Oriana Romero says
Hello Cas! I’m so glad you love this recipe. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Jane says
Hello, thank you for sharing such a great recipe! I don’t have Apple cider vinegar – can I substitute with lemon juice or something similar?
Oriana Romero says
Hello Jane! Yes, you can use regular white vinegar or lemon juice. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Catherine Hawker says
Hi Oriana,
Thank you for all your wonderful egg free recipes! I would like to substitute the vegetable oil for coconut oil in your carrot cake recipe – will the quantity remain the same?
Oriana Romero says
Hello Catherine! Yes, you can add the same quantity. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Thaarani Thulaseetharan says
I tried this eggless carrot cake recipe yesterday,it turned really well. This is the best recipe. Loved it. Thanks for the recipe
Oriana Romero says
Hello Thaarani! Wow, what a compliment! I’m so glad you enjoyed it and thank you so much for taking the time to come back and let me know!
Duha Bilal says
apologies for this comment, I think that my sister was trying to joke around ?
I very much enjoyed this recipe and thought that it was extremely easy to follow
Oriana Romero says
Hello Duha! I’m so glad you enjoyed it and thank you so much for taking the time to come back and let me know!
Olivia says
Hi Oriana. Thank you for the simple and easy to follow recipe. I am eager to try it !!
I was hoping to know the grams measurement for buttermilk, vegetable oil, grated carrots, walnuts and confectioners sugar. Thank you so much 😀
Oriana Romero says
Hello Olivia! I have added the grams measurements. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
KD says
1 and half cups sugar = 345gr
2 cups flour = 300gr
??? Your conversion has gone wrong somewhere!
Oriana Romero says
Hello KD. Yes, those are the quantities for this cake recip. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Saidurga says
Can we make this with whole wheat flour instead of refined flour?
Oriana Romero says
Hello Saidurga! Yes, you can, however, the cake will be denser. I would recommend substituting just half of the regular flour for whole wheat flour. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Shailja Agarwal says
A rockstar recipe!! Did not have self raising flour so after a bit of research added 3 tsp of BP to APF. Bakes beautifully!! comes out clean, moist and soo flavorful. I had intended to half the recipe, but at some point threw caution to air and made the whole thing – and glad that I did because it was over in no time. Thanks a ton for this one 🙂
Oriana Romero says
Hello Shailja! I’m delighted to hear you enjoyed it so much. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Pavi says
I made this cake and it turned out great! I included some crushed pineapple in the cake and frosted it a pineapple cream cheese frosting. The family ate it up!
Do you know if I can replace the carrots with grated apple to make an apple cake with his recipe? Thanks in advance!
Oriana Romero says
Hello Pavi! Sounds like you nailed it. I haven’t used apple in this recipe but I do have an Apple cake recipe (https://mommyshomecooking.com/eggless-apple-maple-spice-cake/) Thanks so much for trying my recipe and for taking the time to come back and let me know!
Rose says
Hi there! Just wondering if the carrots should be packed or not?
Thank you!
Rose p
Oriana Romero says
Hello Rose! Lightly packed. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Cassandra says
Tried this recipe and it’s even better than my other carrot cake recipe. I made buttermilk using the method suggested and substituted verjuice for apple cider vinegar which I didn’t have on hand. I also used brown sugar as I prefer it flavour-wise. Thank you for this lovely recipe.
Oriana Romero says
Hello Cassandra!! Sounds like you nailed it =) I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!
Tayy says
I make this recipe often. I replace the flour with gluten free (cake) flour. And the oil with coconut oil. It has a nicer taste. The cake is also then gluten free! Another thing I do is make a butter icing, which tastes amazing. With pecans!
Love your website
Oriana Romero says
Hi Tayy!! It’s great to know the recipe works well with GF flour. Thanks so much for sharing your feedback =)
CarrortCakeLover says
I just tried this recipe last night because I was absolutely craving carrot and I loved it! The cake was very delicious. As an ametuer baker I thought the recipe was very easy to follow. I liked your tips and the buttermilk hack. When I made the icing it was a little too liquidy for my liking so I just added some extra powdered sugar. The icing was so good I almost ate it all before I could ice the cake ?
Oriana Romero says
Hello Carrot Cake Lover! I’m SO GLAD you loved it. Thank you for taking the time to come back and let me know!?
Leanna S says
Great recipe!! I was craving carrot cake but could not add egg due to an allergy in the family. I was hesitant about trying a baked good without egg. But OMG!! I halved the recipe and baked it in a round 9″ pan. It came out super fluffy and moist and so irresistible!! Drizzled with that lovely cream cheese glaze. Yummy!!! Thank you Oriana for these great eggless dishes!
Oriana Romero says
Hello Lenna! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!?
Sonali says
Hello Oriana, thanks for this recipe. The cake turns out so golden and beautiful, and with gorgeous orange carrots. Plus it’s so easy. Most carrot cakes that I have tried have this weird egg-y taste, and being eggless was a bonus. My boyfriend and I loved the cake, and it tastes even better the next day. 🙂
Definitely going to try more of your cake recipes.
Just one thing: I baked the cake for 40 minutes, but the toothpick didnt come out clean. So i baked it for another 10 minutes, but then it became slightly chewy from the bottom. Wondering if it’s just my oven (it’s old, and slightly wonky)…? Can you share some advice?
Oriana says
Hello Sonali! So glad everyone enjoyed the cake. Every oven is different so I would recommend using an oven thermometer to make sure it’s working properly-this is the one I have: https://amzn.to/2useIWn . Thanks so much for your feedback and for trying my recipe.
Vineet says
Hi Oriana, I baked the cake using your recipe and it came out perfectly. Now, I am curious to know if I can bake this carrot cake without oil. Any suggestions? I found oil substitutes on other websites like shredded zucchini, yogurt or applesauce. Do you have any rcommendations?
Oriana says
Hello Vineet! I am sorry but I haven’t tested without the oil, however, if you do try using these alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.?
Deborah says
Hi Oriana! Thank you for the recipe! I was wondering if I can do without the apple cider vinegar as I dont have it at home. Thank you!
Oriana says
Hello Deborah! The acid in this recipe is important because it will react with the leaveners to make your cake fluffy. You can use white vinegar or fresh lemon juice instead. Hope this help! Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Vila says
Hi Oriana
I baked this cake for my mum’s birthday and it turned out amazing!!! It was so spongy and moist and absolutely lovely. Instead of cream cheese glazing I used cream cheese frosting. Thank you so much for the wonderful recipe.
Oriana says
Hello Vila! I’m so happy you enjoyed it. Thank you for taking the time to come back and let me know!?
Shreya says
Hi Oriana,
This looks great! Can I bake this and keep it at room temperature (without the icing) for 3 days?
Thanks
Shreya
Oriana says
Hello Shreya! Yes, you can keep it at room temperature up to 3 days. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Shreya says
Hi Oriana, thanks for your reply. I have made it a few times now and love the taste!
Everytime though, some of it always sticks to pan when I take it out. I always grease & dust it but any other tips? I do use soya milk instead of normal milk but guessing that shouldn’t make a difference. Thanks!
Oriana Romero says
Hello Shreya! You could try to brush the Bundt pan with melted butter, making sure to get into the details of the pan. Then add about 1/4 cup of flour, sprinkling it evenly in the bottom of the pan. Thanks so much for your feedback and for trying my recipe.
Shreya says
Ok great thanks for that, will try it tomorrow ?
Shashvina says
Hie Oriana… can use this receipe for cupcakes by halving the ingredients?
Oriana says
Hello Shashvina! Yes, you can make cupcakes with this recipe, just make sure to adjust the baking time accordingly. Thanks!
shashvina says
thanks alot Oriana!!
Oriana says
You are very welcome Shashvina! ?
Lissa says
Absolutely delicious! definitely a make again recipe! Thank you so much for sharing this with us!
Oriana says
Hello Lissa! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!?
Anjana Arun says
Hi ,
I baked eggless carrot cake outside came out well. While sliced i found it didnt baked then realised by stupid mistake instead of buttermilk directly poured curd. So it didnt came out perfect.
I need your support on how to recook.
All i have in my mind is to add baking powder and milk mix well with the cake and recook for 10 mins.
need your suggestion.
Oriana says
Hello Anjana! So sorry but I don’t have experience recooking a fail cake. I would start over. Thanks for trying my recipe. ?
gayatri tiwari says
can I add a little crushed pineapple?
Oriana says
Hello Gayatri! I haven’t tested this recipe with pineapple but I think it would work if you drain the pineapple well. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Albert Bevia says
Carrot cake is one of my favorite cakes ever, and this one you have made truly looks so beautiful and sounds devine, love that cream cheese glaze
Oriana says
Thanks so much, Albert! I hope you give a try soon. ?