Eggless Carrot Bundt Cake

ByOriana Romero Published:
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This Eggless Carrot Bundt Cake is incredibly moist, dense, tender, and packed with cozy cinnamon flavor—no eggs needed. Made with freshly grated carrots and finished with a silky cream cheese glaze. This is an easy, reliable bundt cake that works for breakfast, snack, or dessert and feels special without being fussy. It’s one of those cakes everyone reaches for again and again.

A slice of Eggless Carrot Bundt Cake with white frosting and chopped pecans on top, served on a metal cake server; whole cake and bowl of pecans in the background.

Oriana’s Thoughts On The Recipe

Oriana Romero, creator of Mommy's Home Cooking and egg-free baking queen.

After more than a decade of egg-free baking, I’ve learned that texture matters just as much as flavor—and carrot cake is one of those recipes that really shows it. This bundt cake quickly became a family favorite.

We love it. It’s soft, gently spiced, not too sweet, and incredibly forgiving. Plus, it works just as well on a busy weekday as it does on a holiday table. This is the kind of cake that proves egg-free baking doesn’t mean giving anything up—just baking a little smarter.

Why You’ll Want to Try My Recipe

  • Ultra-moist crumb: Carrots and oil keep the cake soft for days.
  • Warm spice flavor: Cozy, classic carrot cake taste without being overpowering.
  • Egg-free & allergy-friendly: Perfect for families avoiding eggs.
  • Easy bundt cake: Simple steps, no layering or frosting stress.
  • Versatile: Great for breakfast, snack, dessert, or brunch.
  • Cream cheese glaze: Just enough tangy sweetness to finish it perfectly.
Handwritten text reading "xo, Oriana" on a light pink background, reminiscent of the soft hues in strawberry puree.


Ingredients You’ll Need, Substitutions & Notes

Top view of labeled baking ingredients in bowls on a counter for Eggless Carrot Bundt Cake, including flour, baking soda, baking powder, salt, spices, vinegar, vanilla, oil, applesauce, carrots, brown sugar, and milk.


Scroll down to the recipe card for all the details, including measurements and instructions

  • All-Purpose Flour: Provides structure. Measure carefully for the best texture.
  • Baking Powder & Baking Soda: Work together to lift the cake without eggs.
  • Spices: Cinnamon is the star, with ginger, nutmeg, and cloves adding warmth.
  • Milk + Vinegar: Creates a quick “buttermilk” for tenderness. Dairy-free milk works perfectly.
  • Neutral Oil: Keeps the cake moist for days.
  • Unsweetened Applesauce: Adds moisture and helps bind the batter.
  • Brown Sugar: Gives depth and a slight caramel flavor.
  • Freshly Grated Carrots: Finely grated carrots melt into the batter—don’t use pre-shredded.
  • Optional add-in: Chopped pecans or walnuts, raisins, or dried cranberries
  • For the Cream Cheese Frosting (optional): You’ll need cream cheese, heavy cream, powdered sugar, vanilla, and a pinch of salt.

Food Allergy Swaps

This recipe is naturally egg, nut, peanut, 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.
    • Milk: You can use your favorite non-dairy milk, like soy or oat milk.
    • Cream Cheese: To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.
    • Heavy Cream: You can use a non-dairy cream, such as Silk, Country Crock Plant Cream, or Califia Farms.
  • 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.

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).

Mix the Dry Ingredients

  • A glass bowl filled with mixed dry ingredients for Eggless Carrot Bundt Cake sits on a scratched gray surface.
    In a large bowl, whisk together the flour, baking powder, baking soda, spices, and salt until everything is evenly combined.

Combine Wet Ingredients

  • A glass measuring cup filled with a light brown liquid mixture for Eggless Carrot Bundt Cake sits on a gray textured surface.
    In another bowl, whisk the milk, vinegar, oil, applesauce, vanilla, and brown sugar until smooth and glossy.

Mix Dry and Wet Ingredients

  • A metal whisk in a glass bowl of thick, light brown Eggless Carrot Bundt Cake batter on a scratched gray surface.
    Add the dry ingredients to the wet and mix gently until just combined.

Add Carrots

  • Two glass bowls on a gray surface: the left holds batter with shredded carrots being mixed in for Eggless Carrot Bundt Cake, while the right displays the fully mixed orange batter.
    Fold in the carrots and any add-ins.

Bake

  • Side-by-side images of an Eggless Carrot Bundt Cake: on the left, raw batter in a pan; on the right, the freshly baked cake cooling on a wire rack.
    Pour the batter evenly into your prepared bundt pan and smooth the top. Bake until a toothpick comes out clean. Let the cake rest in the pan before turning it out to cool completely.

Make the Frosting

  • Glass mixing bowl with thick white mixture for Eggless Carrot Bundt Cake and a spatula inside, placed on a textured gray surface.
    Beat the cream cheese until smooth, then add the remaining frosting ingredients and mix until silky.

Frost and Decorate

  • An Eggless Carrot Bundt Cake topped with white icing and chopped pecans is served on a white plate against a gray textured background.
    Spread the frosting over the cooled cake, add chopped nuts (if desired), slice, and enjoy.
Simple line drawing of a bowl with a spoon inside, centered on a dark gray background—perfect for showcasing Eggless Sugar Cookie Bites recipes.

Extra Recipe Tips For Success

➤ Troubleshooting Tips:

  • Cake Sticking to the Pan: Bundt pans can be tricky if not prepared well. Pro Tip: Use vegetable shortening (not butter) to grease every nook, then dust lightly with flour.
  • Dense or Gummy Texture: Overmixing can weigh the cake down. Pro Tip: Mix just until the flour disappears, then gently fold in the carrots.
  • Dry Cake: Too much flour or overbaking can dry it out. Pro Tip: Use a kitchen scale to measure the flour for best results. If a scale is not an option, spoon and level your flour, and start checking doneness around 50 minutes.

    ➤ Extra Tips:

    • Measure the ingredients correctly. I highly recommend using a kitchen scale.
    • Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
    • Grate the carrots finely so they bake evenly and blend into the cake.
    • Don’t overmix the batter. Instead, mix just until the ingredients are evenly distributed throughout.
    • 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.
    • 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, affecting baking time, so keep an eye on yours.
    An Eggless Carrot Bundt Cake with white frosting and chopped pecans sits on a white plate. Nearby are carrots, a napkin, a bowl of pecans, and a bowl of frosting.

    Variations & Add-Ins

    • Add orange zest for a bright, citrusy note.
    • Add 3/4 cups of chopped pecans or walnuts, raisins, or dried cranberries.

    Storing & Freezing Instructions

    Store covered at room temperature for up to 2 days, or refrigerate the glazed cake for up to 5 days.

    Freeze unfrosted slices wrapped well for up to 2 months. Thaw at room temperature.

    An Eggless Carrot Bundt Cake topped with white cream cheese frosting and chopped pecans sits on a white plate, with a bowl of pecans and carrots nearby.

    Frequently Asked Questions

    How Do I Grate Carrots for Carrot Cake?

    First, peel the carrots and discard the ends. Then, select the finest holes on a cheese grater and carefully shred the carrots. You can also use a food processor to grate the carrots faster, but make sure the blade’s holes are small.

    Can I Use Store Pre-Shredded Carrots for This Recipe?

    When it comes to baking, I don’t recommend using store-bought pre-shredded carrots because these usually have lost a lot of moisture. So, I highly recommend grating fresh carrots.

    Can I use this carrot cake recipe for cupcakes?

    Probably, but I found this carrot cake recipe a bit too heavy for cupcakes. That is why I developed an eggless carrot cake cupcake recipe that I would recommend using instead.

    Can I make a single-layer cake? 

    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.

    Can I make this recipe in two round cake pans?

    For two round cake pans, I recommend using my Eggless Carrot Cake Layer recipe (cookbook), which has already adjusted for best results.

    Can I add crushed pineapple to this recipe?

    If you want to add pineapple to your carrot cake, I recommend using my Eggless Pineapple Carrot Cake recipe.

    Do I need to peel the carrots first?

    Yes. Peeling ensures a smoother texture and cleaner flavor.

    Can I add nuts or raisins?

    Absolutely. Walnuts, pecans, or raisins work well—add up to ¾ cup total.

    Can I make this without the frosting?

    Absolutely. It’s delicious on its own.

    Does this really taste like classic carrot cake?

    Yes. Most people never guess it’s egg-free.

    A slice of moist Eggless Carrot Bundt Cake with white frosting on a white plate, with part of the whole cake and a bowl of pecans in the background.

    Try These Egg-Free Carrot Recipes Next!

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    Recipe Card

    Eggless Carrot Cake | Mommy's Home Cooking

    Eggless Carrot Cake

    Oriana Romero
    This Eggless Carrot Bundt Cake is soft, moist, and warmly spiced with cinnamon, made easy with simple pantry ingredients. Grated carrots create a tender crumb, while a smooth cream cheese glaze adds the perfect finish. It’s a dependable egg-free cake that works for everyday baking and special occasions alike.
    4.58 from 109 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 1 hour
    Total Time 1 hour 10 minutes
    Servings 12 servings

    Equipment

    Important

    • For best results, I highly recommend using a kitchen scale to measure the ingredients.

    Ingredients
     

    • 2 ¾ cups (285 g) all-purpose flour
    • 3 teaspoons (12 g) baking powder
    • 1 teaspoon (6 g) baking soda
    • 1 ½ teaspoons ground cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground nutmeg
    • ⅛ teaspoon ground cloves
    • 1 teaspoon salt
    • ¾ cup (180 ml) milk (dairy or dairy-free)
    • 1 tablespoon (15 ml) apple cider vinegar
    • ½ cup (120 ml) neutral oil
    • ½ cup (120 g) unsweetened applesauce
    • 2 teaspoons (10 ml) pure vanilla extract
    • 1 ½ cups (300 g) brown sugar
    • 2 cups (200 – 220 g) finely grated fresh carrots
    • Optional add-ins: ¾ cup chopped pecans or walnuts, raisins, or dried cranberries

    Cream Cheese Frosting (Optional):

    Instructions
     

    • Preheat the oven to 350°F (180°C). Grease and lightly flour the bottom and sides of a Bundt pan. Tip: For best results, grease the pan with a thin layer of vegetable shortening, then dust with flour.
    • In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until well combined.
      A glass bowl filled with a mound of dry flour mixture for Eggless Carrot Bundt Cake sits on a grey textured surface.
    • In another large bowl, whisk together the milk, vinegar, oil, applesauce, vanilla extract, and brown sugar until smooth and well blended.
      A glass measuring cup filled with a light brown mixture for Eggless Carrot Bundt Cake sits on a scratched gray surface.
    • Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix. Gently fold in the grated carrots and any optional add-ins, if using.
      Two clear bowls on a gray surface: the left bowl holds Eggless Carrot Bundt Cake batter with shredded carrots and a whisk; the right bowl shows the fully mixed batter.
    • Pour the batter evenly into the prepared Bundt pan.
    • Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Keep in mind that baking times may vary depending on your oven.
    • Remove the cake from the oven and let it cool in the pan for 15 to 20 minutes. Then carefully invert the cake onto a wire rack and allow it to cool completely before frosting.
      An Eggless Carrot Bundt Cake, golden brown and inviting, rests on a wire rack lined with parchment paper, viewed from above.

    Make the Frosting (optional):

    • To prepare the frosting, beat the cream cheese in a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment on medium-high speed until smooth and creamy. Add the heavy cream, confectioners’ sugar, vanilla extract, and salt. Beat on low speed until fully combined and smooth.
      A glass mixing bowl with thick white whipped cream and a spatula, placed on a textured gray surface—perfect for preparing an Eggless Carrot Bundt Cake.
    • Frost the cooled cake if desired and garnish with chopped pecans or walnuts. Slice and serve.
      An Eggless Carrot Bundt Cake topped with white frosting and chopped pecans sits on a white plate against a light gray background.
    Oriana’s Notes
     
    Store covered at room temperature for up to 2 days, or refrigerate the glazed cake for up to 5 days.
     
    Freeze unfrosted slices wrapped well for up to 2 months. Thaw at room temperature.
     
    Food Allergy Swaps:
    This recipe is naturally egg, nut, peanut, 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.
      • Milk: You can use your favorite non-dairy milk, like soy or oat milk.
      • Cream Cheese: To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.
      • Heavy Cream: You can use a non-dairy cream, such as Silk, Country Crock Plant Cream, or Califia Farms.
    • 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.
     
    Extra Recipe Tips For Success
    ➤ Troubleshooting Tips:
    1. Cake Sticking to the Pan: Bundt pans can be tricky if not prepared well. Pro Tip: Use vegetable shortening (not butter) to grease every nook, then dust lightly with flour.
    2. Dense or Gummy Texture: Overmixing can weigh the cake down. Pro Tip: Mix just until the flour disappears, then gently fold in the carrots.
    3. Dry Cake: Too much flour or overbaking can dry it out. Pro Tip: Use a kitchen scale to measure the flour for best results. If a scale is not an option, spoon and level your flour, and start checking doneness around 50 minutes.
     
    ➤ Extra Tips:
    • Measure the ingredients correctly. I highly recommend using a kitchen scale.
    • Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
    • Grate the carrots finely so they bake evenly and blend into the cake.
    • Don’t overmix the batter. Instead, mix just until the ingredients are evenly distributed throughout.
    • 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.
    • 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, affecting baking time, so keep an eye on yours.
     
    ➤ Variations & Add-Ins:
    • Add orange zest for a bright, citrusy note.
    • Add 3/4 cups of chopped pecans or walnuts, raisins, or dried cranberries.
     
    I appreciate your feedback, and it helps others, too! Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Nutrition

    Calories: 436kcalCarbohydrates: 72gProtein: 4gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 17mgSodium: 479mgPotassium: 189mgFiber: 2gSugar: 47gVitamin A: 3792IUVitamin C: 1mgCalcium: 128mgIron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Click To Rate This Recipe
    Share your Creations!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group
    Course Dessert
    Cuisine American
    Calories 436
    Keyword cake carrot dessert easy eggfree Eggless recipe

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    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.

    FAQs

    Originally posted March 2018, post content edited to add new photos and more helpful information. The recipe was slightly adjusted in January 2026 for better results.  

    I’m Oriana, the heart (and busy hands!) behind Mommy’s Home Cooking. I’m a wife, allergy mom of three, recipe developer, and full-time food blogger obsessed with creating easy, allergy and family-friendly recipes. Around here, it’s all about eggless cooking that actually tastes amazing—because food allergies shouldn’t mean missing out on the good stuff!

    More Recipes To Explore!

    4.58 from 109 votes (79 ratings without comment)

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    138 Comments

    1. 5 stars
      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.

      Reply

    2. Hi
      Made a small carrot cake today using the recipe.It was delicious and moist.Everyone loved it.Thank you for sharing the recipe.

      Reply

    4. 5 stars
      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!

      Reply

      1. 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!

        Reply

    5. 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?

      Reply

    6. Hi.thanks for the wonderful post🙏.oes carrot quantity remains same 390 grams even if we double or triple the recipe?

      Reply

      1. 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 =)

        Reply

    8. Hi, I want to use this recipe for cupcakes. Do I bake it at the same temperature but just a shorter time?

      Reply

    9. 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!

      Reply

    10. 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?

      Reply

      1. 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 =)

        Reply

    12. 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

      Reply

      1. 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.🙂

        Reply

    15. 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 !!

      Reply

    16. 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.

      Reply

      1. 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!

        Reply