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sliced eggless carrot cake on a plate

Eggless Carrot Cake

This Eggless Carrot 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, afternoon snack, or dessert.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12 servings
Calories 339kcal


  • 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


  • Preheat oven to 350º F (180º C). Grease and lightly flour the bottom and sides of a bundt pan, or a 13x9-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).


  • Bundt cake pan for 40 -45 minutes,
    13x9-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.


Sugar: This recipe calls for granulated sugar, but you can substitute it for brown sugar if you want a deeper flavored cake. 
Flour: you can substitute all-purpose flour for self-rising flour; in that case, omit the baking powder and salt called in the recipe. 
Nuts & Raisins: these ingredients are totally optional. If you cannot eat nuts, just omit them. 
Gluten-Free: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand.
Dairy-Free: Use your favorite plant-based milk to make your own buttermilk. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors.
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.
  • 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.
Before you get started, I recommend reading my Beginner's Guide to Eggless Baking and my FAQs section.  
 Did you make this recipe? Don't forget to give it a star rating below!
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.


Calories: 339kcal | Carbohydrates: 55g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 161mg | Potassium: 240mg | Fiber: 2g | Sugar: 32g | Vitamin A: 5500IU | Vitamin C: 2.3mg | Calcium: 51mg | Iron: 0.7mg