Eggless Carrot Cake for Any Occasion

Eggless Carrot Cake with Buttercream Cheese Frosting! Discover how to make this scrumptious cake with step-by-step photos!

I’ve been experimenting with several eggless cake recipes lately, and this carrot cake has become a favorite in our household. It’s made a regular appearance at our birthday celebrations, and I even baked it for my son’s birthday this year! I finally managed to snap some pictures, and I’m excited to share them with you.

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Although carrot cake is often associated with spring, it’s truly a treat for any time of the year—thanks to the year-round availability of carrots. This cake is ideal for any celebration, and the rich buttercream cheese frosting with a subtle hint of ginger takes it to the next level.

This cake was inspired by a recipe I found online, but I made a few tweaks—using regular milk and going with a buttercream cheese frosting. Honestly, I can’t imagine a carrot cake without that creamy, tangy frosting; it’s truly a match made in heaven! That said, if you’re looking to reduce the sugar, you can skip the frosting altogether and bake it as a simple loaf—similar to banana bread.

Ingredients required

Dry Ingredients: All-purpose flour, baking powder, cinnamon powder, and a pinch of salt! Make sure the baking powder is fresh and that all ingredients are at room temperature.

Sugar: A combination of regular and brown sugar adds both depth of flavor and moisture.

Carrots & Walnuts: Use fresh, sweet carrots—peeled and finely grated. Chop the walnuts into small, even pieces so there are no large chunks.

Wet Ingredients: You’ll need butter, milk, and a splash of vanilla extract.

Buttercream Frosting: For the rich frosting, I’ve used cream cheese, butter, powdered sugar, and added a little extra grated carrot and ginger for that subtle zing.

Check the recipe card below for detailed measurements.

Dietary Notes & Storage Tips

This carrot cake is egg-free, but it does contain nuts and dairy. Because the cream cheese frosting is perishable, it’s best stored in the refrigerator. I usually keep it in an airtight container or cake box. It stays fresh for about 5 to 7 days in the fridge.

Before serving, let the cake sit out for about 30 minutes, so it softens and the frosting becomes creamy again. If you’re in a hurry, a quick microwave burst of 15 to 20 seconds will do the trick—don’t overdo it!

VVK Tips

• Always let the cake cool completely before frosting. You can even refrigerate it—make sure it’s well-wrapped to prevent drying out.
• Use ingredients that are at room temperature, and double-check that everything is within its expiration date.
• Avoid overbaking. Oven temperatures vary, so start checking your cake 5 to 10 minutes early to prevent dryness.

How to make eggless carrot cake

• In a mixing bowl, add butter, brown sugar, and white sugar.

• Cream together until the mixture is crumbly, then add the milk. Continue creaming until well combined—but don’t overbeat, as the butter might curdle.

• Sift in all-purpose flour, cinnamon powder, and baking powder.

• Add in the grated carrots and chopped walnuts, then gently mix into the sugar mixture.

• Pour the batter into a greased 7×3-inch round pan. Sprinkle a little milk on top to keep the crust soft.

• Bake in a preheated oven at 350°F for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. (I also tested my newer oven at 325°F for 35 minutes, which worked beautifully!) Baking at 350°F gives a slightly crisp crust on top.
• Cool the cake on a wire rack for 10 to 15 minutes, then gently loosen the edges with a knife and flip it out of the pan.

• Let it cool for another 15 minutes before slicing, or cool it for 1–2 hours if you plan to decorate. I wrapped mine after an hour and refrigerated it overnight for the best results.
• For the frosting, combine cream cheese, powdered sugar, and butter.

• Mix until all the ingredients are well-combined and lump-free using an electric hand mix.

• Next add the grated carrot and ginger and mix.

• Decorate the cake as you like. Here is how I decorated the cake (I am not a pro; I am still learning how to decorate a cake). I added ¾ of the frosting to the cake and spread it evenly(ok, not-so-evenly) using an angled cake spatula.

• Then, I put the remaining ¼ of the frosting into my piping bag with a star tip and piped a few stars on the top and sides. Finally, sprinkle some confetti on top.

Recipe Notes

• Feel free to use any milk of your choice.
• You can substitute butter with vegetable shortening or oil, but I recommend butter for carrot cake—it adds amazing flavor.
• There is no need for special ingredients—I just pulsed regular sugar in a blender for a finer texture and used it in the frosting, too.
• Use full-fat cream cheese and about 1 cup of powdered sugar for a rich, smooth frosting.
• Frosting is optional—this cake tastes amazingly warm on its own or served with a scoop of vanilla ice cream!

More eggless bakes

PS:If you try this eggless carrot cake, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it A.S.A.P.Make sure to follow meon my Pinterestfor more healthy and delicious ideas! Follow me onInstagramor join myFacebook Groupfor more gardening and recipe updates! You can alsosign-up for my newsletterfor weekly updates.

📖 Recipe

Update notes: Earlier posted in 2015. Now updated the post with new pics and recipe card, step-wise pictures and nutritional information.

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