Moist crumbs, full of carrots, velvety cream cheese frosting, and topped with walnuts make this Eggless Carrot Cake worth calling a birthday cake. Jump to:Behind The Best Eggless Carrot CakeIngredients and SubstitutionsCream Cheese FrostingHow To Make Eggless Carrot Cake Step-by-Step Storing SuggestionsPreparing The Baking PansHelpful TipsMore Eggless CakesRecipe Card
Behind The Best Eggless Carrot Cake
Honestly, even I did not expect this cake to be so good at first. When I made it the first time, I was hoping for an average vanilla cake with lots of shredded carrots. But oh my, how wrong I was. And I am proudly happy to have been proved wrong. I have received many eggless carrot cake requests from some of my friends and some of my social media followers for a long time. It took me a while to perfect the recipe. But all the experiments are worth it if I can land on this delicious and beautiful carrot cake. Making this eggless carrot cake batter is easy, and there is no need for an electric mixer. This cake is oil-based, and that makes everything so easy to mix. We sieve and whisk dry ingredients into one bowl. Mix wet ingredients into another bowl and then combine dry ingredients into wet. I folded shredded carrots and apples into the wet ingredients before mixing the flour mixture. This ensures an even distribution of carrots in the batter. I have included step-by-step instructions with pictures below for better understanding and visual explanation.
Ingredients and Substitutions
Surprisingly, there are no fancy ingredients to make this fantastic eggless carrot cake. There are real possibilities that you will find each ingredient in your kitchen. The only thing is that you might need to go and grab some carrots, which are as fresh as possible. So, first, let’s start with carrots.
Cream Cheese Frosting
Eggless Carrot Cake and Cream Cheese Frosting is a classic combo! Just like we can not think of red velvet cake without cream cheese frosting, one can’t imagine carrot cake without it. If you have never made cream cheese frosting before, let me tell you, it’s easier than you think. At least to me, it’s easier to make than making buttercream frosting. The reason is that this frosting comes together very quickly. In a stand mixer or with an electric mixer, we can make this frosting within 10 minutes. We need cream cheese, butter, confectioners’ sugar, pure vanilla, and a pinch of salt to make this icing. I have not heavily frosted this eggless carrot cake. I have frosted the cake very lightly, almost like a semi-naked cake. The term semi-naked is used for the cake, which has a thin layer of frosting, and we can see some sponge through the icing. However, you can frost your cake as you desire. The cream cheese frosting recipe I have provided here is enough to frost a two-layer cake heavily.
How To Make Eggless Carrot Cake Step-by-Step
Baking The Eggless Carrot Cake
Preheat the oven to 350° F. Grease two 8-inch or 9-inch round cake pans with nonstick oil spray or grease with butter and line with parchment paper.
In a medium mixing bowl, sift all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, and salt. Whisk well and set aside.
Take oil, sour cream (or yogurt), brown sugar, white sugar, and pure vanilla extract in a large mixing bowl. Whisk well until the mixture is smooth.
Add shredded carrots, apples, and milk. Stir well.
Add dry ingredients to the wet mixture and mix until combined. Do not overmix.
Pour the batter evenly into the prepared pans. Bake at 350° F for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Remove the pans from the oven and place them on a wire rack. Allow the eggless carrot cake layers to cool completely in the pan. Then, remove the cakes from the pan gently and carefully. The cakes must be completely cool before frosting.
Making Cream Cheese Frosting
Using a hand-held or stand mixer fitted with the paddle attachment, beat cream cheese, and butter in a large bowl at medium speed for about two minutes or until smooth.
Add confectioners’ sugar, vanilla, and a pinch of salt. Mix on low speed for a few seconds or until sugar is mixed in. Then increase the speed to high and continue beating for 3-5 minutes or until everything is well combined and the frosting is creamy and smooth.
If your frosting is too thin, add more sugar. But if it is too thick, add one or two tablespoon of milk. If it is too sweet, you can add an extra pinch of salt. The icing should be creamy and smooth but not too thin and runny.
Assembling And Frosting The Cake
Using a large serrated knife, slice a thin layer off from the tops of both cake layers to make a flat surface. Place one cake layer on the cake stand, cake rotating stand, or serving plate. Evenly cover the top with frosting and place 2nd layer on top of it. Spread the frosting all over the top and sides of the cake. After frosting, place it in the fridge for at least 15 minutes before slicing and serving.
Note: I did not need to cut a thin layer off as my cake layers rose equally and almost flat.
Storing Suggestions
You can make the cake layers ahead of time. Keep them at room temperature, tightly covered. The next day, you can frost the cake. After frosting, place the cake in the fridge until the time of slicing and serving. Place the leftover cake in the refrigerator tightly covered for up to 3 days.
Preparing The Baking Pans
I spray the baking pans generously with nonstick oil spray most of the time. And that’s because I bake a lot, and I know how much spray would be enough for the cake not to stick in the pan. But when I try any cake for the first time, I always make sure to line my baking pan with parchment paper. With the parchment paper, there will be no chance of our cake to stick at the bottom of the pan. So, if you are a beginner in baking or do not have nonstick oil spray, make sure to use parchment paper. Grease the baking pan with butter, line it with parchment paper (just the bottom of the pan), and spread some butter on parchment paper as well.
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