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.
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)
Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature. 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. 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.
Storing & Freezing Instructions
Store
Cover leftover cake tightly and store in the refrigerator for up to 5 days.
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.
Freeze
Ready to eat it? Thaw overnight in the refrigerator and bring to room temperature before slicing and serving.
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…
Recipe Card 📖
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.
