Eggless Carrot Cake With Cream Cheese Frosting – Moist, Tender, and Easy
Carrot cake has a way of feeling cozy and celebratory at the same time. This eggless version keeps all the flavor and soft crumb you love, without the eggs. It’s tender, spiced just right, and loaded with fresh carrots for natural sweetness and moisture.
The tangy cream cheese frosting brings everything together in the best way. Whether you’re baking for a special occasion or a simple afternoon treat, this cake hits the sweet spot.
Eggless Carrot Cake With Cream Cheese Frosting - Moist, Tender, and Easy
Ingredients
Method
- Prep your pan and oven: Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan or an 8x8-inch square pan with parchment. For a two-layer cake, double the recipe or bake in two 8-inch pans.
- Whisk dry ingredients: In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- Combine wet ingredients: In another bowl, whisk granulated sugar, brown sugar, yogurt, milk, oil, and vanilla until smooth and slightly thickened.
- Bring it together: Pour the wet mixture into the dry ingredients.Gently fold with a spatula until you no longer see dry flour. Do not overmix.
- Add carrots (and extras): Fold in the grated carrots, and nuts or raisins if using. The batter will be thick and speckled with carrots.
- Bake: Spread batter evenly in the pan.Bake for 30–36 minutes, until the top is set and a toothpick comes out clean or with a few moist crumbs.
- Cool completely: Let the cake cool in the pan for 10 minutes, then lift out using the parchment and cool fully on a rack. Don’t frost a warm cake.
- Make the frosting: Beat cream cheese and butter until smooth and fluffy, 2–3 minutes. Add powdered sugar, vanilla, and salt.Beat until creamy. If needed, add a splash of milk to loosen.
- Frost: Spread frosting over the cooled cake. For a layered look, frost between layers and on top, then decorate with chopped nuts or a light sprinkle of cinnamon.
- Slice and serve: Use a sharp knife for clean slices.Wipe the blade between cuts for neat edges.
Why This Recipe Works
- No eggs, no problem: A mix of yogurt and oil gives the cake a soft, rich crumb. You won’t miss the eggs.
- Moisture from carrots: Freshly grated carrots add moisture and sweetness, keeping the cake soft even after a day or two.
- Balanced spices: Cinnamon and a hint of nutmeg bring warmth without overpowering the carrot flavor.
- Simple method: One bowl for dry ingredients, one for wet, then mix.No fancy equipment needed.
- Tangy frosting: Cream cheese frosting adds a cool, creamy contrast to the spiced cake.
What You’ll Need
- All-purpose flour: 2 cups (240 g)
- Baking powder: 2 teaspoons
- Baking soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Ground cinnamon: 1 1/2 teaspoons
- Ground nutmeg: 1/4 teaspoon (optional)
- Granulated sugar: 3/4 cup (150 g)
- Light brown sugar: 1/2 cup (100 g), packed
- Plain yogurt (or thick plant-based yogurt): 3/4 cup (180 g), room temperature
- Milk (dairy or unsweetened plant-based): 1/2 cup (120 ml), room temperature
- Neutral oil (canola, sunflower, or light olive): 1/2 cup (120 ml)
- Vanilla extract: 2 teaspoons
- Fresh carrots, finely grated: 2 cups lightly packed (about 220–240 g)
- Optional add-ins: 1/2 cup chopped toasted walnuts or pecans; 1/2 cup raisins
Cream Cheese Frosting
- Cream cheese: 8 oz (225 g), softened
- Unsalted butter: 1/2 cup (115 g), softened
- Powdered sugar: 2 to 2 1/2 cups (240–300 g), sifted
- Vanilla extract: 1 teaspoon
- Pinch of salt
- 1–2 teaspoons milk if needed for consistency
Step-by-Step Instructions
- Prep your pan and oven: Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan or an 8×8-inch square pan with parchment. For a two-layer cake, double the recipe or bake in two 8-inch pans.
- Whisk dry ingredients: In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- Combine wet ingredients: In another bowl, whisk granulated sugar, brown sugar, yogurt, milk, oil, and vanilla until smooth and slightly thickened.
- Bring it together: Pour the wet mixture into the dry ingredients.Gently fold with a spatula until you no longer see dry flour. Do not overmix.
- Add carrots (and extras): Fold in the grated carrots, and nuts or raisins if using. The batter will be thick and speckled with carrots.
- Bake: Spread batter evenly in the pan.Bake for 30–36 minutes, until the top is set and a toothpick comes out clean or with a few moist crumbs.
- Cool completely: Let the cake cool in the pan for 10 minutes, then lift out using the parchment and cool fully on a rack. Don’t frost a warm cake.
- Make the frosting: Beat cream cheese and butter until smooth and fluffy, 2–3 minutes. Add powdered sugar, vanilla, and salt.Beat until creamy. If needed, add a splash of milk to loosen.
- Frost: Spread frosting over the cooled cake. For a layered look, frost between layers and on top, then decorate with chopped nuts or a light sprinkle of cinnamon.
- Slice and serve: Use a sharp knife for clean slices.Wipe the blade between cuts for neat edges.
Keeping It Fresh
- At room temperature: Unfrosted cake keeps well, wrapped, for up to 2 days.
- Refrigerated: Frosted cake should be stored in the fridge, covered, for 4–5 days. Let slices sit out 15–20 minutes before serving for the best texture.
- Freezing: Freeze unfrosted cake layers tightly wrapped for up to 2 months. Thaw in the fridge overnight, then frost.
- Meal prep tip: Cut into squares, wrap individually, and refrigerate.Add frosting just before eating, if you prefer.
Health Benefits
- Carrots: Rich in beta carotene, which the body converts into vitamin A for eye and skin health. They also add fiber and natural sweetness.
- Yogurt: Adds protein and calcium, and helps create a tender crumb without eggs.
- Nuts (optional): Provide healthy fats, protein, and crunch, making the cake more satisfying.
- Balanced sweetness: A mix of white and brown sugar keeps the cake moist with a deeper flavor, so you can enjoy smaller portions without feeling deprived.
Common Mistakes to Avoid
- Using pre-shredded carrots: They’re too dry and coarse. Always grate carrots fresh for moisture and texture.
- Overmixing the batter: This can make the cake dense.Fold gently just until combined.
- Adding too much flour: Spoon and level your flour. Packing the cup leads to a dry cake.
- Frosting a warm cake: The frosting will melt and slide. Wait until the cake is completely cool.
- Skipping salt in frosting: A pinch of salt sharpens the flavor and balances the sweetness.
Variations You Can Try
- Pineapple twist: Fold in 1/2 cup well-drained crushed pineapple for extra moisture and a fruity note.Reduce milk by 2 tablespoons if needed.
- Spice it up: Add 1/4 teaspoon ground ginger or cardamom for a bolder spice profile.
- Whole-wheat swap: Use half whole-wheat flour and half all-purpose. The cake will be slightly heartier but still tender.
- Dairy-free frosting: Use vegan cream cheese and dairy-free butter. Choose a thick, neutral-flavored brand for the best texture.
- Sheet cake or cupcakes: Bake in a 9×13-inch pan (25–30 minutes) or make 12–14 cupcakes (18–22 minutes).Watch for doneness early.
FAQ
Can I make this cake without yogurt?
Yes. Substitute 3/4 cup buttermilk or a thick plant-based yogurt. If using thin non-dairy milk, add 1 tablespoon vinegar to 3/4 cup milk and let sit 5 minutes before using.
How finely should I grate the carrots?
Use the small holes on a box grater for the best texture.
Finely grated carrots blend into the batter and release moisture evenly.
Why did my cake sink in the middle?
This usually means the batter was overmixed, the oven door was opened too early, or your leaveners were old. Check that baking powder and baking soda are fresh, and avoid peeking before the 25-minute mark.
Can I reduce the sugar?
You can reduce the total sugar by about 1/4 cup without affecting texture too much. Keep in mind that sugar helps with moisture and structure, so larger reductions may make the cake drier.
How do I get smooth, fluffy frosting?
Start with room-temperature cream cheese and butter.
Beat until creamy before adding sugar. Sift the powdered sugar and add a splash of milk if it’s too thick.
What oil works best?
Use a neutral oil like canola, sunflower, grapeseed, or a light-tasting olive oil. Coconut oil also works if melted and cooled, but it may add a mild coconut flavor.
Can I add coconut or chocolate chips?
Yes.
Add up to 1/2 cup shredded coconut or mini chocolate chips. Fold them in with the carrots to avoid overmixing.
Final Thoughts
This eggless carrot cake proves you don’t need eggs to get a moist, tender crumb and a rich, satisfying bite. It’s simple to make, full of warm flavor, and topped with a creamy frosting that ties everything together.
Keep it classic with nuts and raisins or make it your own with pineapple or extra spice. However you slice it, this is a crowd-pleaser you’ll want to bake again and again.
