Description

This moist and flavorful eggless carrot cake is a delightful treat perfect for any occasion. Packed with shredded carrots, warm spices, and optional nuts and raisins, it’s topped with a smooth cream cheese glaze that adds just the right amount of sweetness. Easy to prepare, this cake offers a great alternative for those avoiding eggs without sacrificing taste or texture.

Ingredients

Scale

For the Cake

1 ½ cups (300 g) granulated sugar
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
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
3 cups (390 g) shredded carrots (about 5 – 6 medium carrots)
1 cup (125 g) coarsely chopped pecans or walnuts (optional)
½ cup raisins (optional)

For the Cream Cheese Glaze

4 oz (112 g) cream cheese, softened
½ cup (60 g) confectioners’ sugar, sifted
Pinch of salt
3 – 4 tablespoons milk

Instructions

Preheat the oven: Set the oven to 350º F (180º C). Grease and lightly flour your chosen pan — a bundt pan, a 13×9-inch rectangular pan, or two 8-inch or 9-inch rounds — and set aside.
Mix wet ingredients: In a large bowl, combine granulated sugar, vegetable or canola oil, buttermilk, apple cider vinegar, and vanilla extract. Stir well until fully incorporated.
Add dry ingredients: To the wet mixture, add all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ginger, nutmeg, and cloves. Mix just until everything is combined—you want to avoid overmixing to keep the cake tender.
Incorporate carrots and extras: Fold in the shredded carrots along with optional pecans or walnuts and raisins if using. Mix gently until evenly distributed.
Transfer and bake: Pour the batter into your prepared pan(s). Bake depending on the pan type: 40-45 minutes for bundt or 13×9-inch pans, or 30-35 minutes for two round cake pans. Test doneness by inserting a toothpick in the center; it should come out clean.
Cool the cake: Let the cake cool in the pans on a cooling rack for 10 minutes. Then remove from pans and allow the cake to cool completely.
Prepare the glaze: In a small bowl, mix softened cream cheese, sifted confectioners’ sugar, a pinch of salt, and 3 to 4 tablespoons of milk until the glaze is smooth and creamy.
Glaze the cake: Pour the cream cheese glaze over the cooled cake. Optionally, sprinkle more chopped nuts on top for garnish. Slice and serve.

Notes

You can adjust the sugar quantity to taste if you prefer a less sweet cake.
Using a bundt pan or two round pans helps with even baking; make sure to check doneness as ovens vary.
Feel free to substitute nuts and raisins based on preference or omit altogether.
Ensure the cream cheese is at room temperature for a smooth glaze.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: eggless carrot cake, vegetarian cake, cream cheese glaze, carrot cake recipe, easy baking recipe, moist carrot cake