This Eggless Carrot Layer Cake is everything you want in a cozy, homemade dessert, soft, fluffy layers filled with fresh grated carrots, warm spices like cinnamon and nutmeg, and a rich cream cheese frosting that melts in your mouth. It’s sweet, comforting, and totally beginner-friendly.
Whether you’re baking for someone with an egg allergy, following a plant-based lifestyle, or simply out of eggs (no shame in that!), this recipe is here to save the day. With simple ingredients and no fancy tools required, it’s the kind of cake you’ll want to make on repeat.
Trust me, you won’t miss the eggs at all in this Eggless Carrot Layer Cake.
Table of Contents
Emily’s Thoughts On The Recipe
Carrot cake has always been a nostalgic treat for me—it’s cozy, spiced, and just sweet enough without being over the top. And this Eggless Carrot Layer Cake? Total
keeper. It’s the kind of cake that makes your kitchen smell like magic and your taste buds do a happy dance.
What I love most is how soft and rich the texture is, even without eggs. Plus, the cream cheese frosting? Silky, tangy, and piles on like a dream. It’s the kind of dessert that makes people go, “Wait… this is egg-free?!”
What I Love About This Eggless Carrot Layer Cake Recipe
✅ Made with simple pantry ingredients : Nothing fancy, just what you already have at home.
✅ 100% egg-free : Perfect for egg allergies or when you’re out of eggs.
✅ Super moist & spiced : Thanks to applesauce, oil, cinnamon, nutmeg, and more.
✅ Beginner-friendly : No mixer, no complicated steps, just mix and bake.
✅ Frosting lovers, rejoice! : Thick, creamy cream cheese frosting is the cherry on top.
✅ Easy to customize : Make it dairy-free or gluten-free in a snap.
If you love cozy, crowd-pleasing desserts, this Eggless Carrot Layer Cake is going to be your new favorite.
Ingredients You’ll Need for This Eggless Carrot Layer Cake
Want the full list with exact amounts? You’ll find everything in the recipe card at the end of this post. Just scroll on down when you’re ready!
This Eggless Carrot Layer Cake is made with simple, everyday ingredients, but together, they bake up into something seriously special. Here’s what you’ll need to bring this cozy classic to life:
For the Eggless Carrot Cake:
- All-purpose flour : The sturdy base that holds it all together.
- Granulated sugar : Adds just the right amount of sweetness.
- Baking powder + baking soda : These give the cake its rise and fluffy texture.
- Ground cinnamon, ginger, nutmeg & cloves : Warm spices that make carrot cake so comforting.
- Salt : Just a pinch to balance the sweetness.
- Buttermilk : Keeps it soft and tender. (You can also make your own, just mix 1 cup of dairy-free milk with 1 tbsp vinegar or lemon juice!)
- Neutral oil : Like canola or vegetable oil. Keeps the cake moist without making it greasy.
- Unsweetened applesauce : Our secret egg-swap! It adds moisture and helps bind the batter.
- Pure vanilla extract : Adds cozy, sweet flavor.
- Fresh grated carrots : The star of the show! Adds texture, color, and natural sweetness.
For the Cream Cheese Frosting:
- Unsalted butter : Softened so it blends up light and fluffy.
- Confectioners’ sugar : Also called powdered sugar. Sweetens and thickens the frosting.
- Pure vanilla extract : Adds a soft, mellow depth.
- Kosher salt : Just a pinch to keep it from being too sweet.
- Cream cheese : Make sure it’s at room temperature for the smoothest texture.
How to Make This Eggless Carrot Layer Cake (Step-by-Step & Stress-Free!)
Making this Eggless Carrot Layer Cake is way easier than it looks, and honestly, it feels like a little kitchen magic every time. You’ll mix it up, pop it in the oven, and watch those golden, spiced layers rise beautifully without a single egg in sight.
If you’ve tried my Eggless Carrot Banana Muffins, you already know how well carrots and fruit keep baked goods moist and flavorful. This cake takes that idea and turns it into a full-on dessert centerpiece.
Mix the Batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. In a separate bowl, stir together the buttermilk, oil, applesauce, and vanilla extract. Pour the wet ingredients into the dry and gently mix until combined, don’t overmix! Fold in the freshly grated carrots, then divide the batter between two greased 8-inch round cake pans.
Bake: Bake at 350°F (180°C) for 30–40 minutes or until a toothpick inserted in the center comes out clean. The cakes will be golden, slightly springy to the touch, and will make your kitchen smell amazing. Cool in the pans for 10 minutes, then carefully transfer to wire racks to cool completely.
If you love warm-spiced desserts like this, don’t miss my Eggless Hummingbird Bundt Cake, it’s packed with banana, pineapple, and cozy Southern charm.
Make the Frosting: Beat softened butter until smooth and fluffy. Slowly add powdered sugar, vanilla extract, and salt. Once it’s creamy, add in the cream cheese and beat until everything is light and spreadable. If it’s a little too soft, let it chill in the fridge for 10–15 minutes before frosting.
Assemble & Decorate: Place one cooled cake layer on your serving plate and frost the top. Stack the second layer and cover the whole cake in that dreamy cream cheese frosting. You can swirl the top, smooth the sides, or go rustic with a butter knife — there’s no wrong way to do it.
Want something fruity and festive for your next bake? Try my Eggless Strawberry Crunch Cake, it’s pink, playful, and guaranteed to be a hit!
Eggless Carrot Layer Cake
INGREDIENTS
For the Cake:
- ▢ 3 cups 420 g all-purpose flour
- ▢ 2 ¼ cups 360 g white granulated sugar
- ▢ 4 teaspoons 16 g baking powder
- ▢ 1 ½ teaspoons 9 g baking soda
- ▢ 2 teaspoons ground cinnamon
- ▢ 1 teaspoon ground ginger
- ▢ ½ teaspoon ground nutmeg
- ▢ ¼ teaspoon ground cloves
- ▢ 1 teaspoon salt
- ▢ 1 cup + 2 tablespoons 270 ml buttermilk (dairy or non-dairy)
- ▢ 1 cup 240 ml neutral oil (such as canola or vegetable)
- ▢ ½ cup 130 g unsweetened applesauce
- ▢ 2 teaspoons vanilla extract
- ▢ 3 cups 380 g freshly grated carrots
For the Frosting:
- ▢ 1 cup 230 g unsalted butter, softened to room temp
- ▢ 5 cups 600 g powdered sugar
- ▢ 1 teaspoon vanilla extract
- ▢ ½ teaspoon kosher salt
- ▢ 16 oz 452 g full-fat cream cheese, slightly chilled
Optional Topping:
- ▢ 1 cup 120 g finely chopped walnuts or pecans
INSTRUCTIONS
Preheat oven to 350°F (180°C).
- Lightly grease two 8-inch round cake pans and line the bottoms with parchment paper for easy removal.
Mix dry ingredients.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
Add wet ingredients.
- Pour in the buttermilk, oil, applesauce, and vanilla extract. Stir until mostly combined.
Fold in carrots.
- Add the freshly grated carrots and gently mix just until the batter is smooth and evenly blended. Do not overmix.
Divide and bake.
- Pour the batter evenly into the prepared pans. Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely.
- Let cakes cool in the pans for 10 minutes, then remove and transfer to wire racks to cool fully before frosting.
Make the frosting.
- In a large bowl, beat the butter until smooth. Gradually add the powdered sugar, vanilla, and salt. Beat in the cream cheese until the frosting is fluffy and spreadable. If it’s too soft, chill it for 10–15 minutes.
Assemble the cake.
- Place one cake layer on your serving plate, spread frosting on top, then add the second layer and frost the top and sides.
Decorate (optional).
- Press chopped walnuts or pecans onto the sides or sprinkle over the top if desired.
NOTES
- No buttermilk? You can easily make a substitute: Mix 1 tablespoon of lemon juice or vinegar with 1 cup of dairy or non-dairy milk. Let it sit for 5–10 minutes before using.
- Grate your own carrots! Pre-shredded carrots are often too dry and coarse. Freshly grated carrots add way more moisture and flavor.
- Make it dairy-free: Use plant-based buttermilk, dairy-free butter, and vegan cream cheese for a fully egg-free and dairy-free cake.
- Want to make ahead? Bake the cake layers in advance and wrap tightly in plastic wrap. Store in the fridge for up to 2 days or freeze for up to 3 months.
- Frosting too soft? Pop it in the fridge for 10–15 minutes before decorating. It’ll firm up and spread beautifully.
- Sheet cake or cupcakes? This recipe works great in a 9×13-inch pan or as cupcakes (bake 18–22 minutes for cupcakes).
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Calories: 929 kcalFood Allergy Swaps
Want to make your Eggless Carrot Layer Cake fit even more dietary needs? No problem! Here are some easy swaps to make it dairy-free, gluten-free, or allergy-safe:
- Make it dairy-free:
Use plant-based buttermilk (mix any non-dairy milk with vinegar or lemon juice), vegan butter, and dairy-free cream cheese. - Make it gluten-free:
Swap the all-purpose flour with a 1:1 gluten-free baking blend that includes xanthan gum for structure. - Make it allergy-friendly:
Choose certified allergy-safe brands for cream cheese, butter, and sugar if needed. Always double-check labels!
With these easy changes, everyone at the table can enjoy a slice of this cozy, moist, and spiced Eggless Carrot Layer Cake.
Pro Tips for Baking the Best Eggless Carrot Layer Cake
Want that bakery-style result at home? These simple tips will help you get the best texture, flavor, and frosting finish every single time:
- Measure accurately : Use a kitchen scale if you can. Too much flour = dry cake.
- Use fresh carrots : Skip the pre-shredded ones. Grate them yourself for better texture and moisture.
- Preheat your oven fully : Don’t rush it. A hot oven means even baking.
- Cool completely before frosting : Warm cake will melt your frosting into a gooey mess.
- Chill frosting if it’s too soft : Pop it in the fridge for 10–15 minutes to firm it up before spreading.
Just a few little tricks—and boom! You’ve got a perfectly spiced, moist, egg-free carrot cake that’s ready to impress.
Optional Add-Ins for Your Eggless Carrot Layer Cake
Want to jazz things up a bit? This Eggless Carrot Layer Cake is already packed with flavor, but a few mix-ins can take it to the next level. Here are some fun ideas to stir into your batter or sprinkle between the layers:
- 🥜 Chopped walnuts or pecans : Add a little crunch and nuttiness that pairs beautifully with the spices.
- 🍇 Raisins : Classic in carrot cake! They add soft, chewy sweetness in every bite.
- 🥥 Shredded coconut : For a tropical twist and extra moisture.
You can also mix and match! Just keep add-ins to about ¾ cup total so your batter stays balanced.
Storage & Freezing Tips
Made your cake ahead or have a few slices left over? Lucky you! Here’s how to keep your Eggless Carrot Layer Cake fresh and fabulous:
- Room Temperature:
Cover the cake with plastic wrap or store it in an airtight container. It’ll stay soft and delicious on the counter for up to 2 days (if your kitchen isn’t too warm). - In the Fridge:
For longer storage, keep it in the fridge for up to 5 days. Let slices sit at room temp for 15–20 minutes before serving to soften the frosting a bit. - In the Freezer:
You can freeze the whole cake (frosted or unfrosted) or just the individual layers. Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge or let it sit on the counter before serving.
Perfect for make-ahead parties or saving a slice of cozy cake for later!
FAQ: Eggless Carrot Layer Cake Questions, Answered!
Can I make this as a sheet cake or cupcakes instead?
Yes! Pour the batter into a 9×13-inch pan for a sheet cake and bake for about 35–40 minutes. For cupcakes, fill liners ¾ full and bake for 18–22 minutes. Same great flavor, just new shapes!
Can I make it ahead of time?
Totally! You can bake the cake layers a day or two in advance and wrap them tightly in plastic wrap. Frost the day you’re serving for the freshest taste.
How do I keep the frosting smooth and creamy?
Make sure your butter and cream cheese are at room temperature before you start. Also, don’t overmix once the cream cheese goes in—just beat until smooth and fluffy.
Can I skip the frosting?
You can (the cake is delicious on its own), but that tangy cream cheese frosting really makes this Eggless Carrot Layer Cake shine. Even a light layer makes a big difference.
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