Carrot cake is one of those bakes that always feels a little special, but it’s actually pretty simple to make at home.
This version is completely eggless, so if you avoid eggs or just don’t have any on hand, you can still enjoy a soft and moist slice.
Instead of eggs, I use unsweetened applesauce to keep the cake tender and hold everything together nicely.
The cake is warmly spiced with cinnamon, ginger, and nutmeg, and topped with a smooth cream cheese frosting.
It’s the kind of cake that’s great for a weekend treat or when you have people coming over.
Why You’ll Love It
Moist and Tender – Applesauce, oil, and finely grated carrots create a soft cake that stays pleasantly moist.
Warm Spice Flavor – Cinnamon, ginger, and nutmeg give every bite a cozy flavor without overpowering the carrots.
Creamy Frosting – Tangy cream cheese frosting balances the brown sugar and spices with a smooth, rich finish.
Lovely Texture – Tender cake and crunchy walnuts create a satisfying contrast in every bite.
Ingredient List
For the Cake
- 2 cups All-Purpose Flour
- 1 1/2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Ginger
- 1/4 tsp Ground Nutmeg
- 3/4 tsp Fine Salt
- 1 1/4 cups Light Brown Sugar, Packed
- 3/4 cup Neutral Oil
- 3/4 cup Unsweetened Applesauce
- 1/4 cup Whole Milk
- 2 tsp Pure Vanilla Extract
- 2 1/2 cups Finely Grated Carrots
- 3/4 cup Chopped Walnuts
For the Frosting
- 8 oz Full-Fat Cream Cheese, Softened
- 1/2 cup Unsalted Butter, Softened
- 3 cups Powdered Sugar
- 1 tsp Pure Vanilla Extract
- 1/4 tsp Fine Salt
Directions
Step 1
Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan and line the bottom with parchment paper.
Step 2
Whisk the all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and fine salt in a large bowl.
Step 3
In another bowl, whisk the brown sugar, neutral oil, applesauce, whole milk, and vanilla extract until smooth. Stir in the grated carrots.
Step 4
Fold the wet mixture into the dry ingredients just until combined, then fold in the chopped walnuts. Spread the batter evenly in the prepared pan.
Step 5
Bake for 35 to 42 minutes, until the center springs back when gently pressed. Cool the cake completely in the pan.
Step 6
Beat the cream cheese and softened butter until smooth and fluffy. Gradually beat in the powdered sugar, vanilla extract, and fine salt.
Step 7
Spread the cream cheese frosting over the cooled carrot cake. Refrigerate for 30 minutes before portioning for cleaner servings.
Tips
Grate the Carrots Finely
Use the small holes on a box grater so the carrots blend into the batter and soften fully while baking. Avoid large shreds, which can leave noticeable firm pieces and make the cake harder to portion neatly.
If the grated carrots seem very wet, press them gently with a paper towel before adding them. They should still be moist, but excess liquid can make the center too soft.
Measure the Flour Carefully
Spoon the flour into your measuring cup and level it off instead of scooping directly from the bag. Too much flour can make this applesauce-based cake dense and dry.
Pack the brown sugar firmly into its measuring cup so the cake has the right sweetness and moisture. Measure the flour first, then prepare the remaining ingredients while the oven heats.
Mix the Batter Gently
Fold the wet mixture into the dry ingredients just until you no longer see dry flour. A few small lumps are fine, and the batter should look thick rather than perfectly smooth.
Fold in the walnuts with only a few turns so the batter stays light. Stirring too much can make the cake firm instead of soft.
Try These Next
- Eggless Classic NY Style Cheesecake
- Eggless Classic Southern Pecan Pie
- Eggless Fudgy & Rich Chocolate Brownies
- Eggless Red Velvet Layer Cake
- Eggless Super Moist Banana Bread
Questions You Might Have
What replaces the eggs in this eggless carrot cake?
Unsweetened applesauce takes the place of eggs in this recipe. It adds moisture and helps the cake hold together with a soft, tender texture.
Use plain unsweetened applesauce for the most reliable flavor. Sweetened applesauce can make the cake noticeably sweeter.
Eggless Spiced Carrot Cake
Ingredients
Equipment
Method
- Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan and line the bottom with parchment paper.
- Whisk the all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and fine salt in a large bowl.
- In another bowl, whisk the brown sugar, neutral oil, applesauce, whole milk, and vanilla extract until smooth. Stir in the grated carrots.
- Fold the wet mixture into the dry ingredients just until combined, then fold in the chopped walnuts. Spread the batter evenly in the prepared pan.
- Bake for 35 to 42 minutes, until the center springs back when gently pressed. Cool the cake completely in the pan.
- Beat the cream cheese and softened butter until smooth and fluffy. Gradually beat in the powdered sugar, vanilla extract, and fine salt.
- Spread the cream cheese frosting over the cooled carrot cake. Refrigerate for 30 minutes before portioning for cleaner servings.