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Eggless Carrot Cake that everyone will enjoy

Eggless Carrot Cake

Photo: Pika Chakula

An Eggless Carrot Cake that everyone will think is delicious.

The cake is lovely and moist thanks largely to the cup of grated carrots and soy milk. It’s lightly spiced with vanilla and cinnamon and the earthy crunch of walnuts provides a nice texture contrast.

While not included in the recipe, you could always add a few raisins or sultanas if you were so inclined. And maybe a touch of coconut too.

Eggless cakes can be on the dense side and so are naturally very well suited to carrot cake.

Beware any recipe for a carrot cake without eggs that over-does the leavening agent in an attempt to get a light and fluffy cake. They usually just end up tasting like baking soda – and no on wants that.

One trick to keep the cake lighter is not to over-mix the batter. Treat it like a muffin and gently fold the ingredients together but only until they are just combined.

By substituting margarine for butter the recipe becomes suitable for vegans as well.

You would never know that this recipe is eggless (or vegan if you opt for the margarine sub). This is an egg-free carrot cake that absolutely everyone will enjoy.

Carrot cake for everyone I say.

The clever baker behind this cake recipe is Pika Chakula.

We have a couple more eggless carrot cake recipes to share if you’re interested – this one’s egg and dairy free and this is a “raw” version that I absolutely love.

Eggless Carrot Cake Recipe
  • 1 cup grated carrots
  • 1 cup walnuts, chopped
  • ¼ cup brown sugar
  • ¾ cup sugar
  • 1 tsp vanilla extract/essence
  • ½ cup butter or margarine, softened
  • ½ tsp salt
  • 1 ½ tsp baking powder
  • 1 tsp cinnamon powder
  • 1 ¼ cups flour
  • ¼ cup soy milk
  1. For the full recipe visit: Eggless Carrot Cake.


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26 Responses to Eggless Carrot Cake that everyone will enjoy

  1. mena at #

    This is a really lovely cake. I didn’t have walnuts but chopped a selection of what I had. For those on limited sugar replace the white sugar with Stevia. It will be a regular on my favourite cakes!

    • Hi Mena – it really is a good cake recipe isn’t it. Good tip with the stevia sub too.
      Goes to show that just because it’s an “eggless carrot cake” doesn’t mean it’s missing taste, texture or anything else. Everyone will enjoy this cake.

  2. Lexi at #

    Hey! Can I use Whole Wheat Flour instead of the regular one?

  3. Newbe at #

    Can i use standard milk rather than soya?

    • Patricia at #

      Yes you can. I often sub standard milk for soya milk and I’ve never had a problem.

  4. Donna at #

    Has anyone tried this recipe gluten free as well as egg free? It will also need to be nut free. I may add coconut or pepitas instead. Hopefully it works… I may need to add some xanthan gum for better texture.

    • Let me know how you get on Donna – I’d be interested to hear. I haven’t tried baking with xanthun before but know a lot of people are using it these days. Good luck!

  5. soumya at #

    I am unable to click on the link for the directions for this carrot cake eggless recipe.

    • Hi – hopefully that was just a temporary glitch. The link seems to be working fine now. Let me know if you have further issues.
      Thanks for visiting!

  6. Mary at #

    Too much sugar… was way too sweet. I have decided to cut the sugar by half. I am just about trying again. Will let you know the result.

    • Thanks for the feedback Mary. Like you I often reduce sugar in recipes – it’s a matter of personal preference. Although if I’m baking for others I’ll tend to make things a bit sweeter. But overall there’s no harm cutting sugar amounts back in most cake recipes.

  7. shilpa at #

    I tried your cake recipe. It came out well. Thank you.

    For next time, i wanted to reduce the amount of nuts and add more flour. Does it work?
    Please do let me know.

    • Thanks for visiting – glad you liked the cake.

      Substituting the cup of walnuts for flour will significantly alter the recipe. Can you replace with another nut instead of the walnuts? If you add more flour you will have to increase the liquid and baking powder too. I’m sure you could do it – it will just require some experimenting. Good luck!

  8. Ukesha at #

    Hi Patricia

    I have 2 questions. 1.Can I sustitute the margarine with oil?
    2. Can I make these into cupcakes?


    • Hi there – in answer to your questions –
      1. I don’t really use margarine, but I think a mild oil would be a suitable replacement (ie – not a strong extra virgin olive oil)
      2. Yes – I’ve done that. They worked well – reminded me of light banana muffins.

  9. cyn at #

    Hi. I want to try this cake today but I don’t have any baking powder. Can I use self raising flour.

  10. Melisa at #

    I used coconut oil in replacement of butter in both the cake and the cream cheese frosting. I used spelt flour and added orange peel to my frosting. It was perfect.

    • Fantastic substitutions. I’m a big believer in treating recipes as a starting point and making your own adjustments. You’ve just got to remember what you change in case you want to replicate it sometime in the future.

  11. Melisa at #

    Also reduced just a tad in sugar. Great

    • I reduce sugar in almost everything these days – I guess my tooth isn’t quite as sweet as it used to be!

  12. harsha at #

    Hello I baked this cake with no walnuts and used coconut milk instead and the cake turned out to be just baby enjoyed it!

    • Happy to hear that it turned out so well Harsha – it’s a very flexible recipe and ingredient substitutions like yours work really well. Kids are very honest as to whether or not they like something, so you must have done a great job!

  13. Jessi at #

    The link for the recipe doesn’t work

    • Seems to be working now (although it’s a little slow to load) – maybe it the site was down for a bit when you tried it. Let me know if you continue to have trouble.

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