Are you looking for the perfect egg free carrot cake? This vegan carrot cake is literally to die for. Perfectly seasoned, moist, fluffy carrot cake layers frosted with creamy dairy free cream cheese frosting. I can’t stop thinking about this cake!
Not only is this cake delicious but it’s also easy! You can whip this cake up without any trouble. It’s perfect for Easter, Mother’s Day, a large family Sunday gathering, or really just any day you’re craving something warm and yummy from the oven!
I create/bake/and photograph my recipes about 4 to 6 weeks before I plan on writing and sharing the recipe with the world. I finalized this carrot cake recipe shortly after New Years and I haven’t been able to get it out of my head since then.
Truthfully, cake isn’t my favorite dessert. I’m much more of a pie and a cookie person, like these amazing Chocolate Chip Cookies and this Coconut Banana Cream Pie (both of which are egg free, gluten free, and dairy free by the way)! But there are some cakes that I just adore (like my mom’s banana cake recipe that you can get in my free eBook by subscribing below!) and carrot cake is one of them.
If you haven’t yet realized how delicious carrot cake is then this recipe needs to happen right now. I know you’ll love this cake as much as I do. It’s impossible not to! So go make it right now and you can enjoy a big slice of it tonight when the kids are in bed. Have you ever noticed food tastes better when the kids aren’t trying to eat your share?
Like all of my recipes, this egg free carrot cake is very allergy friendly! Every recipe you find on this blog is free from eggs, wheat, gluten, dairy, peanuts, and cashews – and this cake recipe isn’t any different! In addition, this cake is also vegan, tree nut free, coconut free, and top 10 allergen free.
I originally made this cake to contain coconut flour because I love a hint of coconut in my carrot cake! But I ultimately decided I wanted to make it safe for those with coconut allergies so I opted for oat flour instead. And you know what? It’s soooo good! Even better than it was before. I can’t stop thinking about this cake.
What You Need to Make Egg Free Carrot Cake
- Two round cake pans: 8-inch or 9-inch round cake pans. I like to spray the pans with nonstick cooking spray and then use parchment paper on top of that. Lining the cake pans with parchment paper ensures the cakes will come out nicely. You don’t have to spray the pans before lining them but I think it helps the parchment paper stay in place better.
- Cheese or vegetable grater: For grating the carrots. A normal size grater is perfect. No need for teeny tiny carrot shreds.
- Stand mixer or an electric beater: For beating your dairy free cream cheese frosting together. Cream cheese frosting is my favorite and it’s so yummy on carrot cake!
Ingredients for Egg Free Carrot Cake
- Gluten free all purpose flour: Your favorite cup-for-cup gluten free flour blend. I use King Arthur, and any kind should work, but some have better flavors than others.
- Oat flour: I love using oat flour in conjunction with gluten free all purpose flour. The texture is so much better.
- Baking powder
- Baking soda: This egg free carrot cake probably has more baking soda than you are used to seeing if you are new to egg free baking. The best vegan cakes, in my humble opinion, are those that contain baking soda and vinegar. The reaction between the vinegar and baking soda helps the cake end up big and fluffy like a normal cake instead of super dense with no rise. Whoever told you science isn’t cool? Baking science totally is.
- Spices: Cinnamon, nutmeg, and cloves.
- Sugar: Both white sugar and brown sugar.
- Oil: Vegetable oil, avocado oil, grapeseed oil, canola oil, coconut oil, etc. Use whatever you prefer. I would just avoid extra virgin olive oil as it’s a very strong flavor. I often replace half the oil in a recipe with unsweetened applesauce, although I didn’t try it with this recipe because I was out of applesauce at the time. It should turn out though if you prefer to do it that way instead!
- Flax eggs: This recipe uses 4 flax eggs which comes out to 4 tbsp of ground flax seed mixed with 3/4 cup water. The flax eggs and the baking soda/vinegar work together to replace the eggs in this recipe and it ends up perfectly!
- Plant milk: Again, just use your preference here. Almond milk is my favorite vegan milk to bake with because the flavor is so neutral. If you are allergic to nuts though then soy, flaxseed, and oat milks are all great choices. Keep in mind that oat milk has a stronger and sweeter flavor than the other choices.
- White vinegar
- Vanilla extract
- Raisins: Optional I suppose, but I love raisins in carrot cake!
How to Make Egg Free Carrot Cake
This vegan carrot cake is pretty simple! Nothing fancy. The hardest part is grating the carrots without your kids eating the shredded carrots as fast as you can grate them. But I’ll never tell my kids they can’t eat vegetables. They do the same thing with apple slices when I’m making apple pie.
To make this delicious carrot cake:
- Flax eggs: Start by mixing 4 tbsp of ground flax seed with 3/4 cup water. Stir and set it aside for about 5 minutes or until has gelled and is the consistency of an egg.
- Grate: Wash, peel, and then grate your carrots.
- Mix: Mix together all the dry ingredients – gluten free flour, oat flour, white sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Add wet ingredients: Add your shredded carrots, oil, plant milk, flax eggs, vinegar, and vanilla extract. Be careful not to over mix or your cake might sink in the middle!
- Raisins: Add in those raisins! Or don’t if you aren’t a raisin carrot cake kind of person.
- Prepare your pans: Spray two 8-inch (or 9-inch) round cake pans with non-stick spray or line with parchment paper. I like to do both. See my note above.
- Bake: Bake the cake at 350 degrees for about 35 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Cool the cakes for about 5 minutes and then remove them from the pans and finish cooling on a lightly greased wire rack. Cool the carrot cake completely before frosting.
- Frost: Make the frosting by beating together softened vegan cream cheese, softened plant butter, powdered sugar, plant milk, and vanilla extract. Frost the cake layers and assemble.
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Egg Free Carrot Cake (Gluten Free and Nut Free!)
This egg free carrot cake is simply the best! It’s simple, easy, and so delicious! Plus it’s vegan, gluten free, and nut free!
- 4 cups grated carrots
- 2 cups gluten free all purpose flour
- 1 1/2 cups oat flour
- 1 cup white sugar
- 1/2 cup brown sugar, lightly packed
- 1 tbsp baking powder
- 2 tsps cinnamon
- 2 tsps baking soda
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1 cup oil
- 4 tbsp ground flax seed
- 3/4 cup water
- 1/2 cup plant milk
- 2 tbsp white vinegar
- 1 tsp vanilla extract
- 1/2 cup raisins
Vegan Cream Cheese Frosting
- 3 ounces dairy free cream cheese
- 1/4 cup softened plant butter
- 2 cups powdered sugar
- 1 tbsp plant milk
- 1 tsp vanilla extract
- In a medium bowl, mix together 4 tbsp ground flax seed with 3/4 cup water. Set aside.
- In a large mixing bowl, mix together the dry ingredients: gluten free flour, oat flour, baking powder, cinnamon, baking soda, white sugar, brown sugar, salt, nutmeg, cloves.
- Stir in flax seed/water mixture, oil, vinegar, vanilla extract, plant milk, and shredded carrots. Stir until just combined, being careful to avoid over mixing.
- Gently stir in raisins.
- Spray two 8-to-9-inch round cake pans with cooking spray. Line with parchment paper. Divide the cake batter between the two pans and bake at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 5 minutes and then turn out onto a lightly greased wire rack.
- Cool completely and then frost.
- Frosting: Add the softened vegan cream cheese and plant butter to a mixing bowl. Beat in powdered sugar, plant milk, and vanilla extract. Beat until smooth.
- Place one of the round cakes on a cake platter. Frost with half the frosting and then carefully place the other cake on top. Frost with the remaining frosting. Sprinkle with cinnamon if desired.
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