My Eggless Carrot Cake is one of my most beloved recipes, perfect for when you want to bake something delicious without using eggs. This moist and tender cake has won over so many hearts at our family gatherings, and I just know it’ll become a favorite in your kitchen too.
What makes this cake so special is how the brown sugar and warm spices like cinnamon and ginger bring out the natural sweetness of the carrots, while the baking soda and baking powder create that wonderfully light crumb without a single egg in sight. The combination of these humble ingredients creates something truly magical—a cake that’s both comforting and surprisingly elegant.
I love serving this cake at family celebrations, and it’s always the first thing to disappear from the dessert table. Whether you’re sharing it with loved ones or enjoying a quiet slice with your afternoon tea, this eggless carrot cake brings people together and creates the sweetest memories.
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My Eggless Carrot Cake
Ingredients
- 1.5 cup All-Purpose Flour
- 1 cup Brown Sugar
- 1 teaspoon Baking Soda
- 0.5 teaspoon Baking Powder
- 1.5 teaspoon Cinnamon
- 0.5 teaspoon Ginger
- 0.25 teaspoon Salt
- 1 cup Carrots
- 0.75 cup Water
- 0.5 cup Olive Oil
- 2 teaspoon Vanilla Extract
- 1 tablespoon Distilled
Instructions
- Preheat oven to 350 degrees C (175 degrees F).
- Mix the dry ingredients and spices until well blended.
- Add grated carrots.
- Stir until thoroughly blended.
- Add wet ingredients.
- Mix thoroughly.
- Bake in preheated oven for about 30 to 45 minutes, or until toothpick inserted comes out clean.
