Name: Carrot Cake (No Milk & No Egg)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 tsp baking soda; 1 tsp baking powder; ½ tsp salt; 1 tsp ground cinnamon; ½ tsp ground nutmeg; ½ cup brown sugar; ½ cup granulated sugar; ½ cup vegetable oil (or melted coconut oil); 1 cup water (or dairy-free milk alternative); 1 tsp vanilla extract; 1 ½ cups grated carrots; ½ cup crushed pineapple, drained (optional); ½ cup chopped walnuts or pecans (optional)

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Carrot Cake (No Milk & No Egg) a moist and spiced carrot cake is a comforting dessert that just happens to be completely dairy-free and egg-free. With warm notes of cinnamon and nutmeg, a soft crumb from shredded carrots, and the option to add crushed pineapple or nuts for extra depth, this plant-based version of a classic is just as indulgent as the original.

Carrot Cake (No Milk & No Egg)

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ cup brown sugar

½ cup granulated sugar

½ cup vegetable oil (or melted coconut oil)

1 cup water (or dairy-free milk alternative)

1 teaspoon vanilla extract

1 ½ cups grated carrots

½ cup crushed pineapple, drained (optional for extra moisture)

½ cup chopped walnuts or pecans (optional)

Directions

I preheat the oven to 350°F (175°C) and prepare an 8-inch round or square cake pan by greasing and flouring it.

In a large bowl, I whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

Then, I stir in the sugars, oil, water, and vanilla extract until just combined.

I fold in the grated carrots, and if I’m using them, the pineapple and chopped nuts.

I pour the batter into the prepared pan and spread it evenly.

I bake it for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Once it’s baked, I let the cake cool completely before adding any frosting or slicing.

Optional Frosting:
To make a quick dairy-free cream cheese-style frosting, I beat together powdered sugar, dairy-free cream cheese, dairy-free butter, and vanilla extract until smooth, then spread it over the cooled cake.

Servings and timing

Servings: 10 slices

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Calories: Approximately 220 kcal per slice

Variations

I sometimes use applesauce or mashed banana in place of the pineapple for a different type of natural sweetness.

For a nut-free version, I leave out the walnuts or pecans entirely.

I’ve also tried baking this in a loaf pan for more of a carrot bread texture—just increase the bake time slightly.

A handful of raisins or shredded coconut makes a great addition if I want to switch up the mix-ins.

Swapping the cinnamon and nutmeg for pumpkin pie spice gives the cake a seasonal twist.

Storage/Reheating

I store any leftover cake in an airtight container at room temperature for up to 2 days or refrigerate it for up to 5 days. If I’ve frosted it, I definitely keep it chilled to maintain the texture of the cream cheese-style topping. To enjoy it warm, I pop a slice in the microwave for 10–15 seconds.

FAQs

What can I use instead of crushed pineapple?

I like using applesauce or mashed banana instead if I don’t have pineapple. Both keep the cake moist and add natural sweetness.

Can I make this cake gluten-free?

Yes, I use a 1:1 gluten-free all-purpose flour blend to make it gluten-free. Just make sure the blend contains xanthan gum or a similar binder.

How do I know when the cake is done baking?

I check it with a toothpick inserted in the center—if it comes out clean, it’s ready. It usually takes about 35–40 minutes.

Is this recipe suitable for freezing?

Absolutely. I wrap individual slices in plastic wrap and freeze them. When I want a slice, I thaw it at room temperature or microwave it gently.

Can I skip the frosting?

Of course. I often enjoy this cake plain or with just a dusting of powdered sugar. The flavor and texture are rich enough on their own.

Conclusion

This Carrot Cake (No Milk & No Egg) is a perfect go-to for anyone craving a cozy dessert without dairy or eggs. It’s simple to make, incredibly moist, and easily adaptable based on what I have on hand. Whether I serve it frosted or plain, it’s always a hit at gatherings—or just as a treat for myself.

Recipe:

Carrot Cake (No Milk & No Egg)

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Author: Cheryl
Total Time: 55 minutes
Yield: 10 slices
Diet: Vegan

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Description

This moist and warmly spiced carrot cake is completely dairy-free and egg-free, making it a perfect plant-based dessert. With a soft crumb from grated carrots and optional mix-ins like pineapple or nuts, it delivers all the indulgence of the classic version—without the allergens.

Instructions

Preheat the oven to 350°F (175°C) and grease and flour an 8-inch round or square cake pan.
In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Add the brown sugar, granulated sugar, oil, water, and vanilla extract. Stir until just combined.
Fold in the grated carrots. If using, also fold in crushed pineapple and chopped nuts.
Pour the batter into the prepared pan and spread evenly.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before frosting or slicing.

Notes

Optional dairy-free cream cheese frosting: beat together powdered sugar, dairy-free cream cheese, dairy-free butter, and vanilla extract until smooth.

For nut-free version, omit walnuts or pecans.

Can substitute crushed pineapple with applesauce or mashed banana.

Store at room temperature for up to 2 days or refrigerate for up to 5 days.

Freezes well—wrap slices individually for easy thawing.