Eggless Carrot Cake (Crazy Cake Style)

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This soft and moist Eggless Carrot Cake is inspired by the classic Depression-era Crazy Cake. Made without eggs, butter, or milk, it’s perfectly spiced, simple to bake, and topped with smooth cream cheese frosting.

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 567kcal

Author Fay

INGREDIENTS

Carrot Cake

1½ cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
½ teaspoon salt
2 teaspoon cinnamon
1½ cups carrot grated
2 cups walnuts chopped
1 teaspoon vinegar
1 teaspoon vanilla
5 tablespoon vegetable oil
1 cup water warm

Cream Cheese Frosting

1 cup powdered sugar
250 g (9 oz) cream cheese
1 teaspoon vanilla
1 tablespoon walnuts chopped for topping

INSTRUCTIONS

Carrot Cake

Preheat the oven to 345°F (175°C). Line an 8-inch square pan with parchment paper.
Sift together the flour, baking soda, salt, and cinnamon. Whisk to combine, then add sugar and mix again.
Add grated carrot and walnuts (if using) and toss through the dry mix.
In a separate bowl, combine warm water, oil, vinegar, and vanilla extract.
Pour the wet mixture into the dry ingredients. Mix until no flour is visible. Do not overmix.
Pour into the prepared pan and bake for 35 to 40 minutes, or until a skewer comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a rack to cool completely.
Frost the cooled cake with cream cheese frosting.

Cream Cheese Frosting

Sift icing into a bowl to remove lumps.
Add cream cheese and vanilla extract.
Using a hand mixer, blend the powdered sugar, cream cheese, and vanilla extract together.
Beat on low speed until combined, then increase to medium-high speed and mix until smooth.
Spread frosting over the cooled cake and top with chopped walnuts.

NOTES

Use freshly grated carrot for the best texture and moisture.
Mix gently to keep the cake soft and light.
Let the cake cool fully before frosting.
Store frosted cake in the fridge for up to five days.

NUTRITION