Eggless Baking, Vegan Carrot Cake Recipe

This is the first recipe in my "no eggs baking series."  It's pretty amazing and uses an entire pound of carrots.  I have a vegan variation with bourbon &/or orange glaze, and a non-vegan variation with cream cheese frosting.
Carrot cake is very versatile in how it can be cooked.  If you are going to make the Vegan Carrot Cake with Bourbon &/or Orange Glaze, I suggest using a bundt or tube pan.  If you are going to use Cream Cheese Icing, I suggest using layers or to do it as a sheet cake.  However, it's your cake, so make it how you want it!

Preheat the oven to 350 degrees.
Ingredients & Directions for the cake:
2 1/2 c. All Purpose Flour
1 1/2 tsp. Baking Powder
1 tsp. Baking Soda
2 tsp. Cinnamon
1/2 tsp. Nutmeg
1/4 tsp. Cloves
1/2 tsp. Salt
1 1/2 c. of Sugar
1/2 c. Brown Sugar
Mix all dry ingredients in a a large bowl together.
3/4 c. Apple Sauce
1 c. Vegetable Oil
Mix all the wet ingredients in a medium bowl.
1 lb of freshly grated carrots (you can use a box grater or food processor to grate, don't buy chopped carrots or it will turn out funky--in a bad way)
1 cup of walnuts, pecans, or macadamia nut (optional)
1 cup of raisins (optional)
Now mix all the ingredients together in the large bowl.
Pour into your greased and floured pan(s).
Approx cooking times:
13"x9" 40 minutes
3-8" or cupcakes 30 minutes
2-9" 35 minutes
Bundt or Tube 55 minutes
Let the cake cool a little before running a knife around the edge(s) & turning it out to cool completely.

Cream Cheese Icing:
12 oz Cream Cheese, softened
1/2 c. (1 stick) Butter, softened
1 T. Sour Cream
2 c. Powdered Sugar
Cream together and ice your cooled cake.

(Vegan option 1) Orange and Bourbon Glaze:
1/2 c. (1 stick) Butter 
2/3 c. Sugar
zest from one orange
1/2 c. Bourbon (or 1/4 c. Bourbon & 1/4 c. of Fresh Orange Juice)
Melt the butter in a sauce pan, add the sugar and orange zest, bring to a boil until the sugar is completely dissolved.  Remove from heat and add the liquids.  Strain to remove the zest before glazing.

(Vegan option 2) Orange Glaze:
2 c. Powdered Sugar
1/3 c. Fresh Orange Juice
1 tsp of Orange zest (finely grated--I cut mine off with a peeler & mince it in my coffee grinder that I keep for herbs.)
pinch of salt
Mix until smooth.  Let it sit for 15-20 minutes.  Pour over cooled cake.

Linked on Wow us Wednesday and these other parties I love!


  1. This looks so delicious! Yummy!!

    Again, thanks for joining the Link Up this week!

  2. Hi Charlie, Hope your week is going great! This looks delicious! I'll be tweeting and sharing. Thanks for sharing it at the party @DearCreatives Theresa

    1. Thanks, Teresa! I hope yours is as well! :o) Thanks for tweeting and hosting! You are too sweet!

  3. Thank you for sharing your recipe at Meal Planning Monday Recipe Link-Up. Your carrot cake looks wonderful! I hope you join us again this week! :)


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