This is the best carrot cake, featuring four layers of super moist, perfectly spiced sponge, velvety cream cheese frosting, and gooey caramel. My recipe is egg-free and dairy-free, and the best part is, it’s super simple to make.
The cake starts with yogurt and buttermilk for an incredibly tender crumb. Brown sugar, ginger, and cinnamon give it a deep caramel flavor with a hint of sweet spice. Each layer is packed with grated carrot and gooey caramel for a super moist texture. Covered in smooth cream cheese frosting and topped with a caramel drizzle, it’s the perfect cake for spring.
Easy Eggless Caramel Carrot Cake
Ingredients
Carrot Cake:
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- 1 cup unsweetened applesauce
- ½ cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
- 2 cups grated carrots about 3 medium carrots
Caramel Sauce:
- 1 cup light brown sugar
- ¼ cup dairy-free butter
- ¼ cup canned coconut milk full-fat
- 1 tsp vanilla extract
- Pinch of salt
Optional Toppings:
- Chopped pecans or walnuts
- Coconut whipped cream or dairy-free vanilla ice cream
Instructions
Prepare the Carrot Cake:
- Preheat your oven to 350°F (175°C).
- Grease and line an 8×8-inch or 9×9-inch square baking pan with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl, combine the applesauce, vegetable oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients, stirring until just combined.
- Fold in the grated carrots.
- Pour the batter into the prepared pan and spread it evenly.
Bake:
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Caramel Sauce:
- In a small saucepan, combine the brown sugar, dairy-free butter, and coconut milk.
- Heat over medium heat, stirring constantly, until the mixture comes to a boil.
- Reduce heat and simmer for 2-3 minutes, stirring occasionally, until the caramel thickens slightly.
- Remove from heat and stir in the vanilla extract and a pinch of salt.
Finish the Cake:
- Once the cake is completely cooled, place it on a serving plate.
- Pour the warm caramel sauce over the top, allowing it to drip down the sides.
Serve:
- Optionally, top with chopped pecans or walnuts.
- Serve with coconut whipped cream or dairy-free vanilla ice cream.
Notes
- Applesauce: Acts as a substitute for eggs, providing moisture and binding the ingredients.
- Carrots: Make sure to grate the carrots finely for a smoother texture in the cake.
- Caramel Sauce: Full-fat coconut milk provides the best texture for the caramel. If you prefer a thicker caramel, simmer a bit longer.