Easy Eggless Caramel Carrot Cake

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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

Course Dessert


Carrot Cake:

  • 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


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 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.


  • Optionally, top with chopped pecans or walnuts.
  • Serve with coconut whipped cream or dairy-free vanilla ice cream.


  • 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.

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