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Crazy Carrot Cake – No Eggs, Milk or Butter

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After numerous requests, I finally made a Crazy Carrot Cake and it turned out wonderful. Just like the other Crazy Cakes, this cake contains no eggs, milk or butter, is super moist and absolutely delicious! A Sweet Little Bluebird original recipe.

CRAZY CARROT CAKE (NO Eggs, Milk or Butter)

Crazy Carrot Cake (Wacky Carrot Cake) is ridiculously simple to make and absolutely delicious! This budget friendly carrot cake uses staples right from your pantry making a super moist, tasty cake!

BE SURE TO CHECK OUT OLD SCHOOL CHOCOLATE CRAZY CAKE

CHOCOLATE CRAZY CAKE, also known as Wacky Cake & Depression Cake – No Eggs, Milk, Butter, Bowls or Mixers! Super moist and delicious. Go-to recipe for egg/dairy allergies. Great activity to do with kids. Recipe dates back to the Great Depression. It’s darn good cake!

Read great reviews from people who tried this recipe on Pinterest!

 

Unlike the other Crazy Cakes, you do not need to make depressions for the wet ingredients due to the thickness of the batter with the carrots, walnuts and raisins. This Crazy Cake also works better mixing it in a bowl and then transferring the batter into the baking dish.
My daughter declared this her new favorite Crazy Cake flavor, next to chocolate. It’s a new favorite of mine and I hope it becomes a new favorite for you as well.

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Crazy Carrot Cake (No Eggs Milk or Butter) from Sweet Little Bluebird

Crazy Carrot Cake – No eggs, milk or butter

Sweet Little Bluebird Original Recipe

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Ingredients

Dry Ingredients

  • 1 1/2 Cups flour + 3 Tablespoons (all-purpose)
  • 1 Cup sugar (All purpose sugar – Granulated Pure Cane Sugar)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg

—————-

  • 3/4 Cup finely grated peeled carrots
  • 1/2 Cup chopped walnuts
  • 1/2 Cup golden raisins

Wet Ingredients

  • 1 teaspoon white vinegar or apple cider vinegar
  • 1 teaspoon pure vanilla extract
  • 5 Tablespoons Canola oil  (or vegetable)
  • 1 Cup water

 

Directions

Preheat oven to 350 degrees F. and grease an 8″ x 8″ square baking pan with non-stick cooking spray.

In a large mixing bowl, mix the first 8 dry ingredients and blend well. Next, add carrots, walnuts and golden raisins – blend well. Last, add the wet ingredients – vinegar, vanilla and oil, then pour the water over top – mix well. Pour in greased baking dish.

Bake on middle rack of oven for *35 to 45 minutes. Check with toothpick to make sure it comes out clean, remove when ready. Allow to cool and top with your favorite vanilla or cream cheese frosting. Enjoy!

Frosting Recipes
Basic Cream Cheese Frosting recipe from AllRecipes.com
Head here for a VEGAN CREAM CHEESE FROSTING from the Minimalist Baker

 

Note: *Oven baking times may vary, be sure to check your cake to make sure you do not over bake.

 

If you are looking for a Carrot Cake that is not egg and dairy free, try this CRAZY GOOD CARROT CAKE with CREAM CHEESE FROSTING, it’s Crazy good!

Thanks so much for stopping by!
Cheers!

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Comments

  1. Louise Hale

    I made this with King Arthur Gluten free measure for measure all purpose flour and it was delicious!! I also used Lactose free cream cheese to make the frosting.
    I think this is my new favorite cake. Since we have an abundance of carrots in our garden, I’ll be making this again 😋

    Reply

  5. Lesley Hartwell

    This cake is fabulous, super easy, super eatable. I personally found the icing far too sweet though.

    Reply

  6. Nancy

    I love these crazy cake recipes. I’ve made the lemon and carrot cakes and both were excellent. I’ve read where applesauce can be used instead of oil, in baking and wonder if anyone has tried it with these “crazy” cakes?

    Reply

  8. Melissa

    Has anyone tried this with long fermented sourdough? I’m wondering how to adjust the recipe for that. Thank you.

    Reply

  11. Cindy Turner

    Fabulous recipe! I did not have raisins, and used half spelt flour, turned out wonderful. Added cream cheese icing.

    Reply

    • MJ

      Check out the King Arthur Flour website – they have a great guide on baking with liquid sweeteners.. They say that honey is sweeter than sugar, so you’ll likely want 3/4 c honey for every 1 c sugar. Since you are adding extra liquid, you’ll want to reduce the water called for (from 1 c to 3/4 c). So – 3/4 c honey, and reduce the water to 3/4 c

      However, 350 is the max you should be baking with honey, so you may want to consider maple syrup instead (I’m going to try on Saturday!).

      Reply

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