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
Read great reviews from people who tried this recipe on Pinterest!
Pinnable Image
Crazy Carrot Cake – No eggs, milk or butter
Sweet Little Bluebird Original Recipe
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
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- 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
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!
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Cheers!
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This is an amazing recipe! I’ve been making chocolate crazy cake from a recipe my grandma gave me when I first got married but it never occurred to me that I could make a carrot crazy cake. My daughter is vegan (allergic to eggs & dairy), so I made this for our Easter dessert. Both the vegan and non-vegan alike loved it. My husband has already requested that I make it again. I am allergic to tree nuts, however, so I omitted them and added 1/2 c of well-drained crushed pineapple. Delish!
I love your recipes.
This was some if the best carrot cake my husband or I have ever had! We will definitely be making this again, & again 😉
We just substituted lactose free cream cheese for the cream cheese frosting. I am lactose intolerant.
Can I sub the water for pineapple?
Sarah – I am not sure it will work,the cake may be flat, but it may be worth an experiment.
Can this cake be made as a layered cake? I imagine the recipe would be doubled?
Yes,Linda! Just double the recipe.
Here is the chocolate crazy cake layered -https://sweetlittlebluebird.com/two-layer-crazy-cake-no-eggs-milk-or-butter/
This recipe is a keeper. I was doubtful at 1st as the batter was a bit runny but it turn out perfectly after baking for 45min in 170C. It was soft, not dense. I used a mixture of cake flour and plain flour. Thanks for sharing this recipe. 😍😍
This cake was amazing!! I used gluten free flour, increased the carrots to half cup, reduced the sugar by a third and replaced most of the oil with homemade root beer applesauce. IMy son agrees this is our new carrot cake, and we did use the basic cream cheese frosting recipe.
What did I do wrong? I did make the mistake of using 1/2 cup carrots rather than 3/4 cup. The cake rose on the sides and sunk in the middle. It didn’t want to bake completely, even with l10+ minutes over time.
So sorry to hear, Terry, it sounds like your baking soda and vinegar may have expired. The number one reason for a Crazy Cake not rising is expired baking soda.Baking soda and vinegar are what make the cake rise.
This is a wonderful recipe. I have reduced the amount of sugar to a heaping 1/3 cup and it is wonderful!
I absolutely love this recipe. I have made it numerous times and decided it’s about time to let you know! It is just right size and goes together quickly.
Thank you for sharing!
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 😋
Love. Crszy cake. I have made this cake and it never fails. Always good.
What size pan did you use?
Very easy and very good!
This cake is fabulous, super easy, super eatable. I personally found the icing far too sweet though.
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?
Can this crazy carrot cake be baked in layers?
Yes I did one for Easter.. turned out great
Has anyone tried this with long fermented sourdough? I’m wondering how to adjust the recipe for that. Thank you.
This was quite good. I am allergic to dairy and by myself during the pandemic and this was really perfect! Thanks!
This is the best vegan carrot cake you will ever taste!! Non vegans dont miss anything.its so yummy!
Fabulous recipe! I did not have raisins, and used half spelt flour, turned out wonderful. Added cream cheese icing.
I am a bariatric surgery PT.And this sounds like a AWESOME FIX FOR A DESERT.
THANK U SO MUCH.
Can you use sugar substitute for this recipe ?
How might I adjust recipe to use honey I stead of sugar?
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!).