Egg-free carrot cake

I probably should start by saying why I would even want to take one of the main ingredients out of a cake. I have noticed I have been suffering more when I eat anything that contains eggs, from feeling sick, bloated and cramping. I have taken eggs out of my diet and have already felt less bloated and I don’t feel sick of an evening. It hasn’t been easy and if anyone knows me, knows my obsession for mayonnaise so I know I needed to find a treat I can indulge in pain-free.

I was sceptical about how a cake would taste without eggs and if this recipe would work at all. I was pleasantly surprised and even Roman was left wanting more. Plus was a great way to get him to eat one of his 5 days. (If you can count it)

So if you are trying to find a recipe without eggs or just want to try something different then get in to the Spring baking with these next steps

What you’ll need

  • Large Bowl
  • Scales
  • Whisk
  • Piping bag
  • Star nozzle
  • Cupcake cases
  • Cupcake tray

Ingredients (this will make 8-9 cupcakes)

  • 250g Plain flour
  • 150g caster sugar
  • 1 ½ tbsp cider vinegar
  • Vanilla extract
  • 1 tbsp baking powder
  • 2 tbsp sunflower/ vegetable oil
  • ½ tps of nutmeg
  • ½ tps of cinnamon
  • 130g un- salted butter
  • Pinch of salt
  • 3 grated carrots
  • 100mls of water


Traditionally cream cheese is used for the topping but I fancied going with just the buttercream so I used 

  • 140g unsalted butter 
  • 200g icing sugar 
  • 1 tbsp of milk 
  • Orange extract 
  • Orange food colouring 


  • Pre-heat oven to 180°c (160°c fan, gas mark 4)
  • Line cupcake tray with cupcake cases
  • In a bowl add the flour, sugar and butter and whisk. I had a crumb like texture. I’m not saying this is the right way, but it worked well for me.
Carrot cake mix
Carrot cake mix
  • Add the baking powder, oil, cider vinegar, vanilla extract, cinnamon, nutmeg and a pinch of salt. Whisk until all mix together.
  • Even though I grated up the carrots, I did blend them up in my nutri blender too, as I wanted the carrots in small fine pieces. Once blended add to the mix.
  • Whisk the ingredients together while adding the water in bit by bit until you get a smooth consistency.
Carrot cake mix
  • Evenly distribute the mix into each cupcake case filling it about ¾ of the case. Carefully place in the centre of your oven for around 25 mins. Take out once golden brown on top or if the tooth pick or knife comes out dry when inserting in the cake.
Carrot cake cupcakes
  • Leave to cool down before adding the buttercream on top.
  • While the cupcakes are cooling down, add your cream cheese (if your using it) butter, icing and milk to the bowl, whisk until smooth.
  • Add the orange extract and the orange food colouring and whisk again.
  • Grab a pint glass and place the pipe bag in the glass while folding the end of the bag over the glass. (this just keeps in place while adding the buttercream) I tied the end up with a hair band while I squeezed the buttercream to the nozzle.
  • Once the cupcakes have fully cooled down, frost your cupcakes as desired. Serve and enjoy.
Carrot cake icing
Carrot cake cupcakes
Carrot cake cupcakes

Thank you for reading


Published by Roman’s Mum

Hi, Roman’s mum here aka Courtney Anderson I’m 25 years old, and I’m a first time mum to my gorgeous son. I work part time and the other half i get to enjoy precious time with my boy. When I’m at work I like to be professional, I take pride in my appearance. I socialise with adults, but when I’m the stay at home mum I unfortunately look nothing like i did the day before. My hair’s scrapped back with snot and biscuit smudged into my day pyjamas barely keeping any sanity together. On the odd occasion I do find time to get my shit together, I will take photos as evidence. I want to share my experiences of motherhood, from going on holiday’s to milestones. You name it I want to share it.

One thought on “Egg-free carrot cake

  1. Pingback: Spring awakens

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