Eggless Chocolate Carrot Cake
This Eggless Chocolate Carrot Cake is not your traditional carrot cake! It's the kind of carrot cake that can be a dessert, brunch, or snack. Made with a streusel topping, this snacking cake can be enjoyed anytime!
If you’re looking for more cake recipes, check out some of my other favorites like Sourdough Carrot Snack Cake, Brown Sugar Carrot Cupcakes With Cream Cheese Frosting, Pumpkin Spice Chocolate Zucchini Cake Without Eggs, Orange Ginger Carrot Cake, or the Best Carrot Cake Recipes.
A Quick Look At The Recipe
- Recipe Name: Eggless Chocolate Carrot Cake
- Ready In: 1 hour
- Makes: 9-inch cake
- Main Ingredients: carrots, butter, Dutch cocoa powder, light brown sugar
- Flavor Profile: rich chocolate, lightly sweet with a crunchy streusel topping
- Dietary Info: eggless, no seed oils, easy vegan swap
- Difficulty: Easy!
- Why You’ll Love It: Like a brownie and carrot cake had a baby
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Why You’ll Love This Recipe
- Easy: This carrot cake is incredibly easy to make. I just use my hand mixer, but a mixing bowl with a whisk or your stand mixer also works.
- Streusel Topping: This Eggless Chocolate Carrot has a streusel topping instead of frosting. This crunchy, buttery topping also adds texture and sweetness to this carrot cake.
- Eggless: This homemade carrot cake uses pumpkin as an egg replacer. You won’t taste the pumpkin, but this ingredient makes a great egg replacer for cakes as it adds moisture and fluffiness. Check out Easy Egg Replacers for Baking for more eggless baking ideas.
This Eggless Chocolate Carrot Cake is a cross between a fudgy chocolate cake and a brownie bar. It's a simple one layer cake without frosting! Instead I top it with a streusel topping which gives it a delicious sweet and buttery topping. So, if you like less sweet cake, this is definitely a winner!
Moist, fudgy, and perfectly moist even without eggs. This cake is quick and easy to whip up, no eggs required. If you are looking for more eggless cake recipes, check out some of my other favorites like Eggless Chocolate Chip Cookie Cake, Eggless Strawberry Zucchini Cake, Eggless Birthday Cake With Cream Cheese Frosting, or Eggless Coconut Sheet Cake.
Ingredients
- Carrots: Make sure to use a fine grater for grating the carrots to ensure a good texture in this carrot cake.
- Dark Brown Sugar: Brown sugar gives this carrot cake a rich flavor as well as adds moisture. I use Homemade Dark Brown Sugar, but if you do not have dark, then light brown that will work too.
- Pumpkin: I love using organic pumpkin puree as an egg replacer as it makes cakes rise well and gives them a great fluffy and moist texture. You don’t even taste the pumpkin in this cake.
- All Purpose Flour: I use organic all purpose flour for added structure in the carrot cake. This also makes it easier as you don’t need any specialty flour.
- Dutch Cocoa Powder: Use organic Dutch cocoa powder for the best chocolate flavor that isn’t bitter.
- Baking Powder: Make sure to use baking powder because this is a cake which is a slower rise bake. Check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Cinnamon: I use organic Korintje cinnamon, which is my favorite kind as it has a very distinct flavor. You can use other varieties as well, but the flavor will be a little different. Be sure to check out my list the Best Cinnamon to Bake With for more info on the different kinds of cinnamon.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker’s Tips for Eggless Chocolate Carrot Cake
- Use a kitchen scale for the best results.
- Vegan: Use vegan butter and milk to make this cake vegan.
- Make sure to use a fine grater for the carrots. While a larger grater might seem faster, the large grate on the carrots won’t allow them to mix in well and can result in a gummy texture.
- I use dark brown sugar for a rich flavor, but you can also use light brown sugar as well.
- If you don't have mini chocolate chips, regular size also works.
- You can omit the coconut from the topping if you prefer, but it's so good with it!
- Make sure to store extra cake in a cake dome or an airtight container.
How to Make Eggless Chocolate Carrot Cake
- Preheat the oven to 350°F. Line a 9-inch cake pan with parchment paper. To make the batter: In a large mixing bowl, add the grated carrots, melted butter, dark brown sugar, pumpkin puree, and vanilla extract.
- Mix with a hand mixer to combine completely.
- Add in the milk, flour, cocoa powder, baking powder, and salt.
- Mix to combine completely. Transfer the batter to the prepared baking pan and spread out evenly. Bake for 20 mins.
- While the cake is baking, make the topping by adding the melted butter, all purpose flour, cane sugar, and brown sugar to a small mixing bowl.
- Stir together until a paste forms.
- Add in the mini chocolate chips and coconut and stir to combine.
- Remove the cake from the oven and crumble the topping on top.
- Return the cake to the oven and bake for an additional 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the cake pan.
Recipe FAQ’s
Chocolate carrot cake is like a rich chocolate cake that's super moist with a little hint of spice. I'm obsessed!
I use organic pumpkin puree to replace eggs. Pumpkin adds moisture and makes this cake fluffy. You don't taste the pumpkin because the chocolate overpowers it, so it's a perfect egg replacer.
Yes, just use your favorite vegan butter in place of butter. I recommend Miyoko’s lightly salted butter.
It can become crumbly if over baked. Always start with a lower time and check your cake to avoid over baking.
Pumpkin is a great egg replacer if you want a fluffy cake. This is what I use here.
If it's too wet, it can be under baked. All ovens are a bit different, so always check to be sure your cake is done. If your cake is gummy, it could be because you used a large grater for the carrots. It's important to use a fine grater for carrot cake to ensure that the cake is soft, tender and not gummy.
You should use a fine grater. The smallest option you have, the better. If you have a box grater with multiple options, use the small one.
Use a toothpick to insert into the center to see if it comes out clean (not wet). If you don't have a toothpick, you can use a chopstick or a butter knife too!
Yes, this is a great carrot cake to make ahead of time as the streusel topping seals in the cake to prevent it from drying out.
No, you don't need to refrigerate this carrot cake as it doesn't have a frosting.
Yes, just scoop into cupcake pans and bake for about 20 minutes or until done. You can frost them with your favorite frosting. Try Easy Homemade Cream Cheese Frosting, Honey Buttercream Frosting, or Vanilla Bean Buttercream Frosting.
Store under a cake dome or in an airtight container to keep it moist.
More Carrot Cake Recipes
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Eggless Chocolate Carrot Cake
Equipment
- Digital Food Scale
- Mixing Bowl
- Hand Mixer
- 9-inch Cake Pan
- Parchment Paper Cake Rounds
- Spatula
Ingredients
Batter
- 170 grams carrots (finely grated)
- 113 grams salted butter (melted)
- 170 grams dark brown sugar
- 113 grams pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup milk
- 191 grams all purpose flour
- 57 grams Dutch cocoa powder (sifted)
- 1 teaspoon baking powder
- ½ teaspoons fine sea salt
- ½ teaspoon ground cinnamon
Topping
- 85 grams salted butter (melted)
- 95 grams all purpose flour
- 57 grams cane sugar
- 57 grams dark brown sugar
- 85 mini dark chocolate chips
- 28 grams unsweetened fine shredded coconut
Instructions
- Preheat the oven to 350°F. Line a 9-inch cake pan with parchment paper.
- To make the batter: In a large mixing bowl, add the grated carrots, melted butter, dark brown sugar, pumpkin puree, and vanilla extract.
- Mix with a hand mixer to combine completely.
- Add in the milk, flour, cocoa powder, baking powder, and salt and mix together to combine completely.
- Transfer the batter to the prepared baking pan and spread out evenly.
- Bake for 20 mins.
- While the cake is baking, make the topping by adding the melted butter, all purpose flour, cane sugar, and brown sugar to a small mixing bowl. Stir together until a paste forms.
- Add in the mini chocolate chips and coconut and stir to combine.
- Remove the cake from the oven and crumble the topping on top.
- Return the cake to the oven and bake for an additional 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the cake pan.
- Remove the cake, cut, and enjoy!
Video
Notes
- Use a kitchen scale for the best results.
- Vegan: Use vegan butter and milk to make this cake vegan.
- Make sure to use a fine grater for the carrots. While a larger grater might seem faster, the large grate on the carrots won’t allow them to mix in well and can result in a gummy texture.
- I use dark brown sugar for a rich flavor, but you can also use light brown sugar as well.
- If you don't have mini chocolate chips, regular size also works.
- You can omit the coconut from the topping if you prefer, but it's so good with it!
- Make sure to store extra cake in a cake dome or an airtight container.
Nutrition
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