Cakes/ Christmas/ Desserts

The Ultimate Carrot Cake

Carrot Cake

The perfect carrot cake filled with warming spices and sweet roasted carrots. Topped with a cream cheese icing and crushed ginger biscuits.

One of my favourite cakes is a carrot cake. The slightly dense but moist texture, filled with spices that remind me of chai, and finished with a sweet cream cheese icing.

It’s hard not to love this cake when it tastes this good. This makes an appearance once a year during the colder months in my house. I bake one chunky, thick carrot cake and lather on the icing.

We all sit with a slice of carrot cake and a big mug of chai and we just love it. It’s comforting and decadent – it reminds us of Christmas every time.

We’re roasting the carrots here

So unlike most carrot cake recipes, I roast my carrots in melted butter and brown sugar. This allows them to caramelise and for their sweetness to intensify.

It also reduces excess moisture in the carrots as the cake itself is moist enough. Excess moisture can cause cakes to collapse or become ‘stodgy’.

Why I bake with flaxseeds/linseeds

My cake recipes usually call for ground flax seeds, or sometimes known as linseeds. I tend to buy the golden variety and I usually purchase mine pre-ground as it saves the hassle of grinding these.

It comes as a fine powder which forms this gelatinous egg-like substance when re-constituted with water. This process can take anywhere from 5-15 minutes, and I use the ratio of 1tbsp ground flax to 2tbsp cold water.

How it helps

They help to bind baked goods by forming polysachharide chains which disperse during baking to form a network. These chains also trap moisture which helps to prevent dry baked goods, they even prevent gluten networks forming so you end up with more tender crumb structures.

BUT, they are not an exact replacement for eggs, and an egg based recipe that calls for 4 eggs will not work by simply substituting 4 flax eggs, and vice versa – it doesn’t work as they are not the same ingredient and behave completely differently.

Flaxseeds are not egg substitutes

Eggs on the other hand are protein based and the protein strands form a network when exposed to heat, allowing for a stronger binding element. They help to build structure which is something that flax eggs can’t do (as it is starch based).

Eggs can trap air between the protein network which is why they foam up and form airy meringues, which flax eggs again can’t do. For a vegan meringue, you would need to use an agent like aquafaba which does behave similarly to egg whites.

When it comes to replacing eggs in a recipe, in most cases you can’t simply rely on one sole egg-replacer but I’ve done all the thinking and testing for you here to make sure you guys end up with a perfect carrot cake.

Could I just substitute eggs into this carrot cake instead of using flaxseeds?

I don’t bake with eggs so I can’t give you a direct yes or no answer. However others have used 1 egg in this recipe in lieu of the flaxseeds and have said it worked perfectly.

If you don’t want to use flax or egg, then leave it out. The recipe still works without flax, but the crumb will be a touch drier.

Wholemeal bread flour? In a carrot cake? Why?

I’m well aware that this goes against all baking teaching, bread flour is meant for bread and not cakes, right? Wrong. It can be useful when used correctly, and the science works, and this recipe works.

The wholemeal bread flour in this percentage will add a subtle nutty flavour as well as helping texturally. It does this by binding everything together due to its higher gluten content. This allows it to develop the moist dense texture that a good carrot cake should have.

If you can’t get hold of this, substitute this for white bread flour. If you can’t get a hold of that, use additional plain flour.

Cream cheese icing

For the cream cheese icing, I prefer mine on the creamier side, almost like a glaze. However if you prefer this on the firmer side, you can achieve this by adding more sugar and refrigerating for longer.

Personally I think this is sweet enough for me and hence I wouldn’t be too keen to add more sugar to the icing. 

Carrot cake cupcakes

This can also be used to make 24 cupcakes which will take around 18-20 minutes to bake at 160’C fan/ 180’C conventional, or until a tooth pick comes out clean.

Layered cakes

This recipe makes 1 thick 8″ layer cake which is how I like to serve this.
This can also be split between 2 trays to make 2 thinner 8″ layered cakes which will take around 40-45mins to bake.

Trust me on this one. It’s incredible.

If you enjoyed this recipe

Please do let me know! Leave a review and a rating below, I’d love to know how you got on.

You can also tag me on Instagram at @dish_by_rish. Or follow me on FacebookPinterestYoutube, and TikTok to keep up with all my cooking and baking creations.

Until then, happy cooking!

Eggless Carrot Cake

5 from 2 votes
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Course Dessert
Servings 8 people


  • 8″ round baking tin



  • 300 g plain flour
  • 50 g wholemeal bread flour
  • 0.5 tsp salt
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 300 ml milk of choice
  • 2 tsp white vinegar/lemon juice
  • 125 ml sunflower oil
  • 1 tbsp ground flax mixed with 2tbsp water
  • 200 g white granulated sugar
  • 2 tsp vanilla extract
  • 0.5 tbsp almond extract
  • 2.5 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground cloves
  • 400 g carrots finely grated (3-4med carrots, peeled)
  • 2 tbsp unsalted butter melted
  • 2 tbsp brown sugar

Cream cheese icing:

  • 40 g unsalted butter softened
  • 90 g cream cheese softened
  • 100 g icing sugar
  • 1 tsp vanilla extract until smooth



  • Preheat oven to 160’C fan/180’C conventional
  • Mix melted butter and brown sugar, pour over grated carrots and roast in oven for 20 mins. Allow to cool completely
  • Mix milk and vinegar and sit for 10 mins. Mix ground flax with water at the same time and also leave aside
  • In a large bowl, whisk your granulated sugar, oil, almond and vanilla extract
  • Add the flax egg, and whisk. Then add the milk and whisk till fully combined
  • In a separate bowl, mix your flours, baking powder, soda, salt and spices
  • Sieve your dry mix into the wet mix, don’t worry if some of the bran is left from the wholemeal flour, add this in too
  • Fold the roasted carrots in and pop into a greased/lined baking tin. Bake on the middle rack for 60 mins for 1×8″ cake (toothpick should come out clean)
  • Once baked, allow to cool for 10 minutes in the tin before turning out onto a wired rack to cool completely
  • Once cooled, whisk together all the icing ingredients and place into a refrigerator for 3-4 hours to firm up slightly, see notes for further information
  • Top with some crushed ginger biscuits


For the cream cheese icing, I prefer mine on the creamier side but you can firm this up by adding more sugar and refrigerating for longer. However personally I think this is plenty sweet.
This can also be used to make 24 cupcakes which will take around 18-20 minutes to bake
Keyword cake, carrot cake, christmas, cream cheese, eggless, party food

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  • Reply
    July 20, 2021 at 2:51 pm

    5 stars
    Seriously the best eggless carrot cake I’ve made. The flavours combinations were all perfectly balanced, I’ve also tossed in the batter some dried raisins and cranberries and to top it with this amazingly delicious cream cheese icing. The instructions are straight forward and easy to follow. Thanks a lot dishbyrish for all your amazing recipes

    • Reply
      September 1, 2021 at 1:45 pm

      Thank you Dhavish for taking the time to review my carrot cake recipe. I’m so happy you enjoyed it, and your additions sound perfect! You’re very welcome my friend, thank you.

  • Reply
    Tina Patel
    January 9, 2023 at 3:19 pm

    5 stars
    Love, love, love this carrot carrot cake recipe. The fact it is eggless and super moist. In fact I am making it this weekend.

    • Reply
      February 11, 2023 at 2:05 pm

      Thank you for your wonderful review Tina. Means the world to know you enjoyed this one!

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