This delicious Carrot Cake was one of the first egg-less recipes I came across awhile back. My aunt, who was visiting us from Texas, made this cake during Christmas for everyone. I am a sucker for carrot cake, and this was hands down one of the best I had ever had. The combination of carrots, pineapples, nuts, and spices topped with Cream Cheese Frosting made for a dangerously satisfying moist cake!
I instantly asked her for the recipe and it hasn’t failed me since! My parents are a huge fan of this cake and I try to make it every year for one of their birthdays. This recipe makes 3 cakes. You can either opt to make three separate cakes, or layer them and make one giant cake. I personally like to layer them on top of each other with frosting in between. I’ve also decorated the finished product with some fresh coconut and chopped walnuts.
I really hope you give this cake recipe a try…it’s well worth the effort and you will not be disappointed!
Carrot Cake with Cream Cheese Frosting
To Make the Cake:
For Cream Cheese Frosting: (see notes below)