Sunday, October 25, 2015

Crazy Carrot Cake - No Eggs, Milk or Butter


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!  
CRAZY CAKE, also known as Wacky Cake & Depression Cake No Eggs, Milk, Butter, Bowls or Mixers! Super moist and delicious. Go-to recipe for egg/dairy allergies. Great activity to do with kids. Recipe dates back to the Great Depression. It's darn good cake! 

Unlike the other Crazy Cakes, you do not need to make depressions for the wet ingredients due to the thickness of the batter with the carrots, walnuts and raisins. This Crazy Cake also works better mixing it in a bowl and then transferring the batter into the baking dish. 


My daughter declared this her new favorite Crazy Cake flavor, next to chocolate. It's a new favorite of mine and I hope it becomes a new favorite for you as well.


Crazy Carrot Cake - No eggs, milk or butter

Print 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
----------------
  • 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" 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!

Links to Frosting Recipes
Basic Cream Cheese Frosting recipe from AllRecipes.com
Head here for a VEGAN CREAM CHEESE FROSTING from the Minimalist Baker

Note: *Oven baking times may vary, be sure to check your cake to make sure you do not over bake.

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!

Thanks so much for stopping by!
Cheers!

37 comments:

Julie said...

One word--AWESOME!! I'm making this cake on Wednesday for Jerry's birthday. Yay!

Anonymous said...

Can you substitute applesauce for the oil?

Mary N said...

Hi Anonymous - I have never used applesauce in place of the oil, but it might be worth an experiment in your kitchen. Many people have left comments on the other flavors of Crazy Cake stating they used applesauce in place of the oil and it turned out great- I don't see why it wouldn't work with this cake too. If you make the cake, please stop by and let us know how the applesauce worked out.

Mary N said...

Thanks, Julie! I made this cake during my trip to Alaska visiting my sister. My two year old nephew gobbled it up (he has a milk allergy). I am so thrilled how it turned out. My daughter actually made it again last night, all my herself, but she decided to skip the raisins and walnuts...still terrific! I hope you love it too.

Nana said...

I have always put crushed , drained pineapple in my carrot cake. Do you think this recipe could work with that addition.? Maybe leave out the raisins to accommodate more fruit.

TAMARA said...

I LOVE CARROT CAKE CAN'T WAIT TO TRY THIS. I AM PLANNING ON USING DRIED CHOPPED FIGS INSTEAD OF THE RAISINS. THANKS FOR SHARING.

Georgene Svoboda said...

My friend is gluten, dairy free. While this doesn't have dairy, do you think gluten free flour would work in place of the all purpose flour? Thanks in advance. Georgene

Georgene Svoboda said...

My friend is gluten, dairy free. While this doesn't have dairy (yey!!), I wonder if using gluten free flour would work in place of the all purpose flour?? Thanks in advance. Georgene

Mary N said...

Hi Georgene! Many people have used GF flour with the other Crazy Cake flavors with success, so it should would work with this flavor too. I personally have never used GF with these recipes. If you go to my Chocolate Crazy Cake post, you can read what people said in the comments section: http://www.sweetlittlebluebird.com/2013/03/tried-true-tuesday-crazy-cake-no-eggs.html

Here is a link to a GF Chocolate Crazy Cake: http://www.bobsredmill.com/recipes/crazy-cake/

I hope you have success. Please stop by and share your results if you make the cake GF! Thanks so much for stopping by!

Mary N said...

Hi Nana, The pineapple might cause the cake not to rise due to all the moisture...but you could experiment. Be sure to drain as much of the fluid from the pineapple before adding. If you do try this cake with pineapple, you do not need to leave out the walnuts and golden raisins, you could maybe just reduce the amount of each. Happy baking! Thanks so much for stopping by!

Unknown said...

Nana was wondering if you ever tried it with the pineapple and iif so how did it turn out?

Anonymous said...

can you replace the all purpose flour with whole wheat flour and truvia for sugar? wondering if that person replacing the oil with applesauce every got back to you as well... thanks Danielle

Georgene Svoboda said...

Nope, no one ever got back to me! I have replaced oil or butter with applesauce. Still am wondering about the gluten free flour though.

Mary N said...

Hi Georgina, I replied to your question above, I think you may have missed it. "Hi Georgene! Many people have used GF flour with the other Crazy Cake flavors with success, so it should would work with this flavor too. I personally have never used GF with these recipes. If you go to my Chocolate Crazy Cake post, you can read what people said in the comments section: http://www.sweetlittlebluebird.com/2013/03/tried-true-tuesday-crazy-cake-no-eggs.html

Here is a link to a GF Chocolate Crazy Cake: http://www.bobsredmill.com/recipes/crazy-cake/

I hope you have success. Please stop by and share your results if you make the cake GF! Thanks so much for stopping by!"


KatieB said...

This recipe is great~ thank you!
I had to make a few substitutions for family allergies.
I used a tried and true flour sub (I wish I could appropriately cite where I found it a few years ago...but many thanks to them).
For total flour 1/3 sweet rice flour, 1/3 brown rice flour, 1/3 ground almond.
And as I used cooked carrots I halved the water.

Many many thanks!
Katie

Anonymous said...

Could you make this without the walnuts and rasins?

Mary N said...

Anonymous- Yes, you can leave out the walnuts and raisins, it will still be great!

Rebecca Sager said...

My daughter requested a strawberry cake for her birthday. Because it needs to be dye-free and egg-free, I opted for your newest recipe and changing it up a bit. I doubled the recipe and changed the wet ingredients a bit. Instead of carrots, I used 2 1/2 (1 1/4 cup for the single cake version) cups of strawberry puree and 1 cup of water (1/2 cup for the single cake version). Then I added 1/4 cup of extra flour because the batter looked a bit thin. The cakes turned out great! The only issue was that the cakes turned a purplish-brown during baking, but I think that's because of the oxidization of the strawberries (I should have added lemon juice to save the color a bit). Thanks so much for your recipe idea! I thought sharing my experiment here might help create a new wacky cake version or help someone else who's trying to also make a strawberry cake. :)

Anonymous said...

I have been making the chocolate version of wacky cake for decades and have never made the 3 holes. I first learned about the cake when a classmate shared it as a demonstration for speech class in junior high and she just dumped all the liquid on top of the dry ingredients in the pan so that is how I've always done it as well. I lost the recipe at one point and found it again online years later when I had a dairy allergic kid, and that recipe had no mention of making holes in the dry ingredients either. I've never had any issue with the cakes not turning out. Anxious to try the carrot version. Thanks for sharing.

svwiebe said...

I used a gluten free flour mix and it turned out great!!

Anonymous said...

I have made the carrot cake twice in the last week using rehydrated carrots and drained 15-20 oz. can pineapple tidbits and pecans. everyone loved it and scarfed it down. I doubled the recipe and it will make 3 layers.
I have also made a similar spice cake for years which is equally as good. YUMMY! I frost both with cream cheese Icing.

Anonymous said...

Hi,
My sister gave me this recipe a few years ago. I think it's fantastic! I would like to try the lemon version. Do you think I can replace a part of water with lemon juice? I would also like to try an orange version,i'll let you know.
Angie

granmacarol said...

this is pretty much a no-fail recipe...it's the reaction between the baking soda and vinegar that rises your cake...i have a good friend whose daughter is allergic to diary, even margarine that contains milk solids, so this cake was a winner for her. i will definitely try this carrot cake version... thanks so much for sharing.

Anonymous said...

My step-son is vegan and loves carrot cake so my husband and I made this for his birthday cake. It came out great! We used the link for the vegan cream cheese frosting as well. He prefers almonds to walnuts so we substituted almond slivers and I love it. Might be worth it for anyone else who prefers almonds to walnuts.

Anonymous said...

Has anyone substituted stevia/ trivia so other natural sweetner in place of the sugar?
Aim to avoid refined/ processed/ sugar.
Which is best to use.
Thank you

Suzanne

kdburts said...

I made an up side down pineapple wacky cake (using the vanilla wacky cake recipe). I put sliced pineapple down first and mixed the batter in a different bowl, replacing water with pineapple Juice, then poured it over the pineapples....it was wonderful.

Anonymous said...

How much water

Anonymous said...

I hope you get a reply, was wondering the same as a type I diabetic

Cindy L said...

Has anyone made this with whole wheat flour? I made it with mostly all purpose and 1/2 whole wheat it was great but what about all whole wheat..

Patricia Hubbard said...

I will need to use rice flour and stevia. Will let you know how it turns out.

Rachel Ward said...

I made my own pineapple (not carrot) version of this cake using canned crushed pineapple in juice, pecans and slightly different spices than the original. I also used dried mango to replace the raisins. I added baking powder to the dry ingredients to make up for the heavier, wetter pineapple. It turned out dense, moist and very flavorful and just yummy! Here is my recipe:

dry ingredients
1 1/2 cups + 3 tablespoon all purpose flour
1 cup dark brown sugar, packed
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon nutmeg

chunky ingredients
1 15.25 ounce can crushed pineapple in 100% juice, juice reserved
1/2 cup pecan chips or finely chopped pecans
3/4 cup finely chopped dried mango

wet ingredients
1 teaspoon apple cider vinegar
1 tablespoon vanilla extract
5 tablespoons coconut oil (warm enough to be liquid)
reserved pineapple juice

Preheat oven to 350 degrees. Grease and sugar a round 8-inch cake pan. Put all dry ingredients in a bowl, mix well. Put chunky ingredients into bowl, mix well. In juice bowl, put all other wet ingredients. Whisk to combine. Mix into dry/chunky mix. Pour batter into greased and sugared cake pan. Bake 35-45 minutes or until a toothpick comes out clean. Turn out onto a flat serving dish covered in parchment paper. Let the cake cool completely before cutting.

Mavis F. said...

I made this cake and brought it to a restaurant, for
my Daughter's birthday.
We gave our server a piece of it.
She came back in a few minutes and said
" I don't know who made this cake,
but it is the best carrot cake I have ever eaten"
Thanks for sharing your recipe.
I did use brown sugar instead of white,
and I think it was one of the reasons
it stayed so moist.

Kerry Lee said...

Really good! I made 2 this week...one with brown sugar...and one with maple syrup....both were really good....better the next day...nice and moist. Also I use Macadamia oil for all my cakes that need oil.

Anonymous said...

Measure the pineapple juice and use for or some of her water. Bet it'd work. Tastier too!

Anonymous said...

If I leave out the nuts and raisins, do I need to add in more carrots to make up for it? Or will it still turn out okay?

mija said...

Do you have a persimmon recipe?

mija said...

Do you have a persimmon recipe?