Crazy Carrot Cake (also called Wacky Cake) is a Depression-era inspired carrot cake made without eggs, milk, or butter. It’s one of the easiest, most budget-friendly carrot cakes you can make from pantry staples. Super moist and full of flavor, this cake is dairy-free and egg-free while still tender and delicious.
A Depression Era Cake
This carrot cake stays surprisingly moist even without eggs, milk, or butter. The recipe is adapted from the original Crazy Cake (sometimes called Chocolate Crazy Cake), which was developed during the Great Depression when common baking ingredients were scarce. That original method relied on simple chemistry—baking soda and vinegar—to leaven the cake, and it didn’t require mixers. The same principles produce a light, fluffy carrot cake here, making it a good option for people with egg or dairy allergies.
Original Post Date: October 25, 2015. Updated: March 17, 2023.
Tips for Making Crazy Carrot Cake
- Mix all ingredients in a large bowl, then transfer the batter to a greased baking pan. Because the batter contains shredded carrots, nuts, and raisins, it’s thicker than many Crazy Cake batters and doesn’t require separate wells for wet ingredients.
- This cake works well with gluten-free cake mixes; many readers have reported excellent results using GF mixes.
- If you’d like dairy-free frosting, try a vegan buttercream or a dairy-free cream cheese frosting for a classic pairing.
- To vary the flavor, you can adapt the Crazy Cake method for chocolate, banana, gingerbread, snickerdoodle, or vanilla versions.
Frequently Asked Questions
It’s called Crazy Cake (also Wacky Cake or Depression Cake) because it’s made without eggs, milk, butter, or a mixer—an unconventional approach for cake baking.
Vinegar reacts with baking soda to produce lift, helping the cake rise. The vinegar taste is not noticeable in the finished cake.
Yes. To double, bake in a 9×13-inch pan and adjust baking time accordingly.
The oil in the recipe keeps the cake moist, while the vinegar and baking soda reaction creates a light, fluffy texture.
Ingredients (summary)
- All-purpose flour
- Granulated sugar
- Baking soda
- Salt
- Ground cinnamon
- Ground cloves
- Ground allspice
- Ground nutmeg
- Carrots, peeled and finely grated
- Chopped walnuts
- Golden raisins
- White or apple cider vinegar
- Pure vanilla extract
- Canola or vegetable oil
- Water
How To Make Crazy Carrot Cake
Preheat the oven to 350°F (175°C). Grease an 8×8-inch square baking pan with non-stick spray.
In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking soda, salt, cinnamon, cloves, allspice, and nutmeg.
Add the grated carrots, chopped walnuts, and golden raisins to the dry mixture and stir until evenly distributed. Stir in the wet ingredients—vinegar, vanilla extract, and oil—then pour the water over the top and mix until combined. Pour the batter into the prepared pan and spread evenly.
Bake on the middle rack for about 35 to 45 minutes. Test with a toothpick inserted into the center; it should come out clean or with a few moist crumbs. Remove from the oven and let cool. Frost with your favorite vanilla, cream cheese, or buttercream frosting once the cake is cool. Enjoy!
Please note: Oven temperatures and baking times vary; check the cake to avoid overbaking.
Want More Crazy Cake Recipes?
- Chocolate Crazy Cake (no eggs, milk, or butter)
- Banana Bread Crazy Cake (no eggs, milk, or butter)
- Gingerbread Crazy Cake (no eggs, milk, or butter)
- Snickerdoodle Crazy Cake (no eggs, milk, or butter)
- Vanilla Crazy Cake (no eggs, milk, or butter)
My daughter declared this her new favorite Crazy Cake flavor, second only to chocolate. I hope it becomes a favorite for you too.
Crazy Carrot Cake (No Eggs, No Milk, No Butter!)
Ingredients
Dry Ingredients
- 1 ½ cups plus 3 tablespoons all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¾ cup finely grated carrots (peeled)
- ½ cup chopped walnuts
- ½ cup golden raisins
Wet Ingredients
- 5 Tablespoons canola or vegetable oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon white or apple cider vinegar
- 1 cup water
Instructions
- Preheat oven to 350°F. Grease an 8×8-inch baking pan with non-stick spray.
- In a large bowl, combine the dry ingredients: flour, sugar, baking soda, salt, cinnamon, cloves, allspice, and nutmeg. Stir until well blended.
- Add the grated carrots, walnuts, and raisins; mix to distribute evenly.
- Add vinegar, vanilla, and oil, then pour the water over the top. Stir until the batter is uniform. Pour into the prepared pan.
- Bake on the middle rack for 35–45 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before frosting.
- Top with vanilla, cream cheese, or buttercream frosting once cooled. Note: oven times vary—check to avoid overbaking.
Notes
- If you need a dairy-free frosting, use a vegan buttercream or dairy-free cream cheese frosting.
- Make variations of this Crazy Cake method for other flavors like chocolate, banana, gingerbread, or snickerdoodle.