Carrot Crazy Cake (No Butter, Eggs, Milk or Mess) ~ Inspired by the Depression Era Recipe (aka Wacky Cake) w/ GF Option

"Vegetables are a must on a diet.

I suggest carrot cake, zucchini bread, and pumpkin pie."

~ Jim Davis

I hope you enjoy this first recipe I developed for a spring carrot cake for my pantry cookbook. It is inspired by the famous Great Depression "wacky" cake recipe and my desire to be able to cook strictly from basic food storage as a part of our preparedness series (remember I had challenged myself here)! This particular creation belongs to the "spring garden" pantry chapter as it includes ingredients exclusively from the pantry and garden. No refrigerated items required. It is so moist-- you will be amazed at how delicious an inexpensive recipe like this can be! Plus, there is less mess as this cake is made straight in the pan!

When would you make this recipe?

When you run out of eggs...
When you run out of butter...
When you run out of milk...
When you are serving a vegan, when you are serving someone with dairy allergies, when you need a no-fail and frugal dessert recipe, when all you have is what is in the pantry and garden, when you crave carrot cake...

Dry Ingredients:

• 1 1/2 c. + 2 tbsp. flour  (all purpose or gluten-free flour blend)
• 3/4 c. white sugar
• 1/4 c. brown sugar
• 3/4 tsp. cinnamon *
• 1/4 tsp. nutmeg *
• 1 pinch of cloves *
• 1 tsp. baking soda (use 1 1/2 tsp. is using gluten-free flour blend)
• 1/2 tsp. salt

Wet Ingredients:

• 5 tbsp. vegetable oil (we use sunflower)
• 1 tsp. white vinegar (use apple cider vinegar for gluten-free version)
• 1 tsp. vanilla extract
• 1 c. water
• 1 1/2 c. shredded carrots

***Note: If you don't have the individual spices, try replacing the cinnamon, nutmeg and cloves with 1 tsp. of pumpkin pie spice.

Preheat oven to 350 degrees Fahrenheit. Grease an 8 by 8 inch square baking pan.

Measure out and stir all the dry ingredients together in your prepared baking pan.



Make three wells in the baking pan (making sure one is large enough to contain the oil).



Pour the oil into the largest well and the vinegar and vanilla separately into the other impressions. 

Pour water over all the contents, add the shredded carrots and carefully mix your ingredients until combined and smooth. Good thing we don't judge the taste of cakes by the looks of the batter for this will surely frighten you off! 

Bake for 35 - 40 minutes (it is finished when a toothpick inserted inside the center comes out clean).

Cool on wire rack. Once it is completely cooled, you may frost it. 

Cream cheese frosting is the classic choice for carrot cake. If we don't have cream cheese, we will use a plain vanilla buttercream frosting (but omit 1 cup of powdered sugar) for a nice and buttery topping that compliments the cake well. If you are trying to use what is in the pantry, prepare a plain icing* with powdered sugar, vanilla and water (or canned coconut milk, etc). This will seem more luxurious if you cut each piece of cake and drizzle the icing on separately, allowing it to overflow onto the sides.

* Mix 1 c. powdered sugar, 1/2 tsp. vanilla and 1 - 2 tbsp. milk (or water), 1 tablespoon at a time, until drizzle-able (mixture will thicken slightly as it sets).

Future note: If you were to have me over for carrot cake, I prefer mine chilled and with a cup of coffee :)

Recipe can be doubled -- simply use a 9 by 13 inch pan.

You will find our printable recipe HERE.

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