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Perfectly moist and tender, this eggless carrot cake is packed with fresh carrots and walnuts that add nutrition as well as delightful texture. Enjoy for everyday breakfast, snack or any special occasion.

A close up shot of sliced carrot cake.
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Moist Egg-free Carrot Cake

When I shared my banana walnut cake, I had NO idea just how widely popular it would become. And so I knew I had to make another variation.

There were a ton of requests for an eggless cake option, and as it is almost Easter, I brought you this moist egg-free carrot cake with walnuts!

As with all of my baked goods, this cake is really easy to make, and it’s the perfect treat for Easter or any time of the year!

You can top with my healthy, velvety cream cheese frosting, but the cake really can stand on its own.

Be sure to bookmark this recipe to enjoy as an easy make-ahead breakfast, snack, or dessert. It can also be a perfect birthday cake – Hello smash cake!

And if you don’t like baking, try these 5 ingredient carrot balls that taste like raw carrot cake :).

Lastly, if you are looking for an egg-free breakfast option, try these fluffy eggless pancakes! You can totally ad grated carrots to the batter too!

Related: Easy Breakfast Ideas without Eggs

Ingredients

All the ingredients laid out on a white background.

I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.

  • White whole wheat flour – it’s the same nutritionally as whole wheat flour but is lighter in texture and a little sweeter in flavor.
  • Plain yogurt – will make the cake moist while boosting protein and healthy fat.
  • Unsweetened applesauce – adds moisture, flavor, and natural sweetness. You can use store-bought or homemade applesauce – so easy to make!
  • Carrots – I am all for convenience but do NOT use pre-grated carrots from the store. They will be too thick and dry. Grab about 4-5 fresh carrots and shred at home.
  • Maple syrup – can also use honey or date syrup or leave out completely. Be sure to read the “tips for success” section
  • Salt- just a pinch of salt helps bring out the flavor of all the ingredients and enhance the sweetness.
  • Walnuts – be sure to finely chop or ground if planning to enjoy with your baby. I like to use a coffee grinder for this.
  • Cream cheese frosting – optional and honestly I don’t think this cake needs it. BUT if you want the true classic carrot cake experience, you’re going to love this EASY and healthy cream cheese frosting recipe.

Step-by-Step Instructions

A four image collage of how to make the cake batter.
A two image collage of cake before and after baked.
  1. Preheat oven to 350 degrees Fahrenheit. In a medium bowl, add all the wet
  2. In a large bowl, combine all the dry ingredients.
  3. Stir the wet ingredients into the flour mixture. Do not over mix.
  4. Fold in the carrots and walnuts.
  5. Pour the cake batter into the prepared pan
  6. Bake for 35-40 minutes, or until the inserted toothpick in the center of the cake comes out clean. Transfer to a cooling rack and allow to cool completely.
  7. Spread store-bought or homemade cream cheese frosting on top of the cake, if desired.
Frosted baked carrot cake.

Substitutions and Add-ins

  • Dairy-free? Use any non-dairy milk and yogurt of choice
  • Alternative to white whole wheat flour? I highly encourage you to grab a bag especially if you bake a lot. As you may have noticed, I love baking with this flour as it’s just as nutritious as whole wheat flour but not as dense. You can replace with all purpose flour or use 1 cup AP flour and 1/2 cup whole wheat flour.
  • Alternative to walnuts? pecans will be the second best choice! If nut-free, try adding sunflower seeds. I do recommend adding something crunchy to complement the moist cake.
  • I’ve provided a range for the maple syrup amount so you can decide how sweet you want the cake to be. You can also leave it out completely if intending to frost or add date syrup, a great alternative to added sugars.
  • Feel free to fold in some raisins and/or unsweetened shredded coconut.

Top Tips for Success

An overhead shot of forked cake.
  • For best results, take all the cold ingredients (like eggs, yogurt, and maple syrup) out of the refrigerator at least 15 minutes prior to baking.
  • Carrots – squeeze out as much excess water as possible, and be sure to measure out the grated carrots so you have exactly 1 1/2 cups. Too much carrots can make the cake overly moist and soggy. If you prefer a more bread-y carrot cake, add just 1 cup.
  • Use a spoon to scoop the flour into the measuring cup rather than scooping the flour out of the container or bag with your measuring cup. Using the latter method, you could end up with a lot more than what you need.
  • Do NOT over-mix the batter after combining the dry and wet ingredients. Mix lightly with a spatula until just combined. Otherwise, you will end up with a dense cake.
  • Cool completely before frosting. Then refrigerate for 30 minutes to help the frosting set, giving you a cleaner slice.

Make Ahead Suggestions

Prepare the cake, cool completely, cover tightly and refrigerate for up to 2 days or freeze up to 3 months. Thaw overnight in the refrigerator.

When ready to enjoy, bring to room temperature, frost (or not).

Storage Suggestion

Transfer any leftover cake to an airtight container and store in the refrigerator for up to 5 days.

To freeze:

I recommend not frosting the slices you intend to freeze. Place cooled slices in a single layer on a baking tray and place in the freezer. Once frozen solid, transfer to a freezer-safe bag or container and freeze for up to 3 months. Thaw in the fridge overnight.

More Carrot Recipes

Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!

5 from 8 votes

Eggless Carrot Walnut Cake

Perfectly moist and tender, this eggless carrot cake is packed with fresh carrots and walnuts that add nutrition as well as delightful texture.
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 16
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Ingredients 

Dry

  • 1 1/2 cups white whole wheat flour (180g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons cinnamon

Wet

  • 1/4 cup Whole milk
  • 1/2 cup whole milk plain Greek yogurt (120g)
  • 1/2 cup unsweetened applesauce
  • 1/4 cup olive oil
  • 3-4 tablespoons maple syrup, see note
  • 1 teaspoon vanilla extract

Fold in

  • 1 1/2 cups finely shredded and squeezed carrots (180g)
  • 1 cup finely chopped walnuts (120g)

Instructions 

  • Preheat oven to 350 degrees Fahrenheit. Grease and line a 8 inch square pan with parchment paper for easy removal and clean up. You can also use a round pan.
  • In a medium bowl, add all the wet ingredients and mix together until well combined.
  • In a large bowl, combine all the dry ingredients.
  • Stir the wet ingredients into the flour mixture. Fold in the carrots and walnuts.
  • Pour the cake batter into the prepared pan and bake for 40-45 minutes, or until the inserted toothpick in the center of the cake comes out clean. Transfer to a cooling rack and allow to cool completely.
  • Spread store-bought or homemade cream cheese frosting on top of the cake, if desired.

Notes

    • I’ve provided a range for the maple syrup amount so you can decide how sweet you want the cake to be. You can also leave it out completely if intending to frost or add date syrup, a great alternative to added sugars.
    • Feel free to fold in some raisins and/or unsweetened shredded coconut.
    • Refrigerate for up to 5 days or freeze for 3 months.

Nutrition

Calories: 140kcal | Carbohydrates: 14g | Protein: 4g | Fat: 9g | Fiber: 2g | Sugar: 4g | Vitamin A: 2015IU
Like this recipe? Rate and comment below!

About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

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21 Comments

  1. Hi,
    So how much is a cup? Because I have tried many recipes online and the sizs/weight of the cup differs from one person to another. Also, it would be really helpful if you could put in the weight in grams. Is much more accurate, at least for me.
    Thankkk you!

    1. Hi! I try to provide the measurement in cups whenever I can. Please refer to the recipe card at the end of this post. I’ve already included them :).