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This eggless carrot walnut cake is incredibly moist, warmly spiced, and naturally sweetened with maple syrup. Made with whole wheat flour, yogurt, and fresh carrots, it bakes into a soft carrot snack cake that’s perfect for breakfast, snack time, or a simple dessert. It’s an easy one-bowl recipe the whole family will love.
Why You’ll Love This Eggless Carrot Cake
- No eggs needed – This cake turns out soft, moist, and fluffy thanks to yogurt and applesauce, making it perfect when you run out of eggs.
- Perfect everyday snack cake – Lightly sweetened with maple syrup, it works just as well for breakfast, lunch boxes, or an afternoon snack as it does for dessert.
- Made with wholesome ingredients – Whole wheat flour, olive oil, and fresh carrots add fiber, healthy fats, and nutrients.
- Classic carrot cake flavor – Warm cinnamon and nutmeg give this cake that cozy, spiced carrot cake taste everyone loves.
- Simple one-bowl recipe – Minimal prep and pantry staples make this an easy cake you can bake anytime.
- Great for make-ahead snacks – This carrot cake stores and freezes beautifully so you can enjoy slices throughout the week.
“Made these for easter and they were fab! Blended cooked apples for applesauce and it worked perfectly” – CJ
When I shared my banana walnut cake, I had no idea how popular it would become. After many requests for an egg-free option, I created this moist eggless carrot cake with walnuts, just in time for Easter.
It’s easy to make and perfect as an easy make-ahead breakfast, healthy toddler snack, or simple dessert. You can top it with my healthy cream cheese frosting, but it’s delicious enough to enjoy on its own. It even works great as a birthday or healthy first birthday smash cake.
And if you’re in the mood for more cozy baking, don’t miss this date walnut cake, this yogurt plum cake, or browse all of my baby and kid-friendly snack recipes
for more simple treats.
Related: Easy Breakfast Ideas without Eggs
Table of Contents
Key Ingredients
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 – this will make the cake moist while boosting protein and healthy fat. Check out my guide to the best yogurt for babies.
- Unsweetened applesauce – adds moisture, flavor, and natural sweetness. You can use store-bought or this homemade unsweetened applesauce – it’s 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. Discover more carrot recipes for babies and learn more about how to prepare and serve.
- Maple syrup – can also use honey or this homemade 2 ingredient date syrup or leave out completely. Be sure to read the “expert tips” section
- 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.
Substitutions and Add-ins
This eggless carrot cake is very flexible, so feel free to adjust based on what you have or your dietary needs.
- Dairy-free option – Use your favorite non-dairy yogurt and milk such as almond, soy, oat, or coconut.
- Flour alternatives – I love baking with white whole wheat flour because it has the same nutrition as regular whole wheat flour but produces a lighter texture. If you don’t have it, you can use all-purpose flour, or try 1 cup all-purpose flour + ½ cup whole wheat flour.
- Nut-free option – If you don’t want to use walnuts, pecans are the next best option. For a nut-free alternative, try sunflower seeds or pumpkin seeds. I recommend adding something crunchy to balance the soft, moist cake.
- Adjust the sweetness – The recipe includes a range for maple syrup so you can control how sweet the cake is. You can also substitute this homemade 2 ingredient date syrup or omit the maple syrup entirely if you plan to frost the cake.
- Optional mix-ins – For extra texture and flavor, try folding in:
- raisins
- unsweetened shredded coconut
- pineapple tidbits (well drained)
How to Make Eggless Carrot Walnut Cake
You’ll find the full recipe card with all the exact measurements at the bottom of this post.
Step 1: Preheat oven to 350 degrees Fahrenheit. In a medium bowl, add all the wet ingredients.
Step 2: In a large bowl, combine all the dry ingredients.
Step 3: Stir the wet ingredients into the flour mixture. Do not over mix.
Step 4: Fold in the carrots and walnuts.
Step 5: Pour the cake batter into the prepared pan.
Step 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. Spread store-bought or homemade cream cheese frosting on top of the cake, if desired.
Expert Tips
- Bring ingredients to room temperature – For best results, take cold ingredients like yogurt and maple syrup out of the refrigerator about 15 minutes before baking so they mix more smoothly into the batter.
- Use freshly grated carrots – Pre-shredded carrots tend to be dry. Grate your own carrots and gently squeeze out excess moisture so the cake doesn’t become soggy.
- Measure the carrots carefully – Use 1½ cups grated carrots for the perfect balance of moisture. If you prefer a slightly more bread-like texture, you can reduce it to 1 cup.
- Measure flour correctly – Use a spoon to scoop the flour into the measuring cup, then level it off. Scooping directly from the bag can pack the flour and lead to a dense cake.
- Do not overmix the batter – Once the dry and wet ingredients are combined, mix gently with a spatula until just incorporated. Overmixing can make the cake dense.
- Let the cake cool completely – Allow the cake to cool fully before frosting. If adding cream cheese frosting, refrigerate the cake for about 30 minutes to help the frosting set and create cleaner slices.
Eggless Carrot Cake FAQs
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.
This usually happens if the batter is overmixed or too much flour is added. Measuring flour correctly and mixing gently helps keep the cake light.
Yes. This cake is lightly sweetened and made with wholesome ingredients, making it a great option for family snack time.
Peeling is recommended for the best texture, but if your carrots are fresh and well scrubbed, you can leave the peel on.
Carrot cake naturally has a moist crumb, but too much moisture can happen if the carrots aren’t squeezed dry or if too many carrots are added. Be sure to measure the grated carrots carefully and remove excess moisture.
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!
Eggless Carrot Walnut Cake
Equipment
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.
Hi instead of applesauce can I add 1/2 cup cup grated apple?
Applesauce will provide more moisture but believe it will work. let me know if you try!
Is there something else I can use in place of yogurt? Our baby has a dairy allergy. I saw that we can use the egg in place of the milk already.
You can use any plant-based yogurt that you like :).
Can this be made into three 6 inch pans for a birthday style cake?
Sure!
Hi Min! Can I add egg? Will it change the texture ?
You can! I would omit the milk and should turn out moist still!
How’s much mashed banana?
are you wanting to add it in place of applesauce? If so 1/2 cup mashed
Hi Min,
I tried this using gf baking flour and it was so good!
My child loved it! She almost finished the whole pan.
With the frosting, I just mixed greek yogurt and maple syrup.
Thank you for your awesome recipes!
Oh I’m SO glad to hear that you guys enjoyed this cake so much! Thanks for taking the time to share!
I live in Canada / Quebec and I haven’t seen it anywhere yet.
Hi Min,
would I be able to use a gluten free flour?
Thanks.
I would try with gf baking flour not almond, coconut flour etc. Oat flour will work too!
Can I use this without applesauce? or what to substitute?
I would try with mashed banana!
We really liked it! I used 1 cup white flour and 1/2 whole wheat. Where do you buy white whole wheat flour?
I’m so glad! Oh it’s usually sold along with those flours. Where do you live?