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A close up shot of sliced carrot cake.
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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.
Course Snack
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 16
Calories 140kcal

Ingredients

Dry

  • 1 ½ cups white whole wheat flour (180g)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ teaspoons cinnamon

Wet

  • ¼ cup Whole milk
  • ½ cup whole milk plain Greek yogurt
  • ½ cup unsweetened applesauce
  • ¼ cup olive oil
  • 3-4 tablespoons maple syrup, see note
  • 1 teaspoon vanilla extract

Fold in

  • 1 ½ 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