Egg-Free Carrot & Walnut Cake
A warmly spiced, egg-free carrot cake made moist with applesauce and Greek yogurt. Generous shreds of carrot and crunchy walnuts give it wonderful texture, while cinnamon ties everything together.
Ingredients
- 1.5 cups Carrots
- 1.5 cups Whole-Wheat Flour
- 0.5 cup Plain Greek Yogurt
- 0.25 cup Whole Milk
- 0.25 cup Olive Oil
- 0.5 cup Unsweetened Applesauce
- 1.5 teaspoons Ground Cinnamon
- 1 teaspoon Baking Powder
- 1 teaspoon Vanilla Extract
Instructions
- Preheat the oven to 175 °C (350 °F). Line a 20 cm (8-inch) square tin with baking paper.
- In a medium bowl, whisk together the yogurt, milk, applesauce, olive oil, maple syrup (if using, 2–3 tablespoons), and vanilla.
- In a large bowl, combine the flour, baking powder, baking soda, and cinnamon.
- Pour the wet mixture into the dry ingredients and stir until just combined. Fold in the shredded carrots and 1 cup of finely chopped walnuts.
- Spread the batter evenly in the prepared tin.
- Bake for 40–42 minutes until a toothpick inserted in the centre comes out clean.
- Allow the cake to cool completely in the tin before slicing.
- Safety note: Ensure walnuts are finely chopped or ground for young toddlers. Only serve if tree nuts have been safely introduced.
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