This Eggless Carrot Cake Loaf is supremely moist, wonderfully spiced, and flavorful. Plus, it’s super easy to make – you only need a bowl – and it pairs well with every occasion!
Why I Love This Recipe
A loaf of good quick bread is a perfect addition to your weekend routine! If you haven’t figured out what to do for breakfast this weekend, grab a few carrots and get ready to throw together this delicious Eggless Carrot Cake Loaf that your whole family is sure to enjoy.
One of the things I love the most about my Eggless Carrot Cake Loaf is that it is super easy to make. You only need a bowl (plus the measuring utensils, of course) to prepare the batter. No electric mixer is required. Just stir everything in, then dump it in the pan and bake. Easy as pie (actually, this quick bread is easier than most pies!).
This supremely moist bread is wonderfully spiced and flavorful. While Eggless Carrot Cake Bread is a dense bread, it remains extremely soft. It’s frustrating when your quick bread ends up dry and flavorless; You won’t have to worry about that with this recipe!
Whether you plan to make Eggless Carrot Cake Loaf for breakfast, brunch, or just a snack, you can never go wrong. Pair it with my Cream Cheese Frosting, and you have an even sweeter treat!
If you like this recipe you might also like my Eggless Carrot Cake, Eggless Carrot Cake Cupcakes, and/or Eggless Carrot Banana Muffins (cookbook).
Ingredients Notes & Substitutions
I love a recipe that uses everyday ingredients. Most of these items you will already have on-hand! Here’s a rundown of the ingredients you’ll need (for the full recipe, scroll down):
- All-Purpose Flour: Standard all-purpose flour works best here, skip the cake flour, bread flour and wheat flour.
- Baking Powder & Baking Soda: Make sure they’re not expired.
- Spices: Ground Cinnamon, ginger and nutmeg.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Unsalted Butter: You can also use salted butter if that is what you have handy. In that case, skip the salt called in the recipe. For a dairy-free version substitute for vegetable oil, canola oil, or melted coconut oil.
- Brown Sugar: Feel free to substitute the brown sugar with white granulated sugar or coconut sugar. But keep in mind the loaf won’t be as tender and moist.
- Maple Syrup
- Applesauce: Use unsweetened version.
- Plain Yogurt: I recommend using the full-fat version.
- Pure Vanilla Extract: : For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- Carrots: When baking with carrots, my #1 tip is to shred whole carrots yourself. Do not use packaged pre-shredded carrots because they are hard and dry.
Step By Step Recipe Photo Tutorial
You’ll have the recipe instructions memorized in no time; I promise:
1 – Mix Dry Ingredients
2 – Mix Wet Ingredients
3 – Combine Dry And Wet Ingredients
4 – Fold In Carrots
5 – Bake
6 – Frost
Frosting the bread is totally optional. My family loves frosting, so I add it. However, the bread is tremendously delicious without any frosting on top.
Cinnamon Cream Cheese Frosting
To make the frosting, I use my cream cheese frosting recipe and add 1 teaspoon of ground cinnamon.
Frequently Asked Questions
Loaf pans can vary in size, but generally, they are 2/3-3/4 of the way full.
I suggest trying half whole wheat and half all-purpose flours.
You can use the same amount of sour cream.
Yes, in this recipe is possible to use the same amount of oil instead of butter. I recommend vegetable oil, canola oil, or melted coconut oil.
Adapt This Recipe to Other Food Allergies
This recipe is egg-free, but you can certainly adapt it to other food allergies.
Gluten-Free
Substitute all-purpose flour for 1-to-1 Gluten-Free flour mix. My favorite brands are Cup4Cup and King Arthur.
Dairy-Free
Use your favorite plant-based, dairy-free, or vegan butter and yogurt. You can also substitute butter for the same amount of light-tasting oil. My favorite dairy-free butter brands for baking are:
Storing & Freezing Instructions
Store: Unfrosted Eggless Carrot Cake Loaf can be stored, wrapped with plastic wrap, at room temperature for up to 4 – 5 days. Frosted Eggless Carrot Cake Loaf can be stored in the refrigerator for up to a week.
Freeze: Let the bread cool completely. You can freeze a whole loaf, but I recommend cutting the carrot bread into individual slices first. Wrap each piece well with plastic wrap and aluminum foil, then freeze for up to 3 months.
When you’re ready to eat it, pull your slices out of the freezer the night before and let them thaw overnight in the refrigerator. If desired, bring to room temperature and frost before serving. I don’t recommend freezing the cream cheese frosting.
More Recipes You’ll Love!
- BEST Eggless Banana Bread [Video]
- Eggless Pineapple Carrot Cake
- Eggless Chocolate Banana Bread
- Easy Eggless Zucchini Bread
- Eggless Orange Blueberry Corn Bread
- Eggless Pumpkin Bread
- more bread recipes…
Eggless Carrot Cake Loaf – Quick Bread
Equipment
Important
• For best results, I highly recommend using a kitchen scale to measure the ingredients.
Ingredients
- 2 cups (280 g) all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup (115 g) unsalted butter, melted
- 2/3 cup (120 g) brown sugar
- 1/2 cup (120 ml) maple syrup
- 1/4 cup (60 g) applesauce
- 1/4 cup (60 ml) plain regular yogurt
- 2 teaspoons (10 ml) pure vanilla extract
- 1 1/2 cup (150 g) peeled and shredded carrots (about 3 large carrots)
Instructions
- Adjust the oven rack to the middle position and preheat the oven to 350ºF (180ºC). Grease and flour an 8 1/2-x-4 1/2-inch (23.5-x-12.7-cm) loaf pan. You can also use a nonstick baking spray with flour.
- Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt together in a large bowl until combined.
- In another bowl, mix melted butter, brown sugar, maple syrup, applesauce, yogurt, and vanilla extract. Mix until well combined.
- Add wet ingredients mixture into dry ingredients; mix until just combined.
- Fold the grated carrot into the batter thoroughly.
- Pour the mixture into the prepared loaf pan.
- Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan on a wire rack for 15 minutes, then remove the loaf from the pan and set on the wire rack to cool completely.
- Serve warm or at room temperature.
Make the Cream Cheese Frosting (optional)
- Make half recipe of this cream cheese frosting and add 1 teaspoon of ground cinnamon.
- Frost cooled bread, slice, and serve.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted in March 2021, post content edited to add more helpful information, no change to the recipe in March 2022.
I have tried this loaf twice, and it gets better every time. Delicious, you would never know it doesn’t have egg in it.
Hello Des! That’s exactly what I love to hear — making it twice and having it get even better tells me it’s earned a spot in your kitchen! And “you’d never know it doesn’t have egg” is the highest compliment around here. Thank you so much for baking it and coming back to share!
Keep up the great work, I will be trying many more recipes, I have a daughter with an egg allergy as well, she is 36 but I still bake and cook egg free for her when she visits and she loves to take home the goodies. I am so thankful for your website.
Hello Des! Thank you so much — this made my day! I love that you’re still baking egg-free for your daughter, even now that she’s grown; those goodies she takes home must taste just like home. That’s the whole heart behind this website — making sure no one feels left out at the table. I’m so grateful to have you here, and I can’t wait for you to try more recipes!
delicious 😋 thankyou 🌷
Hello Marie! Thank you so much — that little tulip just made my day! 🌷 So happy you enjoyed it!
This is delicious easy and can be modified to an even healthier treat!
Thank youuu! The reason I made the recipe was because I was making ginger and carrot juice so after straining it the carrot puree was there!!
Instead of butter I used coconut oil and I added flaxseed
Hello Ela! I’m so glad you enjoyed the recipe! Using carrot puree sounds like such a smart idea, and the coconut oil and flaxseed must have made it even healthier and delicious. Thank you for sharing your awesome modifications! 😊 Happy cooking!
Hi, can I use unsweetened applesauce instead of sour cream?
Hello Ashley! I honestly haven’t tried that yet to advise, but I think it could work fine. If you do an experiment, please share with us how it goes.
Delicious! It melts in your mouth. I baked this with my daughter to use up some left over carrots and will be adding it to our regular baking list. We also made it dairy free.
Hello Claire! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Hi there, just a note, there is no link to the cream cheese frosting in the recipe section.
Thanks so much for the heads-up, Katie! I added the link.