Eggless Carrot Walnut Bread

This eggless carrot walnut bread has all the flavors of the classic carrot cake minus the frosting. It is super moist and filled with sweet shredded carrots, crunchy walnuts, and warm spices.

It is also a simple one-bowl, fuss-free recipe that comes together in less than an hour. It’s a great dessert, snack, or lunchbox idea. Serve on its own or alongside a cup of tea or coffee!

💚 Why You Will Love This Recipe

• Moist, tender, and perfectly sweetened
• Filled with warm and fragrant spices
• Easy to make, one-bowl recipe that is ready in under 60 minutes
• Great for snacking
• Stores well and freezer-friendly

🥕 What You Will Need

Add-ons before baking

📃 Ingredients Notes & Substitutions

• All-purpose flour – You can substitute all-purpose flour with whole wheat or gluten-free flour but the bread might turn out to be slightly dense. 
• Carrots – The main ingredient! It wouldn’t be a carrot bread without the carrots. Freshly grate them before adding them to the batter.
• Walnuts – For the perfect crunch! Can swap them for almonds or leave them out for nut-free bread. Can also throw in a handful of dried fruits and berries.
• Baking Soda and Baking Powder – The combination of baking soda and powder gives the carrot walnut bread flavor and rise. Ensure they are not expired and are good to be used. 
• Sugar – I am using powdered sugar to easily combine with other ingredients. You can swap it with granulated sugar, brown sugar, or any other sweetener.
• Salt – Provides a balance to the sweetness of bread.
• Spices – Add warmth and compliment the baking aroma!  I am using cinnamon and ginger powder. Feel free to add other spices that you like!
• Milk –  Can be replaced with any non-dairy milk.
• Oil – I am using sunflower oil (neutral-flavored) but light olive oil, coconut oil, or butter will also work.
• Vanilla Extract – Adds aroma and flavor to the bread.
• Desiccated Coconut – Add mild flavor and texture to the bread.
• Brown Sugar – For a crunchy, sweet crust on top of the bread.

🍞 How To Make Eggless Carrot Walnut Bread

• Preheat the oven to 180°C (356°F) for 10 minutes and line a 9.5 x 5-inch loaf pan with parchment paper.
• Take a large mixing bowl and sieve through the dry ingredients – all-purpose flour, baking powder, baking soda, powdered sugar, salt, ground cinnamon, and ginger powder and combine everything well.
• Now, add the wet ingredients – milk, oil, and vanilla extract to the dry ingredient mix. Using a spatula, gently mix the batter until there is no dry flour left, but do not overmix. Mix in grated carrots, chopped walnuts, and desiccated coconut.

• Transfer the batter to the prepared loaf tin. Add grated carrots, crushed walnuts, and brown sugar on top. Bake at 180°C for 40-45 minutes or until the top is golden and a toothpick inserted into the center comes out clean.

• Once the bread is baked, remove it from the oven, let it rest in the loaf pan for 10 minutes, then transfer to a cooling rack or a wooden cutting board to cool down completely before slicing.
• Serve, and enjoy!

✔️ Helpful Tips

• Peel the carrots before grating them using a box grater.
• Line your loaf pan with parchment paper or grease it with oil. This helps prevent the bread from sticking to the pan and makes it easier to remove the loaf from the pan without damaging it.
• Do not overmix the batter as overmixing will result in not-so-soft but chewy carrot bread. You only want to mix in until the ingredients are just combined. No need to use an electric mixer, simply fold the mixture using a spatula. Add more milk only if the batter is too thick to stir. The carrots will release moisture while baking.
• You can make the bread nut-free by swapping walnuts with pumpkin or sunflower seeds.
• To make it healthier, use whole-wheat or gluten-free flour instead of all-purpose flour, applesauce, or date caramel sauce instead of white and brown sugar.
• Use a kitchen scale to weigh the flour or level the flour with a knife if using measuring cups to get an accurate measurement.
• Be careful not to overbake the bread as overcooking can cause it to become dry. To check if the bread is ready, insert a toothpick in the center. If it comes out clean, your carrot walnut bread is ready.
•  Cracks on top of the bread are perfectly normal, which means your batter has risen.
• Allow the bread to rest in the loaf pan for 10 minutes after baking, then transfer to a cooling rack or a wooden cutting board to cool down further. This will prevent the bottom of the bread from turning soggy.
• Slice the bread when it has cooled completely or just barely warm. This prevents the bread from falling apart.

❄️ Storing Suggestions

• Store the carrot walnut bread slices in an airtight container in the fridge for 2-3 days. Reheat in the oven or microwave until warm.
• To freeze for up to 2 months, wrap the slices individually in zip-lock bags or freezer-friendly containers. When you are ready to use, let the bread slice thaw overnight in the fridge, then reheat it in the oven or microwave.

🥧 Equipment Needed

• Large Mixing Bowl – Stainless steel large mixing bowl to prepare the batter for eggless carrot walnut bread.
• Measuring Cups & Spoons Set – Set of stackable stainless steel cups and spoons with engraved measurements.
• Silicone Spatula – I recommend getting a silicone spatula that is heat resistant.
• Bread Loaf Pan – Rectangular loaf pan that is oven and microwave-safe.
• Oven – A good quality oven with a sleek design and ample capacity for baking, grilling, and toasting.

❔ Commonly Asked Questions

🍽️ More Baked Treats

Chocolate Chip Walnut Banana Bread (Egg Free)

Cinnamon Roll Cookies (Eggless)

Chocolate Chip Cookies

Healthy Egg-Free Oat Muffins

Gluten-Free Mango Bars

Vegan Brownies

Mango Peach Mini Galettes (Eggless!)

If you have given this recipe a try, please share your feedback by leaving a rating and comment below. I love hearing from you! Follow me on Instagram and Pinterest to get the latest updates. 💚

📖 Recipe

Continue to Content

Eggless Carrot Walnut Bread

Yield: 1 loaf

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

This moist and wholesome Eggless Carrot Walnut Bread will be your new favorite! Bursting with the flavors of fresh carrots, walnuts, and spices, it’s the perfect treat for any time of day.

Print

Ingredients

• 1 ¼ cup all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ cup powdered sugar
• ¼ tsp salt
• ½ tsp ground cinnamon
• ¼ tsp ginger powder
• ½ cup milk
• ¼ cup oil (neutral-flavored)
• 2 tsp vanilla extract
• 1 ½ cups grated carrots
• ½ cup chopped walnuts
• ¼ cup desiccated coconut

Add-ons before baking

• 2 Tbsp grated carrots
• 2 Tbsp chopped walnuts
• 1 Tbsp brown sugar

Instructions

1. Preheat the oven to 180°C (356°F) for 10 minutes and line a 9.5 x 5-inch loaf pan with parchment paper.
2. Take a large mixing bowl and sieve through the dry ingredients - all-purpose flour, baking powder, baking soda, powdered sugar, salt, ground cinnamon, and ginger powder and combine everything well.
3. Now add the wet ingredients - milk, oil, and vanilla extract to the dry ingredient mix. Using a spatula, gently mix the batter until there is no dry flour left, but do not overmix. Mix in grated carrots, chopped walnuts, and desiccated coconut.
4. Transfer the batter to the prepared loaf tin. Add grated carrots, crushed walnuts, and brown sugar on top. Bake at 180°C for 40-45 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
5. Once the bread is baked, remove it from the oven, let it rest in the loaf pan for 10 minutes, then transfer to a cooling rack or a wooden board to cool down completely before slicing.
6. Serve, and enjoy!

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 323Total Fat 19gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 16gCholesterol 2mgSodium 325mgCarbohydrates 34gFiber 3gSugar 10gProtein 6g

The nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like a specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.

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