Carrot Cake Recipe Without Oil – Best Healthy

This carrot cake recipe without oil is a wholesome twist on a beloved classic, made for those who crave something sweet yet nourishing.

My goal in creating this version is to offer a healthier alternative that doesn’t sacrifice taste or texture, especially for people mindful of their fat intake, or following plant-based or heart-healthy diets.

Historically, oil-free versions emerged from whole-food, plant-based communities focused on clean eating. Exploring such recipes and sharing them is my true passion.

Below, I’m sharing how to make this carrot cake recipe without oil easily, with serving ideas, tips, benefits, variations, storage methods, and answers to common concerns.

Why You’ll Love This Recipe?

You’ll love this carrot cake recipe without oil because it’s incredibly moist, naturally sweetened, and made with real, wholesome ingredients. Applesauce and fresh grated carrots keep the cake tender without the need for added fats.

Carrot cake recipe without oil lighter on the stomach, yet rich in flavor from warm spices and subtle sweetness. This version is great for anyone wanting to enjoy dessert while maintaining a healthier lifestyle.

It’s simple to make, uses easy-to-find ingredients, and still delivers that classic carrot cake taste all without the heaviness of oil or butter in the batter.

How To Prepare Carrot Cake Recipe Without Oil?

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

Course: Dessert

Difficulty: Easy

Yield: Approximately 12 servings

Kitchen Utensils

• 9×13-inch baking pan
• Parchment paper or non-stick spray
• Mixing bowls
• Whisk and spatula
• Grater for carrots
• Electric mixer (for frosting)
• Cooling rack

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg (optional)
• 1/2 teaspoon ground cardamom (optional)
• 3/4 cup light brown sugar
• 1/4 cup organic cane sugar
• 3/4 cup unsweetened applesauce
• 5 large eggs
• 1 tablespoon vanilla extract
• 3 cups finely grated carrots
• 1/2 cup raw unsalted pepitas (pumpkin seeds)
• 1/2 cup raisins (optional)

For the Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

How To Make Carrot Cake Recipe Without Oil

1. First, heat your oven to 350 degrees Fahrenheit (175 degrees Celsius). While it’s warming up, get a 9×13-inch baking pan ready by lining it with parchment paper or lightly greasing it so the cake won’t stick.

2. Next, take a large bowl and whisk together all the dry ingredients: the flour, baking powder, baking soda, cinnamon, nutmeg, and cardamom. Make sure they’re mixed well so the spices are evenly distributed.

3. In a separate bowl, combine the sugars, applesauce, eggs, and vanilla extract. Whisk these wet ingredients together until everything is smooth and well blended.

4. Now, slowly add the wet mixture to the dry ingredients. Stir gently and just until everything comes together try not to overmix or the cake might turn out dense.

5. Once the batter is combined, fold in the grated carrots, pepitas, and raisins if you’re using them. Mix these in until they’re evenly spread throughout the batter.

6. Pour the batter into your prepared baking pan and spread it out evenly. Place it in the oven and bake for about 40 to 45 minutes. To check if it’s done, insert a toothpick in the center; if it comes out clean, the cake is ready.

7. When the cake is finished baking, let it cool in the pan for around 15 minutes. After that, carefully transfer it to a wire rack to cool completely before adding any frosting.

8. While the cake cools, prepare the frosting. Beat the softened cream cheese and butter together in a bowl until the mixture is smooth and creamy. Then, gradually add powdered sugar and vanilla extract, continuing to beat until the frosting becomes light and fluffy.

9. Once the cake is completely cooled, spread the frosting evenly over the top. Finally, slice the cake into 12 pieces and enjoy your moist, oil-free carrot cake!

Nutrition Facts Of Carrot Cake Recipe Without Oil

Nutrition	Amount
Calories	198 kcal
Total Fat	7 g
Carbohydrates	34 g
Sugars	22 g
Protein	2 g
Sodium	113 mg

Why My Recipe Works

My carrot cake recipe without oil works because it uses natural moisture from applesauce and fresh carrots to replace oil, keeping the cake soft and tender without added fats.

The balance of warm spices like cinnamon and nutmeg enhances the flavor without overwhelming the natural sweetness of the carrots.

Eggs provide structure and stability, while just the right amount of sugar ensures a satisfying taste without being overly sweet.

The flour, leavening agents, and mix-ins are carefully measured to create a light crumb. Every ingredient has a purpose, making this cake both healthy and delicious.

Health Benefits

This carrot cake recipe without oil offers several health benefits, making it a smarter choice for dessert lovers who care about nutrition. By removing oil and using unsweetened applesauce, the cake is significantly lower in saturated fat and total calories, which supports heart health and weight management.

Carrots are rich in beta-carotene, an antioxidant that converts to vitamin A and supports immune function, eye health, and skin.

The use of whole, minimally processed ingredients like fresh carrots, eggs, and nuts (if included) provides fiber, protein, and essential nutrients. Skipping oil also helps reduce inflammation and supports better digestion.

How To Decorate And Serve

To decorate and serve your carrot cake recipe without oil beautifully, let the cake cool completely before adding any toppings.

Spread a smooth layer of cream cheese frosting over the top using an offset spatula for a clean, even finish. For a rustic look, leave the sides bare or apply a light crumb coat.

Garnish with finely chopped walnuts, pecans, or pepitas around the edges, and sprinkle a pinch of ground cinnamon or orange zest on top for a pop of color and flavor.

Cut into neat squares or slices and serve with fresh fruit, warm tea, or black coffee.

My Tips Tips For Success!

1. Don’t use pre-shredded carrots they’re too dry and coarse. Grate fresh carrots by hand or with a food processor. This gives the cake natural moisture and a smooth texture.

2. Unsweetened applesauce is key to replacing oil. It keeps the cake tender and light without adding fat. Make sure it’s smooth, not chunky, for the best batter consistency.

3. Too much flour will make the cake dense. Spoon the flour into your measuring cup, then level it with a knife. Avoid packing it down.

4. Warm cake will melt the frosting into a mess. Be patient cool it in the pan first, then on a wire rack. This small step makes a huge difference in presentation.

5. I like a strong cinnamon flavor, but you can balance it with a little nutmeg, ginger, or cardamom. This cake welcomes bold, warm spice blends make it your own.

6. I actually think it tastes better the next day. Keep it in an airtight container in the fridge, and let it sit at room temperature for 10 minutes before serving. The texture becomes even more moist and flavorful overnight.

Optional Add-In’s And Variations

Optional Add-Ins

• Chopped nuts – Walnuts or pecans add a nice crunch and go really well with the warm spices.
• Shredded coconut – Adds texture and a subtle sweetness.
• Pineapple – Crushed pineapple (well-drained) adds moisture and a bit of tropical flavor.
• Zest – A little orange zest can brighten up the flavor and complement the carrots and spices.
• Chopped dates – Natural sweetness and chewiness for a different texture.
• Chocolate chips – For a sweeter twist, especially if you’re skipping the frosting.

Variations

• Gluten-Free Version – Use a gluten-free all-purpose flour blend. Make sure it includes xanthan gum or add some yourself.
• Vegan Version – Replace the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), and use a plant-based cream cheese and butter for the frosting.
• No Frosting – This cake is moist and flavorful on its own. Sprinkle powdered sugar on top or serve plain as a snack cake.
• Muffins – Pour the batter into muffin tins and bake at the same temperature for 18–22 minutes. Great for breakfast or grab-and-go snacks.
• Spice it Up – Add a pinch of ground ginger or cloves if you like your spice cake more intense.

Frequently Asked Questions

Conclusion

This carrot cake recipe without oil makes a delicious dessert that can be easily changed to match different tastes and needs. The cake stays moist and full of flavor without using oil.

You can add different ingredients or swap some out depending on what you like or what you have on hand. The instructions are clear and easy to follow, resulting in a tasty cake everyone can enjoy.

This carrot cake recipe without oil works well for many situations and is sure to be a hit when shared.

If You Love This Recipe Try These Out!

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Spice Carrot Cake Recipe – Best Homemade

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