Carrot cake is a classic dessert that is beloved for its moist texture and combination of spices. The cake gets its signature soft crumb from vegetable oil, which also allows the carrots to impart moisture. However, some bakers wish to cut out oil for dietary reasons. Thankfully, there are several great oil substitutes for carrot cake that allow you to reduce the fat without sacrificing taste or texture.
Why Use Oil Substitutes in Carrot Cake?
There are a few reasons why you may want to use oil substitutes in carrot cake recipes:
- To reduce overall fat and calories – Vegetable oils like canola or olive oil are 100% fat. Replacing some or all of the oil can cut back on saturated fat and calories.
- Dietary restrictions – Some people avoid oil due to food sensitivities or preferences like vegan, paleo, or gluten-free diets. Using substitutes allows more people to enjoy carrot cake.
- Moistness and texture – While oil provides moisture, some substitutes like applesauce or avocado can make carrot cakes even more moist.
- Cost savings – Oils can get expensive, so using affordable substitutions helps cut costs on ingredients.
- Environmental impact – Producing vegetable oils has sustainability drawbacks. Alternatives like fruit purees reduce reliance on industrial oils.
The proper oil substitutes mimic the moisture, texture, flavor, and fat of oil without significantly altering the recipe. With the right swaps, you can make a healthier carrot cake that still tastes fantastic.
Best Oil Substitutes for Carrot Cake
These alternatives provide the best results when replacing vegetable oil in carrot cake recipes:
Applesauce
Applesauce is one of the most popular substitutes for oil in baked goods. Use a 1:1 ratio – replace each cup of oil with 1 cup of unsweetened applesauce. The fruit puree mimics oil’s moisture without adding fat. Be sure to use unsweetened applesauce to avoid throwing off the sugar balance in the recipe. The applesauce gives the cake more apple flavor.
Mashed Bananas
Mashed ripe bananas can substitute for up to half the oil in carrot cake recipes. The bananas should be brown, speckled, and very soft before mashing. Use 1/2 cup mashed banana to replace 1/4 cup vegetable oil. Bananas add moisture, sweetness, and nutrients like potassium and vitamin B6. Brown bananas are also less likely to ruin a recipe’s texture than fresher bananas.
Prune Puree
Prune puree works wonderfully in place of oil in carrot cakes. Use a 1:1 ratio. The prunes add natural sweetness and moisture. You can find prune puree ready-made or easily make it yourself by blending pitted prunes with a bit of the coffee or water from the recipe until smooth. Besides additional flavor, prune puree amps up the nutrition by adding fiber, potassium, and antioxidants.
Avocado
Replacing oil with mashed avocado or avocado puree is an excellent way to make carrot cake extra moist and flavorful. Use a 1:1 ratio, swapping 1 cup oil for 1 cup mashed avocado. The avocado’s creamy texture ensures the cake still has a nice crumb. The green fruit provides healthy fats and may make the carrot cake taste richer.
Yogurt
Plain, unsweetened Greek yogurt is a smart substitute for up to half the oil in carrot cake. Use a 1:2 ratio – for 1 cup vegetable oil, use 1/2 cup yogurt. The yogurt helps keep the cake tender and lends a subtle tanginess. Opt for low-fat or non-fat yogurt to lighten the dessert. Yogurt also boosts the nutritional profile with calcium and probiotics.
Applesauce vs. Bananas vs. Avocado
| Substitute | Texture | Flavor | Moisture |
|---|---|---|---|
| Applesauce | Dense, soft crumb | Mild apple | Very moist |
| Mashed bananas | Medium-dense crumb | Mild banana | Moist |
| Avocado | Rich, soft crumb | Nutty, neutral | Very moist |
As the table shows, applesauce, mashed bananas, and mashed avocado each provide ample moisture and soft texture when replacing oil in carrot cake. However, they differ slightly in their density, flavors, and richness.
How to Modify Carrot Cake Recipes When Omitting Oil
Making a few simple tweaks will ensure your oil-free carrot cake turns out with excellent flavor and texture:
- Use extra eggs – Adding an extra egg or two replaces some lost moisture, fat, leavening, and structure from removing oil.
- Increase leavening agents – A touch more baking soda and baking powder helps lift the cake without oil’s lubrication.
- Swap in Greek yogurt – Some Greek yogurt adds creaminess, density, and moisture.
- Reduce other liquids slightly – Cut back on the amount of milk or other fluids to prevent sogginess.
- Up the spices – Boost flavors with extra cinnamon, nutmeg, ginger, and allspice.
- Use smaller pans – Baking in smaller pans makes for a thicker, denser cake to mimic oil’s richness.
- Adjust baking time and temperature – Reduce oven heat 25°F and watch closely, as less oil means faster baking.
Following these tips will allow you to reduce oil in carrot cake without sacrificing a delicious flavor and moist, tender crumb.
Oil-Free Carrot Cake Recipe
This oil-free carrot cake recipe uses unsweetened applesauce as a substitute for oil. The full ingredient list is:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup unsweetened applesauce
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 teaspoons vanilla extract
- 3 cups grated carrots (about 6 medium)
- 1 cup chopped walnuts or pecans (optional)
- Cream Cheese Frosting (recipe follows)
Instructions:
- Preheat oven to 350°F. Grease a 9×13-inch baking pan.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, baking powder and salt. In a large bowl, beat the eggs. Then stir in the applesauce, granulated and brown sugars, and vanilla until smooth.
- Stir the dry ingredients into the wet ingredients until just combined. Fold in the carrots and nuts (if using). Pour batter into the prepared pan.
- Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
- Make Cream Cheese Frosting by beating together 1 cup room temperature cream cheese, 1/4 cup softened butter, 2 cups powdered sugar, and 1 teaspoon vanilla extract until smooth and spreadable. Frost cooled cake and serve.
The applesauce keeps this cake perfectly moist and flavorful without needing any oil. For a pretty presentation, frost the outside with cream cheese frosting and decorate the top with more chopped walnuts.
Frequently Asked Questions
Does carrot cake really need oil?
Carrot cake recipes traditionally call for oil since it provides moisture and structure. However, using apple sauce, mashed bananas, avocado, or other substitutes allows you to make carrot cake without oil. The moisture and binding of eggs and other ingredients can sufficiently replace oil.
What can I use instead of eggs in carrot cake?
To replace eggs in carrot cake, you can use:
- 1 tablespoon ground flax or chia seeds whisked with 3 tablespoons water per egg
- 1/4 cup unsweetened applesauce per egg
- 1/4 cup mashed banana per egg
- 1/4 cup aquafaba (liquid from a can of chickpeas) per egg
- Commercial egg replacer like Bob’s Red Mill per package instructions
Should you use oil or butter in carrot cake?
Carrot cake recipes often call for a neutral vegetable oil instead of butter since butter can impart a distinctive flavor. But you can successfully use melted butter in place of oil in carrot cake. The butter will provide richness.
Is carrot cake healthy?
Carrot cake contains beneficial ingredients like carrots, nuts, eggs, and spices like cinnamon. Using oil substitutes like applesauce or avocado can lighten the calorie and fat load. Enjoy carrot cake in moderation as part of an overall balanced diet.
The Bottom Line
With natural substitutes like applesauce, banana, avocado or yogurt, you can make moist, flavorful carrot cake without oil. The tricks are using extra eggs for structure, upping leaveners and spices, and adjusting bake times. Oil-free carrot cake offers a healthier dessert option that doesn’t sacrifice taste or texture.