To ensure your eggless carrot walnut cake is moist and flavorful, soak the walnuts, cranberries, and grated carrots in fruit juice before adding them to the batter. This step infuses the cake with moisture and enhances the overall taste.

If you need substitutions, you can replace all-purpose flour with whole wheat flour for a healthier option. For the sweeteners, you can use coconut sugar instead of brown sugar. Additionally, if you don't have yogurt, you can use a plant-based yogurt or applesauce to maintain the moisture in the cake.

To keep your eggless carrot walnut cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to wrap it well in plastic wrap before freezing.

This eggless carrot walnut cake pairs wonderfully with custard, ice cream, or cream cheese frosting. You can also serve it with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of sweetness.

To check if your eggless carrot walnut cake is fully baked, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is done. If it has wet batter on it, bake for a few more minutes and check again.