Indulge in the delightful flavors of Carrot Walnut Cake, a moist and delicious treat that combines the natural sweetness of grated carrots with the rich texture of walnuts. This quick and easy recipe is perfect for any occasion, whether you’re hosting a gathering or simply craving a comforting dessert at home. With its warm spices and a touch of cinnamon, this cake is sure to please both family and friends alike. Serve it warm or at room temperature, and enjoy every bite with a cup of tea or coffee!4 large eggs
1.5 cups granulated sugar (225 g)
1 cup milk (200 ml)
1 cup vegetable oil (200 ml)
2.5 cups all-purpose flour (300 g)
2 packets baking powder (20 g)
1 packet vanilla sugar (5 g)
2 cups grated carrots
1 cup chopped walnuts (slightly less than a full cup)
1 teaspoon ground cinnamon
Directions:
Prepare the Baking Pan:
Preheat your oven to 180°C (356°F).
Grease a baking pan with 1 teaspoon of solid oil to prevent sticking.
Mix the Wet Ingredients:
In a large mixing bowl, beat the 4 eggs and 1.5 cups of granulated sugar using a mixer until the mixture turns white and foamy.
Add 1 cup of milk and 1 cup of oil to the egg mixture. Whisk again for about 10 seconds until combined.
Incorporate the Dry Ingredients:
Sift together 2.5 cups of flour, 2 packets of baking powder, and 1 packet of vanilla sugar.
Gradually add the dry ingredients to the wet mixture, beating with the mixer on the lowest speed until just combined.
Add Carrots, Walnuts, and Cinnamon:
Gently fold in 2 cups of grated carrots, 1 cup of chopped walnuts, and 1 teaspoon of ground cinnamon. Mix until evenly distributed.
Bake the Cake:
Pour the batter into the prepared baking pan.
Bake in the preheated oven at 180°C (356°F) for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
Allow the cake to cool in the pan for a few minutes before removing it from the pan and transferring it to a wire rack to cool completely.
Once the cake is completely cooled, sprinkle with powdered sugar for a finishing touch.
Here are some variations and tips for your Carrot Walnut Cake:
Add-ins: Consider mixing in some crushed pineapple, raisins, or shredded coconut for added texture and flavor. You could also add some grated ginger for a spicy kick.
Nut Alternatives: If you want a different nut flavor, try using pecans or almonds instead of walnuts. You can also leave out the nuts for a nut-free version.
Spices: Experiment with different spices like nutmeg or cardamom to enhance the flavor profile. A pinch of allspice can also add a warm depth.
Frosting: For a delicious twist, top the cake with cream cheese frosting or a simple glaze made from powdered sugar and milk. You can also add orange zest to the frosting for a citrusy touch.
Healthier Options: Substitute some of the all-purpose flour with whole wheat flour for added nutrition. You can also reduce the sugar slightly or use honey or maple syrup as a natural sweetener.
Storage: To keep the 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 freeze slices wrapped in plastic wrap and then aluminum foil for up to 2 months.
To store your Carrot Walnut Cake properly, here are some tips:
Room Temperature: If you plan to eat the cake within a few days, you can store it at room temperature. Make sure to place it in an airtight container to keep it moist and prevent it from drying out.
Refrigeration: If you want to keep the cake for a longer period, you can refrigerate it. Wrap the cake tightly in plastic wrap or aluminum foil, or place it in an airtight container. It should last about a week in the fridge.
Freezing: For even longer storage, you can freeze the cake. Wrap individual slices or the whole cake tightly in plastic wrap, then place it in a freezer-safe bag or container. It can last up to 2 months in the freezer. When you’re ready to eat it, let it thaw in the fridge overnight or at room temperature for a few hours.
These methods will help keep your cake fresh and delicious!