Carrot Walnut Cake

Carrot Walnut Cake

If you’re searching for a dessert that perfectly balances indulgence with wholesome goodness, look no further than Carrot Walnut Cake. This delightful treat marries the natural sweetness of fresh carrots with the earthy richness of walnuts, creating a cake that’s not only delicious but also packed with nutrients. Whether you’re hosting a gathering, celebrating a special occasion, or simply looking to satisfy a sweet craving, this cake is sure to impress.

Carrot cake has long been a beloved classic in the baking world, known for its moist texture and warm flavors. The addition of walnuts adds a satisfying crunch and a boost of healthy fats, making each bite a delightful experience. Plus, the subtle hint of cinnamon enhances the cake’s warmth, evoking the comfort of home-baked goodness.

What’s more, this recipe is incredibly simple to follow, making it accessible for bakers of all skill levels. In just a little over an hour, you can whip up a cake that looks and tastes like it came from a bakery. With straightforward ingredients and easy steps, it’s a perfect choice for both novice cooks and seasoned bakers alike.

Preparation Time

• Prep time: 1.5 hours
• Bake time: 25–30 minutes
• Total time: 40–50 minutes

Ingredients:

• 4 eggs
• 1 ½ cups granulated sugar (225g)
• 1 cup milk (200ml)
• 1 cup oil (200ml)
• 2 ½ cups flour (475g)
• 2 packets baking powder (20g)
• 1 packet vanilla extract (1g)
• 2 cups shredded carrots
• 1 cup chopped walnuts
• ¼ tsp cinnamon

Instructions:

1. Preheat & Prepare:
   • Preheat the oven to 180°C (356°F). Grease a baking dish with 1 tsp of oil.
2. Mix Wet Ingredients:
   • In a large bowl, whisk together the eggs and sugar until frothy and pale.
   • Stir in the milk and oil, and whisk for another 10 seconds.
3. Combine Dry Ingredients:
   • Sift together the flour, baking powder, and vanilla extract.
   • Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
4. Fold in the Carrots & Walnuts:
   • Add the cinnamon, shredded carrots, and chopped walnuts to the batter. Stir until evenly distributed.
5. Bake:
   • Pour the batter into the prepared baking dish.
   • Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
6. Cool & Serve:
   • Let the cake cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
   • Optionally, dust with powdered sugar before serving.

Pro Tips:

• Grate Carrots Finely: For a smoother texture, use finely grated carrots in your batter.
• Toast Walnuts: Lightly toasting the walnuts enhances their flavor and adds extra crunch.
• Check for Doneness: Insert a toothpick into the center; if it comes out clean, the cake is ready.
• Cool Completely: Allow the cake to cool fully before frosting or serving to ensure the best texture.

Nutrition (Per Serving, Based on 12 Servings):

• Calories: Approximately 290
• Total Fat: 15g
• Saturated Fat: 1.5g
• Carbohydrates: 34g
• Fiber: 2g
• Sugars: 20g
• Protein: 5g
• Sodium: 180mg
• Vitamin A: 35% of the Daily Value (DV)
• Vitamin C: 2% of the DV
• Calcium: 4% of the DV
• Iron: 6% of the DV