Carrot Walnut Cake

Description

This moist and fluffy carrot cake is packed with freshly grated carrots, crunchy walnuts, and warm spices. It’s a no-fuss recipe that comes together quickly, perfect for tea-time, dessert, or even breakfast. Serve plain, dusted with powdered sugar, or with a cream cheese glaze for extra indulgence.

Ingredients For Carrot Walnut Cake

For the Cake:

• 1 ½ cups (190g) all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg (optional)

• ½ cup (120ml) vegetable oil (or melted butter)

• ¾ cup (150g) granulated sugar

• ¼ cup (50g) brown sugar (optional, for richness)

• 2 large eggs

• 1 tsp vanilla extract

• 1 ½ cups (about 3 medium) finely grated carrots

• ½ cup (60g) chopped walnuts

Optional Topping:

• Powdered sugar for dusting OR

• Cream cheese glaze (cream cheese, powdered sugar, vanilla, and milk mixed smooth)

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch round or square baking pan (or line with parchment).

2. Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. Mix wet ingredients: In another large bowl, whisk oil, sugar, brown sugar, eggs, and vanilla until well combined.

4. Combine: Add dry mixture to wet mixture and stir until just combined—don’t overmix.

5. Fold in: Add grated carrots and chopped walnuts. Mix gently.

6. Bake: Pour batter into prepared pan. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.

8. Finish: Dust with powdered sugar or drizzle with cream cheese glaze. Slice and enjoy!

Notes & Tips

• For extra moistness, you can add 2 tbsp yogurt or applesauce to the batter.

• Swap walnuts with pecans or almonds if preferred.

• You can bake this as muffins (18–20 minutes) or a loaf (45–50 minutes).

• Stays moist for 3–4 days in an airtight container at room temperature.

Servings

• Makes 8–10 slices (1 cake).

Nutritional Info (per slice, approx. without glaze)

• Calories: 260

• Carbs: 30g

• Protein: 4g

• Fat: 14g

• Fiber: 2g

• Sugar: 18g

Benefits

• Carrots provide beta-carotene, fiber, and natural sweetness.

• Walnuts add omega-3 healthy fats and crunch.

• A wholesome cake that feels indulgent yet nourishing.

Q & A

Q: Can I make this cake ahead of time?
A: Yes! It tastes even better the next day as the flavors develop.

Q: Can I make it eggless?
A: Replace 2 eggs with ½ cup unsweetened applesauce or 2 flax eggs.

Q: Can I freeze it?
A: Absolutely. Wrap slices tightly in cling wrap and freeze for up to 2 months.