Carrot Walnut Cake
This carrot walnut cake is moist, lightly spiced, and full of texture from fresh carrots and crunchy walnuts. It works well as a simple snack cake or can be topped with cream cheese frosting for dessert.
Ingredients
Dry Ingredients
- 2 cups (250 g) all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ¼ teaspoon nutmeg (optional)
Wet Ingredients
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) brown sugar
- ¾ cup (180 ml) vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 2 cups finely grated carrots (about 3–4 medium carrots)
- 1 cup chopped walnuts
- ½ cup raisins (optional)
Instructions
1. Prepare the oven and pan
- Preheat oven to 350°F (175°C)
- Grease and line a 9×13-inch baking pan or two 8-inch round pans
2. Mix dry ingredients
In a bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Nutmeg
Set aside.
3. Mix wet ingredients
In a large bowl:
- Whisk eggs, sugar, and brown sugar until slightly smooth
- Add oil and vanilla, mix well
4. Combine
- Add dry ingredients into wet mixture
- Stir just until combined (do not overmix)
- Fold in grated carrots, walnuts, and raisins
5. Bake
- Pour batter into prepared pan
- Bake for 35–45 minutes (depending on pan size)
- Check doneness with a toothpick (should come out clean or with a few crumbs)
6. Cool
- Let cake cool in pan for 15 minutes
- Transfer to a wire rack to cool completely
Optional Cream Cheese Frosting
Ingredients
- 200 g cream cheese, softened
- ½ cup (115 g) butter, softened
- 2–3 cups powdered sugar
- 1 teaspoon vanilla extract
Method
- Beat cream cheese and butter until smooth
- Add powdered sugar gradually
- Mix in vanilla
- Spread over cooled cake
Tips
- Freshly grated carrots give the best moisture and texture
- Toast walnuts lightly for deeper flavor
- Do not overmix once flour is added to keep cake soft
- Add orange zest for a brighter flavor twist
Storage
- Room temperature: 1–2 days (covered)
- Refrigerator: up to 5 days (with frosting)
- Freezer: up to 2 months (wrap tightly)
If you want, I can also make a healthier version (low sugar / whole wheat) or a one-bowl quick version.