Yum! Carrot Walnut Cake is moist, warmly spiced, and loaded with crunchy walnuts. Here’s a detailed recipe:
Ingredients (for 1 9-inch cake)
Dry ingredients:
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg (optional)
- ½ teaspoon salt
Wet ingredients:
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) brown sugar, packed
- ¾ cup (180 ml) vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
Add-ins:
- 2 ½ cups (about 4–5 medium) grated carrots
- 1 cup (100 g) chopped walnuts
- ½ cup (60 g) crushed pineapple, drained (optional for extra moistness)
Cream cheese frosting (optional):
- 8 oz (225 g) cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven:
- 350°F (175°C). Grease and flour a 9-inch round or square pan.
- Mix dry ingredients:
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Mix wet ingredients:
- In a large bowl, beat together sugar, brown sugar, and oil until smooth.
- Add eggs one at a time, beating well after each. Stir in vanilla.
- Combine wet and dry:
- Gradually add dry ingredients to wet, mixing until just combined.
- Fold in carrots, walnuts, and pineapple (if using):
- Gently fold until evenly distributed.
- Bake:
- Pour batter into prepared pan.
- Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely in the pan on a wire rack.
- Frost (optional):
- Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy.
- Frost the cooled cake and sprinkle extra walnuts on top.
💡 Tips:
- Toasting the walnuts for 5–7 minutes at 350°F enhances their flavor.
- You can make cupcakes instead of a cake—bake for 20–25 minutes.
- For a healthier twist, substitute half the oil with unsweetened applesauce.
If you want, I can give you a super-moist, single-bowl version that’s even quicker and less cleanup—perfect if you’re baking for the first time. Do you want me to do that?
