🥕 Carrot Walnut Cake
Serves: 8–10
Prep time: 20 minutes
Cook time: 35–40 minutes
🧾 Ingredients
Dry Ingredients
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1½ cups (190 g) all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 tsp ground cinnamon
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½ tsp ground nutmeg (optional)
Wet Ingredients
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3 large eggs
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¾ cup (150 g) brown sugar or granulated sugar
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½ cup (120 ml) vegetable oil or melted butter
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1 tsp vanilla extract
Add-ins
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1½ cups (150 g) grated carrots
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½ cup (50 g) chopped walnuts (plus extra for topping)
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½ cup raisins (optional)
Optional Frosting
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4 oz (115 g) cream cheese, softened
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2 tbsp butter, softened
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¼–½ cup powdered sugar (or sugar substitute)
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½ tsp vanilla extract
👩🍳 Instructions
1️⃣ Preheat
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Preheat oven to 175°C (350°F).
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Grease and flour an 8-inch round or square cake pan.
2️⃣ Mix dry ingredients
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In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3️⃣ Mix wet ingredients
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In another bowl, beat eggs, sugar, oil, and vanilla until smooth.
4️⃣ Combine & add-ins
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Gradually stir dry ingredients into wet mixture until just combined.
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Fold in grated carrots, walnuts, and raisins (if using).
5️⃣ Bake
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Pour batter into prepared pan.
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Bake 35–40 minutes or until a toothpick inserted comes out clean.
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Cool 10–15 minutes in the pan, then transfer to a wire rack.
6️⃣ Optional Frosting
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Beat cream cheese and butter until smooth.
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Add powdered sugar and vanilla; mix until creamy.
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Spread over cooled cake and sprinkle with extra walnuts.
🔥 Tips
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Use finely grated carrots for a smoother texture.
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Toast walnuts lightly for deeper flavor.
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Cake can be stored in an airtight container for 2–3 days; frosting is best refrigerated.
If you want, I can give you a diabetic-friendly version of this carrot walnut cake that uses a sugar substitute and whole wheat or almond flour.
Do you want me to do that?