Carrot Walnut Cake Recipe
Introduction
This Carrot Walnut Cake is a moist and flavorful treat perfect for any occasion. With freshly grated carrots, crunchy walnuts, and warm cinnamon, it’s a classic dessert that’s both comforting and satisfying. You’ll love how easy it is to make and how delicious it tastes.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup + 2 tablespoons vegetable oil
- 1/2 cup packed golden brown sugar
- 1/4 cup + 2 tablespoons white sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups coarsely grated carrots (about 3 medium)
- 3/4 cup finely chopped walnuts
- 1/4 cup golden raisins (optional)
Instructions
- Step 1: Preheat oven to 350°F and grease an 8-inch square or round baking pan with cooking spray. Line the bottom with parchment paper for easy removal.
- Step 2: In a medium bowl, whisk together all dry ingredients: flour, cinnamon, baking soda, baking powder, and salt.
- Step 3: In a larger bowl, combine the vegetable oil, golden brown sugar, white sugar, and vanilla extract. Whisk for about 1 minute until well blended. Add eggs and whisk again until smooth.
- Step 4: Switch to a rubber spatula and gently stir in the dry ingredients, grated carrots, walnuts, and golden raisins (if using) until just combined.
- Step 5: Pour the batter into the prepared pan and spread evenly. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Step 6: Remove from oven and place the pan on a wire rack to cool completely. Once cool, slice and enjoy your carrot walnut cake!
Tips & Variations
- For extra flavor, toast the walnuts lightly before chopping to bring out their nuttiness.
- Swap golden raisins with chopped pineapple for a tropical twist.
- Frost with cream cheese icing for a classic finish.
- Make mini cupcakes by dividing the batter into a muffin tin and reducing bake time to about 20 minutes.
Storage
Store the carrot walnut cake in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to a week. If refrigerated, bring to room temperature or warm slightly before serving. This cake also freezes well for up to 2 months—wrap tightly in plastic wrap and foil.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of nuts instead of walnuts?
Yes, pecans or almonds work well as substitutions and provide a similar crunch and flavor profile.
Is this cake gluten-free?
This recipe calls for all-purpose flour, so it is not gluten-free as written. You can try using a gluten-free flour blend, but results may vary.
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Carrot Walnut Cake Recipe
- Total Time: 45 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
This moist and flavorful Carrot Walnut Cake is a delightful treat perfect for any occasion. Combining grated carrots, crunchy walnuts, and warm cinnamon spice, this easy-to-make cake is baked to golden perfection with a tender crumb. The subtle sweetness from both brown and white sugars complements the natural earthiness of the carrots, resulting in a comforting dessert that’s sure to be a family favorite.
Ingredients
Dry Ingredients
- 1 cup all purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup + 2 tablespoons vegetable oil
- 1/2 cup packed golden brown sugar
- 1/4 cup + 2 tablespoons white sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Add-ins
- 2 cups coarsely grated carrots (about 3 medium carrots)
- 3/4 cup finely chopped walnuts
- 1/4 cup golden raisins (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease an 8-inch square or round baking pan with cooking spray and line the bottom with parchment paper to prevent sticking and ensure easy removal of the cake.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, baking powder, and salt until well blended. This will evenly distribute the leavening agents and spices throughout the batter.
- Mix wet ingredients: In a larger bowl, add vegetable oil, golden brown sugar, white sugar, and vanilla extract. Whisk together for about 1 minute until thoroughly combined. Add the eggs one at a time, whisking well after each addition to incorporate fully and create a smooth wet mixture.
- Combine wet and dry: Switch to a rubber spatula and gently fold the dry ingredients into the wet mixture. Then, fold in the coarsely grated carrots, finely chopped walnuts, and optional golden raisins until everything is evenly combined, being careful not to overmix.
- Bake the cake: Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating that the cake is fully cooked.
- Cool and serve: Remove the cake from the oven and place the pan on a wire rack to cool completely. Once cooled, slice into pieces and enjoy this moist and delicious carrot walnut cake as a snack or dessert.
Notes
- You can substitute walnuts with pecans for a different flavor and texture.
- If you prefer, add 1/2 teaspoon of ground nutmeg or ginger to enhance the spice profile.
- Golden raisins are optional but add a nice sweetness; feel free to omit or replace with chopped dried cranberries.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a cream cheese frosting, mix 4 oz softened cream cheese with 1/4 cup butter, 1 cup powdered sugar, and 1/2 teaspoon vanilla extract.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Carrot cake, Walnut cake, Moist carrot cake, Easy carrot cake recipe, Homemade carrot cake, Cake with nuts, Spiced carrot cake, Vegetarian dessert
