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

Scale

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