Carrot Walnut Cake Recipe

 

Carrot Walnut Cake is a moist, flavorful, and wholesome dessert that perfectly blends the natural sweetness of carrots with the crunchy richness of walnuts. This cake is a delightful treat for tea time, celebrations, or simply when you crave a comforting homemade dessert. Its balanced texture, spiced flavor, and nutty crunch make it a timeless classic that everyone enjoys. With simple ingredients and easy steps, you can create a bakery-style cake right in your kitchen.

Ingredients

• • 2 cups grated carrots
  • 1 ½ cups all-purpose flour

• 1 cup granulated sugar
• ½ cup brown sugar
• 1 cup chopped walnuts
• 3 large eggs
• ½ cup vegetable oil
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon powder
• ½ teaspoon nutmeg powder
• ½ teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
2. In a large bowl, whisk together the eggs, oil, sugar, brown sugar, and vanilla until smooth.
3. In another bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Slowly fold the dry ingredients into the wet mixture.
4. Add grated carrots and walnuts into the batter, mixing gently until well incorporated.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool completely before slicing and serving.

8. Servings

   This recipe makes about 8–10 servings.

   Nutritional Info (per serving, approx.)

   • • Calories: 320
     • Protein: 5g
   • • Carbohydrates: 38g
     • Sugar: 22g
     • Fat: 17g
   • Fiber: 3g

   Notes

   You can enhance the flavor by adding raisins, shredded coconut, or even a light cream cheese frosting. If you prefer a healthier version, replace half of the all-purpose flour with whole wheat flour and reduce sugar as per taste.

   Tips

   Use freshly grated carrots instead of pre-packaged ones for better moisture and flavor. Toasting the walnuts lightly before adding them brings out their nutty aroma. Ensure not to overmix the batter, as it can make the cake dense. Always let the cake cool before cutting to maintain its structure.

   Health Benefits

   Carrots are rich in beta-carotene, fiber, and antioxidants, promoting eye health and boosting immunity. Walnuts provide omega-3 fatty acids, supporting heart and brain health. Eggs contribute protein and essential vitamins, while cinnamon and nutmeg add natural anti-inflammatory properties. Compared to many desserts, this cake offers a balance of indulgence and nutrition.

   Q & A

   Q: Can I make this cake without walnuts?
   A: Yes, you can skip walnuts or replace them with pecans, almonds, or even sunflower seeds.

   Q: Can I make this cake gluten-free?
   A: Absolutely, you can use a gluten-free flour blend instead of all-purpose flour.

   Q: How do I store carrot walnut cake?
   A: Store it in an airtight container at room temperature for up to 2 days or refrigerate for 5–6 days.

   Q: Can I freeze this cake?
   A: Yes, wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw before serving.

   Q: Is it possible to reduce sugar in this recipe?
   A: Yes, you can cut down on sugar or use natural sweeteners like honey or maple syrup for a healthier version.