Carrot Walnut Cake
This wonderfully moist carrot walnut cake is packed with warm spices, sweet grated carrots, and crunchy toasted nuts for the ultimate comforting homemade treat.
Ingredients
- •2 cups all-purpose flour (250g)
- •2 teaspoons baking powder
- •1 teaspoon baking soda
- •1.5 teaspoons ground cinnamon
- •0.5 teaspoon ground nutmeg
- •0.5 teaspoon salt
- •1 cup granulated sugar (200g)
- •0.5 cup packed light brown sugar (100g)
- •4 large eggs at room temperature
- •1 cup neutral vegetable oil (240ml)
- •1 teaspoon vanilla extract
- •3 cups finely grated carrots (about 3 large carrots)
- •1 cup chopped walnuts (100g), lightly toasted
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9-inch round springform pan or line it with parchment paper.
- 2
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
- 3
In a separate medium bowl, whisk the granulated sugar, brown sugar, and eggs together until smooth and slightly pale.
- 4
Gradually whisk the vegetable oil and vanilla extract into the wet sugar and egg mixture until fully combined.
- 5
Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just moistened and no flour streaks remain.
- 6
Fold in the freshly grated carrots and toasted chopped walnuts until evenly distributed throughout the batter.
- 7
Pour the batter into the prepared cake pan and smooth the top with a spatula.
- 8
Bake for 40 to 45 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.
- 9
Allow the cake to cool in the pan for 15 minutes, then gently run a knife around the edges and transfer it to a wire rack to cool completely.
💡 Chef tips
- For a dairy-free cream cheese style frosting, substitute the butter with vegan margarine in your favorite frosting recipe.
- Store the cake tightly wrapped in plastic wrap at room temperature for up to 3 days, or refrigerate for up to a week.
- Toast the walnuts in a dry skillet over medium heat for 5 minutes before chopping to unlock their deepest flavor.
✅ How it should turn out
The finished cake is golden-brown and fragrant with cinnamon, featuring a tender, ultra-moist crumb studded with sweet carrots and crunchy toasted walnuts.