Carrot Walnut Cake is a moist, flavorful dessert that brings together the natural sweetness of fresh carrots with the crunch of walnuts. This cake is perfect for any occasion, from a cozy afternoon tea to a special celebration. The combination of warm spices like cinnamon and nutmeg, paired with the richness of walnuts and the moistness of carrots, creates an irresistible treat that everyone will love. Whether you’re baking it for a family gathering or simply to enjoy as a sweet snack, this cake is sure to impress with its wholesome flavors and delightful texture.
Ingredients:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 ¼ cups vegetable oil
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots (about 4 medium-sized carrots)
- 1 cup chopped walnuts (toasted if preferred)
- ½ cup shredded coconut (optional)
- ½ cup crushed pineapple, drained (optional)
Instructions:
- Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- Prepare Wet Ingredients: In a large bowl, beat together the vegetable oil, granulated sugar, and brown sugar until the mixture is smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Add Carrots and Walnuts: Gently fold in the grated carrots, chopped walnuts, and coconut (if using). If you want extra moisture, you can also fold in crushed pineapple at this stage.
- Bake the Cake: Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
- Optional Cream Cheese Frosting: While the cake is cooling, you can prepare a frosting by mixing 8 oz cream cheese (softened), ½ cup unsalted butter, 2 cups powdered sugar, and 1 teaspoon vanilla extract. Beat until smooth and creamy. Frost the cooled cakes generously.
- Serve and Enjoy: Once the cake is frosted, slice and serve. This Carrot Walnut Cake is delicious on its own or paired with a cup of coffee or tea. Enjoy!