Carrot Walnut Cake

Description

A moist, flavorful cake loaded with grated carrots and crunchy walnuts. This classic dessert is spiced just right and perfect for tea time, birthdays, or any occasion that calls for a homemade treat.

Ingredients

For the cake:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg (optional)
1/2 cup vegetable oil
3/4 cup sugar (or brown sugar for extra moisture)
3 large eggs
2 teaspoons vanilla extract
2 cups grated carrots
1 cup chopped walnuts

For the frosting (optional):

8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Equipment

9×13-inch baking pan or two 8-inch round cake pans
Mixing bowls
Electric mixer or whisk
Grater for carrots
Spatula

Instructions

Preheat oven
- Set oven to 350°F (175°C). Grease and flour the pan(s).
Mix dry ingredients
- In a bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Combine wet ingredients
- In another bowl, whisk together oil, sugar, eggs, and vanilla until smooth.
Incorporate dry ingredients
- Gradually mix dry ingredients into the wet mixture.
Add carrots and walnuts
- Fold in grated carrots and chopped walnuts until evenly distributed.
Bake
- Pour batter into prepared pan(s). Bake 30–35 minutes for 9×13 pan or 25–30 minutes for 8-inch rounds.
- Test with a toothpick; it should come out clean.
Cool and frost (optional)
- Let cake cool completely before frosting.
- For cream cheese frosting, beat cream cheese and butter, then gradually add powdered sugar and vanilla. Spread evenly over cooled cake.

Tips

Toast walnuts lightly for extra flavor.
For a healthier version, replace half the sugar with honey or maple syrup.
Store cake covered at room temperature for 2–3 days or refrigerate for up to a week.

This carrot walnut cake is moist, aromatic, and perfectly spiced, making it a timeless favorite for any occasion.