Here’s a moist, spiced Carrot Walnut Cake—perfectly tender with sweet carrots, crunchy walnuts, and warm spices. 🥕🌰🍰
Carrot Walnut Cake
Ingredients (9-inch round cake)
Dry ingredients:
- 2 cups (250 g) all-purpose flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Wet ingredients:
- 4 large eggs
- 1 1/4 cups (250 g) granulated sugar
- 1/2 cup (100 g) brown sugar
- 1 cup vegetable oil
- 2 tsp vanilla extract
Other ingredients:
- 2 1/2 cups grated carrots (~4–5 medium carrots)
- 1 cup chopped walnuts (plus extra for topping)
- Optional: 1/2 cup crushed pineapple, well-drained (for extra moisture)
Cream cheese frosting (optional):
- 8 oz (225 g) cream cheese, softened
- 1/4 cup (60 g) butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat Oven:
350°F (175°C). Grease and flour a 9-inch round or square baking pan. - Mix Dry Ingredients:
In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. - Mix Wet Ingredients:
In a large bowl, beat eggs, granulated sugar, brown sugar, oil, and vanilla until smooth. - Combine & Add Carrots:
Gradually mix dry ingredients into wet ingredients. Fold in grated carrots, walnuts, and optional pineapple. - Bake:
Pour batter into prepared pan. Bake 35–45 minutes, or until a toothpick inserted comes out clean. Cool completely on a wire rack. - Optional Frosting:
Beat cream cheese and butter until smooth, gradually add powdered sugar, then vanilla. Frost cooled cake and sprinkle extra walnuts on top.
💡 Tips:
- For extra moist cake, add 1/4 cup yogurt or applesauce to the batter.
- Toast walnuts lightly to enhance flavor.
- This cake can also be made in loaf pans for easy slicing and gifting.
If you want, I can also give a super-moist carrot walnut cake version with pineapple and coconut—extra soft, tropical, and melt-in-your-mouth delicious. Do you want that version?
