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Carrot Walnut Cake

This Carrot Walnut Cake is a super easy recipe loaded with grated carrots and walnuts. Just stir ingredients together and bake! It does not involve any fancy ingredients and is perfect for snacking, breakfast or with your coffee.

Carrot cake in a glass baking pan and whole carrots and walnuts on the side

Holiday baking continues with a SUPER EASY CAKE that is packed with freshly grated carrots and chopped walnuts.

I was lucky to pick up lots of fresh walnuts from our local farmers market and coming up with different ways to enjoy them. Though freshly cracked walnuts make a healthy snack as is, I love using using them to create baked goodies.

Carrot cakes are generally a celebration cake covered with a thick cream cheese frosting which is to die for. However, an every day cake that is simple and does not require any frosting is always a go-to any day, right?

Some of our favorite recipes with walnuts include – 5 minute Candied Walnuts, Persimmon Crostini, Eggless Banana Bread, Baked Oatmeal, Honey Walnut Shrimp Ramen Noodles, Baked Pears with Walnut Oat Crumble, Carrot Oatmeal Cookies and Whole-Wheat Walnut Shortbread Cookies.

This Carrot Walnut Cake recipe is :

  • Super easy – just mix and bake
  • Soft
  • Moist
  • Not-too-sweet
  • No fancy ingredients
  • Packed with carrots and walnuts
  • Stores well at room temperature for few days
  • Utterly delicious

Main ingredients:

Basic cake supplies – All purpose flour, sugar and golden brown sugar

Leavening – Baking soda and baking powder

Fat – Vegetable oil

Flavorings – Ground cinnamon and vanilla extract

Star of the show – Freshly grated carrots and chopped walnuts

A glass baking pan with carrot walnut cake place on a white kitchen towel with blue stripes

How to make carrot snack cake?

Whisk flour, baking powder, baking soda, ground cinnamon and salt together in a bowl. Whisk vegetable oil, both sugars and vanilla extract in another larger bowl and then add eggs to combine.

Stir in dry ingredients followed by grated carrots and chopped walnuts. Transfer to a 8-inch square baking pan, bake at 350 degrees until done.

A glass baking pan with carrot cake place on a white kitchen towel with blue stripes

Expert tips:

Grate carrots in the coarse side of your box grater – Wash, peel, grate and then measure 2 cups for the recipe.

Chop walnuts into small pieces

Whisk vegetable oil and both sugars for about 1 minute to begin dissolving the sugars.

2 hands holding a hot carrot walnut cake with folded kitchen towels.

Storage instructions for the moist carrot and walnut cake:

Store carrot walnut cake in a covered container at room temperature for 4 to 5 days.

Serving suggestions:

The cake is delicious plain as a snack or with your coffee. My husband loves a slice for breakfast before heading out to work.

Frequently asked questions:

What can I use instead of walnuts in carrot cake?

Toasted pecans make a great substitute for walnuts. However, if you want to make this nut-free then simply omit the walnuts. You will end with a really moist carrot cake.

Can I use butter instead of oil for carrot cake?

You could, but we will highly recommend not to! Vegetable oil keeps the cake moist when compared to butter and it is lesser in calories as well.

Why does my carrot cake not rise?

It could be because one or both of the leaveners used (baking powder/baking soda) are old and needs to be replaced or it was incorrectly measured.

How many carrots equal 2 cups?

About 2 to 3 carrots measure 2 cups.

a hand holding a slice of carrot cake above a glass pan with sliced cake pieces

Cakes, CAKES and more cakes:

Tiramisu Tres Leches Cake

Banana Sheet Cake

Rasmalai Tres Leches Cake

Orange Walnut Cake

or more dessert recipes

Yield: 9 Servings

Carrot Walnut Cake

Carrot Walnut Cake

This Carrot Walnut Cake is a super easy recipe loaded with grated carrots and walnuts. Just stir ingredients together and bake! Perfect for snacking, breakfast or with your coffee.

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

Dry ingredients

Wet ingredients

Additional ingredients

Instructions

  1. Pre heat oven to 350° F and grease a 8-inch square baking pan with non stick cooking spray and set aside.
  2. Add all dry ingredients into a medium bowl and whisk to combine.
  3. Add all wet ingredients (except eggs) into a larger bowl and whisk for about 1 minute, until thoroughly combined. Add both eggs and whisk until blended well.
  4. Switch to a rubber spatula and stir in dry ingredients just until mixed in (don't stir too much). Add grated carrots and walnuts and stir again until evenly combined (again, don't stir too much).
  5. Transfer batter into the prepared cake pan, spread evenly and bake for 30 to 35 minutes or until a tooth pick inserted in the middle comes clean.
  6. Place pan on a wire rack to cool completely. Slice and enjoy!

Notes

Store carrot walnut cake in a covered container at room temperature for 4 to 5 days.

Grate carrots in the coarse side of your box grater – Wash, peel, grate and then measure 2 cups for the recipe.

Chop walnuts into small pieces

Whisk vegetable oil and both sugars for about 1 minute to begin dissolving the sugars.

Nutrition Information:

Yield:

9

Serving Size:

1

Amount Per Serving: Calories: 148Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 41mgSodium: 262mgCarbohydrates: 24gFiber: 1gSugar: 12gProtein: 3g

I am not a certified dietician or nutritionist. You are ultimately responsible for all decisions pertaining to your health. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculator such as Nutrifox.com.. Although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their fact sources and algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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