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.
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. (Try this Carrot Cake in a Cup)
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?
This Carrot Walnut Cake recipe is :
- Super easy - just mix and bake
- Soft & Moist
- Mostly healthy
- Not-too-sweet
- No fancy ingredients
- Packed with carrots and walnuts
- Stores well at room temperature for few days
- Utterly delicious for dessert
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
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.
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.
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:
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.
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.
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.
About 2 to 3 carrots measure 2 cups.
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Carrot Walnut Cake
Ingredients
Dry ingredients
- 1 cup all purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet ingredients
- ½ cup plus 2 tablespoons vegetable oil
- ½ cup packed golden brown sugar
- ¼ cup plus 2 tablepoons sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Additional ingredients
- 2 cups coarsely grated carrot
- ¾ cup finely chopped wlanuts
Instructions
- Pre heat oven to 350° F and grease a 8-inch square baking pan with non stick cooking spray and set aside.
- Add all dry ingredients into a medium bowl and whisk to combine.
- 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.
- 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).
- 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.
- Place pan on a wire rack to cool completely. Slice and enjoy!
Notes
Chop walnuts into small pieces
Whisk vegetable oil and both sugars for about 1 minute to begin dissolving the sugars.Nutrition
Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.
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