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.

Course Dessert

Cuisine American

Keyword carrot walnut cake

Prep Time 10

Cook Time 35

Total Time 45

Servings Servings

Calories 148kcal

Author Maria Doss

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!

Video

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