Carrot Walnut Cake

one slice of carrot cake in a white plate.

This Carrot Walnut Cake without frosting is soft, moist, and fluffy, with warm cinnamon, sweet carrots, and crunchy walnuts in every bite. It is easy to make, making it the ideal snack cake - No pineapple!

Course Dessert

Cuisine American

Keyword carrot cake with walnuts, carrot walnut cake

Prep Time 10

Cook Time 35

Total Time 45

Servings Servings

Calories 117kcal

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 + 2 tablespoons vegetable oil
½ cup packed light brown sugar
¼ cup + 2 tablespoons white sugar
1 teaspoon vanilla extract
2 large eggs

Additional ingredients

2 cups coarsely grated carrots about 3 medium
¾ cup finely chopped wlanuts
¼ cup golden raisins optional

Instructions

Prep. Preheat oven to 350° F (177°C) and grease an 8-inch square or round baking pan with cooking spray and line the bottom with parchment paper.
Mix dry ingredients. Add all dry ingredients into a medium bowl and whisk to combine.
Mix wet ingredients. 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.
Finish batter. Switch to a rubber spatula and stir in dry ingredients, grated carrots, walnuts and raisins, until evenly combined.
Bake. 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.
Serve. Place the pan on a wire rack to cool completely. Slice and enjoy!

Video

Notes

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

Do not use pre-shredded carrots

Chop walnuts into small pieces

Nutrition