Description
This moist and fluffy carrot walnut cake is packed with warm cinnamon flavor, crunchy walnuts, and naturally sweet carrots. It’s an easy, no-fail recipe that requires simple ingredients yet delivers incredible flavor. Perfect for breakfast, afternoon tea, or dessert, this cake is a comforting treat that you’ll want to bake again and again!
Ingredients
Scale
- 4 eggs
- 1.5 cups granulated sugar (225g)
- 1 cup milk (200ml)
- 1 cup oil (200ml)
- 2.5 cups all-purpose flour (300g)
- 2 packets baking powder (20g)
- 1 packet vanilla (5g)
- 2 cups grated carrots
- 1 cup walnuts, chopped (slightly less than a full cup)
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350°F (175°C) and grease a cake pan or line it with parchment paper.
- In a large bowl, whisk the eggs and sugar until light and fluffy.
- Add the milk and oil, mixing until fully combined.
- Sift in the flour, baking powder, vanilla, and cinnamon. Gently fold the ingredients together, being careful not to overmix.
- Stir in the grated carrots and chopped walnuts, ensuring they are evenly distributed.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before slicing. Serve as is, or top with a dusting of powdered sugar or a simple glaze.
Notes
- For a healthier version, replace half of the all-purpose flour with whole wheat flour.
- If you prefer a less sweet cake, reduce the sugar slightly or replace part of it with honey or maple syrup.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake freezes well—wrap slices individually and store in a freezer-safe bag for up to 3 months.
- Serve with a cream cheese frosting or a drizzle of honey for extra indulgence.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International