Irresistible Carrot and Walnut Cake

Introduction

Discover the sweetness of our Carrot and Walnut Cake, a delight not to be missed! This classic dessert combines the natural sweetness of carrots with the crunchy texture of walnuts for a perfectly balanced cake that’s moist, flavorful, and absolutely delicious. Whether you’re preparing it for a special occasion or simply craving a homemade treat, this carrot cake recipe is sure to impress family and friends alike. The earthy spice of cinnamon complements the sweet carrots, creating a comforting dessert that’s perfect any time of year.

Ingredients

4 large eggs, at room temperature
200g (1 cup) granulated sugar
240ml (1 cup) milk, at room temperature
120ml (½ cup) vegetable or sunflower oil
250g (2 cups) all-purpose flour
2 sachets (15g total) baking powder (approximately 4 teaspoons)
1 sachet (8g) vanilla extract or vanilla sugar
125g (1 cup) freshly grated carrots
120g (1 cup) coarsely chopped walnuts
5g (1 teaspoon) ground cinnamon
5g (1 teaspoon) butter, for greasing the pan

Instructions

Preheat the oven to 170°C (340°F) and position the rack in the center of the oven.
Prepare your pan by greasing a 9-inch (23cm) round cake pan or bundt pan with butter. If using a standard cake pan, consider lining the bottom with parchment paper for easier removal.
Beat the eggs and sugar in a large mixing bowl for 3-4 minutes until the mixture becomes pale and slightly fluffy.
Add the wet ingredients – pour in the milk and oil while continuing to mix at low speed until well incorporated.
Incorporate the dry ingredients by adding the flour, baking powder, and vanilla. Mix until you achieve a smooth, consistent batter without any lumps.
Fold in the carrots, walnuts, and cinnamon, gently mixing to ensure even distribution throughout the batter.
Pour the batter into your prepared cake pan and level the surface with a spatula.
Bake in the preheated oven for approximately 45 minutes. To check for doneness, insert a toothpick into the center of the cake – it should come out clean or with a few crumbs attached.
Allow the cake to cool in the pan for 10 minutes before carefully removing it and transferring to a wire rack to cool completely.
Serve and enjoy either warm or at room temperature.

Nutritional Information and Timing

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Cooling Time: 10 minutes (minimum)
Total Time: 1 hour 10 minutes
Servings: 8-10 slices

Nutritional Information (per slice, based on 10 servings):

Calories: 340 kcal
Carbohydrates: 38g
Protein: 7g
Fat: 18g
Saturated Fat: 3g
Fiber: 2g
Sugar: 20g
Sodium: 150mg

Cooking Tips and Tricks

Room temperature ingredients are crucial for this recipe. Cold eggs and milk can cause the batter to curdle or not blend properly.
Freshly grate your carrots for the best flavor and moisture. Pre-packaged shredded carrots tend to be drier and less flavorful.
Don’t overmix the batter once you add the flour. Overmixing can develop gluten and result in a tough cake.
Toast the walnuts before adding them to the batter for enhanced flavor. Simply spread them on a baking sheet and toast at 160°C (320°F) for about 8 minutes.
Test for doneness carefully. Carrot cake can sometimes appear underdone due to its moisture content, but a clean toothpick is the best indicator.
Allow the cake to cool completely before frosting, if you choose to add frosting.

Variations and Substitutions

Nut alternatives: If walnuts aren’t available, try pecans, almonds, or hazelnuts. For a nut-free version, substitute with sunflower seeds or simply omit.
Flour options: Replace all-purpose flour with whole wheat flour for a heartier texture and added nutritional benefits (use ¾ cup whole wheat to 1¼ cups all-purpose for best texture).
Sugar alternatives: Reduce the sugar by using ¾ cup instead of 1 cup, or substitute with brown sugar for a deeper, caramel-like flavor.
Add fruits: Incorporate ½ cup of raisins, dried cranberries, or chopped dried apricots for extra sweetness and texture.
Spice it up: Enhance the flavor profile with ¼ teaspoon of nutmeg, ¼ teaspoon of ground ginger, or a pinch of cloves.
Cream cheese frosting: For a classic finish, top with cream cheese frosting made from 8 oz cream cheese, ¼ cup butter, 2 cups powdered sugar, and 1 teaspoon vanilla extract.
Oil substitution: For a lighter version, replace half the oil with unsweetened applesauce.

Common FAQs

Why did my carrot cake turn out too dense?

Dense carrot cake is often the result of overmixing the batter after adding the flour or using cold ingredients. Ensure your eggs and milk are at room temperature and mix just until ingredients are combined.

Can I make this cake in advance?

Absolutely! Carrot cake actually improves in flavor after a day, making it perfect for prepare ahead. Store unfrosted at room temperature for up to 2 days or refrigerated for up to 5 days.

Why are my carrots turning green in the cake?

This can happen when baking powder reacts with the compounds in carrots. It’s harmless and doesn’t affect taste. Using aluminum-free baking powder can help prevent this reaction.

Can I freeze carrot cake?

Yes, carrot cake freezes beautifully. Wrap it tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months and thaw overnight in the refrigerator before serving.

How can I make this recipe healthier?

To make a healthier version, reduce the sugar by 25%, replace half the oil with applesauce, use whole wheat flour, and increase the amount of carrots to 1½ cups.

Storage and Make-Ahead Tips

Room temperature storage: Unfrosted carrot cake can be stored in an airtight container at room temperature for up to 2 days.
Refrigerator storage: For longer freshness, store in the refrigerator for up to 5 days. If frosted with cream cheese frosting, refrigeration is necessary.
Freezing instructions: Wrap individual slices or the entire cake (frosted or unfrosted) in plastic wrap, then in aluminum foil. Label with the date and freeze for up to 3 months.
Thawing method: Thaw frozen cake overnight in the refrigerator for best results. For room temperature serving, remove from the refrigerator 30-60 minutes before serving.
Make-ahead option: Prepare this cake 1-2 days before serving for enhanced flavor development. The moisture from the carrots will continue to permeate the cake, making it even more delicious.
Pre-portioning: Cut the cake into slices before freezing for convenient single servings. Wrap each slice individually for best results.

Enjoy this delightful Carrot and Walnut Cake as a perfect afternoon treat with coffee or tea, or as a sweet ending to any meal. The combination of sweet carrots, crunchy walnuts, and warm cinnamon creates a timeless dessert that everyone will love!