Carrot Walnut Cake: Moist, Spiced, and Wonderfully Easy

A quick, one-bowl carrot cake packed with grated carrots, crunchy walnuts, and a hint of cinnamon—perfect for everyday baking

Introduction: The Cake You’ll Want to Make Every Day

There’s something timeless and comforting about a good carrot cake. It’s moist, warmly spiced, and just sweet enough to feel like a treat without being over-the-top. This Carrot Walnut Cake is the kind of recipe you’ll find yourself making again and again—it’s quick, easy, and made with simple pantry staples.

Whether you’re baking for a casual afternoon tea, a family gathering, or just because you’re craving something cozy, this cake delivers. The grated carrots add moisture and natural sweetness, while the chopped walnuts bring a satisfying crunch. A touch of cinnamon ties it all together, making every bite feel like a warm hug.

Ingredients Breakdown

Let’s take a closer look at what makes this cake so delicious and foolproof:

Wet Ingredients:

• Eggs (4 large)
  Provide structure and richness.
• Granulated sugar (1½ cups / 225g)
  Sweetens the cake and helps with browning.
• Milk (1 cup / 200ml)
  Adds moisture and helps create a tender crumb.
• Oil (1 cup / 200ml)
  Keeps the cake moist and soft for days.

Tip: Use a neutral oil like sunflower or canola for best results.

Dry Ingredients:

• All-purpose flour (2½ cups / 300g)
  Provides structure and balances the moisture from the carrots.
• Baking powder (2 packets / 20g)
  Helps the cake rise and stay fluffy.
• Vanilla powder or extract (1 packet / 5g)
  Adds warmth and enhances the flavor.
• Cinnamon (1 tsp)
  Adds cozy spice and pairs beautifully with the carrots and walnuts.
• Salt (optional, ¼ tsp)
  Balances sweetness and enhances flavor.

Add-Ins:

• Grated carrots (2 cups)
  Add moisture, sweetness, and texture.
• Chopped walnuts (1 cup or slightly less)
  Add crunch and nutty flavor.

Optional: Add raisins, shredded coconut, or crushed pineapple for variation.

Equipment Needed

• Mixing bowls
• Whisk or hand mixer
• Measuring cups and spoons
• Grater for carrots
• 9×13-inch pan or two 8-inch round pans
• Parchment paper (optional)

Tip: Line the bottom of your pan with parchment for easy release.

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C).

Grease and flour your baking pan or line with parchment paper.

Tip: Use a light-colored pan for even baking.

Step 2: Mix the Wet Ingredients

In a large bowl:

• Beat the eggs and sugar until light and slightly frothy.

Add milk and oil.

Whisk until fully combined.

Optional: Add a splash of orange juice or zest for brightness.

Step 3: Add the Dry Ingredients

Sift in flour, baking powder, vanilla powder, cinnamon, and salt (if using).

Mix until just combined—don’t overmix.

Tip: The batter will be thick and slightly lumpy from the carrots and nuts.

Step 4: Fold in Carrots and Walnuts

Gently fold in grated carrots and chopped walnuts.

Stir until evenly distributed.

Optional: Add a handful of raisins or chopped dates for extra sweetness.

Step 5: Bake

Pour the batter into your prepared pan.

Smooth the top with a spatula.

Bake for 35–45 minutes, or until:

• A toothpick inserted in the center comes out clean
• The top is golden and springs back when lightly touched

Let cool in the pan for 10 minutes, then transfer to a wire rack.

Serving Suggestions

Perfect for:

• Afternoon tea
• Brunch gatherings
• Everyday dessert
• Lunchbox treats

Serve with:

• A dusting of powdered sugar
• Cream cheese frosting
• A dollop of whipped cream
• A drizzle of honey or maple syrup

Yields:

• 12–16 slices, depending on pan size

Tip: Store covered at room temperature for up to 3 days or refrigerate for longer freshness.

Variations to Try

Want to make it your own? Try these delicious twists:

Tropical Carrot Cake

Add crushed pineapple and shredded coconut.

Chocolate Chip

Fold in mini chocolate chips for a sweet surprise.

Nut-Free

Omit walnuts or replace with sunflower seeds.

Vegan Version

Use flax eggs, plant-based milk, and oil.

Muffin Style

Scoop into muffin tins and bake for 20–25 minutes.

Storage and Make-Ahead Tips

• Make-Ahead: Bake and cool the cake up to 2 days in advance.
• Refrigerate: Store in an airtight container for up to 5 days.
• Freeze: Freeze slices or whole cake (unfrosted) for up to 2 months. Thaw at room temperature.

Tip: Wrap tightly in plastic wrap and foil before freezing.

Nutrition Notes (Per Slice, ~1 of 12)

• Calories: ~280
• Protein: ~5g
• Carbohydrates: ~30g
• Fat: ~15g
• Sugar: ~18g
• Fiber: ~2g
• Sodium: ~180mg

This cake is:

• Moist and flavorful
• Quick and easy
• Packed with texture
• Perfect for everyday baking

Final Thoughts

This Carrot Walnut Cake is more than just a recipe—it’s a go-to classic that brings warmth and joy to any day. Whether you’re baking for loved ones or just treating yourself, it’s the kind of cake that never disappoints.