Carrot Walnut Cake is a moist, flavorful dessert that perfectly balances the sweetness of carrots with the nutty crunch of walnuts. This cake has been loved for generations and is a delightful treat for tea time, celebrations, or even as a healthier dessert option. Packed with fiber, natural sweetness, and a rich texture, it’s an all-time favorite recipe you can easily make at home.
Ingredients
- 2 cups grated carrots
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ¾ cup chopped walnuts
- ½ cup plain yogurt or sour cream
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate large mixing bowl, beat eggs, oil, sugar, brown sugar, and vanilla extract until smooth. Add yogurt or sour cream and mix well.
- Slowly fold in the dry mixture into the wet mixture, stirring gently until combined.
- Add grated carrots and chopped walnuts, then fold them evenly into the batter.
- Pour the mixture into the prepared cake pan and spread it evenly.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before slicing and serving.
Servings
This recipe makes approximately 10–12 servings.
Nutritional Info (per serving, approx.)
- Calories: 280
- Carbohydrates: 34g
- Protein: 5g
- Fat: 14g
- Fiber: 3g
- Sugar: 18g
Notes
This cake can be enjoyed plain or with a simple cream cheese frosting for extra richness. You can also substitute whole wheat flour for half of the all-purpose flour for added nutrition.
Tips
- Use freshly grated carrots instead of pre-packaged ones for better texture and moisture.
- Toast the walnuts lightly before adding them to enhance their flavor.
- For a spiced version, add a pinch of cardamom or cloves.
- Allow the cake to rest overnight for deeper flavor development.
Health Benefits
Carrots are rich in beta-carotene, which supports healthy vision and immune function. Walnuts provide omega-3 fatty acids that are good for heart health and brain function. The combination of fiber from carrots and healthy fats from walnuts makes this cake more filling and nutritious compared to many other desserts. Using yogurt or sour cream also adds probiotics, which are beneficial for digestion.
Q & A
Q: Can I make this cake without eggs?
A: Yes, you can replace each egg with ¼ cup of unsweetened applesauce or mashed bananas.
Q: How can I store Carrot Walnut Cake?
A: Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
Q: Can I freeze this cake?
A: Yes, wrap it tightly in plastic wrap and store in the freezer for up to 2 months. Thaw before serving.
Q: Can I add raisins or other nuts?
A: Absolutely, raisins, pecans, or almonds can be added for extra texture and flavor.
Q: Is this cake suitable for diabetics?
A: This cake contains sugar, but you can use a sugar substitute or reduce sugar content to make it more diabetic-friendly.
