🥕 Carrot Walnut Cake
🧾 Ingredients:
Dry Ingredients:
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2 cups (250g) all-purpose flour
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1½ tsp baking powder
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½ tsp baking soda
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1½ tsp ground cinnamon
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¼ tsp nutmeg (optional)
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¼ tsp salt
Wet Ingredients:
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3 large eggs
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¾ cup (180ml) vegetable oil or melted coconut oil
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¾ cup (150g) brown sugar
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¼ cup (50g) granulated sugar
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2 tsp vanilla extract
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2 cups (200g) grated carrots (finely shredded)
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¾ cup (90g) chopped walnuts
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½ cup (120g) crushed pineapple, drained (adds moisture and flavor – optional but recommended)
🔥 Instructions:
1. Preheat Oven
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Preheat to 350°F (175°C).
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Grease and flour a 9-inch round cake pan or an 8×8-inch square pan (or use parchment paper).
2. Mix Dry Ingredients
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In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Mix Wet Ingredients
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In a large bowl, beat eggs, oil, brown sugar, white sugar, and vanilla until smooth.
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Stir in grated carrots, crushed pineapple (if using), and chopped walnuts.
4. Combine
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Gradually add dry ingredients to the wet mixture, stirring just until incorporated. Do not overmix.
5. Bake
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Pour batter into prepared pan and smooth the top.
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Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
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Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
🎂 Optional Cream Cheese Frosting:
Ingredients:
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8 oz (225g) cream cheese, softened
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¼ cup (60g) butter, softened
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1½ cups (180g) powdered sugar
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1 tsp vanilla extract
Instructions:
Beat together cream cheese and butter until smooth. Add powdered sugar and vanilla, and beat until creamy. Spread over cooled cake.
✅ Tips & Variations:
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Add ½ cup raisins or coconut flakes for extra texture.
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Make it into cupcakes: bake for 18–22 minutes at the same temperature.
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Want it egg-free? Sub eggs with ¾ cup applesauce or 3 tbsp ground flax + 9 tbsp water.
Would you like a layered version, a loaf-style carrot cake, or a healthy/refined sugar-free twist?