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Carrot Walnut Cake Recipe

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4.8 from 215 reviews

This moist and flavorful Carrot Walnut Cake combines the natural sweetness of grated carrots, the crunch of walnuts, and the tropical hint of crushed pineapple. Spiced with cinnamon, nutmeg, and ginger, this classic dessert is perfect for any occasion, offering a delightful balance of textures and warm flavors.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger

Wet Ingredients

  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract

Additional Ingredients

  • 2 1/2 cups finely grated carrots
  • 1 cup chopped walnuts
  • 1/2 cup crushed pineapple (drained)
  • 1/2 cup raisins (optional)

Instructions

  1. Preheat the Oven: Set your oven to preheat at 350°F (175°C) and prepare your baking pans by greasing and/or lining them with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger. This ensures the spices and leavening agents are evenly distributed.
  3. Prepare Wet Mixture: In a separate bowl, beat the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract for flavor.
  4. Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, mixing gently to combine without overworking the batter. Fold in the finely grated carrots, chopped walnuts, drained crushed pineapple, and raisins if using, to add moisture and texture.
  5. Bake: Pour the batter evenly into your prepared pans and bake in the preheated oven for 35 to 40 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  6. Cool and Serve: Once baked, remove the cake from the oven and allow it to cool completely in the pans on a wire rack before frosting or slicing. This helps the cake set and makes it easier to serve.

Notes

  • Ensure the pineapple is well drained to avoid excess moisture in the batter.
  • For extra moistness, you may substitute half the oil with applesauce.
  • Raisins are optional and can be omitted or replaced with other dried fruits like cranberries.
  • This cake pairs wonderfully with cream cheese frosting for a classic finish.
  • Store leftovers covered in the refrigerator for up to 4 days or freeze for longer storage.

Find it online: https://oliviabakes.com/carrot-walnut-cake-recipe/