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Moist Carrot Cake with Walnuts

Moist Carrot Cake with Walnuts You'll Crave Again and Again

This Moist Carrot Cake with Walnuts is a delightful blend of tender cake, nutty crunch, and rich cream cheese frosting, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Baking
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Plain Flour Can be swapped for almond flour for gluten-free version.
  • 1 cup Ground Walnuts Consider using pecans for a different flavor.
  • 1 teaspoon Ground Cinnamon Try pumpkin spice for a twist.
  • 0.5 teaspoon Ground Nutmeg Optional but recommended.
  • 1 teaspoon Fresh or Ground Ginger Fresh ginger gives a zesty kick.
  • 0.5 teaspoon Salt Balances sweetness.
  • 1 teaspoon Baking Soda Ensure freshness for the best rise.
  • 1 teaspoon Baking Powder Ensure freshness for the best rise.
  • 3 large Eggs Can substitute with flax eggs for vegan option.
  • 1 cup Brown Sugar or Gold Caster Sugar Coconut sugar is a refined sugar alternative.
  • 2 cups Grated Carrots Finely grate for even distribution.
  • 0.5 cup Oil Use neutral oil like canola or sunflower.
For the Cream Cheese Frosting
  • 8 oz Cream Cheese Ensure it's at room temperature.
  • 0.5 cup Butter Softened for blending.
  • 2 cups Powdered Sugar Reduce for less sweetness.
  • 1 teaspoon Vanilla Extract Enhances flavor.

Equipment

  • Mixing Bowls
  • hand mixer
  • spatula
  • oven
  • 7-inch round baking tins

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 160°C (320°F) and grease two 7-inch round baking tins.
  2. In a large mixing bowl, combine plain flour, ground walnuts, cinnamon, nutmeg, ground ginger, salt, baking soda, and baking powder.
  3. In a separate bowl, beat the eggs and add the brown sugar until light and fluffy, then gradually add oil.
  4. Fold in the finely grated carrots into the egg and sugar mixture.
  5. Slowly pour the dry ingredients into the wet mixture, mixing until just combined.
  6. Evenly divide the batter between the two prepared baking tins and bake for 25-30 minutes.
  7. Allow cakes to cool in the tins for about 1 hour, then invert onto a wire rack to cool completely.
  8. Once cooled, frost with cream cheese frosting and serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 200IUVitamin C: 6mgCalcium: 4mgIron: 6mg

Notes

For best results, ensure ingredients are at room temperature and avoid overmixing the batter.

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