Directions to follow
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Grate the carrots and toss the chopped walnuts in 2 teaspoons of flour to coat them.
- In a mixing bowl, beat the eggs and sugar until the mixture becomes light and fluffy. Add the oil and vanilla, mixing until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Gradually combine the dry ingredients with the wet ingredients, mixing until just combined—don’t overmix!
- Gently fold in the grated carrots and coated walnuts.
- Pour the batter into your prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- After baking, let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. For an optional frosting, mix cream cheese, butter, powdered sugar, and vanilla until smooth, then spread over the cooled cake.
Best ways to enjoy it
To truly savor your Walnut Carrot Cake, consider dusting it with powdered sugar or drizzling a bit of caramel sauce on top. Serve it with a dollop of whipped cream or alongside a scoop of vanilla ice cream for an indulgent treat. Pair it with a hot cup of tea or coffee for the ultimate comfort experience.
How to store & freeze
To store your Walnut Carrot Cake, keep it in an airtight container at room temperature for up to three days. If you want to prolong its freshness, refrigerate it for up to a week. You can also freeze the cake for up to three months. Just make sure to wrap it tightly in plastic wrap or aluminum foil to avoid freezer burn.
Helpful cooking tips
- Make sure to coat the walnuts in flour to prevent them from sinking to the bottom of the cake.
- For added moisture, consider adding pineapple or applesauce to the batter.
- Use fresh spices for the best flavor, and don’t hesitate to adjust the cinnamon to your liking.
Creative twists
Explore different variations by adding shredded coconut, raisins, or even spices like nutmeg or ginger for a unique flavor profile. For those looking to make this cake vegan, substitute eggs with flaxseed meal or applesauce, and use vegetable oil instead of butter.
Common questions
How long does it take to make Walnut Carrot Cake?
This recipe typically takes about 15 minutes of prep time and 50-60 minutes of baking, totaling around 1 hour to enjoy.
Can I substitute ingredients?
Absolutely! You can replace chopped walnuts with pecans or omit nuts entirely. Yogurt or applesauce can also be used for moisture instead of oil or butter.
How do I know when my cake is done?
Insert a toothpick in the center of the cake; if it comes out clean or with a few moist crumbs, your cake is done!
Is it okay to store the cake in the refrigerator?
Yes, Walnut Carrot Cake can be stored in the refrigerator, but be sure to cover it well to retain moisture. Enjoy your delicious creation!
