Ingredients:
4 eggs
1.5 cups granulated sugar (225 g)
1 cup milk (200 ml)
1 cup oil (200 ml)
2.5 cups flour (300 g)
2 packets baking powder (20 g)
1 packet vanilla (5 g)
2 cups grated carrots
1 cup walnuts, chopped (slightly less than a full cup)
1 teaspoon cinnamon
Instructions:
- Prepare the Baking Pan:
Preheat your oven to 180°C (356°F).
Grease your baking pan with 1 teaspoon of solid oil or butter.
- Mix the Wet Ingredients:
In a large bowl, beat 4 eggs and 1.5 cups of sugar until light and fluffy.
Add 1 cup of milk and 1 cup of oil, and whisk briefly until combined.
- Incorporate the Dry Ingredients:
Sift together 2.5 cups of flour, 2 packets of baking powder, and 1 packet of vanilla.
Slowly mix the dry ingredients into the wet mixture using a mixer on the lowest setting until just combined.
- Add Carrots, Walnuts, and Cinnamon:
Gently fold in the 2 cups of grated carrots, 1 cup of chopped walnuts, and 1 teaspoon of cinnamon.
- Bake the Cake:
Pour the batter into the greased pan and spread evenly.
Bake at 180°C for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve:
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar for extra sweetness and serve.
Enjoy your moist, flavorful carrot walnut cake with a cup of tea or coffee!
Tips and Variations:
Grate Carrots Finely: For a smoother cake texture, finely grate your carrots.
Toast the Walnuts: Lightly toast the walnuts in a dry pan for added flavor before incorporating them into the batter.
Add Raisins or Dried Fruit: To enhance flavor and texture, consider adding a handful of raisins or dried cranberries.
Spice It Up: You can add a dash of nutmeg, ginger, or allspice for more warmth in the cake.
Use Different Nuts: Swap the walnuts for pecans or almonds to suit your taste.
Gluten-Free Version: Substitute the regular flour with a gluten-free flour blend.
How to Store:
At Room Temperature: Store the cake in an airtight container for up to 3 days.
In the Refrigerator: For longer storage, refrigerate the cake for up to 1 week.
Freezing: This cake freezes well. Wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Let it thaw at room temperature before serving.
Frequently Asked Questions (FAQs)
- Can I use a different oil?
Yes, you can use vegetable oil, coconut oil, or even olive oil for a different flavor profile.
- What other nuts can I use?
Feel free to substitute the walnuts with pecans, almonds, or hazelnuts.
- Can I add other ingredients?
Absolutely! You can add raisins, dried cranberries, or even shredded coconut for a fun twist.
- How do I make the cake gluten-free?
Use a gluten-free flour blend in place of the regular flour.
- Can I use honey instead of sugar?
Yes, but you may need to reduce the amount of liquid in the recipe as honey adds moisture.
- How do I ensure the cake stays moist?
Be careful not to overmix the batter, and avoid overbaking. The toothpick test should help you check for doneness.
- Can I make this cake ahead of time?
Yes, it keeps well for a few days, so you can make it a day in advance.
- How do I know when the cake is fully baked?
Insert a toothpick into the center of the cake; if it comes out clean, the cake is done.
This easy and delicious Carrot Walnut Cake is perfect for any occasion, combining the earthy sweetness of carrots with the crunch of walnuts and a hint of cinnamon. Moist, flavorful, and simple to make—it’s a crowd-pleaser!