Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch (20 cm) round or square baking pan.
Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Prepare the Wet Ingredients:
In another bowl, whisk the sugar and eggs (or flax eggs) until smooth. Add the oil and vanilla extract, mixing until fully incorporated.
Combine Wet and Dry:
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
Add Carrots and Walnuts:
Fold in the grated carrots and chopped walnuts gently until evenly distributed.
Bake:
Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Frost (Optional):
Allow the cake to cool completely before frosting. To make the frosting, mix the cream cheese, powdered sugar, and vanilla extract until smooth, and spread over the cooled cake.
Serve and Enjoy:
Slice the cake and serve. It pairs wonderfully with a hot cup of tea or coffee!
Tips:
Add a handful of raisins or shredded coconut for extra flavor.
For a healthier version, reduce the sugar or use a sugar substitute like honey or maple syrup.
Store the cake in an airtight container for up to 3 days or refrigerate for longer freshness.
Enjoy this moist and delicious carrot walnut cake that’s sure to become a household favorite!
Carrot Walnut Cake Recipe
