Carrot Walnut Cake Recipe
A moist and flavorful homemade carrot cake recipe with chopped walnuts, warm spices, and a tender crumb — perfect for any occasion!
Print Pin Servings: 12 slices
Calories: 410kcal
Cost: $8
Equipment
- 2 9-inch round cake pans Or use 1 rectangular 9x13 pan
- 1 Box grater For grating fresh carrots
- 2 Large mixing bowls For wet and dry ingredients
- 1 Wire cooling rack To cool the cakes evenly
- 1 Whisk For dry ingredients
- 1 Rubber spatula For folding batter
Ingredients
- 2 cups all-purpose flour for structure
- 2 teaspoon baking soda helps cake rise
- 2 teaspoon ground cinnamon warm spice flavor
- 1 teaspoon salt enhances flavor
- 0.5 teaspoon ground nutmeg adds spice depth
- 1.33 cups vegetable oil for moisture
- 2 cups granulated sugar sweetness and texture
- 4 large eggs room temperature
- 1 teaspoon vanilla extract enhances flavor
- 3 cups grated carrots fresh, not pre-shredded
- 1 cup chopped walnuts adds crunch
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round pans.
- Whisk together flour, baking soda, cinnamon, salt, and nutmeg.
- In another bowl, mix oil and sugar. Beat in eggs and vanilla.
- Combine wet and dry mixtures gently. Fold in carrots and walnuts.
- Divide batter into pans. Let rest 15 minutes before baking.
- Bake for 25–30 minutes until a toothpick comes out clean.
- Cool in pans for 10 minutes, then on racks completely.
- Frost with cream cheese frosting or serve plain.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 110g | Calories: 410kcal | Carbohydrates: 45g | Protein: 5g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Cholesterol: 55mg | Sodium: 350mg | Potassium: 180mg | Fiber: 2g | Sugar: 28g | Vitamin A: 5200IU | Vitamin C: 1.8mg | Calcium: 50mg | Iron: 1.8mg