Carrot Walnut Cake!

 

Carrot Walnut Cake – Moist & Delicious!

This Carrot Walnut Cake is incredibly moist, lightly spiced, and packed with crunchy walnuts. It’s perfect with or without frosting and makes a great dessert or tea-time treat!

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Ingredients:

For the Cake:

• 2 cups grated carrots (about 3 large carrots)
• 1 1/2 cups all-purpose flour
• 1 cup brown sugar
• 1/2 cup vegetable oil (or melted butter)
• 3 eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/4 tsp nutmeg (optional)
• 1 cup chopped walnuts

For the Cream Cheese Frosting (Optional):

• 1/2 cup butter, softened
• 8 oz cream cheese, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

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Instructions:

Step 1: Prepare the Batter

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or loaf pan.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, beat eggs, brown sugar, oil, and vanilla until smooth.
4. Gradually add the dry ingredients to the wet mixture, mixing until combined.
5. Fold in the grated carrots and chopped walnuts.

Step 2: Bake the Cake

1. Pour the batter into the prepared cake pan.
2. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Frosting (Optional)

1. Beat butter and cream cheese until smooth.
2. Gradually add powdered sugar and vanilla, mixing until creamy.
3. Spread over the cooled cake and sprinkle with extra walnuts.

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Serving Suggestions:

• Serve plain for a simple treat.
• Add raisins or coconut flakes for extra texture.
• Dust with powdered sugar instead of frosting for a lighter option.

Would you like a sugar-free or gluten-free version?