Are you looking for a delicious and easy-to-make dessert that will satisfy your sweet tooth? Look no further than this recipe for the best carrot cake with walnuts and cinnamon! This cake is moist, flavorful, and perfect for any occasion. Whether you’re hosting a dinner party or just want a treat for yourself, this recipe is sure to impress.
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 4 large eggs
- 1 1/2 cups vegetable oil
- 3 cups grated carrots
- 1 cup chopped walnuts
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large mixing bowl, combine the flour, sugar, baking soda, cinnamon, and salt.
- Add the eggs and vegetable oil to the bowl and mix until smooth.
- Stir in the grated carrots and chopped walnuts until well combined.
- Pour the batter into the prepared baking pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before serving.
This recipe makes 12 servings. Each serving contains approximately:
- Calories: 536
- Fat: 34g
- Saturated Fat: 4g
- Cholesterol: 62mg
- Sodium: 479mg
- Carbohydrates: 52g
- Fiber: 3g
- Sugars: 36g
- Protein: 6g
This recipe takes approximately 1 hour to prepare and bake.
- Large mixing bowl
- 9×13 inch baking pan
- Measuring cups and spoons
- Chopping board and knife
- Mixing spoon or electric mixer
This carrot cake is delicious served warm or cold, and can be enjoyed as a dessert or a sweet snack. You can top it with cream cheese frosting or whipped cream, or serve it plain with a cup of coffee or tea.
There are many ways to customize this recipe to suit your taste preferences. Here are a few ideas:
- Add raisins or dried cranberries to the batter for extra sweetness.
- Replace the walnuts with pecans or almonds.
- Add a teaspoon of vanilla extract for extra flavor.
- Replace half of the vegetable oil with unsweetened applesauce for a healthier option.
If you don’t have all of the ingredients on hand, here are a few substitutions you can make:
- Replace the all-purpose flour with whole wheat flour or gluten-free flour.
- Replace the vegetable oil with canola oil or melted butter.
- Replace the granulated sugar with brown sugar or coconut sugar.
- Use chopped pecans or almonds instead of walnuts.
This carrot cake can be stored in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze the cake for up to 3 months.
Tips and Notes
- Make sure to grate the carrots finely, so they blend well into the batter.
- If you’re using a hand mixer or stand mixer, mix the wet ingredients together first before adding the dry ingredients.
- Don’t overmix the batter, as this can make the cake tough.
- If you’re using a glass baking dish, reduce the oven temperature by 25°F (10°C) to prevent the cake from burning.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can bake the cake up to a day in advance and store it in the fridge until you’re ready to serve it. Can I freeze this cake?
Yes, you can freeze the cake for up to 3 months. Make sure to wrap it tightly in plastic wrap or aluminum foil before freezing. Can I use a different type of nut?
Yes, you can use any type of nut you like, such as pecans or almonds.
This carrot cake recipe is one of my all-time favorites. It’s moist, flavorful, and has the perfect amount of sweetness. The addition of walnuts and cinnamon adds a delicious crunch and warm spice flavor that makes this cake truly irresistible. I love how easy it is to make, and how versatile it is – you can enjoy it for dessert, breakfast, or as a sweet snack. I highly recommend giving this recipe a try – your taste buds will thank you!