Description

This classic Carrot Walnut Cake is a moist, flavorful dessert perfect for any occasion. Made with freshly grated carrots, crunchy walnuts, and a blend of warm spices, it offers a delightful balance of sweetness and texture. The recipe includes an option to add crushed pineapple, enhancing the cake’s moisture and flavor. Ideal for pairing with cream cheese frosting, this easy-to-make cake is sure to become a family favorite.

Ingredients

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Dry Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg

Wet Ingredients

3 large eggs, room temperature
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
3/4 cup vegetable oil
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract

Add-ins

2 cups finely grated carrots
1 cup chopped walnuts
1/2 cup crushed pineapple, drained (optional)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans to prevent sticking and ensure easy removal after baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. This combines the leavening agents and spices uniformly.
Combine Wet Ingredients: In a large bowl, beat the eggs with the granulated sugar and brown sugar until the mixture is well combined and slightly fluffy. Then whisk in the vegetable oil, unsweetened applesauce, and vanilla extract to add moisture and flavor.
Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until combined. Avoid overmixing to keep the cake tender.
Add Carrots, Walnuts, and Pineapple: Fold in the finely grated carrots, chopped walnuts, and if using, the drained crushed pineapple. These add texture, moisture, and depth of flavor.
Transfer and Bake: Pour the batter evenly into the prepared pan(s) and spread with a spatula. Bake in the preheated oven for 35 to 40 minutes if using a sheet pan, or 25 to 30 minutes for round pans, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cake to cool completely in the pan before serving or frosting. This ensures clean slices and lets flavors develop fully. Consider topping with classic cream cheese frosting for an extra touch of sweetness.

Notes

This cake pairs exceptionally well with classic cream cheese frosting for a rich and tangy contrast.
Toasting the walnuts before adding them intensifies their flavor and adds a pleasant crunch.
Ensure carrots are finely grated for a uniform texture and consistent moisture throughout the cake.
Using applesauce helps reduce oil content while keeping the cake moist.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American