This carrot cake is a delightful treat that combines the natural sweetness of carrots with the warm spices of cinnamon, nutmeg, and cloves. The addition of walnuts adds a satisfying crunch, while the orange zest and vanilla extract provide a fragrant aroma. Perfect for any occasion, this cake is sure to impress your family and friends.
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Preheat the oven to 350°F (175°C).
In a large bowl, beat the eggs until frothy.
Add the neutral oil, brown sugar, white sugar, orange zest, and vanilla extract. Mix well.
In another bowl, combine the all-purpose flour, cornstarch, cinnamon, nutmeg, ground cloves, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the grated carrots and walnuts.
Pour the batter into a greased cake pan.
Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool before serving.
For a more intense flavor, toast the walnuts before adding them to the batter.
Ensure the carrots are finely grated for a smoother texture.
Can I use a different type of oil?
Yes, you can use any neutral oil like canola or vegetable oil.
Can I substitute the walnuts?
Yes, pecans or almonds can be used as a substitute for walnuts.
How do I store the carrot cake?
Store the cake in an airtight container at room temperature for up to 3 days.
Can I freeze the carrot cake?
Yes, wrap it tightly in plastic wrap and freeze for up to 3 months.
What can I serve with carrot cake?
Carrot cake pairs well with cream cheese frosting or a scoop of vanilla ice cream.
