This Carrot Cake with walnuts is soft, moist, and flavourful. Made with grated carrots, crunchy walnuts, and a touch of cinnamon, it’s a healthy bake that’s perfect for all ages. The recipe is beginner-friendly, easy to make, and great for kids too. Using oil instead of butter keeps the cake extra light and moist, while milk makes every bite soft and fluffy.
Whether you want a quick homemade dessert or a snack with your tea or...
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Preheat the oven to 170°C (340°F). Grease a cake tin and line the base with parchment paper.
In a bowl, combine flour, baking powder, baking soda, and cinnamon powder. Sift the mixture and set aside.
In another large bowl, whisk the eggs and sugar until pale and frothy.
Stir in the oil and vanilla essence, mixing until smooth.
Gently fold the sifted flour mixture into the wet mixture. Mix only just to combine—do not overmix.
Fold in the grated carrot and chopped walnuts, stirring lightly in one direction.
Pour in the milk and gently mix until the batter comes together.
Transfer the batter into the prepared cake tin. Tap lightly on the counter to release air bubbles.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake rest for 10 minutes before removing it from the tin.
Slice and enjoy warm with tea, coffee, or as a sweet snack.
For a festive touch, drizzle with cream cheese frosting or dust with powdered sugar.
Add raisins for extra sweetness or swap walnuts with pecans or almonds.
Can I substitute walnuts with other nuts?
Yes, you can substitute walnuts with pecans or almonds for a different flavor and texture.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
Can I add raisins to the batter?
Yes, adding raisins can enhance the sweetness and texture of the cake.
What can I use instead of all-purpose flour?
You can use whole wheat flour or gluten-free flour as a substitute, but the texture may vary.
Can I make this cake without eggs?
Yes! Replace 3 eggs with ¾ cup (180 g) thick yogurt and add an extra ¼ tsp baking powder. The cake stays moist, just a little denser.
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