Carrot Walnut Cake Recipe

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, combine the sugars and oil. Mix well until combined.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the vanilla extract.
5. In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
6. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
7. Fold in the grated carrots and chopped walnuts.
8. Pour the batter into the prepared pan.
9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.

Kitchen Equipment Needed

• Mixing bowls
• Whisk
• Sifter
• 9×13 inch baking pan
• Wire rack
• Grater
• Spatula
• Measuring cups and spoons

Storing Leftovers

To keep your Carrot Walnut Cake fresh, store any leftovers in an airtight container. It can be kept at room temperature for up to 2 days or refrigerated for up to a week. If you want to freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

Tips and Variations

• Spice it Up: Add a teaspoon of ground ginger or a pinch of cloves for an extra spice kick.
• Frosting Options: Cream cheese frosting is a classic choice for carrot cake. Alternatively, a simple glaze made of powdered sugar and lemon juice can add a refreshing tang.
• Nut Substitutions: If you’re not a fan of walnuts, try pecans or almonds instead.
• Healthier Swaps: Substitute half of the oil with applesauce to reduce fat content.