A moist, fragrant carrot cake loaded with carrots, walnuts, and warm cinnamon. Quick to prepare, beginner-friendly, and perfect for everyday baking.
Why You Will Love This Cake
This recipe uses simple pantry ingredients and comes together in minutes. The combination of grated carrots and chopped walnuts creates a soft, tender crumb with a light crunch. Cinnamon adds warmth, while the oil keeps the cake incredibly moist for days.
Ingredients
- 4 eggs
- 1.5 cups granulated sugar (225 g)
- 1 cup milk (200 ml)
- 1 cup oil (200 ml)
- 2.5 cups flour (300 g)
- 2 packets baking powder (20 g total)
- 1 packet vanilla (5 g)
- 2 cups grated carrots
- 1 cup walnuts, chopped (slightly less than full cup)
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 180°C (350°F). Grease a medium-sized baking pan or line it with parchment paper.
- In a large mixing bowl, whisk together the eggs and granulated sugar until pale and slightly creamy.
- Add the milk and oil, whisking again until combined.
- Sift in the flour, baking powder, and vanilla. Mix until the batter is smooth and lump-free.
- Fold in the grated carrots, chopped walnuts, and cinnamon using a spatula. Do not overmix.
- Pour the batter into the prepared pan and smooth the surface.
- Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before slicing. Dust with powdered sugar if desired.
Tips for Best Results
- Make sure the carrots are finely grated to ensure even texture.
- Lightly toast the walnuts for a stronger nutty flavor.
- Do not overmix after adding carrots and walnuts, as this can make the cake dense.
- If your oven runs hot, check the cake at 30 minutes.
Serving Suggestions
- Serve with tea or coffee.
- Add a simple cream cheese glaze for a richer dessert.
- Cut into squares for lunchboxes or snacks.
Storage
- Store at room temperature for up to 3 days.
- Refrigerate for up to 1 week in an airtight container.
- Freeze in slices for up to 2 months.