Julie Clark
Posted:
Carrot and Walnut Cake
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A deep-flavored, moist cake with carrots and walnuts in every bite. A simple dusting of powdered sugar tops this comforting carrot and walnut cake.
Out of all of the dessert recipes on Tastes of Lizzy T, you may be surprised at what easy recipe gets more rave reviews than others. A simple, little humble snack cake that you may have passed over because it is not ho ho layer cake, chocolate caramel cookies or cream filled coffee cake.
It’s our Apple Walnut Cake that you love because of its moist crumb and apple flavor in each bite.
This recipe is our springtime Carrot and Walnut Cake version of that simple snack cake. A new, easy take on a classic carrot cake recipe.
Why you’ll love this carrot and walnut cake:
- Makes a small 8×8″ cake. Perfect for snack time, dessert or even a quick breakfast.
- Mix the cake in one bowl. No need to mix the dry ingredients in a separate bowl.
- Full of fresh carrots and crunchy walnuts.
- No frosting needed (although I’ll give suggestions if you are a frosting lover like me!)
- Only 10 minutes prep time, meaning it’s in the oven, ready to satisfy your carrot cake craving quickly and easily.
It makes me happy when cakes include veggies and nuts, because carrots and walnuts = good for you, so this cake is healthy, right? You know you like my thinking.
Tips for Making Carrot and Walnut Cake
- I used all brown sugar in order to make the cake as moist as possible. Brown sugar in baking adds deep flavor and moist texture to cakes, cookies and muffins.
- Carrot cakes have to include freshly grated carrots, which also makes for a tender cake. My favorite way to quickly chop veggies is my little Ninja Express Chop. I don’t know what I’d do without this little kitchen tool. Yes, it’s an extra tool to wash, but a 15-second rinse is much easier than 5 minutes of chopping by hand. A food processor works too.
- Use vegetable oil, or for a boost of flavor, coconut oil. Melt the coconut oil before adding it to the batter.
- Mix the batter until the flour is completely mixed in, but don’t overmix.
- Mix this cake by hand. There’s no need to pull out an electric mixer for this easy cake recipe.
Recipe Variations
- Although a dusting of powdered sugar is the perfect pairing for this cake, you can add frosting if you’d like. Try our powdered sugar glaze or our velvety cream cheese frosting.
- Want a layer cake? Double the recipe and make two cake layers by baking the cake batter in 2 8″ round cake pans.
- Add in raisins, dates or coconut for added texture.
- This recipe calls for just one teaspoon of cinnamon. Add more cinnamon, fresh grated ginger or add a dash of nutmeg if you’d like to add more flavor.
Serve this carrot and walnut cake for Easter brunch or after Easter dinner.
Other Cake Recipes to Love:
Carrot and Walnut Cake (Snack Cake)
A deep-flavored, moist cake with carrots and walnuts in every bite. A simple dusting of powdered sugar tops this comforting carrot and walnut cake.
Servings 9 servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Ingredients
- 2 large eggs room temperature
- 3/4 cup vegetable oil
- 1 cup brown sugar
- 3/4 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- pinch of salt
- 1 1/2 cups all-purpose flour
- 1 1/2 cups grated carrots
- 1/2 cup chopped walnuts
- Powdered sugar for sprinkling on top
Instructions
- Preheat the oven to 350ºF. Spray an 8×8″ baking pan with cooking spray.
- In a large bowl, combine the eggs, oil, sugar and vanilla. Mix well. 2 large eggs, ¾ cup vegetable oil, 1 cup brown sugar, ¾ teaspoon vanilla extract
- Add the baking powder, baking soda, cinnamon and salt into the wet ingredients. Mix until combined. 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, pinch of salt
- Mix in the flour, stirring until the flour is fully incorporated in, but don't over mix the batter. Fold in the carrots and walnuts using a rubber spatula. 1 ½ cups all-purpose flour, 1 ½ cups grated carrots, ½ cup chopped walnuts
- Spread the cake batter in the prepared pan. Bake for 35-37 minutes until lightly golden brown, until a toothpick or cake tester inserted in the center comes out clean.
- Once the cake has cooled, sprinkle powdered sugar on top of the cake and serve. Powdered sugar
Video
Notes
If you’d like to remove the cake easily from the pan, line it with parchment paper. Then you can cut perfect squares.
Refer to the article above for more tips and tricks.
The calories shown are based on the cake being cut into 9 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Serving: 92g | Calories: 398kcal | Carbohydrates: 43g | Protein: 5g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 160mg | Potassium: 213mg | Fiber: 2g | Sugar: 25g | Vitamin A: 3626IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 2mg
Just made your recipe yesterday. It was very simple and easy to do. I read some of the reviews and one that I took note of was the person said it tasted ok when it was still warm but really tasted great once fully cooled. I noticed the exact same thing. Once completely cooled the flavors really came through. This has now been saved into my favorites file. Great recipe!!!
This carrot cake was so good I’m making another ,I don’t have to buy a thing.My juicer gave me the grated carrot s that I needed and I didn’t want them to go to waste
The cake is soo good! I love it!
I made this cake twice the first time I followed the recipe exactly. The batter was thick and the cake was dense. The second time I added the 1/4 cup of milk that another reviewer suggested. Which made the cake batter more pourable and made a fluffier cake. I also made both cakes with your cram cheese frosting recipe. It was soo good ! I will always add the additional 1/4 cup of milk to the recipe. Thank You
I`m from the UK and I really struggle with your cup conversions – do you have this in grams? The cake looks fab!!
The best carrot cake ever. I do it for my kids and bring some to work every now and then and my colleagues love it!
I use 1/2 or 3/4 cups of brown sugar instead of 1 cup and still taste amazing, normally 1/2 when I do it for my kids
My boyfriend and I really liked this. Perfect dessert to go with your afternoon coffee 🥰
I’ve made this twice – so good. I substitute pecans for the walnuts because that is what I had on hand. Definitely keeping in the rotation.
350 temp f or c
Hey, can i bake it into a loaf?
Made this last night. It was quick and easy and absolutely delicious.
I am sure I will make this again and again. We can’t stop eating it! Thank you.
Great recipe I have made several times now and it turns out gorgeous and moist. Before baking, I top with chopped walnuts and sprinkle a little raw sugar for a textural crunchy topping. Thank you for sharing a winning recipe.
i made this cake and the results were tremendous. i added 1/4 milk to the given recipe . this is by far my favourite cake so far. thank you Lizzy! carrot walnut cake rocks!
Hi lovely recipe. Tried this out . But cake was crumbling when I cut it. But taste was awesome. Don’t know where I went wrong but will bake it again as taste was awesome
Excellent recipe, love the smaller size as it’s just me and my husband now. I followed the recipe but also added about a 1/4 cup of raisins. Instead of sprinkling with powdered sugar I drizzled with a powdered sugar drizzle, although I don’t think it even needed that. I tasted it warm out of the oven and thought ok this is good, tasted it again after it thoroughly cooled and oh my it’s delicious. Moist, lightly spiced and not too sweet. I’ve saved this one!