1. Preheat and Prepare:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch (20cm) round or square cake pan, or line it with parchment paper for easy removal.
2. Make the Batter:
- Mix the Wet Ingredients: In a large bowl, whisk together the eggs, sugar, oil (or melted butter), and vanilla extract until smooth and well combined.
- Add the Dry Ingredients: In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger (if using), and salt. Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
- Add the Carrots and Walnuts: Gently fold in the grated carrots and chopped walnuts until evenly distributed throughout the batter.
3. Bake the Cake:
- Pour into Pan: Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- Bake: Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before frosting.
4. Make the Cream Cheese Frosting (Optional):
- Mix the Frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating on low speed to avoid a sugar cloud. Add the vanilla extract and milk or cream (if using) to reach your desired consistency.
- Frost the Cake: Once the cake is fully cooled, spread the cream cheese frosting evenly over the top. If you prefer a rustic look, you can simply frost the top, or you can frost the sides as well for a more polished finish.
Tips for the Best Carrot Walnut Cake:
- Grate the Carrots Finely: Finely grated carrots blend better into the cake batter and help create a moist, tender crumb.
- Don’t Overmix: Overmixing the batter can make the cake dense instead of light and fluffy. Mix just until the ingredients are combined.
- Toast the Walnuts: For an extra layer of flavor, lightly toast the walnuts in a dry skillet for a few minutes before adding them to the batter.
Variations:
- Add Pineapple: Fold in 1/2 cup (120ml) crushed pineapple for a tropical twist and even more moisture.
- Raisins: Add 1/4 cup (30g) raisins to the batter for a hint of natural sweetness.
- Spices: Adjust the spices to your liking by adding more cinnamon, or trying a pinch of allspice or cloves for a bolder flavor.
Serving Suggestions:
- With Coffee or Tea: Serve this cake with a hot cup of coffee or tea for a cozy afternoon treat.
- As a Layer Cake: Double the recipe and bake it in two cake pans to create a layered carrot cake. Frost between the layers with the cream cheese frosting for an impressive presentation.
- Without Frosting: If you’re in a hurry or prefer a lighter option, skip the frosting. This cake is moist and flavorful enough to stand on its own.
Conclusion
This quick and easy Carrot Walnut Cake is a delicious dessert that you’ll want to make every day. Its perfectly moist texture, rich flavor from the warm spices, and crunch from the walnuts make it a crowd-pleaser. Whether you enjoy it frosted with a creamy layer of cream cheese or plain, it’s sure to be a hit for any occasion!