1. Prepare the Oven and Pan
Preheat your oven to 350°F (175°C).
Grease and flour a 10- to 12-cup Bundt pan, making sure you coat all the grooves so the cake releases easily after baking.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Set aside.
3. Mix the Wet Ingredients
In a large bowl, whisk the eggs, granulated sugar, and brown sugar until well combined.
Add the vegetable oil and vanilla extract and mix until smooth.
4. Combine the Batter
Gradually add the dry ingredients to the wet mixture.
Stir gently just until combined. Avoid overmixing, as this can make the finished cake less tender.
5. Add the Carrots and Walnuts
Fold in the freshly grated carrots and chopped walnuts using a spatula.
Mix just enough to distribute them evenly throughout the batter.
6. Bake
Pour the batter into the prepared Bundt pan and smooth the top.
Bake for approximately 45–55 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean or with a few moist crumbs.
7. Cool and Serve
Allow the cake to cool in the pan for about 10–15 minutes.
Carefully turn it onto a cooling rack or serving plate and let it cool completely.
Dust with powdered sugar before serving, if desired.
Tips for a Moist Carrot Cake
Use Freshly Grated Carrots
Fresh carrots provide moisture as they bake and give the cake a better texture than thick, dry pre-shredded carrots.
Don't Overmix
Once you've added the flour, mix only until everything is combined. Overmixing can produce a denser cake.
Measure the Flour Carefully
Adding too much flour can make carrot cake dry. Spoon the flour into the measuring cup and level it rather than packing it down.
Don't Overbake
Start checking the cake around 45 minutes. Every oven is slightly different, so use the toothpick test rather than relying only on time.
Easy Cream Cheese Frosting
Want to turn this simple cake into a richer dessert? Add cream cheese frosting.
You'll need:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Beat the cream cheese and butter until smooth.
Gradually mix in the powdered sugar, then add the vanilla.
Spread the frosting over the cake only after it has cooled completely.
Easy Variations
This recipe is easy to customize.
Carrot Raisin Cake: Add 1/2 cup raisins with the walnuts.
Carrot Pecan Cake: Replace the walnuts with chopped pecans.
Carrot Orange Cake: Add a teaspoon of finely grated orange zest for a fresh citrus note.
Nut-Free Carrot Cake: Simply leave out the walnuts.
Extra-Nutty Cake: Toast the walnuts briefly before adding them to the batter for a deeper flavor.
What to Serve With Carrot and Walnut Cake
Continue reading on the next page →
