Carrot Cake Recipe – Walnuts & Cinnamon Spiced Delight

Last Updated on 2 months by Neha Deshmukh

Carrot Cake Recipe – Walnuts & Cinnamon Spiced Delight

Hey everyone! If you’re anything like me, you absolutely love a good slice of cake with your evening chai. And this Carrot Cake? It’s a total game-changer. I first made this for a family get-together, and it disappeared within minutes! It’s moist, warmly spiced, and just… comforting. Let’s get baking!

Why You’ll Love This Recipe

This isn’t your average carrot cake. It’s packed with flavour – a beautiful blend of cinnamon, allspice, and, of course, plenty of grated carrots. The walnuts add a lovely crunch, and the cream cheese frosting is the perfect sweet and tangy finish. It’s surprisingly easy to make, even if you’re not a seasoned baker. Plus, it’s a wonderful treat to share with loved ones (or enjoy all by yourself – no judgement here!).

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 cup all purpose flour / maida (120g)
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp salt
• ¼ tsp ground allspice
• 2 eggs
• ½ cup + 2 tbsp vegetable oil (140ml)
• ½ cup sugar (100g)
• ⅔ cup brown sugar (160g)
• ¼ cup milk or buttermilk (60ml)
• 1.5 cups peeled, shredded carrots (about 2 medium carrots)
• ½ cup coarsely chopped walnuts (60g)

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can really elevate this cake:

• Allspice: Don’t skip the allspice! It adds a warm, complex flavour that really makes this cake special. It’s a bit different than just cinnamon, and it really rounds out the spice profile.
• Buttermilk Boost: If you have buttermilk on hand, definitely use it instead of regular milk. It adds a lovely tang that complements the sweetness beautifully. If you don’t have buttermilk, you can make a quick substitute by adding a teaspoon of lemon juice or vinegar to your milk and letting it sit for 5 minutes.
• Walnut Wonder: Walnuts provide a fantastic texture contrast to the soft cake. Feel free to toast them lightly before chopping for an even more intense flavour! Pecans also work beautifully if you prefer.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, preheat your oven to 350°F (180°C). Grease and flour an 8-inch square baking pan. This prevents the cake from sticking – trust me, it’s a lifesaver!
2. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, and allspice. Sifting ensures everything is nicely combined and prevents lumps.
3. Now, in a large bowl, whisk together the eggs, oil, sugars, and milk until everything is smooth and happy. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
4. Gently fold in the shredded carrots and chopped walnuts. We want everything evenly distributed, but we don’t want to deflate the batter.
5. Pour the batter into your prepared pan and bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

Expert Tips

• Don’t Overbake: Overbaking leads to a dry cake. Start checking for doneness around 35 minutes.
• Room Temperature Ingredients: Using room temperature eggs and milk helps everything blend together more easily.
• Grate Your Own Carrots: Pre-shredded carrots can sometimes be a bit dry. Grating your own ensures maximum moisture and flavour.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the eggs for flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and use plant-based butter and oil.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. I’ve had great success with blends that include xanthan gum.
• Spice Level: Adjust the cinnamon and allspice to your liking. If you love a really warm, spicy cake, add an extra ¼ tsp of each.
• Festival Adaptations: This cake is perfect for Easter or Thanksgiving! Add a sprinkle of orange zest for a festive touch. My aunt always makes it for Thanksgiving, and it’s a huge hit.

Serving Suggestions

This cake is delicious on its own, but a dollop of whipped cream or a scoop of vanilla ice cream takes it to the next level. It also pairs beautifully with a cup of masala chai or a glass of cold milk.

Storage Instructions

Store leftover cake in an airtight container in the refrigerator for up to 4 days. It actually tastes even better the next day as the flavours meld together!

FAQs

Let’s answer some common questions:

• What type of oil is best for this cake? Vegetable oil is great, but you can also use canola oil or even melted coconut oil.
• Can I use pre-shredded carrots? You can, but freshly grated carrots will give you the best texture and flavour.
• Can this cake be made ahead of time? Yes! You can bake the cake a day or two in advance and store it in the refrigerator. Frost it just before serving.
• What is the best way to store leftover carrot cake? In an airtight container in the fridge.
• Can I freeze this carrot cake? Absolutely! Wrap it tightly in plastic wrap and then in foil. It will keep in the freezer for up to 3 months.

Enjoy baking (and eating!) this delightful Carrot Cake. Let me know how it turns out in the comments below!