Carrot Cake Recipe – With Walnuts & Cinnamon – Easy Bake

Last Updated on 2 months by Neha Deshmukh

Carrot Cake Recipe – With Walnuts & Cinnamon – Easy Bake

Hey everyone! If you’re anything like me, you’re always on the lookout for a cake that’s both comforting and a little bit good for you. This carrot cake is exactly that! It’s moist, warmly spiced, and packed with grated carrots – honestly, it feels like a hug in every bite. I first made this for a friend’s birthday, and it was a huge hit. Now, I make it whenever I need a little bit of sunshine in my kitchen.

Why You’ll Love This Recipe

This isn’t your average carrot cake. It’s incredibly easy to make, even if you’re a beginner baker. The combination of cinnamon, vanilla, and walnuts is just divine, and the olive oil keeps it wonderfully moist. Plus, it’s a great way to sneak in some veggies! It serves about 8 people, takes around 15 minutes to prep, and bakes in just 30 minutes. What’s not to love?

Ingredients

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

• ¾ cup maida (all-purpose flour) – about 90g
• ¼ cup wheat flour – about 30g
• ½ cup grated carrot – about 60g
• ¾ cup curd (yogurt) – about 180ml
• ¼ cup olive oil – about 60ml
• 2.5 tablespoons milk – about 37ml
• ½ cup granulated sugar – about 100g
• ½ teaspoon vanilla essence – about 2.5ml
• ¼ teaspoon cinnamon powder – about 1g
• ½ teaspoon baking powder – about 2.5g
• ½ teaspoon baking soda – about 2.5g
• ¼ teaspoon salt – about 1.5g
• A handful of chopped walnuts – about 30g

Ingredient Notes

Let’s talk ingredients! A few little tips I’ve picked up over the years…

Maida (All-Purpose Flour) – Regional Variations & Uses

Maida is the base of many Indian baked goods. It gives the cake a lovely tender crumb. In some regions, you’ll find different types of maida, but any standard all-purpose flour will work perfectly.

Wheat Flour – Health Benefits & Substitution Options

Adding a little wheat flour gives a slightly nutty flavour and a bit more substance. You can easily substitute it with whole wheat flour if you prefer, but the texture will be a little denser.

Carrots – Choosing the Right Variety for Baking

For baking, you want carrots that are firm and sweet. I prefer using regular orange carrots, but you can experiment with different varieties! Just make sure they’re finely grated – no one wants big chunks of carrot in their cake.

Olive Oil – A Healthier Baking Fat?

I love using olive oil in my cakes! It adds a subtle fruity flavour and keeps the cake incredibly moist. It’s also a healthier alternative to butter. You can use vegetable oil if you don’t have olive oil, but the flavour won’t be quite the same.

Spices – The Warmth of Cinnamon in Indian Baking

Cinnamon is a staple in Indian kitchens, and it works beautifully in this cake. It adds a lovely warmth and depth of flavour. Feel free to add a pinch of nutmeg or cardamom for an extra layer of spice!

Curd (Yogurt) – The Secret to a Moist Cake

Curd is the secret to a super moist cake. It adds tanginess and helps to activate the baking soda and powder. Make sure your curd is plain and unsweetened.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, finely grate your carrots. You’ll need about ½ cup. Set aside.
2. In a large bowl, sift together the maida, wheat flour, salt, baking soda, and baking powder. This ensures everything is nicely combined and there are no lumps.
3. In a separate bowl, whisk together the curd, sugar, milk, and olive oil until the sugar is dissolved. Don’t overmix!
4. Add the cinnamon powder and vanilla essence to the wet ingredients. Then, gently fold in the grated carrots.
5. Gradually add the sieved flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix – this can make the cake tough. You want a smooth batter.
6. Preheat your oven to 180°C (350°F). Grease a baking tin with butter or oil and line it with butter paper. This will prevent the cake from sticking.
7. Pour the batter into the prepared tin and sprinkle the chopped walnuts evenly over the top.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the tin for about 15 minutes before transferring it to a wire rack to cool completely. It’s best to let it cool completely – about an hour – before slicing.

Expert Tips

• Don’t open the oven door while the cake is baking! This can cause it to sink.
• If you’re worried about the cake sticking, you can dust the tin with flour before greasing it.
• For a richer flavour, you can toast the walnuts before adding them to the cake.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

Vegan Carrot Cake Adaptation

My friend, Priya, is vegan, so I adapted this recipe for her! Simply substitute the curd with plant-based yogurt and ensure your vanilla essence is vegan-friendly.

Gluten-Free Carrot Cake Adaptation

For a gluten-free version, use a gluten-free all-purpose flour blend. You might need to add a little extra liquid, as gluten-free flours can be drier.

Adjusting Spice Levels

If you like a stronger cinnamon flavour, feel free to add a little more! You can also add a pinch of nutmeg or cloves.

Festival Adaptations (e.g., Christmas, Diwali)

During Christmas, I sometimes add a drizzle of icing and a sprinkle of edible glitter. For Diwali, I’ve experimented with adding a touch of cardamom and saffron for a more traditional Indian flavour.

Serving Suggestions

This carrot cake is delicious on its own, but it’s even better with a dollop of cream cheese frosting or a scoop of vanilla ice cream. A cup of chai is the perfect accompaniment!

Storage Instructions

Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

Let’s answer some common questions!

Can I use whole wheat flour instead of maida?

Yes, you can! The cake will be a little denser, but still delicious.

Can I substitute the olive oil with another oil?

You can use vegetable oil or melted coconut oil, but olive oil adds a unique flavour.

How can I tell if my carrot cake is baked through?

Insert a toothpick into the center of the cake. If it comes out clean, it’s done!

What’s the best way to grate carrots for this cake?

Finely grated carrots are best. A box grater works perfectly.

Can this cake be made ahead of time?

Yes, you can bake it a day or two in advance. Just store it in an airtight container.

Enjoy baking (and eating!) this delicious carrot cake. Let me know how it turns out in the comments below!