Carrot Walnut Cake Recipe – Easy Homemade Baking

Last Updated on 2 months by Neha Deshmukh

Carrot Walnut Cake Recipe – Easy Homemade Baking

Hey everyone! If you’re anything like me, you’re always on the lookout for a cake that’s comforting, delicious, and doesn’t require a ton of fuss. This Carrot Walnut Cake is exactly that. I first made this for a friend’s birthday, and it was such a hit – moist, flavorful, and just perfect with a cup of chai. It’s become a regular in my kitchen, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This isn’t your average dry, crumbly carrot cake. We’re going for seriously moist and flavorful here! The combination of carrots, walnuts, and warming spices is just heavenly. Plus, it’s surprisingly easy to make, even if you’re not a seasoned baker. It’s a perfect treat for afternoon tea, a special occasion, or just because you deserve something sweet.

Ingredients

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

• 200g self-raising flour
• 300g carrots, grated
• 150g walnuts, chopped
• 150g sugar
• 150ml vegetable oil
• 3 eggs
• 50g hung curd
• 1 tbsp baking powder
• 1 tsp vanilla essence
• ?? tsp cinnamon powder (about ½ tsp is nice!)
• ?? tsp ground ginger (again, about ½ tsp)

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this cake extra special:

• Hung Curd: This is the secret to a super moist cake. It adds a lovely tang and keeps things incredibly tender. If you don’t have hung curd, you can easily make it by straining regular yogurt through a muslin cloth for a few hours.
• Self-Raising Flour: This makes life so much easier! It already has the baking powder mixed in, so you don’t have to worry about measuring it separately.
• Cinnamon & Ginger: These warming spices are essential for a classic carrot cake flavor. Don’t be shy with them! They really elevate the whole cake. I usually add about ½ tsp of each, but feel free to adjust to your liking.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven. Then, quickly toast the chopped walnuts in the oven – just a few minutes to bring out their flavor. Set them aside to cool.
2. Grate your carrots and have them ready to go. Freshly grated carrots are best, trust me!
3. In a large bowl, whisk together the vegetable oil and sugar until nicely combined. Then, stir in the hung curd.
4. Add the eggs one at a time, mixing well after each addition. You want everything to be smooth and emulsified.
5. Gently fold in the sifted self-raising flour and baking powder. Be careful not to overmix – we want a tender cake, not a tough one!
6. Now, add the grated carrots, toasted walnuts, vanilla essence, cinnamon powder, and ground ginger. Mix until everything is evenly incorporated.
7. Pour the batter into a greased round baking tin. I usually use a 8-inch tin.
8. Bake at 165°C (325°F) for 40-45 minutes, or until a skewer inserted into the center comes out clean.
9. Let the cake cool completely before slicing and serving. You can enjoy it plain, or with a delicious cream cheese frosting!

Expert Tips

• Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in a tough cake.
• Make sure your ingredients are at room temperature. This helps them combine more easily and creates a more even texture.
• Use a good quality vanilla essence. It really makes a difference in the overall flavor.

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 a plant-based yogurt instead of hung curd.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for baking. Just make sure it contains xanthan gum for binding.
• Spice Level: My friend, Priya, loves a really spicy cake, so she adds a full teaspoon of each spice! Feel free to adjust the cinnamon and ginger to your preference.
• Festival Adaptations: This cake is lovely for Easter or Thanksgiving. You could add a sprinkle of orange zest for a festive touch.

Serving Suggestions

This cake is wonderful on its own, but it’s even better with a little something extra!

• A simple dusting of powdered sugar.
• A dollop of cream cheese frosting.
• A scoop of vanilla ice cream.
• A warm cup of masala chai.

Storage Instructions

• Store leftover cake in an airtight container at room temperature for up to 3 days.
• You can also freeze it for up to 2 months. Just wrap it tightly in plastic wrap and then in foil.

FAQs

Let’s answer some common questions:

• Can I use regular flour instead of self-raising flour? Yes, you can! Just add 1 ½ teaspoons of baking powder to the flour.
• Can I add other nuts or dried fruits to this cake? Absolutely! Raisins, pecans, or even a little bit of pineapple would be delicious.
• How can I tell if the cake is baked through? Insert a skewer into the center of the cake. If it comes out clean, it’s done!
• What is hung curd and can I substitute it? Hung curd is strained yogurt, making it thicker and tangier. You can substitute it with Greek yogurt, but reduce the amount slightly as it’s already quite thick.
• Can this cake be made ahead of time? Yes! You can bake it a day or two in advance and store it in an airtight container.