Easy Carrot Cake Recipe – Walnuts & Cinnamon Delight

Last Updated on 2 months by Neha Deshmukh

Easy Carrot Cake Recipe – Walnuts & Cinnamon Delight

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 special. This easy carrot cake recipe is exactly that. It’s packed with warm cinnamon, crunchy walnuts, and, of course, loads of grated carrots. I first made this for a family get-together and it was a huge hit – honestly, it disappeared within hours! It’s become a bit of a tradition ever since. Let’s get baking!

Why You’ll Love This Recipe

This isn’t your average carrot cake. It’s wonderfully moist, beautifully spiced, and has the perfect balance of sweetness. Plus, it’s surprisingly easy to make, even if you’re not a seasoned baker. It’s a fantastic treat for birthdays, holidays, or just a cozy afternoon with a cup of chai.

Ingredients

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

• 260 grams All-purpose flour (maida)
• 1 tsp Baking soda
• 1.5 tsp Baking powder
• 0.5 tsp Salt
• 1.5 tsp Cinnamon powder
• 4 Eggs
• 300 grams Granulated sugar
• 1 cup Vegetable oil
• 2 tsp Vanilla extract
• 100 grams Walnuts (chopped)
• 0.5 cup Finely grated carrot

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

All Purpose Flour (Maida) – Regional Variations & Substitutions

Maida is the standard here in India, giving a lovely soft crumb. But if you prefer, you can substitute up to half of the maida with whole wheat flour for a slightly nuttier flavour.

Baking Soda & Baking Powder – Understanding the Difference

Don’t skip either of these! Baking soda needs an acid (like the carrots!) to activate, while baking powder is self-activating. They work together to give you a light and fluffy cake.

Cinnamon Powder – Quality & Flavor Profiles

Good quality cinnamon makes a huge difference. I prefer Ceylon cinnamon for its delicate flavour, but any good cinnamon powder will work beautifully.

Vegetable Oil – Choosing the Right Type for Baking

I usually use sunflower oil or canola oil for a neutral flavour. You want something that won’t compete with the cinnamon and carrots.

Walnuts – Toasting for Enhanced Flavor

Toasting the walnuts before adding them to the batter really brings out their flavour. Just a few minutes in a dry pan is all it takes!

Finely Grated Carrot – Preparation Tips

Finely grated carrots are key! You don’t want big chunks. A food processor makes quick work of this, or you can use the fine side of a box grater.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 180°C (350°F). Grease and flour a baking tray – this prevents sticking and makes life so much easier.
2. In a bowl, sift together the maida, baking soda, baking powder, salt, and cinnamon powder. Sifting twice ensures everything is nicely combined and lump-free. Set this aside for now.
3. In another bowl, beat the eggs with an electric mixer until they’re frothy. Gradually add the sugar and keep beating until it’s completely dissolved.
4. Stir in the vanilla extract. Then, slowly pour in the vegetable oil while continuing to beat. This creates a lovely, emulsified mixture.
5. Now, gently fold the dry ingredients into the wet ingredients. Be careful not to overmix – we want a tender cake, not a tough one!
6. Add the grated carrots and chopped walnuts. Mix everything evenly until it’s all incorporated.
7. Pour the batter into your prepared baking tray. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely before slicing. A cream cheese frosting is amazing with this, but it’s delicious as is too!

Expert Tips

• Don’t open the oven door too often while the cake is baking – it can cause it to sink!
• If you’re worried about the cake sticking, line the bottom of the tray with parchment paper.
• For a more intense carrot flavour, you can add a pinch of nutmeg.

Variations

This recipe is a great base for experimentation!

Vegan Carrot Cake Adaptation

My friend Priya swears by substituting the eggs with applesauce (about 1/2 cup) and using a plant-based milk instead of oil.

Gluten-Free Carrot Cake Adaptation

Simply swap the maida for a gluten-free all-purpose flour blend. Bob’s Red Mill 1-to-1 Baking Flour works really well.

Spice Level Adjustments

If you love a bit of warmth, add a pinch of ground cloves or ginger to the spice mix.

Festival Adaptations (Christmas, Easter)

Decorate with festive sprinkles or icing for a special occasion!

Serving Suggestions

This cake is wonderful with a cup of hot chai or coffee. A dollop of whipped cream or a scoop of vanilla ice cream also takes it to the next level.

Storage Instructions

Store leftover 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!

What is the best way to grate carrots for this cake?

Finely grated is best! A food processor with the grating attachment is super quick, or use the fine side of a box grater.

Can I use whole wheat flour instead of all-purpose flour?

You can! Substitute up to half of the maida with whole wheat flour for a slightly nuttier flavour.

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.

What is the best frosting to pair with carrot cake?

Cream cheese frosting is classic, but a simple vanilla buttercream also works beautifully.

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

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

Can I freeze leftover carrot cake?

Absolutely! Wrap it tightly in plastic wrap and then in foil. It will keep in the freezer for up to 2 months.

Enjoy baking (and eating!) this delightful carrot cake. I hope it brings a little sweetness to your day!