A deep-flavored, moist cake with carrots and walnuts in every bite. A simple dusting of powdered sugar tops this comforting carrot walnut cake.
Carrot Walnut Cake Recipe
Out of all of the delectable desserts on our little website, you’ll never guess what recipe gets more rave reviews than the others. It’s a simple, little humble snack cake that you may have just passed over because it is not dripping with chocolate, sticky with caramel or oozing out creme filling. It’s our Apple Walnut Cake. You all love that cake because it is so moist and full of apple flavor in each bite.
Carrot Snack Cake
This is our carrot cake version of that simple snack cake. I never think that carrot cake is something I love that much, but seriously…I couldn’t keep my hands off this cake. I made this Valentine’s Day weekend and my husband said he was a little jealous about how much I loved the cake. I tend to act like a giddy school girl when something I bake turns out tasting so good.
Easy Carrot Cake with Brown Sugar
It makes me happy when cakes include veggies and nuts, because carrots and walnuts = healthy, so this cake is healthy, right? You know you like my thinking.
I also used all brown sugar in order to make the cake as moist as possible. I love using brown sugar in baking for the deep flavor and texture it gives my cakes, cookies and muffins.
Carrot cakes have to include freshly grated carrots, which also makes for a tender cake. My favorite way to quickly chop veggies is my little Ninja Express Chop
. I don’t know what I’d do without this little kitchen tool. It’s used at nearly every mealtime in our house. Yes, it’s an extra tool to wash, but a 15-second rinse is much easier than 5 minutes of chopping by hand.
Other Carrot Cake Recipes
Tools to Make This Cake
- Saigon Cinnamon: This is our favorite cinnamon. You can’t beat its flavor!
- Cute 8×8 Baking Pan: For brownies…or snack cakes!
- Ninja Express Chop: Mini food processor…this is one of my most-used kitchen tools!
Carrot Walnut Cake
Ingredients
- 2 large eggs
- 3/4 cup canola oil
- 1 cup brown sugar
- 3/4 teaspoon vanilla
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- dash salt
- 1 1/2 cups all-purpose flour
- 1 1/2 cups grated carrots
- 1/2 cup chopped walnuts
- Powdered sugar for sprinkling on top
Instructions
- Preheat the oven to 350 degrees.
- In a small bowl, combine the eggs, oil, sugar and vanilla. Mix well.
- Add the baking powder, baking soda, cinnamon and salt. Mix until combined.
- Mix in the flour, stirring until the flour is fully incorporated in.
- Fold in the carrots and walnuts.
- Spray an 8x8 baking pan with cooking spray. Spread the batter in the prepared pan.
- Bake at 350 degrees for 35-37 minutes, until a toothpick inserted in the center comes out clean.
- Once the cake has cooled, sprinkle powdered sugar on top and serve.
Mallory @ Chocolate with Grace says
A good carrot cake is one of my favorites! This one sounds so amazing with the walnuts!
Faith (An Edible Mosaic) says
What a lovely cake! I am definitely a carrot cake fan, but it’s something I just don’t make nearly often enough. Your recipe looks perfect and since there’s carrot and walnut in there, I’d probably be tempted to even sneak a piece of it for breakfast! 🙂
Lizzy T says
It’s perfect with a cup of coffee for breakfast!
Anna says
Sounds lovely- can it be made as a regular round cake?
Julie Clark says
I think it could!
Miranda @ Cookie Dough & Oven Mitt says
This cake looks delicious and so does the apple walnut cake that you mentioned. I adore those big chunks of apple that are throughout the cake. I do like carrot cake a lot!
Cookin Canuck says
There is definitely some thing to be said for a really good snack cake, and now I’m tempted to try both your carrot and apple versions!
Ashley | The Recipe Rebel says
There’s nothing better than a perfectly moist snack cake! I’m sure the Apple Walnut is just as good as this one! Pinned 🙂
Kacey @ The Cookie Writer says
This carrot cake looks so good! I am not a crazy carrot cake lover, but my sister swears by it (and probably loves the cream cheese frosting that usually goes on top!) Will have to try this!
Laura @MotherWouldKnow says
I adore carrot cake. My first and favorite version is from The Commissary, a now-defunct restaurant in Philly. But it has too many steps and frosting as well as filling – this looks like a great quick version with the same moist and carrot-filled interior. Can’t wait to try it.
Lizzy T says
I hope this satisfies your craving for your favorite cake, Laura!
Tonia from TheGunnySack says
Yes! It doesn’t need to be dripping with goodness to be amazing! This cake sounds delicious!
Tom says
My favorite cake to make is of course the Carrot Cake. But I have to take it a step farther. my carrot cake is an oblong pan which I is oiled and floured so make it easier to take out after the baking. I ten slice it long ways and ill with date, nut, coconut filling. place the two half’s together and frost liberally with a cream cheese frosting.
My only trouble now is that I’ve lost my reicipe for the filling. anyone with an idea.
Patricia @ Grab a Plate says
I saw this recipe this morning and I’ve been thinking of it all day! I’m a carrot cake fan and this looks good for any time of day (or night)! And the topping! Yum!
Joanie @ ZagLeft says
I love a good snack cake that’s not dripping with frosting. A snack cake that isn’t too fussy and can be enjoyed either with a cup of coffee in the morning or a cup of tea in the afternoon is perfection. This one looks and sounds like the perfect snack cake and carrot cake is my all-time favorite.
Liz says
Sounds really good – thank you.
Laura @Petite Allergy Treats says
Love carrot cake and this looks so moist! Gotta love Mazola Corn oil!
Brielle @ Breezy Bakes says
This could definitely be on my Easter menu. Welcome spring and all things yummy! Thanks for sharing. Pinning for sure!
Jamie @ Love Bakes Good Cakes says
This looks absolutely delicious!
Joviance says
Hi, would like to ask if the cake need to be refrigerated if we do not consume on the same day?
Julie Clark says
I think it is ok if you don’t refrigerate it. 🙂 Enjoy!
dee k says
Excellent recipe, love the smaller size as it’s just me and my husband now. I followed the recipe but also added about a 1/4 cup of raisins. Instead of sprinkling with powdered sugar I drizzled with a powdered sugar drizzle, although I don’t think it even needed that. I tasted it warm out of the oven and thought ok this is good, tasted it again after it thoroughly cooled and oh my it’s delicious. Moist, lightly spiced and not too sweet. I’ve saved this one!
Hema Jeevan says
Hi lovely recipe. Tried this out . But cake was crumbling when I cut it. But taste was awesome. Don’t know where I went wrong but will bake it again as taste was awesome