Ah, Carrot Walnut Cake—moist, lightly spiced, and full of nutty crunch! Here’s a classic, diabetic-friendly option or regular version depending on your preference. I’ll give a balanced recipe that’s rich in flavor without being overly sweet.
Carrot Walnut Cake (Serves 8–10)
Ingredients
- 1½ cups all-purpose flour (or whole wheat for a healthier version)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg (optional)
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- ½ cup honey or brown sugar (or a low-carb sweetener for diabetic-friendly)
- 1 tsp vanilla extract
- 1½ cups grated carrots (about 3 medium carrots)
- ½ cup chopped walnuts
- Optional: ½ cup raisins or shredded coconut
Instructions
- Preheat oven: 175°C (350°F). Grease an 8-inch cake pan or line with parchment paper.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix wet ingredients: In another bowl, whisk eggs, oil, honey (or sweetener), and vanilla until smooth.
- Combine: Slowly fold dry ingredients into wet ingredients. Then fold in grated carrots, walnuts, and optional raisins/coconut.
- Bake: Pour batter into pan and bake for 35–40 minutes, or until a toothpick comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
Optional Frosting
- Classic: Cream cheese frosting: Mix 4 oz cream cheese, 2 tbsp butter, 1 tsp vanilla, and sweetener to taste.
- Light: Dust with powdered sugar or drizzle a simple yogurt glaze (½ cup Greek yogurt + 1–2 tsp honey).
Tips
- Moisture: Grated carrot adds natural sweetness and keeps the cake moist.
- Crunch: Toast walnuts lightly for extra flavor.
- Diabetic-friendly: Use almond flour and a sugar substitute like erythritol to reduce carbs.
If you want, I can also give a one-bowl, super-easy version that’s done in under 45 minutes with minimal cleanup—still moist and flavorful, perfect for busy kitchens.
Do you want me to share that version?