Carrot Walnut Cake: The Moist, Easy Recipe You’ll Want to Make Weekly

Step 3: Mix the Wet Ingredients

1. In another bowl, beat eggs and sugar until pale and slightly fluffy.
2. Slowly add vegetable oil, yogurt (or buttermilk), and vanilla extract, mixing until smooth.

Step 4: Combine Wet and Dry

1. Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon.
2. Mix gently—overmixing can make the cake dense.

Step 5: Add Carrots and Walnuts

1. Fold in the grated carrots and chopped walnuts until evenly distributed.
2. If using raisins or shredded coconut, fold them in at this stage.

Step 6: Bake the Cake

1. Pour the batter into the prepared pan and smooth the top.
2. Bake in the preheated oven for 40–45 minutes (round pans may take slightly less, about 35–40 minutes).
3. Check doneness by inserting a toothpick into the center—it should come out clean or with a few crumbs attached.

Step 7: Cool the Cake

1. Let the cake cool in the pan for 10–15 minutes.
2. Transfer it to a wire rack to cool completely before frosting.

Tip: Cooling is crucial if you plan to frost the cake; cream cheese frosting melts on a warm cake.

Step 8: Prepare the Cream Cheese Frosting (Optional)

1. Beat together cream cheese and butter until smooth and creamy.
2. Gradually add powdered sugar while mixing.
3. Stir in vanilla extract.

Step 9: Frost and Serve

1. Spread frosting evenly over the cooled cake.
2. Optional: Sprinkle extra chopped walnuts on top for decoration.
3. Slice and enjoy!

Tips for the Perfect Moist Cake

• Don’t overmix: Overworking the batter develops gluten, making the cake tough.
• Grate carrots finely: Coarsely grated carrots may not distribute evenly.
• Add a touch of orange zest: A teaspoon of zest brightens the flavor beautifully.
• Store properly: Keep in an airtight container in the fridge for up to 4–5 days.

Why You’ll Make This Weekly

This carrot walnut cake is a perfect balance of sweet, spice, and texture. The carrots naturally keep it moist, while the walnuts add a satisfying crunch. Pair it with coffee for breakfast, serve it as a dessert after dinner, or simply slice a piece as an afternoon snack—the versatility is endless. Once you try it, it might just become your weekly baking tradition.

If you want, I can also create a version with step-by-step photos showing each stage from grating the carrots to the final frosted cake—it makes following the recipe much easier.

Do you want me to do that?