Description
A comforting carrot and walnut cake with a rustic sweetness and crunchy texture, perfect for snacking, celebrating, or gifting.
Ingredients
Scale
- 2 cups (300g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon mixed spices (optional)
- 2 cups (100g) grated carrot (about 2 medium carrots)
- 200 ml sunflower oil (or any vegetable oil)
- 4 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons sour cream
- 1 cup (200g) brown sugar
- ¼ cup (50g) granulated sugar (white sugar)
- ⅓ cup (70g) chopped walnuts
- ¼ cup (40g) raisins
Instructions
- Preheat the oven to 180ºC (350ºF) for 15 minutes. Grease and line a 24cm x 15cm (9×5 inch) loaf pan with foil for easy release.
- Sift the flour, cinnamon, nutmeg, mixed spices, baking powder, and baking soda together, and set aside.
- In a large bowl, whisk the oil, brown and granulated sugars, eggs, sour cream, and vanilla extract until combined.
- Add the grated carrot to the flour mixture and mix with your hands to extract color and flavor.
- Fold the flour and carrot mixture into the wet ingredients using a wooden spoon until just combined.
- Gently fold in the walnuts and raisins.
- Pour the mixture into the prepared pan and bake for 55 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.
Notes
For a more integrated texture, use a fine grater for the carrot. Store in an airtight container for 3 to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Baking
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
Keywords: carrot cake, walnut cake, baking, dessert, healthy cake