Moist Carrot Cake with Walnuts

4.84 from 6 votes

Moist Carrot Cake with Walnuts

This tasty, easy Moist Carrot Cake with Walnuts recipe is a guaranteed crowd-pleaser! It has an unbelievably moist sponge and is layered with a smooth, luscious cream cheese frosting. Serve on its own, with tea, coffee or during celebrations.

Prep Time5

Cook Time30

Total Time35

Course: cake, Dessert, Snack, Sweet Treat

Cuisine: Cake

Servings: people

Calories: 295kcal

Author: Jen Sim

Equipment

2 Medium-sized bowls
2 baking tins 7"
1 Whisk
3 Measuring spoons

Ingredients

350 g Plain Flour
200 g ground walnuts
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon fresh or ground ginger
0.5 teaspoon of salt
1.25 teaspoon baking soda
1.25 baking powder
5 eggs room temperature
350 g brown sugar or gold caster sugar
320 g grated carrots
380 ml oil

Instructions

Preheat oven at 160C/320F and line two 7” baking tins with baking paper and grease the tins lightly with butter or oil. Add flour, ground walnuts, ground cinnamon, ground nutmeg, fresh or ground ginger, salt, baking soda and baking powder to a bowl and stir.
Next, beat eggs and sugar in a separate bowl for a couple of minutes. Then slowly pour in the oil and continue to whisk for 2-3 minutes.
Add grated carrots to the egg and sugar mixture and stir well. Then, pour in the flour mix and stir well.
Pour equal amounts of the carrot cake batter into two 7” tins and bake for 25-30 minutes or until done. Check if the carrot cake is done by sticking a skewer into the cake. If the skewer comes out clean then it is done.
Once the sponges are ready, tip them upside down on to a rack and leave them to cool for 1 hour or until cool before decorating with cream cheese frosting.

Video

Notes

Optional: You can add raisins to your cake mixture.

Carrots: Grate or shed the carrots with a food processor or grater.

Nutrition