Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, combine the sugars and oil. Mix well until combined.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Fold in the grated carrots and chopped walnuts.
- Pour the batter into the prepared pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
Kitchen Equipment Needed
- Mixing bowls
- Whisk
- Sifter
- 9×13 inch baking pan
- Wire rack
- Grater
- Spatula
- Measuring cups and spoons
Storing Leftovers
To keep your Carrot Walnut Cake fresh, store any leftovers in an airtight container. It can be kept at room temperature for up to 2 days or refrigerated for up to a week. If you want to freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
Tips and Variations
- Spice it Up: Add a teaspoon of ground ginger or a pinch of cloves for an extra spice kick.
- Frosting Options: Cream cheese frosting is a classic choice for carrot cake. Alternatively, a simple glaze made of powdered sugar and lemon juice can add a refreshing tang.
- Nut Substitutions: If you’re not a fan of walnuts, try pecans or almonds instead.
- Healthier Swaps: Substitute half of the oil with applesauce to reduce fat content.