Carrot Walnut Cake

A moist, spiced carrot cake made without butter, using oil and packed with crunchy walnuts.

Ingredients

• 1 1/2 cups (190g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 large eggs
• 1/2 cup (120ml) vegetable oil
• 1/2 cup (100g) brown sugar
• 1/4 cup (60g) granulated sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups (150g) grated carrot
• 1/2 cup (60g) chopped walnuts
• 1/4 cup (60ml) applesauce (optional for extra moisture)

Instructions

1. Preheat & Prep:
   Preheat oven to 175°C (350°F). Grease and line a round 20cm (8-inch) cake tin.

2. Mix Dry Ingredients:
   In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

3. Mix Wet Ingredients:
   In another bowl, whisk eggs, oil, sugars, vanilla, and applesauce.

4. Combine & Fold:
   Stir wet into dry until just combined. Fold in grated carrot and chopped walnuts.

5. Bake:
   Pour batter into prepared tin and smooth the top. Bake for 35–40 minutes or until a toothpick comes out clean.

6. Cool & Frost (Optional):
   Cool completely before frosting with cream cheese icing or dusting with powdered sugar.

Tips

• Add pineapple chunks or raisins for a twist.
• Use pecans instead of walnuts for variety.
• Cake stays moist for up to 4 days at room temp.