Carrot and Walnut Cake (Snack Cake)
User Reviews
4.7
Carrot and Walnut Cake (Snack Cake)
Description
The Carrot and Walnut Cake blends grated carrots and walnuts into a spiced batter made with brown sugar, vanilla, and common baking leaveners. The addition of ground cinnamon and a pinch of salt balances the sweetness while adding warmth. Baking in an 8x8-inch pan at 350ºF yields a lightly golden cake with a moist interior from the oil and carrots. After cooling, a simple sprinkle of powdered sugar adds a delicate sweetness and visual appeal.
Texture-wise, the grated carrots keep the crumb moist and tender, while the walnuts offer contrasting crunch and depth. The cake offers a gentle cinnamon aroma without being overpowering. It fits well as a snack or a casual treat alongside tea or coffee.
For easier serving, lining the pan with parchment paper can help remove the cake cleanly and cut uniform squares. The cake is typically portioned into nine pieces making it suitable for several servings.
Ingredients
- 2 large egg room temperature
- 3/4 cup vegetable oil
- 1 cup brown sugar
- 3/4 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- pinch salt
- 1 1/2 cups all-purpose flour
- 1 1/2 cups carrot grated
- 1/2 cup walnuts chopped
- powdered sugar for sprinkling on top
Instructions
- Preheat the oven to 350ºF. Spray an 8×8" baking pan with cooking spray.
- In a large bowl, combine the eggs, oil, sugar and vanilla. Mix well. 2 large eggs, 3/4 cup vegetable oil, 1 cup brown sugar, 3/4 teaspoon vanilla extract
- Add the baking powder, baking soda, cinnamon and salt into the wet ingredients. Mix until combined. 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, pinch of salt
- Mix in the flour, stirring until the flour is fully incorporated in, but don't over mix the batter. Fold in the carrots and walnuts using a rubber spatula. 1 1/2 cups all-purpose flour, 1 1/2 cups grated carrots, 1/2 cup chopped walnuts
- Spread the cake batter in the prepared pan. Bake for 35-37 minutes until lightly golden brown, until a toothpick or cake tester inserted in the center comes out clean.
- Once the cake has cooled, sprinkle powdered sugar on top of the cake and serve. Powdered sugar
Notes
- Line the baking pan with parchment paper before pouring in batter for easy removal and neat slices.
- The cake is usually cut into 9 squares; nutritional estimates given assume one serving is one square.
- Ingredient brands vary; nutritional values are approximate and not professionally verified.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Serving | 92g | |
| Calories | 398kcal | 20% |
| Carbohydrates | 43g | 14% |
| Protein | 5g | 10% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 41mg | 14% |
| Sodium | 160mg | 7% |
| Potassium | 213mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 3626IU | 73% |
| Vitamin C | 1mg | 1% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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