Carrot Cake is one of those bakes that surprises people who have never tried it before. The carrots add moisture without making the cake taste like a vegetable, and the walnuts bring just enough texture to keep things interesting. I always grind my carrots into a smooth puree because it blends more evenly into the batter and gives the finished cake a tender crumb.
The cinnamon adds warmth, while the corn oil keeps everything soft for days. If you want to dress it up, the cream cheese frosting turns this into a proper celebration cake. Even without the frosting, it is delicious on its own with a cup of tea.
About the Recipe
You should try this recipe because it uses ingredients you probably already have and does not require any fancy equipment. The texture comes out tender every time because the carrot puree and oil work together to keep the crumb soft. Grinding the carrots instead of grating them makes a big difference, especially if you want a smooth batter without stringy bits.
The walnuts add a gentle crunch, and the cinnamon brings just enough spice without overpowering the natural sweetness. Whether you add the frosting or leave it plain, this cake holds up well for several days and actually tastes better the next day once the flavors have settled.
Why you will love this recipe
This cake is forgiving, which makes it a great choice if you are still building confidence with baking. The batter comes together quickly, and you do not need a stand mixer or any special tools. Because the recipe uses oil instead of butter, the cake stays moist even if it sits on the counter for a couple of days.
The carrot puree blends in smoothly, so you get all the moisture and sweetness without chunks that some people find off putting. The cream cheese frosting is optional, but it does add a tangy contrast that balances the sweetness. I like to make this on weekends and keep it covered on the counter for weekday snacking. The walnuts stay crunchy, and the cinnamon flavor deepens as the cake rests.
Cooking Tips
Grind the carrots until smooth so they blend evenly into the batter. If your puree is too watery, drain off a little liquid before mixing. Line your pan with parchment paper because it helps the cake release cleanly after baking. Check the cake at twenty minutes by inserting a skewer into the center.
If it comes out with wet batter, give it another five minutes. Let the cake cool completely before adding the frosting, otherwise it will melt and slide off. I always sift the maida and baking powder together because it removes any lumps and helps the cake rise evenly.
Serving and Storing Suggestions
This recipe yields twelve generous slices and takes about thirty minutes of active prep time, plus twenty to twenty five minutes in the oven. Serve it at room temperature with a light dusting of powdered sugar if you skip the frosting. Store the unfrosted cake in an airtight container at room temperature for up to four days.
If you add the cream cheese frosting, keep it in the refrigerator and bring it to room temperature about thirty minutes before serving. The cake freezes well for up to two months if wrapped tightly in plastic wrap and foil.
Similar Recipes
- Banana Walnut Loaf
- Spiced Pumpkin Cake
- Apple Cinnamon Muffins
- Zucchini Bread with Pecans
Nutrient Benefits
Carrots bring beta carotene, which supports eye health and adds natural sweetness without refined sugar doing all the work. Walnuts provide healthy fats and a bit of protein, which help keep you satisfied longer. Eggs add structure and protein to the batter, while cinnamon has been shown to help with blood sugar balance. The corn oil keeps the cake moist and provides unsaturated fats. While this is still a dessert, using whole carrots and nuts means you get some fiber and nutrients alongside the sweetness.
Carrot Cake
Ingredients
- 500 g Maida (Plain Flour)
- 550 ml Corn Oil
- 500 g Carrot
- 650 g Sugar
- 100 g Walnuts chopped
- 2 tsp Baking Powder
- 8 Eggs
- 3 tsp Cinnamon Powder
For the Cream Cheese Frosting (Optional)
- 200 g Unsalted Butter
- 200 g Cream Cheese
- 4 cup Sugar powdered
- 2 tsp Vanilla Extract
Instructions
- Wash and grind the carrots to a fine puree.
- Mix the maida, baking powder, cinnamon powder and walnuts in a large bowl.
- Break the eggs in a bowl.
- Add the sugar and whisk well.
- Add this to the flour mixture along with corn oil and carrot puree.
- Mix well.
- Transfer to a greased cake pan lined with parchment paper.
- Place it into a preheated oven at 180C and bake for 20 to 25 minutes or until a skewer inserted into the center comes out clean.
- Meanwhile to make the cream cheese frosting, beat the butter and cream together in a bowl.
- Add the sugar and vanilla extract.
- Continue to beat until smooth and creamy.
- Remove and cool.
- Spread the cream cheese frosting on top and garnish with walnuts.
- Serve.
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Frequently Asked Questions
Can I use grated carrots instead of puree?
Yes, but the texture will be slightly coarser and you may see orange flecks throughout the cake. Puree gives a smoother crumb.
Do I need to use corn oil or can I substitute another oil?
You can use sunflower oil, canola oil, or any neutral vegetable oil. Avoid olive oil because it has a strong flavor that will change the taste.
How do I know when the cake is fully baked?
Insert a skewer or toothpick into the center. If it comes out clean or with just a few dry crumbs, the cake is ready. Wet batter means it needs more time.
Can I make this cake without the cream cheese frosting?
Surely. The cake is delicious on its own and stays moist without any topping. You can dust it with powdered sugar if you want a simple finish.
How long will the frosted cake last in the refrigerator?
It will stay fresh for up to five days if stored in an airtight container. Let it come to room temperature before serving for the best texture and flavor.
