Julie Clark
Posted:
Carrot Walnut Cake
Easy 8×8 Carrot Walnut Cake perfect for dessert, breakfast or snack. This lightly sweetened cake needs no frosting and is loaded with walnuts.
We’ve shared several homemade carrot cakes already, but what if you’re not looking for something fancy? You may not need a cake to feed a crowd or a rich, frosting topped cake, so this little carrot walnut cake cake is for you!
❤️ Why you’ll love this cake:
- This small carrot cake is homemade, bursting with grated carrots, walnuts, and a hint of cinnamon spice.
- This has a very comforting flavor. Familiar…lightly sweetened with a touch of powdered sugar on top.
- The cake bakes in an 8×8 pan, which is perfect for serving a small family.
How do you grate carrots for carrot cake?
Grating carrots can be tricky, especially if all you have on hand are baby carrots. I like to throw the carrots into the food processor. It doesn’t necessarily “grate” them, but rather chops them very finely. It’s so much easier to run them through the food processor…and no grated knuckles (ouch!).
How to Make Carrot Walnut Cake
- Preheat the oven to 350 degrees Fahrenheit.
- In a small bowl, combine the eggs, oil, sugar and vanilla. Mix well.
- Add the baking powder, baking soda, cinnamon and salt. Mix until combined.
- Mix in the flour, stirring until the flour is fully incorporated in.
- Fold in the carrots and walnuts.
- Spray an 8×8 baking pan with cooking spray. Spread the batter in the prepared pan.
- Bake at 350 degrees for 35-37 minutes, until a toothpick inserted in the center comes out clean.
- Once the cake has cooled, sprinkle powdered sugar on top and serve.
Can you freeze this cake?
If you need to, you can freeze the cake. Simply wrap it well in an airtight storage bag or container and freeze.
To defrost the cake, allow it to thaw completely before you unwrap it. That will help the cake keep all of its moisture. If you freeze the cake, sprinkle it with additional powdered sugar before serving to give it a pretty look.
Carrot Walnut Cake
Easy 8×8 Carrot Walnut Cake perfect for dessert, breakfast or snack. This lightly sweetened cake needs no frosting and is loaded with walnuts.
Servings 9
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Ingredients
- 2 large eggs
- 3/4 cup canola oil
- 1 cup brown sugar
- 3/4 teaspoon vanilla
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- dash of salt
- 1 1/2 cups all-purpose flour
- 1 1/2 cups grated carrots
- 1/2 cup chopped walnuts
- Powdered sugar for sprinkling on top
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a small bowl, combine the eggs, oil, sugar and vanilla. Mix well.
- Add the baking powder, baking soda, cinnamon and salt. Mix until combined.
- Mix in the flour, stirring until the flour is fully incorporated in.
- Fold in the carrots and walnuts.
- Spray an 8×8 baking pan with cooking spray. Spread the batter in the prepared pan.
- Bake at 350 degrees for 35-37 minutes, until a toothpick inserted in the center comes out clean.
- Once the cake has cooled, sprinkle powdered sugar on top and serve.
Video
Notes
The calories shown are based on the cake being cut into 9 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 402kcal | Carbohydrates: 43g | Protein: 4g | Fat: 24g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 159mg | Potassium: 211mg | Fiber: 1g | Sugar: 25g | Vitamin A: 3625IU | Vitamin C: 1.2mg | Calcium: 65mg | Iron: 1.6mg
Other Carrot Cake Recipes
Tools to Make This Cake
- Saigon Cinnamon: This is our favorite cinnamon. You can’t beat its flavor!
- Ninja Express Chop: Mini food processor…this is one of my most-used kitchen tools!
- 8×8 Cake Pan: For small cakes and casseroles.
Love the cake
I have made this cake a few times and I just love it! Followed the instructions, no substitute.
Recipes measured in cups are so unreliable, why not write them in weight?
I made a fancy cake tonight with crushed pineapple and I regret not using this recipe again. It was basic but tasty and it works. Its in my firm favourites