Carrot Walnut Cake
Easy 8x8 Carrot Walnut Cake perfect for dessert, breakfast or snack. This lightly sweetened cake needs no frosting and is loaded with walnuts.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
- 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 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
Preheat the oven to 350 degrees.
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 8x8 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.
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