- Freshly grated carrots produce the moistest cake.
- Avoid pre-shredded carrots, as they are often too dry.
- Toast the walnuts before adding them for deeper flavor.
- Don’t overmix the batter to keep the cake light and tender.
- Store covered at room temperature for 2 days or refrigerate for up to 5 days.
- This cake freezes well for up to 3 months.
Q&A
Can I make this without nuts?
Yes! Simply omit the nuts or replace them with extra raisins or shredded coconut.
Can I use butter instead of oil?
Yes, but oil creates a much moister carrot cake
Can I make cupcakes instead?
Absolutely. Bake at 350°F (175°C) for 20–25 minutes.
Servings
12–14 slices
Nutrition (Approx. Per Serving)
- Calories: 385
- Protein: 6g
- Carbohydrates: 47g
- Fat: 20g
- Saturated Fat: 3g
- Fiber: 2g
- Sugar: 30g
- Sodium: 250mg
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