There are many versions of carrot cake but I can only tell you that this carrot cake with walnuts, is actually the most divine one of them all. I made quite a few versions and I really like this one the most. Really, really good!
I've been making this carrot cake for years and it's always been a great success, especially with the children.
Why I love this cake so much is purely because it is moist, it is full of flavor and is pretty healthy too, compared to other cakes of course. I often put wholegrain flour or even spelt one as it tastes absolutely delicious.
It is a divine cake, so light and fluffy!
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What is in this carrot cake?
You will find a lot of the ingredients are super healthy ingredients such as ginger, olive oil, chia seeds, walnuts, cinnamon, turmeric, spelt flour, and cider vinegar. The sugar is the only baddie in here but even that is cane brown sugar which is a much better option than the white refined, bleached one.
Ingredients needed to make this
You won't need that many ingredients and you might realise that you have all that's needed for this cake in your pantry.
For the cake:
- carrot (organic) grated
- spelt flour
- brown sugar (soft and light)
- oil (I always use olive oil)
- walnuts (shelled and chopped) plus a few halves for decoration
- eggs
- double cream
- cinnamon
- soda bicarbonate
- baking powder
- cider vinegar (to activate the soda bicarbonate)
- chia seeds
- fresh ginger (freshly grated)
- turmeric
- sea salt (fine salt version)
- vanilla sugar (or 1/2 vanilla extract)
For the frosting:
- icing sugar
- butter (unsalted, at room temperature)
- cream cheese (cooled, from the fridge)
- double creme
- creme fraiche
- lemon juice
Okay let's get started I will tell you exactly what you need for this beautiful carrot and ginger cake.
How to make carrot cake with walnuts
Other cake recipes you may like
- No-Bake Strawberry Cheesecake Recipe
- Marble cake with cacao and turmeric
- Extra Fluffy Apple muffins or cake
- Apple, carrot and zucchini cake with ginger and turmeric
- Tutti-frutti fluffy pancake cake with fruits and creme boolla-boolla
You may also like :
- Delish grape and cheese salad
- Bread Rolls With Olives, Chia Seeds, And Crushed Black Pepper
- Carrot and Butternut Squash Pancakes
- Banana, Ginger And Walnut Cake
- Banana, Pecan And Coconut Loaf
Carrot Cake with Wallnuts
Enjoy this flavorful and healthier carrot cake with walnuts, ginger, and chia, a delicious treat for both kids and adults, great for every day or any occasion.
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Servings: 12 servings
Calories: 737kcal
Cost: £7
Equipment
- ovenproof dish
- glass bowl
- spatula
- grater
Ingredients
For the cake:
- 300 g carrot (organic) grated
- 300 g plain flour
- 240 g brown sugar (soft and light)
- 250 ml oil (use a good oil)
- 150 g walnut (shelled and chopped) plus a few for decoration
- 3 eggs
- 3 tbsp double cream
- 1 tsp cinnamon
- 1 tsp soda bicarbonate
- 3/4 tsp baking powder
- 1 tbsp cider vinegar (to mix soda bicarbonate with)
- 2 tbsp chia seeds
- 1/2 tsp ginger (freshly grated)
- 1/2 tsp turmeric
- 1/2 tsp sea salt (fine salt version)
- 2 sachets vanilla sugar (or 1/2 vanilla extract)
For the frosting:
- 400 g icing sugar (sifted)
- 80 g butter (unsalted, at room temperature)
- 250 g cream cheese (cooled, from the fridge)
- 1 tbsp double creme
- 2 tbsp creme fraiche
- 1 tbsp lemon juice
Instructions
For the cake:
- You will need three 20 cm (approx 8 inch) cake tins which you will need to line or grease.
- Preheat the oven to 170 C or 325 F or Gas Mark 3.
- In a freestanding electric mixer (attach paddle) put the sugar and eggs. Mix for 3-4 min and then in drizzle the oil little by a little while still mixing until it all incorporates.
- In a separate bowl mix the flour with soda bicarbonate, baking powder, cider vinegar, cinnamon, ginger, salt, and vanilla extract or vanilla sugar. Add this slowly (spoon by spoon) to the egg mixture and continue to mix well until it becomes homogenized.
- Put in the grated carrots and the chia seeds and with a spatula fold this well into the mixture. You can now put some chopped nuts as well if you want or you can leave those for decoration only, it is up to you.
- Pour in the mixture into the three prepared cake tins and level it at the surface.
- Bake the cakes in the preheated oven for 20 to 25 minutes until it becomes all nice and golden brown on the surface and the sponge bounces back when you touch it.
- Allow the cakes to cool completely and then when they are cold put one sponge on the cake stand and then spread about a quarter of the cheese cream frosting over it with a knife. Place the second cake on top and spread another quarter of the frosting over it and then top the cake with a third sponge. Spread the remaining frosting over and go on the sides as well finishing the frosting all over the surface of the cake.
- Decorate the cake with the walnuts and a light sprinkle of cinnamon but you can also put some nuts inside the cake if you fancy.
For the frosting:
- Beat the icing sugar and the butter together in a freestanding electric mixer with a paddle attachment or simply use an electric whisker until the mixture comes together and it is well mixed.
- Add the cream cheese in one go and beat it until it's completely incorporated.
- Put in the double cream the crème fraîche and the lemon juice and bit further on a medium-high speed until the frosting is light fluffy and firm; it should be at around 4 min. Do not overbeat as this can quickly become runny.
Notes
You can substitute the carrots with beetroot, butternut squash, or courgette/zucchini. I have made it a few times and it's gorgeous.
Nutrition
Calories: 737kcal | Carbohydrates: 79g | Protein: 8g | Fat: 45g | Saturated Fat: 12g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 339mg | Potassium: 280mg | Fiber: 3g | Sugar: 55g | Vitamin A: 4797IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 2mg
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Geraldinne says
This loaf looks amazing and looked fairly simple and easy to make so I gave it a go. It came out phenomenal, honestly the best healthy treat I have ever had! I need to make this for my family when we gather together - my mum will be well impressed and proud of me. FAb recipe Ramona, thank you so much for sharing this gem recipe! It’s definitely my favorite way to eat zucchini now ;-).
Ramona says
Awe, thank you so much dear Geraldine! You have made my day, I am so happy you loved this as much as I do! I really hope your family will also enjoy it when you will be making it for them. I am sure your mum will be very proud of you! Thank you again!
Hanna says
Just tried this and it came out beautifully. I’m now hooked and will be adding this into my desserts meal plan a lot more. Thank you so much!
Ramona says
Thank you dear Hanna, I am thrilled you liked it! I hope you will try more of my recipes and let me know how you found them 😉
Alisha Ross says
Just tried this and it came out beautifully. I never loved veg cake before but this recipe…I’m now hooked and will be making this a lot more. Thank you so much!
Ramona says
Thank you for your feedback Alisha! I am so glad youliked it as much as we do. 😉