Carrot Cake

Moist spiced carrot loaf made with walnuts and raisins, finished with a simple powdered sugar dusting.

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Prep Time 20

Cook Time 45

Rest time 20

Total Time 1 25

Servings: 10 slices

Course: Dessert

Cuisine: American

Calories: 305

Ingredients Equipment Method Nutrition Video Notes

Ingredients

1/2 cup Walnuts 70 g
8.8 oz Carrots 250 g
2 Eggs
2/3 cup Sugar 120 g
1/3 cup Vegetable Oil 80 g
1 2/3 cup All-Purpose Flour 200 g
2 tsp Baking Powder
1 tsp Baking Spices
1/4 tsp Salt
1/2 cup Cranberries or Raisins 70 g
Sugar poudred

Equipment

Loaf pan
Mixing bowl
Whisk or hand mixer
Rubber spatula
Box grater
Measuring cups and spoons
Cooling rack

Method

Preheat oven to 350°F (180°C) (Assumption). Grease a loaf pan (Assumption: 9x5-inch).
Peel and grate the carrots; set aside.
Beat eggs and sugar until combined.
Add vegetable oil and mix until smooth.
Stir in grated carrots.
Add flour, baking powder, baking spices, and salt; mix gently until just combined.
Fold in walnuts and cranberries/raisins.
Pour batter into the loaf pan and smooth the top.
Bake until a toothpick comes out clean (Assumption: 40–50 minutes).
Cool completely, then dust with sugar poudred (powdered sugar) before slicing.

Nutrition

Serving: 10slicesCalories: 305kcalCarbohydrates: 35gProtein: 6gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gCholesterol: 37mgSodium: 170mgPotassium: 185mgFiber: 2.5gSugar: 16gVitamin A: 4100IUVitamin C: 2mgCalcium: 55mgIron: 1.6mg

Video

Notes

Walnuts are listed twice in your ingredients; if that’s a duplicate, you can simply use the total amount you intended. If it’s not a duplicate, use one portion inside the batter and sprinkle the rest on top before baking (Assumption).
Baking spices can be cinnamon-based (common in the US), with optional nutmeg/ginger.
Avoid overmixing after adding flour for the softest crumb.

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