Simple Carrot Cake Recipe Without Walnuts
Ingredients
For this delicious carrot cake recipe without walnuts, you will need 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1 teaspoon of salt, 3/4 cup of canola oil, 2 cups of granulated sugar, 3 large eggs, 2 teaspoons of vanilla extract, 2 cups of shredded carrots, and 1/4 cup of golden raisins (optional).
Instructions
The first step is to preheat your oven to 350°F (176°C). Grease and flour a 9-inch round baking pan. To make the cake batter, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl. In a separate bowl, mix together the oil, sugar, eggs, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until combined. Gently fold in the shredded carrots and golden raisins (if using). Pour the batter into the prepared pan and spread evenly. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool before serving.
Nutrition Information
This recipe makes 12 servings. Each serving contains about 478 calories, 23g of fat, 65g of carbohydrates, 2g of dietary fiber, and 4g of protein. This cake also contains a good amount of calcium, iron, and vitamin A. Keep in mind that the nutritional value will depend on the ingredients used.
Serving Suggestions
This carrot cake is delicious on its own, but can also be served with a dollop of whipped cream or a scoop of ice cream. If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To make the cake even more special, try adding a cream cheese or lemon glaze. You can also top it with chopped nuts or dried fruit.
Tips for Making the Best Carrot Cake
For the best results, use freshly grated carrots. If you are using store-bought shredded carrots, make sure to give them a good rinse before using. This will help to remove some of the excess moisture that can make the cake too dense. To make sure the cake is cooked through, use a toothpick to test the center of the cake. The toothpick should come out clean. Lastly, be sure to let the cake cool completely before serving.
Variations
This carrot cake recipe can easily be adapted to fit your tastes. For an even sweeter version, add some crushed pineapple or a few tablespoons of maple syrup. You can also add 1/4 cup of chopped walnuts or pecans, if desired. If you want to make the cake more flavorful, try adding 1 teaspoon of ground ginger or 1/2 teaspoon of ground cloves. For a less sweet version, reduce the amount of sugar to 1 1/2 cups. You can also omit the golden raisins or substitute them with your favorite dried fruit.
Make it Ahead of Time
This carrot cake can be made ahead of time and frozen for up to 3 months. To freeze, wrap the cooled cake in plastic wrap and then place in a resealable freezer bag. When you are ready to serve, thaw the cake overnight in the refrigerator and then frost, if desired. For best results, try to use the cake within 3 months of freezing.
Conclusion
This simple carrot cake recipe without walnuts is a delicious and easy-to-make dessert. It's perfect for any occasion and can be easily customized with your favorite add-ins. Whether you serve it plain or with a creamy frosting, this cake is sure to be a hit. Enjoy!
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