Serving: Serve the cake as is or topped with frosting and a sprinkle of extra walnuts. Perfect with a cup of coffee or tea.
Storage: Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Frosted cake should be refrigerated.
Variations:
Pineapple Carrot Cake: Add ½ cup crushed pineapple (drained) for extra moisture and tropical flavor.
Raisin Twist: Mix in ¼ cup raisins for a touch of natural sweetness.
Spicy Kick: Add a pinch of ground ginger or cloves for a spiced version.
FAQs:
Q: Can I make this cake gluten-free?
A: Yes, substitute the all-purpose flour with a gluten-free 1:1 baking flour.
Q: What can I use instead of walnuts?
A: Pecans or almonds make great substitutes, or you can skip the nuts entirely for a nut-free version.
Q: Can I make this cake ahead of time?
A: Absolutely! The flavors intensify after a day. Store it in the fridge and frost it just before serving.
Conclusion:
This Carrot Walnut Cake is a foolproof recipe that’s quick, easy, and oh-so-delicious. With its moist texture, crunchy walnuts, and irresistible flavor, it’s a dessert you’ll want to make again and again. Perfect for any day, any time! 🥕✨
