Craving a delicious treat but looking for cake recipes without butter? This Spiced Carrot Cake with Walnuts is a fantastic choice, offering moist, flavorful indulgence that’s surprisingly easy to make. You’ll love its warm spices and delightful texture.
Key Ingredients & Substitutions:
- Vegetable Oil: This is your butter replacement for a moist crumb. You can use canola oil or another neutral-flavored oil.
- Carrots: Freshly grated carrots are a must for flavor and moisture.
- Walnuts: Add a lovely crunch and nutty flavor. Feel free to use pecans if you prefer.
- Spices: Cinnamon, nutmeg, and ginger create that classic warm carrot cake taste. Adjust to your preference.
- Cream Cheese Frosting: Optional, but highly recommended for a traditional finish.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- 1 ½ cups vegetable oil
- 4 large eggs
- 3 cups grated carrots (about 4-5 medium carrots)
- 1 cup chopped walnuts
For the Cream Cheese Frosting (Optional):
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Servings: 12
- Tools Needed: 9×13 inch baking pan, large mixing bowls, whisk, electric mixer (for frosting)
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan. This ensures your cake doesn’t stick and comes out easily.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, baking soda, cinnamon, nutmeg, ginger, and salt. Make sure everything is well combined and there are no lumps.
3. Mix Wet Ingredients
In a separate medium bowl, whisk the vegetable oil and eggs together until smooth. This liquid mixture will provide the moisture for your cake.
4. Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients. Stir just until everything is combined. Avoid overmixing, as this can make your cake tough.
5. Fold in Carrots and Walnuts
Gently fold in the grated carrots and chopped walnuts. Distribute them evenly throughout the batter. These additions make your cake moist and flavorful.
6. Bake the Cake
Pour the batter into your prepared baking pan. Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool the Cake
Let the cake cool in the pan for 10-15 minutes. Then, carefully invert it onto a wire rack to cool completely before frosting. This prevents your frosting from melting.
8. Make the Cream Cheese Frosting (Optional)
In a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy. Spread evenly over the cooled cake.
Variation Ideas:
- Add a ½ cup of shredded coconut to the batter for extra flavor and texture.
- Include a ½ cup of golden raisins or dried cranberries for a touch of sweetness.
- Dust with powdered sugar instead of frosting for a simpler finish.
Storage Instructions:
Store your Spiced Carrot Cake with Walnuts covered in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days if frosted. If freezing, wrap slices tightly in plastic wrap and then foil; it will keep for up to 3 months. Thaw at room temperature before serving.
Frequently Asked Questions (FAQ):
Can I make this carrot cake without butter?
Yes, this recipe specifically uses vegetable oil instead of butter, making it a great option for cake recipes without butter.
Why is my carrot cake dry?
Overmixing the batter or baking for too long can lead to a dry cake. Follow the mixing and baking times closely.
Can I use pre-shredded carrots?
Freshly grated carrots are recommended for the best moisture and flavor, but pre-shredded carrots can be used in a pinch.
How do I prevent the walnuts from sinking?
Toss the chopped walnuts lightly with a tablespoon of flour before folding them into the batter. This helps them stay suspended.
Is this carrot cake freezer-friendly?
Yes, you can freeze slices of this carrot cake. Wrap them well in plastic wrap and then foil for best results.
What if I don’t have all the spices?
You can adjust the spices to your liking. If you’re missing one, increase the amount of the others slightly, or use a pumpkin pie spice blend.