Carrot Walnut Cake – Quick, Easy, and Irresistible

Store at room temperature in an airtight container for up to 2 days.

Refrigerate for 4–5 days if frosted.

Cake freezes well—wrap tightly and store for up to 2 months.

Variations

Add orange zest to the batter for a citrusy twist.

Substitute some walnuts with pecans or almonds.

For a spiced version, add a pinch of nutmeg or ginger to the dry ingredients.

FAQ

Can I make cupcakes instead of a cake?
Yes! Bake in a muffin tin at 350°F (175°C) for 20–25 minutes.

Is this cake suitable for freezing?
Absolutely. Wrap cooled cake tightly in plastic wrap and foil before freezing.

Can I make it oil-free?
You can substitute applesauce for oil (1 cup = 1 cup oil) for a lighter version.