Carrot cake with walnuts and cinnamon Recipe
Carrot cake with walnuts and cinnamon is a dessert that became popular in Poland relatively recently, but quickly turned into a home classic. Moist, fragrant with spices, and full of crunchy nuts – a bit like gingerbread and sponge cake in one, only with carrot in the leading role.
This carrot cake stays moist for days, combines warm spices with the sweetness of carrots, and has a pleasant crunch from the walnuts. It’s simple to make, yet feels like a bakery-style treat.
Chef's tips
Don’t overmix the batter once you add the flour – this keeps the cake soft and tender. If your carrots are very juicy, squeeze them a bit more and reduce the oil slightly to avoid a heavy texture.
How to serve
Serve in squares, plain or dusted with icing sugar, or with a layer of cream cheese frosting for a more festive version. It’s perfect for afternoon coffee, birthdays, or to pack into a lunchbox.
Ingredients
- carrot grated on a fine grater - 250 g
- flour about 1 and 1/2 cups - 220 g
- sugar about 3/4 cup - 160 g
- eggs - 3 pieces
- oil e.g. rapeseed oil - 150 ml
- baking powder - 2 teaspoons
- ground cinnamon - 2 teaspoons
- walnuts chopped - 60 g
- salt - 0.25 teaspoons
- vanillin sugar - 1 teaspoon
- sugar for sprinkling, optional
Preparation
- Preheat the oven to 180°C (top and bottom heat). Line a baking tin of about 20×30 cm with baking paper.
- Peel the carrots and grate them on a fine grater. Gently squeeze out the excess juice, but not too much – the cake should stay moist.
- In one bowl, mix the flour, baking powder, cinnamon, salt, and vanillin sugar.
- In another bowl, beat the eggs with the sugar using a mixer or whisk for 3–4 minutes, until the mixture lightens slightly and becomes foamy.
- Pour the oil into the eggs, mixing all the time until combined.
- Add the dry ingredients (flour mixture) to the wet ingredients and mix briefly, just until combined, so as not to over-aerate the batter.
- Add the grated carrot and chopped walnuts and gently fold in with a spoon until evenly distributed in the batter.
- Pour the batter into the prepared tin and smooth the top.
- Bake for about 35–40 minutes, until the top is springy and a skewer inserted in the center comes out dry or with a few crumbs (but no wet batter).
- Remove the baked cake from the oven and let it cool in the tin. Before serving, you can dust it with icing sugar or drizzle with a simple glaze.
Storage
Ciasto przechowuj owinięte folią lub w pojemniku, aby nie wyschło. W lodówce wytrzyma do 4 dni. Możesz zamrozić pokrojone kawałki do 2 miesięcy, rozmrażaj w temperaturze pokojowej.
