This spiced carrot cake is filled with the perfect amount of autumn spices. It has a moist crumb with no dryness in the slightest. Top it off with some toasted walnuts for a great contrasting crunch.
Ingredients
- 1 large egg
- 75 g (5 tbsp) brown sugar
- 27 g (2 tbsp) vegetable oil
- 30 g (2 tbsp) unsalted butter melted
- 100 g (1 medium size) carrot grated small
- 80 g (½ cup + 2 tbsp) all purpose flour
- ⅛ tsp table salt
- 0.25 g (⅛ tsp) ground nutmeg
- 0.5 g (¼ tsp) ground ginger
- 1 g (½ tsp) ground cinnamon
- 2 g (½ tsp) baking powder
- 1 g (¼ tsp) baking soda
- 30 g (¼ cup) toasted walnuts as inserts chopped
- 30 g (¼ cup) toasted walnuts as topping chopped
Instructions
- Whisk the egg and sugar together until smooth.
- Add oil, melted butter, and grated carrot. Mix well.
- Sieve in the flour, ground spices, baking powder, and baking soda. Add salt and mix until almost combined.
- Add 30 grams of chopped toasted walnuts. Mix just until the flour is no longer visible.
- Line parchment paper into a 2.75″ x 6.5″ x 2.25″ (7 x 16.5 x 6 cm) deep pan or simply grease the pan. *for a larger loaf pan, see note
- Transfer the cake batter into the prepared pan and spread it evenly. Add 30 grams of chopped toasted walnuts on top.
- Bake in a preheated oven at 350°F (180°C) for 45 minutes or until a toothpick inserted in the center comes out clean. Once baked, remove the cake from its pan. Let cool completely on a wire rack.
