Here’s a soft, moist Carrot Nut Cake recipe that matches the cake in your image 🍰🥕
(simple, bakery-style, with a glossy nut topping)
🥕 Carrot Nut Cake Recipe
Ingredients (22–24 cm round pan)
Dry ingredients
2 cups (250 g) all-purpose flour
1½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon
¼ tsp nutmeg (optional)
Pinch of salt
Wet ingredients
3 large eggs
¾ cup (150 g) brown sugar
¼ cup (50 g) white sugar
¾ cup (180 ml) vegetable oil
1 tsp vanilla extract
Add-ins
2 cups (250 g) finely grated carrots
½ cup (60 g) chopped walnuts or almonds
Nut glaze (top)
3 tbsp honey or apricot jam
2 tbsp chopped nuts (almonds/walnuts)
Instructions
Preheat oven to 170°C (340°F)
Grease and line a round cake pan.
Mix dry ingredients
In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Whisk wet ingredients
Beat eggs with both sugars until slightly fluffy.
Add oil and vanilla, mix well.
Combine
Add dry ingredients to wet mixture.
Fold gently until just combined.
Add carrots & nuts
Fold in grated carrots and chopped nuts.
Bake
Pour batter into pan.
Bake 45–55 minutes, until a toothpick comes out clean.
Glaze the top
Warm honey or jam slightly.
Brush over the hot cake and sprinkle nuts on top.
Cool
Let cool in the pan 10 minutes, then unmold.
Tips for bakery-style result
Finely grate carrots (not chunky)
Use brown sugar for moisture
Brush glaze while cake is still warm for shine ✨
Carrot Nut Cake Recipe
