This carrot walnut cake recipe is a soft, moist, and comforting homemade cake made with whole wheat flour, dates, jaggery, carrot, and crunchy walnuts.
Naturally sweetened and eggless, it is perfect for everyday tea time as well as small celebrations.
More than just a cake, this recipe carries memories of simple childhood birthdays, homemade treats, and Maa’s love.
The ingredients may have changed over time, but the feeling of baking something warm and comforting at home remains the same.
If you enjoy baking simple, wholesome cakes that feel nostalgic and homely, this carrot walnut cake recipe is one you will come back to again and again. (step-by-step-recipe-video)
About Walnut Cake Recipe:
This is a soft, moist carrot walnut cake made without eggs and using whole wheat flour.
Grated carrot keeps the cake moist, while walnuts add a beautiful crunch in every bite.
This cake is not overly sweet, not heavy, and perfect for everyday tea time. It feels homely, comforting, and simple, just the way homemade cakes should be.
If you are looking for a reliable walnut cake recipe that is easy to make and uses basic ingredients, this one is perfect for you.
This carrot walnut cake recipe takes me straight back to my childhood.
When we were growing up, cake did not mean bakery cake at all. In most Indian homes, cake simply meant atta ka halwa or sooji ka halwa, lovingly made by Maa. It was never a cake baked in a cooker or oven.
It was halwa, shaped like a cake, decorated in the simplest way, cut like a cake, and served in proper cake pieces on birthdays.
At that age, we were so innocent that we did not even know how an actual cake looked.
Much later, when I grew up and started exploring baking on my own, I made my first basic cakes in a pressure cooker. Those were simple cakes, often made using malai, the fresh cream collected from milk at home.
With time, I moved from cooker cakes to baking in an oven. The recipes became more refined, ingredients changed, and cakes started looking more like the ones we see today.
But the feeling remained the same.
Today, when I bake this eggless walnut cake using whole wheat flour, carrot, and walnuts, I often pause and smile.
This homemade walnut cake is my way of mixing those old memories with today’s baking style.
The confidence in the kitchen and the love for cooking have always come from Maa.
Serving Suggestion for carrot walnut cake:
This homemade walnut cake tastes best:
With evening chai or coffee
As a light dessert
For kids’ tiffin
During birthdays or small family gatherings
You can enjoy it plain or lightly dusted with powdered sugar.
Storage Suggestion for walnut cake:
Store in an airtight container
Stays good at room temperature for 2 days
Refrigerate for up to 5 days
Warm slightly before serving if you want, if refrigerated
Pro Tips to make Perfect homemade Walnut Cake:
Use fresh, finely grated carrot
Do not overmix the batter
Chop walnuts slightly coarse for better texture
Always preheat the oven
Cool completely before cutting the cake
Why You Should Make This Eggless Walnut Cake:
Carrot adds moisture, walnuts add crunch, and whole wheat flour gives this cake a hearty homemade feel. The balance of ingredients makes this eggless walnut cake soft, flavorful, and reliable every time.
But this carrot walnut cake recipe is not just about baking.
It is about memories, simple birthday celebrations, and Maa’s love. Recipes may change with time, but emotions stay the same.
If you also grew up cutting halwa like a cake, this homemade walnut cake will surely touch your heart.
Looking for Some More Recipes Like This:
Eggless Chocolate Truffle Cake
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Basic Ingredients Used To Make This Carrot Walnut Cake Recipe:
Dates: Dates act as a natural sweetener in this cake. They also add moisture and give the cake a rich, deep flavour without using refined sugar.
Milk: Warm milk helps soften the dates and makes them easy to mash. It also adds softness to the cake batter.
Jaggery Powder: Jaggery adds mild sweetness and a beautiful caramel-like taste. It works well with dates and gives the cake a homely flavour.
Olive Oil: Oil keeps the cake soft and moist for longer. Olive oil works well in whole wheat cakes and does not make the cake heavy.
Vanilla Essence: Vanilla balances the flavours and removes any raw taste from whole wheat flour.
Cinnamon Powder: Cinnamon adds warmth and enhances the flavour of dates, carrot, and walnuts. It gives the cake a comforting aroma.
Grated Carrot: Carrot adds natural moisture and softness to the cake. It also makes the cake tender without affecting the taste.
Whole Wheat Atta: Whole wheat flour gives the cake a hearty, homemade feel while keeping it light and soft when balanced well with wet ingredients.
Baking Powder & Baking Soda: These are the leavening agents that help the cake rise and give it a soft, airy texture.
Walnuts: Walnuts add crunch and a nutty flavour. They also balance the softness of the cake beautifully.
How to Make Walnut Cake Recipe:
Let us learn how to make Walnut Cake Recipe with my easy to follow step by step method. You can download the below recipe card for easy reference.
Walnut Cake Recipe
Ingredients
- 12 dates seedless
- 3/4 cup milk warm
- 4 tbsp jaggery powder
- 1/4 cup olive oil
- 1 tsp vanilla essence
- 2 tsp cinnamon powder
- 1/2 cup carrot grated
- 1 cup whole wheat atta
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/3 cup walnuts chopped
- walnuts extra for topping
- Icing sugar for dusting, optional
Instructions
- Add seedless dates to a bowl and pour warm milk over them.
- Let them soak for 15 to 30 minutes until soft.
- Mash the soaked dates well using a fork or spoon to form a smooth mixture.
- Add jaggery powder, vanilla essence, olive oil, and cinnamon powder to the date mixture.
- Mix well until everything is combined.
- Add grated carrot, whole wheat atta, baking powder, and baking soda.
- Gently fold everything together to make a smooth, lump-free batter.
- Do not overmix.
- Add chopped walnuts and mix lightly.
- Pour the batter into a greased and lined baking tin.
- Sprinkle extra walnuts on top.
- Bake in a preheated oven at 180°C for 40 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove from the oven and let the cake cool completely.
- Dust with icing sugar if you like, slice, and serve.
Notes
Nutrition
Frequently Asked Questions About Walnut Cake Recipe:
Can I make this walnut cake without an oven?
Yes. You can bake it in a pressure cooker without whistle or gasket on low heat for 45 to 50 minutes.
Can I use maida instead of whole wheat flour?
Yes. You can replace whole wheat flour with maida in the same quantity.
Is this cake very sweet?
No. It is mildly sweet and perfect for everyday eating.
Can I skip carrot?
Carrot is recommended because it keeps the cake moist. Skipping it may make the cake slightly dry.
Can I make this cake without walnuts?
Yes. You can skip walnuts or replace them with almonds or raisins. The texture will change slightly, but the cake will still be soft.
Why is my cake dense?
Overmixing the batter or using thick grated carrot can make the cake dense. Always fold gently and use finely grated carrot.
Can I make this cake vegan?
Yes. Replace milk with any plant-based milk and ensure the jaggery is vegan-friendly.
Can I freeze this cake?
Yes. Slice the cake, wrap pieces in cling film, and freeze for up to one month. Thaw at room temperature before serving. But I would advise to consume fresh.
Does this cake taste like carrot cake?
No. The carrot does not dominate the taste. It mainly adds moisture, while dates, jaggery, cinnamon, and walnuts give the main flavor.
Can I reduce cinnamon powder?
Yes. You can reduce cinnamon or skip it completely if you prefer a milder flavor.
Is this cake suitable for kids?
Yes. It is naturally sweetened and made with whole wheat flour, making it suitable for kids as an occasional treat.
My Recommended Product:
If you enjoy baking cakes at home, especially eggless and whole wheat cakes like this carrot walnut cake, a good OTG makes a big difference.
I bake this cake in an OTG because it gives even heating and better temperature control, which helps the cake bake evenly and stay soft. It is especially useful when working with whole wheat flour and natural sweeteners.
I have shared the OTG that I personally use and recommend below, along with a few other baking tools that are helpful for home baking.
- 6 Modes for Baking, Toasting, Grilling and Roasting
- Accessories Included: Skewers, Rotiserrie, Grill Rack, Bake Tray, Crumb Tray, Rotiserrie Tong, Grill & Bake Tong
- Precise temperature control (up to 250°C) for the desired cooking. Convection Technology for 360° even cooking.
You Might Also Want to Try:
Eggless Tutti Frutti Cookies
Easy Eggless Oatmeal Cookies with Raisins and Cranberries
Eggless Sesame Oatmeal Cookies Recipe
Recipe for Whole Wheat Bread
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