Imagine starting your day with a slice of heaven that's both nutritious and indulgent - our Breakfast Carrot Cake is about to revolutionize your morning routine! Packed with wholesome carrots, crunchy walnuts, and a perfect balance of sweet and spicy flavors, this isn't just any cake - it's a morning game-changer that will make you jump out of bed with excitement. Who says cake can't be a breakfast food? Get ready to transform your mornings with this irresistible, guilt-free treat that combines the comfort of a classic dessert with the energy boost you need to conquer your day!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan thoroughly with butter or cooking spray.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and salt. Whisk together until well blended and no lumps remain.
- In a separate bowl, beat the eggs until light and fluffy. Gradually add the vegetable oil while continuing to mix, creating a smooth emulsion.
- Pour the wet ingredients into the dry ingredient mixture. Stir gently until just combined, being careful not to overmix the batter.
- Fold in the grated carrots and chopped walnuts, distributing them evenly throughout the batter.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula to ensure uniform baking.
- Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10-15 minutes before slicing.
- Optional: Dust with powdered sugar or top with a light cream cheese frosting before serving.
- Cut into 8 equal servings and enjoy your breakfast carrot cake with a cup of coffee or tea.
Tips
- Use fresh, finely grated carrots for the best moisture and texture. Avoid pre-shredded carrots, as they can be too dry.
- Don't overmix the batter - mix just until the ingredients are combined to keep the cake tender and light.
- For extra moisture, you can add 1/2 cup of crushed pineapple (drained) to the batter.
- Toast the walnuts before adding them to intensify their flavor and add a delightful crunch.
- Let the cake cool completely before cutting to ensure clean, neat slices.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For a protein boost, consider adding a cream cheese frosting or serving with a dollop of Greek yogurt.
- If you want to make it ahead, this cake freezes beautifully for up to 3 months when wrapped tightly.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 55g
Protein: 8g
Fat: 28g
Saturated Fat: 4g
Cholesterol: 75mg
