A moist and flavorful carrot cake made with wholesome ingredients, perfect for any occasion.
Preheat your oven to 350°F (175°C) and grease two 9-inch cake pans.
Greasing the pans ensures the cake doesn't stick, making it easier to remove.
In a large mixing bowl, combine the white whole wheat flour, baking powder, baking soda, salt, and ground cinnamon.
Mixing the dry ingredients thoroughly ensures even distribution of leavening agents.
In another bowl, whisk together the honey and eggs until well combined.
Whisking the eggs and honey creates a smooth and uniform mixture.
Gradually add the wet mixture to the dry ingredients, stirring until just combined.
Avoid overmixing to keep the cake tender.
Fold in the grated carrots and chopped walnuts.
Folding gently prevents the batter from deflating.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Smoothing the tops ensures even baking.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Check for doneness a few minutes early to avoid overbaking.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the cakes from becoming soggy.
Frost or serve as desired, and enjoy your delightful carrot walnut cake!
For a simple finish, dust with powdered sugar or top with cream cheese frosting.
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