Equipment Needed
- 8-inch square or 9-inch round cake pan
- Parchment paper
- Mixing bowls (one large, one medium)
- Whisk and rubber spatula
- Box grater
- Cooling rack
Step-by-Step Instructions
First, I preheat my oven to 350°F (175°C) and line my cake pan with parchment paper, leaving a little overhang on two sides. This “sling” is my favorite trick for lifting the whole cake out perfectly cleanly once it’s cooled. While the oven heats, I spread the chopped walnuts on a small baking sheet and toast them for 5-7 minutes until they smell incredible. I watch them like a hawk because they can burn in a flash. Once fragrant, I set them aside to cool. This small step adds a huge layer of flavor.
In a medium bowl, I whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt. I take a moment to inhale—that spice blend is the soul of this cake. In my larger bowl, I whisk the eggs vigorously until they’re frothy, then I stream in the maple syrup, the slightly cooled melted coconut oil, and the vanilla. Whisking constantly, I watch it emulsify into a smooth, glossy liquid. Then, I fold in the Greek yogurt until just combined. The batter will be thick and creamy at this stage.
Now, I add the dry ingredients to the wet. I use my spatula and fold gently, just until the last streaks of flour disappear. Overmixing is the enemy of a tender cake! Finally, I fold in the freshly grated carrots and most of the toasted walnuts, reserving a handful for the top. The batter will be very thick, almost like a muffin batter, flecked with orange and brown. I scrape it into my prepared pan and smooth the top with the spatula, then sprinkle on those reserved walnuts, pressing them in slightly.(See the next page below to continue…)