Description:
This Carrot Walnut Cake is a moist and flavorful dessert that combines the sweetness of carrots, the richness of walnuts, and the warmth of cinnamon and spices.
Topped with a luscious cream cheese frosting, this cake is perfect for any occasion. The addition of walnuts provides a satisfying crunch, while the carrots keep the cake tender and naturally sweet.
It’s a great treat for celebrations or an everyday indulgence!
Ingredients:
For the Cake:
2 cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
3 large eggs
1 ½ cups vegetable oil
1 ¼ cups granulated sugar
½ cup packed brown sugar
2 teaspoons vanilla extract
2 cups finely grated carrots (about 3-4 medium-sized carrots)
1 cup chopped walnuts (optional)
1 cup raisins (optional)
For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
A pinch of salt
Instructions:
Preheat the oven: Set your oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
Mix the wet ingredients: In a large mixing bowl, whisk together the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth and well combined.
Add the grated carrots: Stir in the grated carrots, making sure they’re evenly distributed throughout the mixture.
Combine wet and dry
ingredients:
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Do not overmix.
Add the walnuts and raisins: If using, fold in the chopped walnuts and raisins.
Bake the cake:
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Cool the cake: Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Prepare the frosting: While the cake is cooling, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and a pinch of salt. Beat until fluffy and smooth.
Assemble the cake: Once the cakes are fully cooled, spread a layer of cream cheese frosting on top of one cake layer. Place the second layer on top and frost the entire cake with the remaining frosting.
Serve and enjoy: Slice, serve, and enjoy!
Tips
For an even moister cake, you can add a cup of crushed pineapple (drained) to the batter.
Make sure the cakes are completely cooled before frosting, or the cream cheese frosting may melt.
If you want a more pronounced walnut flavor, toast the walnuts lightly in a dry pan before adding them to the batter.
You can make this cake a day ahead to let the flavors develop even more.
If you prefer a slightly spicier cake, you can add a pinch of ground cloves or allspice.
Variations
Vegan Carrot Walnut Cake: Replace the eggs with flaxseed meal (1 tablespoon flaxseed meal + 3 tablespoons water for each egg) and use plant-based oil and non-dairy cream cheese for the frosting.
Carrot Cake with Pineapple: Add 1 cup of crushed pineapple (drained) for extra moisture and a tropical flavor.
Gluten-Free Carrot Walnut Cake: Use a gluten-free all-purpose flour blend in place of regular flour.
Corrections
If the cake is too dense, check that you are measuring your flour correctly (scoop and level it rather than packing it).
Be careful not to overmix the batter, as it can lead to a denser cake.
Enjoy!
Indulge in this delicious, moist carrot walnut cake with the perfect balance of flavors and textures. Perfect for any occasion, this cake is sure to be a crowd-pleaser!