Carrot Walnut Cake is a delicious, moist cake filled with shredded carrots and crunchy walnuts, offering a perfect balance of sweetness, texture, and spice. It’s a great dessert for any occasion, from family gatherings to special celebrations. Here’s a simple recipe to make this delightful cake!
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/2 cup packed brown sugar
- 1 cup vegetable oil (or canola oil)
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots (about 4 medium carrots)
- 1 cup chopped walnuts (or pecans)
- 1/2 cup crushed pineapple, drained (optional, for added moisture)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line them with parchment paper) for easy release.
2. Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. Mix Wet Ingredients:
- In a large bowl, beat the eggs, granulated sugar, and brown sugar together until smooth and fluffy, about 2-3 minutes.
- Add the oil and vanilla extract, and continue to beat until combined.
4. Add the Dry Ingredients:
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Add Carrots, Walnuts, and Pineapple:
- Stir in the grated carrots, chopped walnuts, and drained crushed pineapple (if using). The batter will be thick, which is perfect for a moist cake.
6. Bake the Cake:
- Divide the batter evenly between the two prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. If you’re using a different size pan, the baking time may vary, so keep an eye on it.
7. Cool the Cake:
- Allow the cakes to cool in the pans for about 10 minutes, then remove from the pans and place on a wire rack to cool completely.
8. Make the Cream Cheese Frosting:
- In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, 1 cup at a time, and beat until fluffy.
- Stir in the vanilla extract and a pinch of salt. If the frosting is too thick, add a small splash of milk to reach the desired consistency.
9. Assemble the Cake:
- Once the cakes are completely cooled, place one layer of cake on a serving platter or cake stand.
- Spread a layer of cream cheese frosting on top of the first cake layer.
- Place the second cake layer on top and frost the entire cake with the remaining frosting.
- Optionally, garnish the top with extra chopped walnuts for added texture and decoration.
10. Serve:
- Slice the cake and serve. It’s perfect on its own or with a cup of coffee or tea!
Tips:
- Make it ahead: The cake layers can be made a day ahead and stored in an airtight container at room temperature. Frost the cake just before serving.
- Storage: Keep the cake stored in the fridge if you have leftover slices due to the cream cheese frosting. It will stay fresh for up to 5 days.
- Other add-ins: You can mix in raisins or shredded coconut for additional flavor and texture.
Enjoy!
This Carrot Walnut Cake is wonderfully moist, flavorful, and full of texture. The rich cream cheese frosting adds the perfect touch of sweetness and creaminess. It’s sure to become a favorite dessert for any occasion! Would you like any other cake recipes or variations to try with this one?
