Introduction
Carrot Walnut Cake is a moist, flavorful dessert that combines the sweetness of fresh carrots with the richness of toasted walnuts. This cake is perfect for any occasion, whether it’s a cozy afternoon tea, a birthday celebration, or a casual dessert after dinner. The carrot adds moisture and sweetness, while the walnuts provide a delightful crunch and depth of flavor. Topped with cream cheese frosting, this cake is a delicious and comforting treat that everyone will enjoy.
Ingredients
For the Cake:
2 cups all-purpose flour
2 cups granulated sugar
1 ½ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
4 large eggs
1 ½ cups vegetable oil
2 teaspoons vanilla extract
3 cups finely grated carrots (about 3 medium carrots)
1 cup walnuts, chopped
½ cup crushed pineapple, drained (optional, for added moisture)
For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
Pinch of salt
Instructions
For the Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon.
In another bowl, beat the eggs, oil, and vanilla extract until smooth and combined.
Gradually add the wet ingredients to the dry ingredients and stir until just combined.
Fold in the grated carrots, chopped walnuts, and optional pineapple.
Divide the batter evenly between the prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the Cream Cheese Frosting:
In a medium bowl, beat together the cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, and beat until smooth and fluffy.
Add the vanilla extract and a pinch of salt, then beat until well combined.
Assembling the Cake:
Once the cakes are completely cool, place one cake layer on a serving plate.
Spread a layer of frosting over the top.
Place the second cake layer on top and frost the entire cake, covering the sides and top.
Garnish with additional chopped walnuts, if desired.
Description
This Carrot Walnut Cake is the perfect balance of sweetness and texture. The carrots provide natural moisture and a tender crumb, while the walnuts add a satisfying crunch and rich flavor. The cream cheese frosting gives the cake a creamy and tangy finish, making each bite even more indulgent. Whether you’re celebrating a special occasion or enjoying a homemade treat, this cake is sure to impress with its beautiful layers and delicious taste.
Tips
For Extra Moisture: If you’d like a slightly more moist cake, you can add ½ cup of unsweetened applesauce along with the carrots.
Frosting Variations: For a lighter frosting, you can use whipped cream cheese or reduce the amount of powdered sugar.
Toasting Walnuts: Toasting the walnuts before adding them to the cake enhances their flavor. Just place them on a baking sheet in a 350°F oven for 8-10 minutes, stirring occasionally.
Storage: Store the cake in an airtight container in the fridge for up to 4-5 days. It also freezes well—just wrap it tightly in plastic wrap and foil.
Correction/Notes
Grating Carrots: Be sure to grate the carrots finely so they blend seamlessly into the batter, avoiding large chunks that may disrupt the texture of the cake.
Baking Time: Keep in mind that oven temperatures may vary, so it’s a good idea to start checking the cake around 30 minutes, even if your recipe calls for a longer bake time.
Chilling the Frosting: If the frosting is too soft, chill it for about 15 minutes before applying it to the cake. This will help it set better.
Enjoy your delicious, homemade Carrot Walnut Cake!