Carrot Walnut Cake

Carrot Walnut Cake

Carrot walnut cake is a moist and flavorful dessert, often spiced with cinnamon and nutmeg, featuring grated carrots and crunchy walnuts. It’s typically paired with a rich cream cheese frosting.

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Ingredients

For the Cake:

• Dry Ingredients:
  • 2 cups (250g) all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp salt
• Wet Ingredients:
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) brown sugar
  • ¾ cup (180ml) vegetable oil (or melted butter)
  • 3 large eggs
  • 1 tsp vanilla extract
  • 2 cups (200g) grated carrots
• Add-ins:
  • 1 cup (120g) chopped walnuts
  • ½ cup (60g) raisins (optional)

For the Cream Cheese Frosting:

• 8 oz (225g) cream cheese, softened
• ½ cup (115g) unsalted butter, softened
• 2 cups (240g) powdered sugar
• 1 tsp vanilla extract

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Construction (Step-by-Step Instructions)

1. Prepare the Cake Batter:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or two 8-inch pans if making a layered cake.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, beat together the sugar, brown sugar, and oil until well combined. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the grated carrots and chopped walnuts (and raisins if using).

2. Bake the Cake:

6. Pour the batter into the prepared pan(s) and smooth the top.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

3. Make the Cream Cheese Frosting:

9. Beat the cream cheese and butter together until smooth.
10. Add the powdered sugar gradually, beating until light and fluffy. Mix in the vanilla extract.

4. Assemble the Cake:

11. If making a layered cake, spread frosting between the layers and over the top and sides.
12. Decorate with extra walnuts or grated carrots if desired.

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Variations

• Nut-Free: Omit the walnuts or replace them with shredded coconut.
• Healthier Option: Use whole wheat flour or almond flour, and replace sugar with honey or maple syrup.
• Pineapple Carrot Cake: Add ½ cup crushed pineapple for extra moisture.
• Chocolate Carrot Cake: Mix in ¼ cup cocoa powder and replace some sugar with brown sugar for a richer taste.
• Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour.

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Tips for the Best Carrot Walnut Cake

• Use freshly grated carrots instead of pre-packaged ones for better texture and moisture.
• Don’t overmix the batter—this keeps the cake soft and fluffy.
• Toast the walnuts for a nuttier flavor.
• For extra moistness, add ¼ cup applesauce or Greek yogurt.
• Chill the frosting before spreading for a smoother application.
• Store the cake in an airtight container in the fridge for up to 5 days.

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