Description
This moist and flavorful Carrot Walnut Cake combines the natural sweetness of grated carrots with crunchy walnuts, layered with a rich cream cheese frosting. Perfect for special occasions or as a delightful everyday dessert, this classic cake offers a balanced blend of spices and sweetness that appeals to all ages.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- 4 large eggs
- 1 ¼ cups granulated sugar
- ½ cup brown sugar, packed
- 1 cup vegetable oil (or canola oil)
- 2 tsp vanilla extract
- 3 cups grated carrots (about 3 medium carrots)
- 1 cup chopped walnuts (plus extra for garnish, if desired)
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp heavy cream or milk (optional for smoothing)
Instructions
- 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 to prevent sticking.
- Prepare the Cake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt to combine the dry ingredients. In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar until light and fluffy. Then add the vegetable oil and vanilla extract, blending fully. Gradually incorporate the dry ingredients into the wet mixture, mixing just until combined. Finally, fold in the grated carrots and chopped walnuts evenly throughout the batter.
- Bake the Cake: Divide the batter equally between the prepared cake pans, smoothing the top with a spatula. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make the Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, about 1 cup at a time, beating well after each addition until silky smooth. Stir in vanilla extract and heavy cream or milk if using, and beat until fluffy and fully combined.
- Assemble the Cake: Once the cake layers are completely cooled, place one layer on your serving plate or cake stand. Spread a generous layer of cream cheese frosting on top. Add the second cake layer on top and frost the sides and top of the entire cake evenly. Garnish with additional chopped walnuts around the cake for extra texture and decoration.
- Serve: Slice the cake into 12 servings and enjoy this moist, flavorful carrot walnut cake perfect for celebrations or a delicious everyday dessert.
Notes
- Ensure carrots are finely grated to blend smoothly into the batter and prevent lumps.
- Use room temperature eggs and ingredients to help achieve a consistent batter texture.
- For easier cake release, line pans with parchment paper in addition to greasing and flouring.
- Frost the cake only when completely cooled to prevent melting.
- Store the cake covered in the refrigerator; it stays fresh for up to 4 days.
- Optional heavy cream in frosting helps create a smoother, fluffier texture.
