Description
This moist and flavorful Carrot Walnut Cake is a classic dessert featuring tender grated carrots and crunchy walnuts, layered with a luscious cream cheese frosting. Perfect for birthdays, special occasions, or a delightful everyday treat, this cake combines warm spices and a rich, creamy topping for an irresistible homemade dessert.
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 Ingredients
- 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. Set aside. In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar until the mixture is light and fluffy. Add the vegetable oil and vanilla extract, mixing well until fully combined. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the grated carrots and chopped walnuts, ensuring even distribution throughout the batter.
- Bake the Cake: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into 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 mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating continuously until smooth. Stir in the vanilla extract and heavy cream or milk if using, to achieve a creamier, fluffier texture. Beat well until the frosting is light and well combined.
- Assemble the Cake: Once the cakes have fully cooled, place one layer on a serving plate or cake stand. Spread a generous amount of cream cheese frosting over the top. Place the second cake layer on top and frost the top and sides evenly. Garnish with additional chopped walnuts around the top or sides for added texture and presentation.
- Serve: Slice and serve this delicious and moist carrot walnut cake. Enjoy it fresh as a wonderful dessert for celebrations or as a special everyday treat.
Notes
- Grate the carrots finely to ensure they blend well into the batter and keep the cake moist.
- Allow the cakes to cool completely before frosting to prevent the cream cheese frosting from melting.
- You can substitute walnuts with pecans if preferred.
- For a smoother frosting, add the heavy cream or milk gradually until the desired texture is achieved.
- Store the cake covered in the refrigerator for up to 3 days for freshness.
- Bring refrigerated cake to room temperature before serving for best flavor and texture.
