Carrot Walnut Cake

Carrot Walnut Cake is a wonderful, moist, and flavorful dessert! The combination of sweet carrots and crunchy walnuts, often topped with cream cheese frosting, is just divine. Here’s a recipe for a classic carrot walnut cake that’s sure to be a hit!

Carrot Walnut Cake Recipe

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg (optional)
• 4 large eggs
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar (packed)
• 1 cup vegetable oil (or canola oil)
• 2 teaspoons vanilla extract
• 2 cups finely grated carrots (about 3 medium carrots)
• 1 cup chopped walnuts (you can also use pecans if you prefer)
• 1/2 cup unsweetened shredded coconut (optional, but adds great flavor)
• 1/2 cup crushed pineapple, drained (optional for extra moisture)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 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 removal.

2. Prepare the Dry Ingredients:

   • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

3. Mix the Wet Ingredients:

   • In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar until smooth and well combined. Add the oil and vanilla extract, mixing until incorporated.

4. Add the Carrots and Nuts:

   • Stir in the grated carrots, chopped walnuts, coconut (if using), and crushed pineapple (if using) until evenly distributed.

5. Combine Wet and Dry Ingredients:

   • Gradually add the dry ingredients to the wet mixture and stir until just combined. Be careful not to overmix to keep the cake light and fluffy.

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 cakes comes out clean (or with a few moist crumbs).

7. Cool the Cakes:

   • Let the cakes cool in the pans for 10 minutes, then turn them out onto 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, about 1 cup at a time, and continue to beat until fluffy. Add the vanilla extract and a pinch of salt, then mix again until smooth and well-combined.

9. Assemble the Cake:

   • Once the cakes have completely cooled, place one cake layer on a serving platter. Spread a generous amount of cream cheese frosting on top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.

10. Garnish and Serve:

• For an extra touch, you can garnish the top with extra chopped walnuts or grated carrot. Slice, serve, and enjoy!

Optional Variations:

• Add-ins: If you love extra texture, try adding raisins or currants to the batter.
• Spices: If you like more warmth, you can also add ginger or cloves to the cake.
• Gluten-Free Option: Substitute the flour with a 1:1 gluten-free flour blend if you need a gluten-free version.

This carrot walnut cake is not only super moist but also rich in flavor from the carrots, spices, and walnuts. The cream cheese frosting adds the perfect creamy sweetness to balance it out. Do you like adding any extra flavors, like a hint of orange zest, to your carrot cake?