A Carrot Walnut Cake is a deliciously moist and flavorful treat that combines the natural sweetness of carrots with the crunch of walnuts. It’s perfect for dessert or even a cozy afternoon snack. Here’s a recipe to help you bake a scrumptious carrot walnut cake from scratch!
Carrot Walnut Cake Recipe
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg (optional, for extra spice)
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil (or melted coconut oil)
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups finely grated carrots (about 3 medium carrots)
- 1 cup chopped walnuts (you can also toast them for more flavor)
- 1/2 cup shredded coconut (optional, for added texture and flavor)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 3-4 cups powdered sugar, sifted (adjust to your sweetness preference)
- 1 tsp vanilla extract
- 1-2 tbsp milk (optional, to reach desired frosting consistency)
- Chopped walnuts, for garnish (optional)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line with parchment paper) to prevent sticking.
2. Prepare the Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using).
3. Mix the Wet Ingredients:
- In a large mixing bowl, whisk together sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
4. Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients and mix until just combined (be careful not to overmix).
5. Add Carrots and Walnuts:
- Fold in the grated carrots, walnuts, and shredded coconut (if using). The batter will be thick and packed with carrots.
6. Bake the Cake:
- Divide the batter evenly between the two prepared cake pans.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. If you’re using different-sized pans, baking times may vary, so keep an eye on the cakes.
- Allow the cakes to cool in the pans for about 10 minutes, then transfer to wire racks to cool completely before frosting.
7. Make the Cream Cheese Frosting:
- While the cakes are cooling, make the frosting. In a mixing bowl, beat together the cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar and beat until the frosting is light and fluffy. Add the vanilla extract and a little milk if you want a softer consistency.
8. Assemble the Cake:
- Once the cakes are fully cooled, place one layer on a cake plate or serving platter.
- Spread a generous amount of cream cheese frosting on top of the first layer.
- Place the second cake layer on top and frost the top and sides of the cake.
- Garnish with more chopped walnuts on top for extra texture and decoration.
Serving & Storage:
- Slice and serve the cake at room temperature. This cake is perfect for any occasion—birthdays, brunch, or just because!
- Store leftovers in an airtight container in the fridge for up to 5 days. Let the cake sit at room temperature for 20 minutes before serving for the best flavor and texture.
Tips for Success:
- Grate the carrots finely: This helps the carrots blend seamlessly into the cake, making it moist without any chunks.
- Toast the walnuts: If you want to bring out the nuttiness of the walnuts, toast them in a dry pan over medium heat for about 5 minutes before adding them to the batter.
- For an extra touch, drizzle a little honey over the frosting for a subtle sweetness or add a sprinkle of cinnamon.
This carrot walnut cake is so tender, full of flavor, and pairs beautifully with the creamy frosting. It’s a classic treat that everyone will love!