A Carrot Walnut Cake is a perfect blend of moist, spiced cake with the crunch of walnuts and the natural sweetness of carrots. It’s a cozy, flavorful dessert that works for any occasion—whether it’s a family gathering, a special treat, or a delicious snack with a cup of tea. Here’s a simple recipe to make this scrumptious cake!
Carrot Walnut Cake Recipe
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 3/4 cup vegetable oil (or melted butter)
- 1 1/4 cups granulated sugar (you can use brown sugar for a richer flavor)
- 3 large eggs
- 2 tsp vanilla extract
- 2 cups finely grated carrots (about 3 medium carrots)
- 1 cup walnuts, chopped (you can toast them for extra flavor)
- 1/2 cup raisins (optional, for added sweetness)
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp milk (optional, to adjust consistency)
Instructions:
1. Prepare the Oven and Pans:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan or two 8-inch pans for a layered cake. Alternatively, you can use a bundt pan.
2. Mix the Dry Ingredients:
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. Prepare the Wet Ingredients:
- In a large bowl, whisk together the oil (or melted butter) and sugar until the mixture is smooth and combined.
- Beat in the eggs, one at a time, making sure each is well incorporated before adding the next.
- Stir in the vanilla extract.
4. Combine Wet and Dry Ingredients:
- Gradually fold the dry ingredients into the wet mixture, stirring gently until combined. Be careful not to overmix.
- Fold in the grated carrots, chopped walnuts, and raisins (if using) until evenly distributed.
5. Bake the Cake:
- Pour the batter into the prepared pan(s) and spread it out evenly.
- Bake for about 30-40 minutes for a round cake (or 40-50 minutes for a bundt cake), or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
6. Make the Cream Cheese Frosting:
- While the cake cools, prepare the cream cheese frosting. In a large bowl, beat together the cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, and beat until fully incorporated and smooth.
- Stir in the vanilla extract and adjust the consistency by adding milk, a little at a time, if needed.
7. Frost the Cake:
- Once the cake is completely cool, spread a layer of frosting over the top (and sides, if you made a layered cake). You can use a spatula to smooth it out, or leave it a bit rustic for a more homemade look.
- If you’d like, sprinkle some extra chopped walnuts on top of the frosting for decoration.
8. Serve and Enjoy:
- Slice and serve the cake. It’s perfect for a cozy dessert, or to share at a celebration. This cake pairs wonderfully with a hot cup of tea or coffee!
Tips:
- If you prefer a richer flavor, you can replace half of the vegetable oil with applesauce for a slightly healthier version.
- Feel free to experiment with other additions like coconut flakes or crystallized ginger.
- The cake can be stored in an airtight container for up to 5 days at room temperature. If you have leftovers, it will keep in the fridge for up to a week.
- For a gluten-free version, you can use a gluten-free flour blend, but make sure to check the consistency and texture as it may vary.
This Carrot Walnut Cake is moist, flavorful, and packed with texture—truly a delightful treat!