Carrot Walnut Cake
Indulge in the timeless charm of this Carrot Walnut Cake, a perfect balance of warm spices, moist texture, and nutty crunch. Made with freshly grated carrots and chopped walnuts, this classic dessert is elevated by a fragrant blend of cinnamon and nutmeg, making it a cozy treat for any occasion. Topped with a luscious, creamy homemade cream cheese frosting, this two-layer cake is as visually stunning as it is delicious. With just 20 minutes of prep and a bake time of 50 minutes, this easy-to-follow recipe is ideal for novice and seasoned bakers alike. Whether you're celebrating a special event or simply craving a slice of comfort, this carrot walnut cake is guaranteed to impress.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.5 cups Brown sugar
- 2 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 1 cups Vegetable oil
- 4 pieces Large eggs
- 2 teaspoons Vanilla extract
- 3 cups Carrots, grated
- 1 cup Walnuts, chopped
- 8 ounces Cream cheese
- 0.5 cups Unsalted butter, softened
- 2 cups Powdered sugar
- 1 teaspoons Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottom of the pans with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until thoroughly combined.
In a separate bowl, whisk the vegetable oil, eggs, and vanilla extract until smooth.
Gradually add the wet ingredients into the dry ingredients, mixing until just combined (do not overmix).
Fold in the grated carrots and chopped walnuts, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly between the prepared cake pans and smooth the surfaces with a spatula.
Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely.
While the cakes cool, prepare the cream cheese frosting. In a mixing bowl, beat the cream cheese and softened butter together until smooth and creamy.
Gradually add the powdered sugar, 1/2 cup at a time, and beat until fully incorporated. Stir in the vanilla extract.
Once the cakes are completely cool, spread a layer of frosting over one cake layer, then place the second layer on top. Frost the top and sides of the cake evenly.
Decorate with additional walnuts if desired. Slice and serve!
Nutrition Facts
Calories |
8113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 487.4 g | 625% | |
| Saturated Fat | 151.2 g | 756% | |
| Polyunsaturated Fat | 137.8 g | ||
| Cholesterol | 1231 mg | 410% | |
| Sodium | 5524 mg | 240% | |
| Total Carbohydrate | 908.9 g | 331% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 655.2 g | ||
| Protein | 90.8 g | 182% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 835 mg | 64% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 3909 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
