Nuttier Carrot Cake
Delight your taste buds with this irresistibly moist and flavor-packed Nuttier Carrot Cake — the ultimate dessert for nut lovers! This decadent twist on the classic carrot cake is infused with a trio of chopped walnuts, pecans, and almonds, delivering a delightful crunch in every bite. Freshly grated carrots lend natural sweetness and a tender crumb, while warm spices like cinnamon and nutmeg create a cozy, aromatic base. Topped with a silky-smooth cream cheese frosting, this show-stopping cake is perfect for any occasion, from family gatherings to holiday celebrations. Easy to prepare in just under an hour, this masterpiece serves 12 and can be customized with optional raisins or extra nuts for garnish. Indulge in this nut-filled delight guaranteed to become your new favorite carrot cake!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 3 cups carrots, grated
- 1 cup vegetable oil
- 4 units eggs, large
- 2 teaspoons vanilla extract
- 0.75 cups chopped walnuts
- 0.75 cups chopped pecans
- 0.5 cups chopped almonds
- 0.5 cups raisins (optional)
- 8 ounces cream cheese
- 0.5 cups unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, mix the grated carrots, vegetable oil, eggs, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing lightly but thoroughly. Do not overmix.
Fold in the chopped walnuts, pecans, almonds, and raisins (if using).
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely.
While the cakes cool, prepare the frosting. In a mixing bowl, beat the cream cheese and softened butter until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, beating until fully incorporated. Add the vanilla extract and beat until the frosting is fluffy.
Once the cakes are completely cool, place one layer on a serving plate and spread with a generous amount of frosting.
Place the second layer on top and spread frosting over the top and sides of the cake.
If desired, garnish with additional chopped nuts on top for decoration.
Slice, serve, and enjoy your Nuttier Carrot Cake!
Nutrition Facts
Calories |
864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 11.1 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 386 mg | 17% | |
| Total Carbohydrate | 103.4 g | 38% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 80.1 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 87 mg | 7% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 357 mg | 8% | |
*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.
