Ingredients
For the Cake:
- cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1/2 teaspoon salt
- 1 cup vegetable oil (or melted coconut oil)
- 4 large eggs
- 3 cups grated carrots (about 4-5 medium carrots)
- 1 cup chopped walnuts (lightly toasted, if desired)
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (as needed for consistency)
Instructions
- 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.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg (if using), and salt.
- Mix Wet Ingredients:
- In another bowl, whisk together the oil, eggs, and vanilla extract.
- Combine Ingredients:
- Gradually add the wet mixture to the dry mixture, stirring until just combined.
- Fold in the grated carrots and chopped walnuts until evenly distributed. Be careful not to overmix.
- Bake:
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes:
- Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes.
- Then transfer the cakes to a wire rack to cool completely.
- Make the Cream Cheese Frosting:
- In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, mixing until well combined.
- Stir in the vanilla extract and add milk as needed to reach your desired consistency.
- Frost the Cake:
- Once the cakes are completely cool, place one layer on a serving plate and spread a generous amount of cream cheese frosting on top.
- Place the second layer on top and frost the top and sides of the cake.
- Garnish:
- If desired, decorate the top with additional chopped walnuts or a sprinkle of cinnamon.
- Serve:
- Slice and serve your delicious Carrot Walnut Cake! Enjoy!
Tips
- Storage: Store leftover cake in an airtight container in the refrigerator for up to 4-5 days. You can also freeze the cake for up to 3 months; just wrap it tightly in plastic wrap and foil.
- Variations: You can add raisins or pineapple to the batter for added flavor and texture. Adjust the sugar accordingly if you add sweet ingredients like pineapple.
- Serving Suggestion: This cake pairs wonderfully with a cup of coffee or tea!
This Carrot Walnut Cake is a perfect blend of flavors and textures, making it a favorite for celebrations or a sweet treat any day! Enjoy your baking!