Imagine sinking your fork into a slice of moist, decadent carrot walnut cake, where every bite is a perfect harmony of sweet, spicy, and nutty flavors. This isn't just any cake – it's a culinary masterpiece that transforms humble carrots and walnuts into a dessert so irresistible, it'll have your family and friends begging for seconds. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a show-stopping treat that's both comforting and impressive.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 2 cups grated carrots
- 1 cup chopped walnuts
- 1 1/2 cups sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 4 large eggs
- 1 cup vegetable oil
- 8 oz cream cheese
- 1/2 cup butter
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line with parchment paper.
- In a large mixing bowl, combine the all-purpose flour, baking soda, baking powder, cinnamon, and salt. Whisk together thoroughly to ensure even distribution of leavening agents and spices.
- In a separate large bowl, beat the eggs until well combined. Gradually add sugar and continue beating until the mixture becomes light and fluffy.
- Slowly pour in the vegetable oil while continuing to mix, creating a smooth, homogeneous batter.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
- Gently fold in the grated carrots and chopped walnuts, distributing them evenly throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool completely in the pan on a wire rack for about 1 hour.
- For the cream cheese frosting, beat softened cream cheese and butter in a large bowl until smooth and creamy.
- Gradually add powdered sugar, mixing on low speed until incorporated. Add vanilla extract and beat until frosting is light and fluffy.
- Once the cake is completely cooled, spread the cream cheese frosting evenly over the top.
- Optional: Garnish with additional chopped walnuts or a light dusting of cinnamon.
- Slice into squares and serve. Store covered in the refrigerator for up to 5 days.
Tips
- Use fresh, finely grated carrots for the best moisture and texture
- Don't overmix the batter – this can lead to a tough, dense cake
- Allow the cake to cool completely before frosting to prevent melting
- For extra flavor, toast the walnuts lightly before adding to the batter
- Use room temperature cream cheese and butter for smoother frosting
- Store the cake in the refrigerator to keep the cream cheese frosting fresh
- For a more complex flavor, consider adding a pinch of nutmeg or ginger to the batter
- Let the cake sit for a few hours after frosting to allow flavors to meld together
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 72mg
