Of course! A classic Carrot Walnut Cake is a timeless treat—moist, warmly spiced, and packed with texture. Here’s a detailed, foolproof recipe that results in a perfectly balanced cake, whether you prefer it as a layer cake, sheet cake, or cupcakes.
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The Ultimate Carrot Walnut Cake Recipe
This recipe creates a deeply flavorful, moist cake with a tender crumb, thanks to oil instead of butter. The cream cheese frosting is the essential tangy counterpart.
Yields: One 9×13-inch sheet cake, two 9-inch round layers, or 24 cupcakes Prep time: 30 minutes Cook time: 30-40 minutes
Ingredients:
For the Cake:
· 2 cups (250g) all-purpose flour
· 2 tsp baking powder
· 1 tsp baking soda
· 1½ tsp ground cinnamon
· ½ tsp ground ginger
· ¼ tsp ground nutmeg
· ½ tsp salt
· 1 cup (200g) granulated sugar
· 1 cup (200g) light brown sugar, packed
· 1¼ cups (300ml) neutral oil (vegetable, canola, or avocado)
· 4 large eggs, at room temperature
· 1 tsp vanilla extract
· 3 cups (300g) finely grated carrots (from about 4-5 medium carrots)
· 1 cup (120g) chopped walnuts, plus more for garnish
· (Optional) ½ cup (80g) raisins or crushed pineapple, drained
For the Cream Cheese Frosting:
· 8 oz (226g) full-fat brick cream cheese, softened
· ½ cup (113g) unsalted butter, softened
· 4 cups (480g) powdered sugar, sifted
· 1½ tsp vanilla extract
· Pinch of salt
Instructions:
1. Prepare the Cake:
· Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour your chosen pans (9×13”, two 9” rounds) or line cupcake tins with papers.
· Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
· Combine Wet Ingredients: In a large bowl, whisk the granulated sugar, brown sugar, and oil until well combined. Add the eggs one at a time, whisking well after each addition. Mix in the vanilla.
· Combine Wet & Dry: Add the dry ingredients to the wet ingredients in two batches, stirring with a spatula until just combined. Do not overmix.
· Fold in Add-Ins: Gently fold in the grated carrots, chopped walnuts, and any optional additions (raisins, pineapple) until evenly distributed.
2. Bake:
· Pour Batter: Pour the batter into the prepared pan(s), spreading it evenly.
· Bake Until Done:
· 9×13″ Sheet Pan: 30-40 minutes
· 9″ Round Pans: 25-35 minutes
· Cupcakes: 18-22 minutes
· The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
· Cool Completely: Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely before frosting. This is critical—if the cake is warm, the frosting will melt.
3. Make the Frosting:
· In a large bowl, use an electric mixer to beat the softened cream cheese and butter together on medium speed until smooth and creamy (about 2 minutes).
· Gradually add the sifted powdered sugar on low speed until incorporated. Add the vanilla and salt.
· Increase speed to medium-high and beat for 2-3 minutes until the frosting is light and fluffy.
4. Frost and Serve:
· Once the cake is completely cool, frost it. For a layer cake, spread frosting between the layers and over the top and sides.
· Garnish the top with a sprinkle of chopped walnuts.
· For the best texture and flavor, let the frosted cake sit in the refrigerator for at least an hour before slicing.
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Recipe Variations & Pro Tips:
Pro Tips for the Best Cake:
· Grate Your Own Carrots: Pre-shredded bagged carrots are often too dry and thick. Finely grating fresh carrots at home provides more moisture and a better texture.
· Don’t Overmix: Mix the batter until the ingredients are just combined. Overmixing develops gluten, leading to a tough cake.
· Room Temperature Eggs: They incorporate into the batter more easily, creating a better emulsion and a lighter crumb.
· Toast the Walnuts: For a deeper, nuttier flavor, spread the chopped walnuts on a baking sheet and toast at 350°F for 5-8 minutes before adding to the batter. Let them cool first.
· The “Pineapple Trick”: Adding ½ cup of well-drained crushed pineapple is a baker’s secret. It keeps the cake incredibly moist and adds a subtle brightness that complements the carrots.
Delicious Variations:
· Coconut Carrot Cake: Add 1 cup of sweetened shredded coconut to the batter along with the walnuts.
· Spice It Up: Add a pinch of cloves or allspice to the dry ingredients for even more warmth.
· Mapsyrup Frosting: Substitute ¼ cup of the powdered sugar with ¼ cup of maple syrup for a delicious flavor twist. You may need to add a little more powdered sugar to thicken it.
· Bourbon Soaked Raisins: Soak the raisins in 2-3 tablespoons of bourbon for 30 minutes before folding them in.
Enjoy your homemade masterpiece—it’s a classic for a reason