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Carrot Walnut Cake Recipe: Moist, Flavorful, and Perfectly Spiced
If you’re a fan of moist, flavorful cakes that offer the perfect balance of sweetness and spice, then this Carrot Walnut Cake is just what you need. Packed with grated carrots, crunchy walnuts, and warm spices, this cake delivers a satisfying combination of textures and flavors that will leave everyone asking for seconds.
Whether you’re looking for a sweet treat to enjoy with your afternoon coffee or a dessert to impress at your next gathering, this carrot walnut cake is sure to be a hit. It’s simple to make, incredibly moist, and has a delightful crunch from the walnuts, making it an ideal dessert for any occasion.
Why You’ll Love This Carrot Walnut Cake:
- Moist and Tender: Thanks to the natural moisture of the carrots and a touch of oil, this cake stays moist for days without becoming too heavy.
- Perfectly Spiced: The warm spices of cinnamon and nutmeg give the cake a comforting, aromatic flavor that pairs wonderfully with the sweetness of the carrots and the crunch of the walnuts.
- Nutty and Delicious: The walnuts not only add texture but also provide a slightly nutty flavor that complements the other ingredients perfectly.
- Easy to Make: This cake comes together quickly, making it a great choice for beginner bakers and seasoned pros alike.
- Versatile: Enjoy it on its own, or dress it up with your favorite frosting for an extra indulgent treat.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- ½ cup brown sugar (packed)
- 1 cup vegetable oil (or canola oil)
- 2 teaspoons vanilla extract
- 2 cups grated carrots (about 4 medium carrots)
- 1 cup chopped walnuts (or more if you prefer a nuttier texture)
For the Cream Cheese Frosting (optional but highly recommended):
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2-3 cups powdered sugar (adjust for desired sweetness)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
1. Prepare Your Oven and Pans:
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans (or one 9×13-inch pan for a single layer cake). If you’re using round pans, lining the bottom with parchment paper will make it easier to remove the cake once it’s baked.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
3. Prepare the Wet Ingredients:
In a large bowl, beat together the eggs, granulated sugar, and brown sugar using a hand mixer or stand mixer on medium speed until the mixture is smooth and well-combined. Add the vegetable oil and vanilla extract and continue to beat until fully incorporated.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients in batches, mixing gently until just combined. Be careful not to over-mix, as this can make the cake dense. The batter should be thick and smooth.
5. Add the Carrots and Walnuts:
Fold in the grated carrots and chopped walnuts using a spatula. Make sure the carrots are evenly distributed throughout the batter.
6. Bake the Cake:
Pour the batter into the prepared cake pans (or your single pan, if using). Bake for 30-35 minutes if using round pans, or 40-45 minutes if using a 9×13-inch pan. To check if the cake is done, insert a toothpick into the center; it should come out
