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Carrot Cake with Walnuts Recipe

American · Dessert · 60 min total

A moist and spiced carrot cake studded with crunchy walnuts and topped with a creamy cream cheese frosting. Perfect for any celebration or as a comforting treat.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 3 cups grated carrots (about 4-5 medium carrots)
• 1 cup chopped walnuts
• For the cream cheese frosting:
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, beat granulated sugar, brown sugar, and oil until well combined. Add eggs one at a time, beating well after each. Stir in vanilla.
4. Gradually add dry ingredients to wet mixture, mixing until just combined. Fold in grated carrots and walnuts.
5. Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
6. For frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
7. Place one cake layer on serving plate, spread with about 1/3 of frosting. Top with second layer, then frost top and sides. Garnish with additional walnuts if desired.

Tips

• For best flavor, refrigerate the frosted cake for at least 1 hour before serving.
• Store leftover cake in the refrigerator for up to 5 days.
• You can substitute pecans for walnuts if preferred.

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