why make this recipe
Carrot and Walnut Layer Cake is a delightful dessert that combines the natural sweetness of carrots with the rich flavor of walnuts. It’s perfect for any occasion – from birthday celebrations to family gatherings. Not only is it tasty, but it also feels wholesome because of the fresh ingredients. The cream cheese frosting adds a creamy touch that perfectly complements the spice cake layers. Making this cake is a rewarding experience, and the end result is sure to impress your friends and family.
how to make Carrot and Walnut Layer Cake
Ingredients :
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 4 large eggs
- 1 cup vegetable oil
- 2 cups grated fresh carrots
- 1 cup chopped walnuts
- 1 teaspoon vanilla extract
- Cream cheese frosting for layering
- Walnut halves for decoration
Directions :
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat the eggs and whisk in the vegetable oil and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the grated carrots and chopped walnuts.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Once cooled, spread a layer of cream cheese frosting between the layers and on top of the cake.
- Decorate with walnut halves and serve.
how to serve Carrot and Walnut Layer Cake
You can serve this cake at room temperature, and it pairs well with a cup of tea or coffee. A generous slice makes for a lovely dessert after dinner. You can also slice it into smaller pieces for a sweet treat during lunchtime or as an afternoon snack.
how to store Carrot and Walnut Layer Cake
To store any leftover cake, place it in an airtight container in the refrigerator. This will help keep the cake fresh and the frosting creamy. The cake can last up to a week in the fridge. If you want to store it for a longer period, you can wrap the whole cake or individual slices in plastic wrap and place it in the freezer. Just remember to thaw it in the fridge before serving.
tips to make Carrot and Walnut Layer Cake
- Use fresh carrots for the best flavor and texture.
- Make sure to grater the carrots finely for an even distribution in the batter.
- Feel free to toast the walnuts before adding them to enhance their flavor.
- Adjust the spices to your liking; some people enjoy adding ginger or allspice for an extra kick.
variation
You can customize this cake by adding raisins or pineapple for more moisture and sweetness. You might also consider using pecans instead of walnuts for a different nutty flavor. For a healthier twist, you can use whole wheat flour in place of all-purpose flour.
FAQs
1. Can I use pre-packaged grated carrots?
Yes, you can use pre-packaged grated carrots to save time, but fresh carrots give the best flavor and texture.
2. What can I use instead of cream cheese frosting?
You can use buttercream frosting or a simple glaze if you prefer a lighter option.
3. Can this cake be made ahead of time?
Absolutely! This cake tastes even better the next day. You can bake it ahead and store it in the fridge until you are ready to frost and serve it.
Carrot and Walnut Layer Cake
A delightful dessert combining sweet carrots and rich walnuts with a creamy cream cheese frosting.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 4 large eggs
- 1 cup vegetable oil
- 2 cups grated fresh carrots
- 1 cup chopped walnuts
- 1 teaspoon vanilla extract
- Cream cheese frosting for layering
- Walnut halves for decoration
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat the eggs and whisk in the vegetable oil and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the grated carrots and chopped walnuts.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Once cooled, spread a layer of cream cheese frosting between the layers and on top of the cake.
- Decorate with walnut halves and serve.
Notes
Use fresh carrots for the best flavor. Toasting walnuts can enhance their flavor. Adjust spices to your preference.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: carrot cake, walnut cake, dessert recipe, layer cake