why make this recipe
Carrot and Walnut Layer Cake is a delightful treat that blends the sweetness of carrots with the crunch of walnuts. This cake is perfect for any occasion, from birthdays to family gatherings. The moist texture combined with the rich cream cheese frosting makes it irresistible. Plus, it’s a great way to sneak in some vegetables while indulging in a tasty dessert!
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
Serve the Carrot and Walnut Layer Cake at room temperature. It pairs wonderfully with a hot cup of tea or coffee. Cut it into generous slices and enjoy the creamy frosting combined with the moist cake. It’s great for celebrations or simply as a delicious dessert after dinner.
how to store Carrot and Walnut Layer Cake
To store the cake, keep it in an airtight container in the refrigerator. It will stay fresh for about a week. If you want to keep it longer, you can freeze individual slices. Just wrap them tightly in plastic wrap and then in aluminum foil. Thaw in the fridge before serving.
tips to make Carrot and Walnut Layer Cake
- Ensure your carrots are finely grated for better texture in the cake.
- Use room temperature eggs for better mixing.
- Don’t overmix the batter; mix until just combined to keep the cake light and fluffy.
- Feel free to add some raisins for extra sweetness if you like!
variation
For a tropical twist, add crushed pineapple to the batter. You can also substitute the walnuts with pecans or leave them out entirely for a nut-free version.
FAQs
Q: Can I use store-bought cream cheese frosting instead of making my own?
A: Yes, store-bought frosting can save time and still taste delicious!
Q: Can I make this cake ahead of time?
A: Yes, you can make the cake a day in advance. Just store it in the fridge and frost it before serving.
Q: What can I do if my cake is too dense?
A: Be careful not to overmix the batter, and make sure your baking powder and baking soda are fresh, as these are key to the cake rising properly.
Carrot and Walnut Layer Cake
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful cake blending the sweetness of carrots with the crunch of walnuts, perfect for any occasion.
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
Ensure carrots are finely grated for better texture. Use room temperature eggs for better mixing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: carrot cake, walnut cake, dessert, baking, cream cheese frosting