Ingredients:
For the Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon salt
1 cup granulated sugar
1 cup brown sugar, packed
4 large eggs
1 cup vegetable oil
½ cup unsweetened applesauce
1 teaspoon vanilla extract
3 cups grated carrots (about 3–4 medium carrots)
1 cup chopped walnuts
For the Cream Cheese Frosting:
8 oz (1 block) cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons milk (for desired consistency)
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PREPARATION:
Step 1: Prepare the Batter
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, applesauce, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the grated carrots and chopped walnuts.
Step 2: Bake the Cake
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 3: Prepare the Cream Cheese Frosting
In a large mixing bowl, beat the cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Mix in the vanilla extract and enough milk to reach your desired frosting consistency.
Step 4: Assemble the Cake
Place one cake layer on a serving plate and spread a generous layer of frosting on top.
Add the second cake layer and frost the top and sides of the cake.
Decorate with additional chopped walnuts or grated carrots if desired.
Tips for the Best Carrot Walnut Cake
Use Fresh Carrots: Freshly grated carrots provide the best texture and flavor. Avoid pre-shredded carrots, as they are often too dry.
Customize the Mix-Ins: Add raisins, shredded coconut, or crushed pineapple for additional flavor and texture.
Chill the Frosting: If the frosting becomes too soft, chill it in the refrigerator for 10–15 minutes before spreading.
Nutritional Information (Per Serving)
Calories: ~420
Carbohydrates: ~54g
Protein: ~5g
Fat: ~20g
Fiber: ~2g
Why You’ll Love This Recipe
This Carrot Walnut Cake is moist, flavorful, and packed with the perfect blend of spices. It’s a versatile dessert that works just as well for a birthday celebration as it does for a casual weekend treat. The creamy cream cheese frosting takes it to the next level, making every bite irresistible
Enjoy !
