Carrot Walnut Cake

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Introduction:
A Carrot Walnut Cake is the perfect blend of moist, spiced cake with the earthy crunch of walnuts. This classic dessert is made with grated carrots, which add natural sweetness and moisture, while the walnuts provide texture and nutty flavor. Paired with a rich cream cheese frosting, this cake is perfect for celebrations, afternoon tea, or any time you want a comforting, homemade treat.

Ingredients for the Cake (For 9-inch Layer Cake):

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 ¼ cups granulated sugar
  • ½ cup brown sugar, packed
  • 1 cup vegetable oil (or melted coconut oil)
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups grated carrots (about 4-5 medium carrots)
  • 1 cup walnuts, chopped (optional: toasted)
  • ½ cup crushed pineapple, drained (optional for extra moisture)

Ingredients for Cream Cheese Frosting:

  • 8 oz (225g) cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2-3 cups powdered sugar (to taste)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice (optional for a tangy kick)

Instructions:

Make the Cake:

  1. Preheat the Oven:
  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper for easy removal.
  1. Mix Dry Ingredients:
  • In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
  1. Mix Wet Ingredients:
  • In a separate bowl, beat together the granulated sugar, brown sugar, and oil until well combined.
  • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  1. Combine Wet and Dry Ingredients:
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
  1. Add Carrots and Walnuts:
  • Fold in the grated carrots, chopped walnuts, and crushed pineapple (if using), ensuring they are evenly distributed throughout the batter.
  1. Bake:
  • Divide the batter evenly between the prepared cake 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 them out onto a wire rack to cool completely.

Make the Cream Cheese Frosting:

  1. Beat the Cream Cheese and Butter:
  • In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
  1. Add Powdered Sugar and Flavoring:
  • Gradually add the powdered sugar, 1 cup at a time, until the frosting reaches your desired sweetness and consistency.
  • Stir in the vanilla extract and lemon juice (if using).

Assemble the Cake:

  1. Frost the Cake:
  • Place one layer of the cooled cake on a serving plate and spread a generous amount of frosting over the top.
  • Place the second layer on top and frost the top and sides of the cake.
  1. Decorate (Optional):
  • For added decoration, sprinkle chopped walnuts on the sides or top of the cake, or add a few shredded carrot curls.
  1. Chill:
  • Refrigerate the cake for at least 30 minutes before slicing to allow the frosting to set.

Tips for Success:

  • Grate the carrots finely: Finely grated carrots will blend better into the cake and provide more moisture.
  • Toasting the walnuts: For extra depth of flavor, toast the walnuts in a 350°F oven for 5-7 minutes before adding them to the batter.
  • Avoid overmixing: Stir the ingredients just until combined to keep the cake light and fluffy.

Recommendation:

This Carrot Walnut Cake is best served with a hot cup of tea or coffee, making it ideal for family gatherings, Easter celebrations, or an afternoon treat. Store leftovers in the refrigerator for up to 5 days, and enjoy chilled or at room temperature. For extra indulgence, serve with a side of whipped cream or a scoop of vanilla ice cream!

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