A moist and flavorful carrot cake with the perfect balance of sweetness, spice, and crunchy walnuts, topped with a creamy cream cheese frosting.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1 cup chopped walnuts (plus extra for decoration)
- Optional: 1/2 cup raisins or golden raisins
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Optional: 1-2 tablespoons milk or cream (for desired consistency)
Instructions:
For the Cake:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13 inch pan.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger (if using), and salt.
- Combine Wet Ingredients: In a separate large bowl, beat the sugar and vegetable oil until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Add Carrots and Walnuts: Stir in the grated carrots, chopped walnuts, and raisins (if using).
- Bake: Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
For the Cream Cheese Frosting:
- Cream Butter and Cream Cheese: In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
- Add Powdered Sugar: Gradually add the powdered sugar, beating on low speed until combined. Then, increase the speed to medium and beat until light and fluffy.
- Add Vanilla: Stir in the vanilla extract. Add milk or cream, one tablespoon at a time, if needed to reach your desired spreading consistency.
- Frost the Cake: Once the cakes are completely cooled, frost the top of one layer with half of the cream cheese frosting. Place the second layer on top and frost the entire cake.
- Decorate: Decorate with extra chopped walnuts, if desired.
- Chill: Refrigerate the cake for at least 30 minutes to allow the frosting to set.
Tips for Success:
- Grate your own carrots for the best flavor and texture.
- Don’t overmix the batter, as this can result in a tough cake.
- Ensure the cream cheese and butter are at room temperature for smooth frosting.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- For an extra touch, you can add orange zest to the cake batter or frosting.
Enjoy your delicious homemade Carrot Walnut Cake!