This recipe creates a moist, spiced Carrot Walnut Cake, beautifully crowned with a luscious cream cheese glaze and a generous scattering of walnuts. The image showcases a perfectly round cake, with a slice already removed, revealing its tender, speckle-filled crumb, a testament to the grated carrots and chopped walnuts within. The pale yellow glaze, drizzled artfully over the top, indicates a smooth and creamy texture, complementing the richness of the cake. This cake is a beloved classic, known for its comforting flavors, delightful texture, and often associated with a wholesome, homemade feel. It’s an ideal dessert for any occasion, from casual gatherings to special celebrations.
Ingredients:
For the Carrot Walnut Cake:
- 2 cups (240g) all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger (optional, for extra spice)
- ½ teaspoon salt
- 1 ½ cups (300g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 1 cup (240ml) vegetable oil (or other neutral-flavored oil)
- 4 large eggs, at room temperature
- 2 cups (about 2-3 medium carrots) finely grated carrots
- 1 cup (115g) chopped walnuts, plus extra for topping
- ½ cup (80g) drained crushed pineapple (optional, for extra moisture and flavor)
- 1 teaspoon vanilla extract
For the Cream Cheese Glaze:
- 4 oz (113g) cream cheese, softened at room temperature
- ¼ cup (56g) unsalted butter, softened at room temperature
- 2 cups (240g) powdered sugar (confectioners’ sugar), sifted
- 1-2 tablespoons milk or cream (as needed for consistency)
- ½ teaspoon vanilla extract
Equipment:
- Two 9-inch (23 cm) round cake pans, or one 9×13 inch (23×33 cm) baking pan
- Large mixing bowls (2)
- Whisk
- Electric mixer (stand or hand mixer)
- Rubber spatula
- Fine-mesh sieve (for sifting powdered sugar)
- Grater (for carrots)
- Parchment paper
- Wire cooling rack
Instructions:
- Prepare the Dry Ingredients:
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans (or one 9×13 inch pan). Line the bottoms with parchment paper for easy removal.
- In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, optional ground ginger, and salt. Set aside.
- Prepare the Wet Ingredients:
- In a separate large mixing bowl, using an electric mixer, combine the granulated sugar, packed light brown sugar, and vegetable oil. Beat on medium speed until well combined.
- Add the eggs one at a time, beating well after each addition until fully incorporated.
- Stir in the vanilla extract.
- Combine and Add Carrots & Walnuts:
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix; a few lumps are okay.
- Fold in the finely grated carrots and the 1 cup of chopped walnuts. If using, also fold in the drained crushed pineapple. Mix until evenly distributed.
- Bake the Cake:
- Divide the batter evenly between the prepared cake pans (or pour into the 9×13 inch pan).
- Bake for 28-35 minutes for 9-inch round pans, or 35-45 minutes for a 9×13 inch pan, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Once baked, remove the cakes from the oven and let them cool in the pans on a wire rack for 10-15 minutes.
- After cooling slightly, invert the cakes onto the wire rack, carefully remove the parchment paper, and let them cool completely before glazing. Ensure the cakes are entirely cool before applying the glaze, otherwise, it will melt.
- Prepare the Cream Cheese Glaze:
- While the cake is cooling, prepare the glaze. In a medium bowl, using an electric mixer, beat the softened cream cheese and softened unsalted butter together until smooth and creamy, with no lumps.
- Gradually add the sifted powdered sugar to the cream cheese mixture, beating on low speed until combined, then increase speed to medium-high and beat until light and fluffy.
- Add 1 tablespoon of milk or cream and ½ teaspoon of vanilla extract. Beat until smooth. If the glaze is too thick, add more milk or cream, ½ teaspoon at a time, until you reach a pourable yet still thick consistency, as shown in the image.
- Glaze and Garnish the Cake:
- Once the cake layers are completely cool, place one layer on your serving plate or cake stand.
- If desired, spread a thin layer of glaze between the two cake layers if making a two-layer cake.
- Pour or spoon the remaining cream cheese glaze over the top of the cake, allowing it to naturally drizzle down the sides.
- Immediately sprinkle the extra chopped walnuts over the wet glaze to adhere.
- Serve:
- For best results, let the glaze set slightly before slicing.
- Slice and serve this delightful Carrot Walnut Cake. The image shows a perfectly cut slice, ready for enjoyment. This cake pairs wonderfully with a cup of coffee or tea.
Enjoy this rich, moist, and flavorful homemade Carrot Walnut Cake, a classic dessert that is sure to impress!