Carrot Walnut Cake! You will make this cake every day
🥕 Carrot Walnut Cake
Ingredients:
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg (optional)
- ½ teaspoon salt
- 1 cup vegetable oil (or melted butter)
- 1 cup granulated sugar
- ½ cup brown sugar (for depth)
- 4 large eggs
- 2 teaspoons vanilla extract
- 2½ cups finely grated carrots (about 3–4 medium)
- 1 cup chopped walnuts
- Optional: ½ cup crushed pineapple or applesauce (adds extra moisture)
Optional Cream Cheese Frosting:
- 8 oz (1 block) cream cheese, softened
- ½ cup (1 stick) butter, softened
- 2–3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
🔪 Instructions:
1. Preheat oven:
- 350°F (175°C). Grease and flour a 9×13″ pan, or two 8″ or 9″ round cake pans.
2. Mix dry ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Mix wet ingredients:
- In another bowl, whisk oil, sugars, eggs, and vanilla until smooth and slightly thickened.
4. Combine:
- Stir dry ingredients into wet until just combined.
- Fold in grated carrots and chopped walnuts (plus pineapple/applesauce if using).
5. Bake:
- Pour into prepared pan(s) and bake:
- 9×13″ pan: 40–45 minutes
- Round pans: 30–35 minutes
- Cake is done when a toothpick comes out clean from the center.
6. Cool and frost (if using):
- Let cake cool completely before frosting.
🧁 Cream Cheese Frosting:
- Beat cream cheese and butter until smooth.
- Add powdered sugar ½ cup at a time until fluffy and spreadable.
- Mix in vanilla and a pinch of salt.
- Spread over cooled cake and sprinkle with extra walnuts if desired.
📝 Tips:
- Store in the fridge for up to 5 days (because of the cream cheese).
- For cupcakes, bake 18–22 minutes.
- Add raisins or shredded coconut if you like extra texture!
