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Walnut Carrot Cake

A moist carrot cake topped with homemade cream cheese frosting and lots of walnuts
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Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 2 hours
Course Baked Goods, Dessert
Cuisine American

Equipment

  • 2 9in round cake pans

Ingredients
  

For the Cake

  • 2 cups Flour
  • 2 tsp Baking Powder
  • ½ tsp Baking Soda
  • 1 tsp Salt
  • 1 tsp Ground Ginger
  • 1 tsp Ground Nutmeg
  • 1 tsp Cinnamon
  • 1 tsp Cardamon
  • 1½ cup White Sugar
  • 4 Eggs beaten
  • ½ cup Oil
  • 1 tbsp Vanilla
  • 3 cups Shredded Carrots
  • 1 cup Chopped Walnuts plus more for decorating

For the Frosting

  • 8 oz Cream Cheese softened
  • ½ cup Butter softened
  • 1 tsp Vanilla
  • ½ tsp Salt
  • 5 cups Powdered Sugar
  • ¼ cup Heavy Cream

Instructions
 

  • Preheat oven to 350degF
  • In a large mixing bowl, combine flour, baking soda, baking powder, salt, and seasonings.
  • Add in sugar, vanilla, eggs and oil. Stir to combine.
  • Fold in carrots and walnuts, until fully incorporated. NOTE - Batter will be thick
  • Line two 9 inch round cake pans with parchment paper. Divide batter between to the two pan and spread out to the edges in an even layer.
  • Bake in oven for 35 minutes (or until toothpick pulls out clean from center).
  • Remove from oven and let cool for 15 minutes in the pan. Then use the parchment to lift the cake out of the pan and set on a wire rack. Let cool at least two hours (up to 24hours, in the refrigerator) before frosting.
  • In a separate bowl, add cream cheese, butter, salt and vanilla. Mix together until smooth. Add powdered sugar, one cup at a time, mixing until smooth after each addition. Once cake is fully cooled, frost and decorate as desired. Add walnuts if desired. NOTE Frosting can be kept in an airtight container in the refrigerator for up to 7 days.
Keyword cake, cake recipes, cakes, carrot cake, cream cheese frosting, dessert, dessert recipes
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