For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 4 large eggs
- 1 cup vegetable oil
- ½ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 3 cups grated carrots (about 3–4 medium carrots)
- 1 cup chopped walnuts
For the Cream Cheese Frosting:
- 8 oz (1 block) cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (for desired consistency)
Step-by-Step Instructions
Step 1: Prepare the Batter
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set this mixture aside.
- In a large bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, applesauce, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cake tender.
- Gently fold in the grated carrots and chopped walnuts until evenly distributed.
Step 2: Bake the Cake
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in their pans for 10 minutes. Then, transfer them to a wire rack to cool completely before frosting.
Step 3: Prepare the Cream Cheese Frosting
- In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Mix in the vanilla extract and enough milk to achieve your desired frosting consistency. If the frosting becomes too soft, chill it in the refrigerator for 10–15 minutes before using.
Step 4: Assemble the Cake
- Place one cake layer on a serving plate. Spread a generous layer of cream cheese frosting on top.
- Add the second cake layer and frost the top and sides of the cake.
- Decorate with additional chopped walnuts or grated carrots if desired for a beautiful finishing touch.
Tips for the Best Carrot Walnut Cake
- Use Fresh Carrots: Always grate fresh carrots for the best texture and flavor. Pre-shredded carrots tend to be too dry and lack the necessary moisture.
- Customize the Mix-Ins: For extra flavor and texture, you can add raisins, shredded coconut, or crushed pineapple.
- Chill the Frosting: If your frosting is too soft, refrigerate it for 10–15 minutes to make it easier to spread.
- Avoid Overmixing: Overmixing the batter can lead to a dense cake, so mix just until the ingredients are combined.
Nutritional Information (Per Serving)
- Calories: ~420
- Carbohydrates: ~54g
- Protein: ~5g
- Fat: ~20g
- Fiber: ~2g
Why You’ll Love This Carrot Walnut Cake
This cake strikes the perfect balance between sweet, spicy, and nutty flavors. The addition of applesauce keeps it moist without being greasy, while the walnuts add a delightful crunch. Topped with a rich cream cheese frosting, this cake is a showstopper for any occasion—whether it’s a family gathering, a birthday, or just a treat for yourself.
Conclusion
This Carrot Walnut Cake is a classic recipe that’s simple to prepare yet incredibly rewarding. It’s full of comforting flavors and textures, making it a dessert you’ll want to bake repeatedly. Try it out, and don’t forget to share it with your loved ones—it’s guaranteed to impress!
