Carrot Walnut Cake
Carrot cake has never been one of my favorites, but it happens to be one of my father's favorite desserts. So, I made this cake while visiting my parents and it turned out so well that it may have converted me to be a carrot cake-lover. The walnuts add a nice nutty flavor and the cake itself is extra moist and keeps well for several days. Pro tip: enjoy leftovers for breakfast.
YIELD: 8 servings
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 1/2 hours
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 1/4 cups vegetable oil
- 1 cup granulated sugar
- 1 cup lightly packed brown sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 3 cups grated peeled carrots (5 to 6 medium carrots)
- 1 cup chopped walnuts
FOR THE FROSTING
- 8 ounces cream cheese, at room temperature
- 1 1/4 cups powdered sugar
- 1/3 cup heavy cream
- 1/2 cup walnuts, for topping cake
Heat the oven to 350º F. Grease two 9-inch by 2-inch cake pans and line the bottom with parchment paper.
In a medium bowl, mix flour, baking soda, salt and the cinnamon until well blended. In a separate bowl (or electric mixer) mix the oil, sugars, and vanilla. Whisk in eggs, one at a time.
Slowly add flour mixture to oil mixture and blend until smooth. Stir in carrots.
Divide the batter between the two prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean; about 35 to 45 minutes.
Cool cakes in pans for 10 minutes then turn out onto cooling racks to cool completely.
FOR THE FROSTING:
In a stand mixer, beat cream cheese until soft and creamy, about 1 minute. Mix in the powdered sugar, 1/4 cup at a time until fluffy. Pour in cream and beat on medium speed for 1 minute. Cover and chill until ready to frost cake.
Frost cake. Top with walnuts as desired.