Carrot & Walnut Cake
Carrot & Walnut Cake is so moist in texture and robust in spices and flavours. Grating the carrot ultra fine (almost mincing/juicing it) not only adds sweetness, but also makes the cake extra moist. The fragrant spices add a lovely depth of flavour that are not overpowering. The toasted walnuts provide an earthy flavour and bring a welcome crunch. While the cream cheese icing finishes the cake off perfectly. This particular recipe is based on my memories of my grandmother’s famous carrot cake. And while I may never fully replicate her masterpiece, I hope I have done her proud. 😊
For a change to the traditional cake, also try my Sweet Carrot Walnut Bread. You can also top it with Cream Cheese Icing.
Benefits of Carrot Cake
Don’t get me wrong, this Carrot & Walnut Cake recipe has sugar, is not light on calories and should not be eaten all in one go. But that doesn’t mean there can’t be benefits in addition to the amazing taste and texture. Why not gain some additional nutritional benefits in as well?
Carrots: Carrots, being the star ingredient of this cake, bring a range of health benefits to the table. Packed with beta-carotene, fibre, and antioxidants, they promote eye health, aid digestion, and boost immunity.
Walnuts: Walnuts not only add a delightful crunch to the cake but also contribute a dose of healthy fats, protein, and antioxidants.
Tips
Grate the carrot as finely as possible. This will improve the moist texture of the cake. It also ensures there are no strings of carrot throughout the crumb, for those that don’t want to see the veggies they are eating. 😉
The walnuts are best when toasted. They provide a lovely earthy flavour and maintain more of their crunch.
Add lemon to the Cream Cheese Icing (Frosting) to balance the sweetness.
Carrot & Walnut Cake can be served for brunch, afternoon tea or even dessert. With this version you will be laden with compliments and requests for the recipe!
Feedback: Did you try the Carrot & Walnut Cake? Let me know in the comments below. Cheers, Elby!
Want a taste of something more? Check out my other delicious Cake recipes. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest tips and info.
Carrot & Walnut Cake
Carrot cake is a classic, and for good reason – it has stood the test of time. This Carrot & Walnut Cake is ultra moist and utterly delicious. After you try this recipe, you will not need to look for another.
12
servings20
minutes25
minutes579
kcal45
minutesStop your screen from going to sleep
Ingredients
- Cake
1 cup walnuts
2 cups plain flour
1 ½ tsp bicarb soda
1 ½ tsp baking powder
1 tsp cinnamon
½ tsp nutmeg
½ tsp salt
1 cup caster sugar
¾ cup brown sugar
1 cup oil
4 eggs
2 cups carrot, extremely finely grated (3 cups of courser grated carrot, see Note 1)
- Cream Cheese Frosting
60 grams cream cheese
30 grams unsalted butter, softened
1 ½ cups icing sugar, approximately
1 tsp grated lemon rind
1 tbsp lemon juice, if required
Directions
- Cake
- Heat oven to 200C | 180C fan forced. Spread the walnuts over a baking sheet and cook for 5 minutes, or until just starting to brown. Cool and chop.
- Reduce the oven to 180C | 160C fan forced. Lightly grease and line the bottom of two 22cm (9 inch) round cake pans.
- In a large bowl combine all the remaining ingredients and mix well.
- Stir in only ¾ of the walnuts (retaining ¼ cup for the top).
- Divide the batter between the two pans and place in the oven. Cook for 20-25 minutes, or until cooked through.
- Remove from oven and cool in pans for 10 minutes, before transferring to cooling racks.
- Place one cake on a serving plate or board and top with frosting. Carefully place the second cake on top and top with the remaining icing. Sprinkle with the leftover walnuts and serve.
- Cream Cheese Frosting
- Using the paddle beater on a mixer, beat the cream cheese and butter on medium speed until smooth and creamy.
- Gradually add in the sifted icing sugar, beating on low until fully incorporated. Beat in the lemon rind. If you want a thinner icing add the lemon juice, 1 teaspoon at a time, until the frosting is the desired consistency.
You might like to try my Sweet Carrot Walnut Bread and my other delicious Cakes recipes.
Notes
- Note 1: If you have a food processor or grater with a superfine grating attachment, use this for the carrot and only use two cups worth. If you a grating with a courser attachment/grater use three cups of carrot. The finely grated carrot provides a moister crumb.