CALL NOW

Perfect Carrot Walnut Cake Recipe

A good carrot cake with walnuts can be a perfect dessert for any occasion; you just need a good carrot cake recipe. And there are many homemade recipes out there, but we are confident that the one we have is the best one. If you don’t believe us, you need to try and taste the cake for yourself.   

The homemade carrot cake that we’re going to share with you doesn’t contain any fancy or hard-to-get ingredients, and you can whip it up in just 20 minutes. If we tickled your curiosity with this carrot cake with walnuts, be sure to follow our advice and try to make this incredible cake as you have the opportunity.   

How to Make Carrot Cake With Walnuts  

In this carrot walnut cake recipe, we are going everything from scratch. We are not using any store-bought cake mixes or anything like that. This carrot and the walnut cake has soul, and it will remind you of home and family, and one of the reasons it is like that is because everything is made from scratch and with love.   

There’s a possibility that you already have all of the ingredients, or at least most of them in your kitchen, and if something is missing, you’ll quickly find it in your local grocery store. Also, there’s no need for any professional equipment in this carrot cake recipe; you can do everything with a simple whisk and a spatula.   

Homemade Carrot Cake Ingredients  

As we mentioned, the ingredients for this delicious carrot cake with walnuts are simple, and this homemade carrot cake is so versatile that you can even swap some ingredients.  

Our recipe calls for all-purpose flour, but you can swap it with whole wheat flour or with gluten-free flour mix you like to use.   

You’ll only need to use baking soda; there’s no need for baking powder. Simple vegetable oil will make the cake moist enough, so it shouldn’t be skipped. If you don’t have it, you can swap it for coconut oil; just keep in mind that a slight coconut aroma will be present in the cake. Another ingredient you shouldn’t miss is the sugar, and for the cake to be super moist and sweet enough, you should use both white and brown sugar. Eggs are essential, and you should use the freshest eggs you can buy.   

And a carrot cake recipe is not complete without spices; a bit of salt to balance everything out, cinnamon to give it that familiar, cozy feeling, and vanilla extract to make everything come together finely.   

And finally, a carrot cake with walnuts is nothing without carrots and walnuts. This carrot cake recipe calls for many carrots, and don’t be afraid of it. The best texture is when you grate the carrot by hand, but if you want to eat the cake as soon as possible, you can use the food processor. And when it comes to walnuts, we love using them, because the cake isn’t the same without them.   

And yes, the cherry on top of our cake is the cream cheese frosting. It’s the most traditional and the most delicious frosting that everyone likes. It will balance out the flavors of the cake perfectly and add the much-needed creamy aspect to the cake. For it, you’ll only need cream cheese, heavy cream, and powdered sugar. But if you by any chance don’t like the frosting of any kind, you can serve the cake as it is, without anything on top. It will still be incredible. 

Carrot and Walnut Cake Preparation 

This homemade carrot cake is very straightforward, and anyone can make it. 

You’ll need a big bowl, a couple of smaller ones, a whisk, a hand grater, a food processor, and a cake pan. We use two 9-inch cake pans, but you can use anything you have or want. You can even bake the cake in a Bundt pan, but if you are using anything different, you’ll need to adjust the baking time. And if you don’t want a classic cake, you can always make homemade carrot cake cupcakes. They are perfect for friends and family gatherings because everyone will love them.  

When making the carrot and walnut cake, you’ll want to whisk dry and wet ingredients in separate bowls and then fold them together with a spatula. The carrots and walnuts are added last, and the batter is divided.  

The cake should be baked for about 35 to 40 minutes, depending on your oven. Or more if you make the cake in a Bundt pan, or way less if you make cupcakes. The best way to know if your cake is done is to test it with a cake tester. You just put it into the cake, and if it comes out clean, the cake is done.  

Once the cake is made, you’ll want to leave it to cool down before you frost it. And you should know that our cream cheese frosting isn’t a typical one, it’s creamier than others, and it won’t firm up.  

Carrot Cake With Walnuts Recipe 

And finally, here is our special carrot cake with walnuts recipe, our pride and joy. With these ingredients, you’ll make two 9-inch cake layers or around 24 cupcakes.  

Ingredients 

For the carrot and walnut cake: 

  • 2 cups of all-purpose flour 
  • 2 tsp of baking soda 
  • ½ tsp of salt 
  • 1 ½ tsp of ground cinnamon 
  • 1 ¼ cups of vegetable oil 
  • 1 cup of granulated sugar 
  • 1 cup of brown sugar 
  • 1 tsp of vanilla extract 
  • 4 eggs 
  • 3 cups of grated carrots 
  • 1 cup of chopped walnuts 

For the cream cheese frosting:  

  • 8 ounces of cream cheese 
  • 1 ¼ cups of powdered sugar 
  • 1/3 cups of heavy cream 

Preparation 

  • Heat the oven to 350 F. Line two 9-inch round cake pans with parchment paper.  
  • Whisk your dry ingredients; flour, baking soda, salt, and cinnamon.  
  • In another bowl, whisk all of your wet ingredients; oil, vanilla, white and brown sugar, and eggs. Whisk everything until it’s well combined. 
  • Add the dry ingredients to the wet ones in batches, and stir everything gently using a spatula. Once everything is combined, add the carrots and walnuts, and stir until combined.  
  • Bake the cake in the two pans or cupcake form. If you use the two 9-inch pans, divide the batter between them.  
  • Bake the cake until a cake tester comes out clean once you insert it in the center.  
  • Cool the cake completely before frosting.  
  • Whip up cream cheese, heavy cream, and powdered sugar in a bowl for frosting. It’s best to do this with a handheld mixer.  
  • Keep the frosting in the refrigerator until the cake cools down, so you can frost it.  
  • Frost one layer of the cake, place another one on it and frost the second layer. Don’t frost the sides of the cake.  
  • Decorate with walnuts on top of the cake.  

We Have the Best Carrot Cake in Miami 

And if you really want to taste the masterpiece of a cake, you should visit us at Public Square and try one that’ll become your new favorite. Don’t hesitate to call us and book your reservation today.

DELIVERY RESERVATIONS