How to Make Carrot Walnut Cake

1. Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or a 9×13-inch pan.
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, whisk oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the grated carrots, walnuts, and crushed pineapple (if using).
2. Bake the Cake
Pour the batter evenly into the prepared cake pans.
Bake for 30–35 minutes (round pans) or 40–45 minutes (9×13-inch pan), until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
3. Make the Cream Cheese Frosting
In a mixing bowl, beat the cream cheese and butter until smooth and fluffy.
Gradually add the powdered sugar, beating until creamy.
Mix in the vanilla extract.
4. Frost & Assemble the Cake
If making a layer cake, spread a layer of frosting over one cake layer, then place the second layer on top.
Spread frosting over the top and sides of the cake evenly.
Sprinkle with chopped walnuts for garnish.
Tips for the Best Carrot Walnut Cake
Use Fresh Carrots – Grate them yourself for the best texture and moisture.
Toast the Walnuts – Enhances their nutty flavor.
Don’t Overmix – Mix just until combined to keep the cake soft.
Chill Before Serving – The flavors meld better when refrigerated for an hour before slicing.

Variations to Try
Raisin Lovers – Add 1/2 cup of raisins for extra sweetness.
Apple Twist – Substitute pineapple with shredded apples.
Chocolate Carrot Cake – Fold in 1/2 cup of chocolate chips.
Nut-Free Option – Omit walnuts or use sunflower seeds.

FAQs About Carrot Walnut Cake
1. Can I make this cake ahead of time?
Yes! Store it covered in the fridge for up to 5 days.

2. Can I freeze carrot cake?
Absolutely! Wrap unfrosted cake layers in plastic wrap and freeze for up to 3 months. Thaw and frost before serving.

3. What’s the best way to store leftovers?
Keep the cake refrigerated in an airtight container for freshness.

4. Can I make this into cupcakes?
Yes! Bake at 350°F (175°C) for 18–22 minutes.

5. How do I make the cake extra moist?
Add an extra 1/4 cup of oil or a spoonful of Greek yogurt.

Conclusion
This Carrot Walnut Cake is a timeless dessert that combines warmth, texture, and sweetness in every bite. Whether you’re making it for a holiday, birthday, or just because, it’s sure to be a hit!

So, grab your whisk and bake up a slice of homemade goodness today!