Walnut Carrot Cake Recipes

CARROT WALNUT CAKE

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• In a small bowl, combine the eggs, oil, sugar and vanilla. Mix well.
• Add the baking powder, baking soda, cinnamon and salt. Mix until combined.
• Mix in the flour, stirring until the flour is fully incorporated in.
• Fold in the carrots and walnuts.
• Spray an 8x8 baking pan with cooking spray. Spread the batter in the prepared pan.
• Bake at 350 degrees for 35-37 minutes, until a toothpick inserted in the center comes out clean.
• Once the cake has cooled, sprinkle powdered sugar on top and serve.

CARROT WALNUT CAKE

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• In a small bowl, combine the eggs, oil, sugar and vanilla. Mix well.
• Add the baking powder, baking soda, cinnamon and salt. Mix until combined.
• Mix in the flour, stirring until the flour is fully incorporated in.
• Fold in the carrots and walnuts.
• Spray an 8x8 baking pan with cooking spray. Spread the batter in the prepared pan.
• Bake at 350 degrees for 35-37 minutes, until a toothpick inserted in the center comes out clean.
• Once the cake has cooled, sprinkle powdered sugar on top and serve.

CARROT CAKE

Steps:

• Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
• Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.

CARROT WALNUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch round cake pan. Sift together the flour, baking powder, baking soda, cinnamon and salt, set aside.
• In a medium bowl, cream together the 1 cup butter, brown sugar and white sugar. Stir in the eggs and the orange juice. Add the sifted dry ingredient, mix well. Finally, fold in the walnuts, raisins and carrots. Pour the batter into the prepared pan.
• Bake for 1 hour in the preheated oven, until a tester comes out clean. Cool in the pan for 10 minutes before inverting onto a wire rack.
• To make the frosting, in a medium bowl, beat together the cream cheese, vanilla, 1/2 cup butter and confectioners sugar until smooth. Spread over cooled cake.

INCREDIBLY MOIST AND EASY CARROT CAKE

Steps:

• Position a rack in the middle of the oven. Grease two 9-inch round cake pans, line the bottom with parchment paper and then grease the top. Or grease and flour the bottom and sides of both pans.
• Heat the oven to 350 degrees Fahrenheit (176C).
• Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.
• In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla.
• Add the eggs, one at a time, whisking after each one.
• Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.
• Stir in the carrots, nuts, and raisins.
• Divide the cake batter between the 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, 35 to 45 minutes.
• Cool cakes in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely. If you find that a cake layer is sticking to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.
• In a large bowl, beat the cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.
• Beat in the powdered sugar, a 1/4 cup at a time, until fluffy.
• Pour in the whipping cream. Beat on medium speed for 2 to 3 minutes, or until the frosting is whipped and creamy. This frosting resembles the texture of whipped cream. Chill covered until ready to frost the cake.
• When the cake layers are completely cool, frost the top of one cake layer, and place the second cake layer on top.
• Add the remaining frosting to the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted. Finish with a handful of nuts on top.

WALNUT CARROT CAKE

Steps:

• In a large bowl, combine the first five ingredients until well blended. Stir in carrots and nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar, milk and vanilla until smooth. , Tint a small amount of frosting orange for the carrot if desired. Frost cake with plain frosting. Cut into squares. Pipe an orange carrot onto each square; add a parsley sprig for the carrot top if desired. Store in the refrigerator.

CARROT AND WALNUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
• Sift the flour, baking soda, and baking powder together and set aside.
• Beat the eggs with the ground cinnamon, ground nutmeg, and ground cardamom together for 5 minutes. Stir in the confectioner's sugar and mix well. Beat in the vegetable oil and continue beating for 5 minutes.
• Alternately add the flour mixture and the milk, 1 tablespoon at a time, to the egg mixture. With a spoon stir in the carrots and the walnuts. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour. Enjoy it with a glass of milk or a cup of tea.

WALNUT CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour your baking pan.
• In a large bowl, beat together eggs, oil, applesauce, sugar and vanilla extract.
• Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in grated carrots. Add walnuts. Pour into prepared pan.
• Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. (I sometimes skip the frosting, flat plain cake is still delicious)
• Beat until the mixture is smooth and creamy. Stir in chopped walnuts.
• Frost the cooled cake. Enjoy with family!

CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F and coat two 8-inch round or three 6-inch round baking pans with baking spray.
• Stir together all dry ingredients in a large bowl. Whisk together oil, vanilla, eggs and baby food in another bowl. Add to dry ingredients and mix well; stir in walnuts and carrots. Pour equal amounts into prepared pans.
• Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. The cake is done when the edges start to break away from the sides. Cool on a wire rack.
• To prepare frosting, beat the butter, vanilla and cream cheese in a large mixer bowl fitted with the paddle attachment for 1 minute on medium speed. Slowly add powdered sugar and beat for 2 minutes more or until light and fluffy. Beat in milk or cream.
• Place one cake layer on a cake stand or plate and spread a layer of frosting over the top. Repeat with remaining cake. Frost the top and sides and garnish with additional walnuts.