Easter Carrot Cake Walnuts (Printable)
Moist spiced carrot cake featuring crunchy walnuts and luscious cream cheese frosting.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1½ teaspoons baking soda
04 - 1½ teaspoons ground cinnamon
05 - ½ teaspoon ground nutmeg
06 - ¼ teaspoon ground ginger
07 - ½ teaspoon salt
→ Wet Ingredients
08 - 1 cup granulated sugar
09 - ½ cup light brown sugar, packed
10 - 1 cup vegetable oil
11 - 4 large eggs, at room temperature
12 - 2 teaspoons pure vanilla extract
→ Vegetables & Nuts
13 - 2½ cups finely grated carrots
14 - 1 cup walnuts, chopped
→ Cream Cheese Frosting
15 - 8 oz cream cheese, at room temperature
16 - ½ cup unsalted butter, at room temperature
17 - 2½ cups powdered sugar, sifted
18 - 1 teaspoon pure vanilla extract
19 - Pinch of salt
# How to Make It:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well blended.
03 - In a large bowl, whisk granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth and fully incorporated.
04 - Gradually add dry ingredients to wet ingredients, mixing with a spatula just until combined. Do not overmix.
05 - Fold in grated carrots and chopped walnuts until evenly distributed throughout the batter.
06 - Divide batter evenly between prepared pans. Smooth the tops with a spatula.
07 - Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
08 - Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely before frosting.
09 - Beat cream cheese and butter together until creamy. Add powdered sugar, vanilla, and salt; beat until light and fluffy.
10 - Once cakes are completely cool, spread a layer of frosting on one cake layer, top with the second layer, and frost the top and sides. Decorate with extra walnuts if desired.
# Expert Advice:
01 -
- The moist, tender crumb comes from the perfect ratio of oil to eggs, a trick my grandmother insisted was the secret to never having a dry cake
- Freshly grated carrots make all the difference, releasing natural sweetness that you just cannot get from prepackated ones
02 -
- Completely cool cakes before frosting or the frosting will melt and slide right off
- Room temperature cream cheese and butter are nonnegotiable for silky smooth frosting without lumps
03 -
- Grate your carrots by hand rather than using a food processor for better texture
- Toast the walnuts lightly before adding them to the batter for extra crunch and flavor