Walnut Carrot Cake

Ingredients

Regarding the Cake:

1. Two cups of all-purpose flour
2. Two cups of sugar granules
3. One teaspoon of baking powder
4. One teaspoon of baking soda
5. One teaspoon of cinnamon powder
6. Half a teaspoon of optional ground nutmeg
7. Half a teaspoon of salt
8. One cup of vegetable oil, or coconut oil that has melted
9. Four big eggs
10. Three cups of grated carrots, or roughly four to five medium carrots
11. One cup of chopped walnuts (if preferred, lightly toasted)
12. One teaspoon of vanilla extract

For the frosting made of cream cheese:

• 8 ounces of softened cream cheese
• Half a cup of softened unsalted butter
• Four cups of powdered sugar
• One teaspoon of vanilla extract
• One or two tablespoons of milk, if necessary for consistency

Directions

Warm up the oven:

• Set the oven temperature to 175°C (350°F). Line two 9-inch round cake pans with parchment paper or grease and flour them.

Combine the dry ingredients:

• Mix the flour, granulated sugar, baking soda, baking powder, cinnamon, nutmeg (if using), and salt in a large bowl.

Combine the wet ingredients:

• Whisk the eggs, oil, and vanilla extract in a separate basin.

Mix the ingredients:

• Stirring just until mixed, gradually add the wet mixture to the dry mixture.
• Add the chopped walnuts and grated carrots and fold until evenly distributed. Take care not to mix too much.

Bake:

• Evenly distribute the batter among the cake pans that have been prepared.
• A toothpick inserted in the center should come out clean after 25 to 30 minutes of baking in a preheated oven.

Allow the cakes to cool:

• After the cakes are done, take them out of the oven and let them cool in the pans for ten or so minutes.
• After that, move the cakes to a wire rack to finish cooling.

Prepare the frosting with cream cheese:

• Beat the butter and softened cream cheese in a mixing bowl until they are creamy and smooth.
• Add the powdered sugar gradually and stir until thoroughly blended.
• Add milk as necessary to achieve the required consistency after stirring in the vanilla essence.

Cover the cake with frosting:

• After the cakes have cooled fully, put one layer on a serving platter and cover it with a thick coating of cream cheese frosting.
• Frost the cake’s sides and top after adding the second layer.

Add a garnish:

• Top with a scattering of cinnamon or more chopped walnuts, if you want.

Serve:

• Serve your Carrot Walnut Cake after slicing it! Have fun!

Advice

• Storage: Keep any leftover cake in the fridge for up to four or five days in an airtight container. If you wrap the cake carefully in foil and plastic wrap, you may freeze it for up to three months.
• Variations: To add taste and texture, you can mix in pineapple or raisins. If you use sweet ingredients, like as pineapple, adjust the sugar proportionately.
• Serving Recommendation: This cake tastes great with tea or coffee!

A classic for parties or as a sweet treat on any day, this carrot walnut cake has the ideal balance of flavors and textures! Have fun while baking!