Carrot Walnut Cake

Step 1: Preheat and Prepare

1. Preheat the oven: Set your oven to 350°F (175°C). Grease your cake pans and line the bottoms with parchment paper to prevent sticking.
2. Toast the walnuts: For extra flavor, toast the chopped walnuts in a dry skillet over medium heat for 2-3 minutes until fragrant. Let cool.

Step 2: Mix the Dry Ingredients

1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

Step 3: Combine the Wet Ingredients

1. In a large bowl, beat the eggs, granulated sugar, and brown sugar until light and creamy, about 2 minutes.
2. Slowly drizzle in the oil while continuing to beat. Add the vanilla extract and mix well.

Step 4: Incorporate the Carrots and Walnuts

1. Fold in the grated carrots, toasted walnuts, and crushed pineapple (if using) with a spatula.

Step 5: Combine Wet and Dry Ingredients

1. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the cake dense.

Step 6: Bake the Cake

1. Divide the batter evenly between the prepared pans (or pour into a single rectangular pan).
2. Bake for 30-35 minutes for round pans or 40-45 minutes for a rectangular pan, or until a toothpick inserted into the center comes out clean.
3. Let the cakes cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 7: Make the Cream Cheese Frosting

1. In a large bowl, beat the cream cheese and butter together until smooth and creamy.
2. Gradually add the powdered sugar, one cup at a time, beating until well incorporated.
3. Mix in the vanilla extract. If the frosting is too thick, add a tablespoon of milk at a time until it reaches your desired consistency.

Step 8: Assemble the Cake

1. If making a layer cake, place one cake layer on a serving plate and spread a generous amount of frosting on top.
2. Add the second layer and frost the top and sides evenly.
3. Decorate with extra walnuts, grated carrots, or a sprinkle of cinnamon for a polished look.

Tips for Success

• Grate the carrots finely: This ensures they blend seamlessly into the batter and keep the cake moist.
• Do not overmix: Overmixing the batter can make the cake tough. Fold gently for best results.
• Chill before slicing: For clean slices, refrigerate the cake for 20-30 minutes before cutting.

Serving Suggestions

Serve this Carrot Walnut Cake with a hot cup of coffee or tea. It’s equally delicious when slightly warm or straight from the fridge.

Storage

• Refrigerator: Store the frosted cake in an airtight container for up to 5 days.
• Freezer: Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw before frosting.

This Carrot Walnut Cake is a true showstopper—moist, flavorful, and topped with luscious cream cheese frosting. Whether for a family gathering or a sweet treat for yourself, this recipe will become a cherished favorite! Enjoy!