Step 1: Preheat and Prepare
- 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.
- 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
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
Step 3: Combine the Wet Ingredients
- In a large bowl, beat the eggs, granulated sugar, and brown sugar until light and creamy, about 2 minutes.
- Slowly drizzle in the oil while continuing to beat. Add the vanilla extract and mix well.
Step 4: Incorporate the Carrots and Walnuts
- Fold in the grated carrots, toasted walnuts, and crushed pineapple (if using) with a spatula.
Step 5: Combine Wet and Dry Ingredients
- 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
- Divide the batter evenly between the prepared pans (or pour into a single rectangular pan).
- 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.
- 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
- In a large bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating until well incorporated.
- 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
- If making a layer cake, place one cake layer on a serving plate and spread a generous amount of frosting on top.
- Add the second layer and frost the top and sides evenly.
- 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!