Easter Carrot Cake Walnuts (Print)
Moist carrot cake with walnuts, warm spices, and creamy cream cheese frosting, ideal for special occasions.
# What You’ll Need:
→ For the Cake
01 - 2 cups all-purpose flour
02 - 2 tsp baking powder
03 - 1 1/2 tsp baking soda
04 - 1/2 tsp salt
05 - 2 tsp ground cinnamon
06 - 1/2 tsp ground nutmeg
07 - 1/2 tsp ground ginger
08 - 1 cup granulated sugar
09 - 1/2 cup light brown sugar, packed
10 - 1 cup vegetable oil
11 - 4 large eggs
12 - 2 tsp pure vanilla extract
13 - 3 cups grated carrots (about 4 medium carrots)
14 - 1 cup chopped walnuts
15 - 1/2 cup raisins (optional)
→ For the Cream Cheese Frosting
16 - 8 oz cream cheese, softened
17 - 1/2 cup unsalted butter, softened
18 - 2 cups powdered sugar, sifted
19 - 1 tsp pure vanilla extract
20 - Pinch of salt
→ For Decoration
21 - 1/2 cup chopped walnuts
# How To Make:
01 - Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well blended.
03 - In a large bowl, whisk together granulated sugar, brown sugar, and oil until well combined. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
04 - Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
05 - Fold in grated carrots, walnuts, and raisins if using until evenly distributed throughout the batter.
06 - Divide batter evenly between prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
07 - Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely before frosting.
08 - In a large bowl, beat cream cheese and butter until smooth and creamy. Add powdered sugar, vanilla, and salt. Beat until fluffy and well combined.
09 - Once cakes are completely cool, spread half the frosting over one layer. Place second layer on top and spread remaining frosting evenly over top and sides. Decorate with chopped walnuts around edges or as desired.
# Expert Tips:
01 -
- The cream cheese frosting is thick enough to swoop but soft enough to spread without tearing the cake
- Those three warming spices make the whole house feel like a hug
- Walnuts give every bite a satisfying crunch that keeps you from missing anything else
02 -
- Completely cool your cakes before frosting or the frosting will slide right off
- Room temperature cream cheese and butter mix together smoothly without any lumps
- The cake actually tastes better the next day when all the flavors have had time to hang out
03 -
- Toast your walnuts at 350°F for 8 minutes before chopping and the flavor difference is worth the extra step
- Grate your carrots using the fine side of a box grater for the most tender crumb