Carrot Walnut Cake Recipe
Alternating layers of carrot cake spiced with cinnamon, chopped walnuts and pineapple, covered with a smooth cream with crushed walnuts.
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Ingredients
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Cake Ingredients
Method
Cake Directions
- 1
Prepare the Oven and Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- 3
Combine Wet Ingredients
In another bowl, beat together the granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- 4
Combine Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots, crushed pineapple, and chopped walnuts.
- 5
Bake the Cakes
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 6
Cool the Cakes
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- 7
Prepare the Frosting
In a mixing bowl, combine cream cheese, butter, powdered sugar, and vanilla. Beat until smooth and creamy.
- 8
Assemble the Cake
Once cakes are completely cooled, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top. Frost the top and sides of the cake.
- 9
Garnish
Sprinkle crushed walnuts on top of the frosting for garnish.
