Ps. Carrot Cake Recipe

Prepare

Preheat oven to 350°F (175°C). Grease and line an 9-inch round cake pan (or two 8-inch pans) with parchment; set aside.

In a medium bowl whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt until evenly combined.

In a large bowl or stand mixer bowl combine granulated sugar, brown sugar, vegetable oil and melted butter. Whisk or beat on medium speed until smooth and slightly glossy, about 1 minute.

Add eggs one at a time, mixing well after each addition. Mix in vanilla extract and buttermilk until incorporated.

Fold dry ingredients into the wet mixture in two additions, stirring just until no streaks of flour remain. Do not overmix.

Fold in grated carrots, drained crushed pineapple, raisins (if using) and chopped toasted walnuts until evenly distributed.

Pour batter into prepared pan(s), smoothing the top. Bake single 9-inch pan for 40–50 minutes, or two 8-inch pans for 25–30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Rotate pans halfway through baking for even browning.

Remove from oven and let cake(s) cool in pan for 15 minutes. Run a knife around the edge, invert onto a wire rack, remove parchment, and let cool completely before frosting (1–2 hours).

While the cake bakes or cools, prepare candied walnuts. Line a baking sheet with parchment or a silicone mat.

In a medium nonstick skillet or saucepan over medium heat, combine 1/2 cup granulated sugar, 1 tablespoon water and 1 tablespoon butter. Stir until sugar dissolves and mixture begins to bubble and turn a light amber, about 3–4 minutes. Watch carefully to avoid burning.

Stir in the walnuts and continue to cook, stirring constantly, 1–2 minutes until the nuts are evenly coated and syrup thickens. Sprinkle with 1/4 tsp salt and immediately transfer walnuts to the prepared sheet, spreading them out so they cool without clumping. Let cool completely; break into clusters if needed.

In a mixing bowl, beat softened cream cheese and softened butter together on medium speed until smooth and lump-free, about 1–2 minutes.

Gradually add confectioners' sugar, 1/2 cup at a time, beating on low until incorporated, then increase speed to medium and beat until smooth and creamy. Scrape down the bowl as needed.

Add 1 tsp vanilla and 1/8 tsp salt; beat briefly to combine. If frosting is too soft, chill 10–15 minutes; if too firm, beat briefly at room temperature. Frosting should be spreadable but hold soft peaks.

If you baked two layers, level tops if needed. Place first layer on a serving plate or cake stand and spread about one-third of the frosting evenly over the top. Place second layer on top and frost the top and sides with remaining frosting. For a single-layer cake, frost the cooled cake as desired.

Press or scatter half of the candied walnuts around the top edge or between layers, reserving the rest for garnish. Sprinkle extra chopped walnuts and optional grated carrot or zest for color.

Chill the assembled cake in the refrigerator 30 minutes to set the frosting and allow flavors to meld. Bring to room temperature 20–30 minutes before serving for best texture.

Slice and serve. Store leftover cake covered in the refrigerator for up to 4 days. Candied walnuts can be stored separately in an airtight container at room temperature for up to 1 week.