Carrot Cake with Walnuts and Cream Cheese Frosting recipe.

Carrot Cake with Walnuts and Cream Cheese Frosting

Recipe icon.
Recipe
March 15, 2019 by Agathe & Arielle
  • Prep Time: 30 mins
  • Ready Time: 1 hours 35 mins
  • Serves: 10-12
Six whole carrots make this unassuming layer cake extra moist. Our take on the Swiss-German classic has no raisins or nuts inside--just a handful of walnuts on top--and is enveloped in a sumptuous cream-cheese frosting. MAKE THIS NUT FREE It’s easy to make this recipe allergen-free: just skip the nut topping.
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CARROT CAKE WITH WALNUTS AND CREAM CHEESE FROSTING


Step 1

Position a rack in the center of the oven and preheat to 350°F. Butter two 8-inch round cake pans with 1 tablespoon or less of butter provided. Line the bottoms with parchment paper, butter the top of each parchment, and set aside.

CARROT CAKE WITH WALNUTS AND CREAM CHEESE FROSTING


Step 2

Wash and peel all 6 carrots, and cut off tops. Grate each carrot entirely by using a metal grater, and set aside. (Alternatively, use a food processor with appropriate blade, or chop finely with a knife.)

CARROT CAKE WITH WALNUTS AND CREAM CHEESE FROSTING

Step 3

In a large bowl, sift the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix carrots into dry ingredients and stir to coat. In a medium bowl, mix together granulated sugar, brown sugar, eggs, yogurt, and oil. Pour into the carrot mixture and stir until *just* combined.

CARROT CAKE WITH WALNUTS AND CREAM CHEESE FROSTING

Step 4

Pour batter into cake pans and bake for 45 minutes. Reduce oven to 325°F and bake for another 20 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool cakes in pans on a wire rack for 30 minutes, or until the cake pulls away from the sides. Carefully invert the pans and remove the cakes, allowing them to cool completely before frosting.

CARROT CAKE WITH WALNUTS AND CREAM CHEESE FROSTING

Step 5

In a medium bowl, using an electric mixer, beat together butter (for frosting) and cream cheese until smooth and creamy, 2 to 3 minutes. Gradually add in the confectioner’s sugar and beat until the frosting is smooth. Be sure not to overwhip or your icing may not be fluffy!

CARROT CAKE WITH WALNUTS AND CREAM CHEESE FROSTING

Step 6

Frost cake using an off-set spatula. Use about one-quarter to one-third of frosting to sandwich both cakes, then frost entire cake with remaining icing. Lightly crush walnuts (to your liking), and decorate cake by artfully placing the nut morsels in the center and around the edges.

CARROT CAKE WITH WALNUTS AND CREAM CHEESE FROSTING

Carrot Cake with Walnuts and Cream Cheese Frosting
Recipe icon.
Recipe
March 15, 2019 by Agathe & Arielle
  • Prep Time: 30 mins
  • Ready Time: 1 hours 35 mins
  • Serves: 10-12

For the Cake:

Ingredients

  • 1 tablespoon(s) Butter, Room Temperature
  • 6 Carrots
  • 2 1/2 cup(s) Flour
  • 1 teaspoon(s) Baking Powder
  • 1 teaspoon(s) Baking Soda
  • 1 teaspoon(s) Cinnamon
  • 1/2 teaspoon(s) Nutmeg
  • 1 teaspoon(s) Salt
  • 1 1/2 cup(s) Granulated Sugar
  • 1/4 cup(s) Brown Sugar
  • 6 ounce(s) Greek Yogurt
  • 6 ounce(s) Vegetable Oil
  • 3 Eggs

Instructions

  1. Position a rack in the center of the oven and preheat to 350°F.
  2. Butter two 8-inch round cake pans with 1 tablespoon or less of butter provided.
  3. Line the bottoms with parchment paper, butter the top of each parchment, and set aside.
  4. Wash and peel all 6 carrots, and cut off tops.
  5. Grate each carrot entirely by using a metal grater, and set aside. (Alternatively, use a food processor with appropriate blade, or chop finely with a knife.)
  6. In a large bowl, sift the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  7. Mix carrots into dry ingredients and stir to coat.
  8. In a medium bowl, mix together granulated sugar, brown sugar, eggs, yogurt, and oil.
  9. Pour into the carrot mixture and stir until *just* combined.
  10. Pour batter into cake pans and bake for 45 minutes.
  11. Reduce oven to 325°F and bake for another 20 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
  12. Cool cakes in pans on a wire rack for 30 minutes, or until the cake pulls away from the sides.
  13. Carefully invert the pans and remove the cakes, allowing them to cool completely before frosting.

For Frosting:

Ingredients

  • 8 tablespoon(s) Butter, Room Temperature
  • 8 ounce(s) Cream Cheese, Room Temperature
  • 2 cup(s) Confectioner's Sugar

Instructions

  1. In a medium bowl, using an electric mixer, beat together butter (for frosting) and cream cheese until smooth and creamy, 2 to 3 minutes.
  2. Gradually add in the confectioner’s sugar and beat until the frosting is smooth. Be sure not to overwhip or your icing may not be fluffy!
  3. Frost cake using an off-set spatula.
  4. Use about one-quarter to one-third of frosting to sandwich both cakes, then frost entire cake with remaining icing.

For Topping:

Ingredients

  • 1/2 cup(s) Walnuts

Instructions

  1. Lightly crush walnuts (to your liking), and decorate cake by artfully placing the nut morsels in the center and around the edges.
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