Carrot Walnut Cake

There was a popular supermarket near our apartment. Mr. Parveez and I would buy our regular grocery from that supermarket. During the winter season, a baker in their bakery made carrot cake, with walnuts/ without walnuts, sometimes with raisins. Every winter, also known as “holiday season” in USA, we would look forward to the carrot cake. We even served it to our guests, took it for friends.

And one day the baker left the store. We only found during winter when the carrot cake was being sold but something changed. On trying to figure out, we questioned the Manager and found that the baker was from another country and has left for good. Even the manager agreed that the though he left the cake recipe, it just didn’t come out the same. Eventually, the store stopped keeping carrot cake.

But, we looked everywhere with our taste buds craving the same flavor. 10 years of search and over 100 stores and supermarkets, different towns, different bakeries but it was just not the same. One day I came across a recipe for Thanksgiving carrot pudding and reading that I felt, it wouldn’t be that tough trying it out. I also realized with times that there was some spice that was missing in the normal carrot cake. That spice was nutmeg. Isn’t it funny, that a pinch of a spice can change the complete taste.

I first tried the basic cake without frosting and once I perfected the basic cake, I tried the frosting and both together make a super excellent Carrot Walnut Cake. Its exactly like the cake we liked, probably a little better. This will bring you loads of praises on your parties and get together.

Print Recipe

Carrot Walnut Cake

cake made with Carrots, walnuts, almonds and Raisins.

Votes: 2
Rating: 5
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Cuisine

American, Continental

Prep Time

20 minutes

Cook Time

40 minutes

Passive Time

1 hour

Servings

people MetricUS Imperial

Ingredients

• 1.5 cups Vegetable oil
• 2 cups white sugar
• 1 1/4 tsp Salt
• 4 No. eggs
• 1 tbsp Cinnamon powder
• 1/4 tsp Nutmeg powder
• 1/2 tsp ginger powder
• 1/4 tsp cloves powder
• 2 tsp Baking soda
• 2 cups Cake flour
• 3 cups carrot grated
• 1.5 cups Walnuts chopped
• 1/2 cup unsalted butter
• 8 oz Cream Cheese
• 2 tsp Vanilla essence
• 3 cups Confectioner's sugar
• 1 tsp Heavy cream use only if you need to thin the icing
• 1/2 cup Almonds flaked, For Garnish, Optional

Cuisine American, Continental Prep Time 20 minutes Cook Time 40 minutes Passive Time 1 hour Servings people MetricUS Imperial Ingredients 1.5 cups Vegetable oil 2 cups white sugar 1 1/4 tsp Salt 4 No. eggs 1 tbsp Cinnamon powder 1/4 tsp Nutmeg powder 1/2 tsp ginger powder 1/4 tsp cloves powder 2 tsp Baking soda 2 cups Cake flour 3 cups carrot grated 1.5 cups Walnuts chopped 1/2 cup unsalted butter 8 oz Cream Cheese 2 tsp Vanilla essence 3 cups Confectioner's sugar 1 tsp Heavy cream use only if you need to thin the icing 1/2 cup Almonds flaked, For Garnish, Optional

Votes: 2 Rating: 5 You: Rate this recipe!

Instructions

1. To make the cake: Preheat the oven to 350°F. Lightly grease two 9" round layer pans, or one 9" x 13" pan. Beat together the oil, sugar, salt, eggs, spices, and baking soda.

   
2. Stir in the flour.

   
3. Add the carrots and nuts, and mix until just blended.

   
4. This is how the prepared batter would look.

   
5. Pour into the prepared pan(s). Bake the cake(s) for 35 to 40 minutes, or until a cake tester inserted into the center comes out clean, or with a few moist crumbs clinging to it. Allow the cake(s) to cool completely before frosting. If you're using round layer pans, remove the layers from the pans after about 15 minutes, and place them on a rack to cool.

   
6. To make the frosting: Beat the butter and cream cheese together until smooth. Add the salt and vanilla. Beat in the confectioner's sugar. Add a teaspoon of milk or cream if the frosting is too stiff to spread; add additional sugar tbsp by tbsp if it's too thin.

   
7. Frost the sheet cake right in the pan. For the layers, frost the top of one layer, top with the second layer.

   
8. Finally frost the top and the sides of the cake.

   
9. I don't waste too much time decorating since everyone I know love this cake and usually it goes from a full cake to crumbs in a few minutes. Still a few sprinkles or flakes almonds should be good.
10. Goes perfect with Tea/ Coffee

    

Recipe Notes

• You can substitute Pecans with walnuts.