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Best carrot and walnut cake recipe

Best carrot and walnut cake recipe


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  • Recipes
  • Dish type
  • Cake
  • Vegetable cakes
  • Carrot cake

Super recipe I have adapted over the years, lovely moist sponge with warm spicy flavour. This recipe can easily be doubled and doubled again depending on size of cake you want, it never has failed me, I have used an 8" square sponge tin for this quantity of mix.

78 people made this

IngredientsMakes: 1 (20cm) square cake

  • For the cake
  • 95g plain flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon bicarbonate of soda
  • 2 to 4 heaped teaspoons mixed spice (to taste)
  • 1 pinch salt
  • 55g softened butter
  • 30g dark soft brown sugar
  • 30g light soft brown sugar
  • 55g caster sugar
  • 1 large egg
  • 1 to 2 tablespoons milk, as needed
  • 110g grated carrot
  • 30g chopped walnuts
  • 50g sultanas
  • 16 walnut halves, to decorate
  • For the frosting
  • 150g cream cheese
  • 2 tablespoons icing sugar
  • 1 teaspoon vanilla extract

MethodPrep:25min ›Ready in:25min

  1. Preheat the oven to 190 C / 170 C Fan / Gas 3. Grease and flour a 20cm (8 in) square sponge tin.
  2. Sift all dry ingredients together and set aside.
  3. Cream together butter and sugars. Once creamed, beat in whole egg until combined well.
  4. Add dry ingredients to butter and sugar, fold in gently until all the flour is mixed in. At this point add a splash of milk if mix does not drop off spoon very easily.
  5. Fold in carrot, sultanas and chopped walnuts until mixed in then turn into prepared tin, smoothing out if necessary.
  6. Bake for 25 to 30 minutes, or until golden brown (baking time may be longer if not using a fan oven). Once cooked turn out onto a wire rack to go completely cold. (I always use the underside if this cake to put frosting on as it is smoother than top.)
  7. Make frosting by mixing all ingredients together till smooth. Spread evenly over cold cake and decorate with walnut halves.

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Carrot Walnut Cake

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Incredibly moist and flavorful carrot cake filled with crunchy walnuts and covered in a smooth and creamy cream cheese frosting.

This homemade carrot cake recipe has been a very long time coming, my friends. Very long as in folks have been asking for it since I started my blog in April 2014. And with very good reason.

Prior to starting my blog, I made custom cakes for people&ndash birthdays, showers, weddings, parties. And since I was still working a full time job outside of the house back then (still a dream I get to do THIS as a full time job now!), I made a lot of cakes for coworkers and lunch events.

Whenever I made this carrot cake (or turned it into cupcakes&ndash that information is in the recipe notes!), people went nuts.

In fact, a coworker&rsquos husband was a pastry chef, and every year, he requested my carrot walnut cake for his birthday. Flattered, shocked, proud&ndash I was all of the things!

I stewed for many years over whether or not to share my beloved recipe for carrot walnut cake with my readers (and the rest of the internet) because I worked so hard to achieve perfection (a bold statement, I know).

But the more I thought about it, the more I wanted those folks who loved eating my carrot cake to continue to be able to eat it. And this is the best way I know how to share my love of baked goods with the world.

There are a lot of feelings around what should or shouldn&rsquot be in carrot cake, and here, you&rsquoll find my personal preference. If this is not the way you like your carrot cake, that&rsquos perfectly fine. I know this can get as heated as some political issues.

I have always liked my carrot cake with nuts (specifically walnuts), without raisins, and without coconut. To me, those last 2 are borderline sacrilegious, and while I do love me some raisins in my cookies, they do not belong in carrot cake.

Another hotly debated ingredient in cake is butter vs vegetable oil.

It is true that many times, cake made with butter tends to be drier than cake made with vegetable oil, so I tend to prefer it in cakes that aren&rsquot meant to have a buttery flavor, such as my white layer cake or my yellow layer cake.

Those cakes are all about the buttery flavor, so butter is the go-to there.

Since my carrot and walnut cake is all about the spice and the carrots (yes, it is about the carrots&ndash we&rsquore getting there), vegetable oil is totally acceptable here.

While using vegetable oil will bring a lot of moisture to the cake, the real moist maker (hello, Ross) here is the carrots, and we&rsquore getting very specific with the carrots in this carrot cake.

First of all, we&rsquore using an entire pound of carrots for one cake. It might seem like a lot, and it is, but this isn&rsquot just a sort of carrot cake. This is a full blown carrot cake with walnuts and the carrots really are the star of the show. The walnuts are the secondary star.

The secret to preparing the carrots is to not just shred them, but also finely process them.

My pro tip for preparing the carrots for carrot cake:
Shred the carrots in a food processor, switch out the shredder for the blade, and pulse a few times.

This will insure that you have some very small and fine carrot bits that will get themselves into every nook and cranny of your carrot walnut cake.

The batter will be very orange, and you might start to question &ldquo1 pound&rdquo of carrots. It is not a typo. I promise, this is where it gets amazing.

The same idea applies to the walnuts&ndash you&rsquoll want to chop them very fine so that they distribute through the cake nicely. There is also no need to toast them prior to putting them into the cake. They will toast all on their own while the cakes bake.

And of course, last but not least, the cream cheese frosting that goes on top is one you&rsquove seen before.

I first brought it with my red velvet cupcakes, and it has since been on top of many cakes and cupcakes since. It&rsquos very simple and straightforward and that tang and creaminess makes an excellent complement to all that spice and texture.

I will offer a word of caution: this is an incredibly moist cake. I typically trim each of my 8&Prime layers in half so I have 4 layers of cake. This carrot walnut cake always makes me work a little harder because it is so moist.

If you aren&rsquot super comfortable with trimming and making multi-layer cakes, just stick to the 2 layers. I just prefer the way 4 layers looks in photos!

Since I know just how good this cake is, I distributed it to many taste testers. I had 12 adult taste testers in total and 1 toddler (the other toddler refused because the cake was orange, but he sure did love the frosting!).

All around rave reviews. One self-proclaimed non-carrot cake lover even hesitated to take a piece, but I asked her to just try it and see if maybe it was other carrot cakes she didn&rsquot like and whether or not my very best carrot walnut cake recipe to ever exist was the missing piece. And it was.

I asked for her honest opinion and she said &ldquoI have never in my life had a carrot cake that tasted like that.&rdquo I told her that it was perfectly fine to live the rest of her life &ldquonot liking carrot cake except Lynn&rsquos.&rdquo

There is truly a piece of my heart here on my blog with this carrot walnut cake recipe.

I hope that you will invite it into your kitchen and love it as much as we and so many others have. I&rsquove always said my blog and my cookbook were my first babies, but sometimes I wonder if perhaps this recipe was.

I am so confident that this is the best homemade carrot cake recipe you&rsquoll ever find&hellip And I can&rsquot wait for you to try it!


Ingredients for Moist Carrot Cake

CARROTS – You must use the orange carrots which are in season. Grate them into long shreds. I love to see carrot shred when I bite into a slice.

FLOUR – Most of the carrot cake recipes have cake flour or all-purpose flour. But for this recipe, we use all-purpose flour and whole wheat flour in a ratio of 1:1. You could also use only all-purpose flour for this recipe but adding whole wheat flour not only keeps the cake moist but also nutritious.

SUGAR – I use granulated sugar and powder it in a blender or caster sugar. You could even use brown sugar if you like.

WALNUTS & RAISINS – I love to use walnuts and raisins in this cake. Dates also go well with this recipe. Adjust the quantity of walnuts and raisins to suit your taste and preference.

OIL – I like to use vegetable oil for this cake instead of butter. Adding oil keeps the cake moist but you could also substitute it with butter if you don’t like oil. If using oil, use good quality clear vegetable oil for this soft and moist carrot cake recipe.

EGGS – Always use fresh eggs that are kept at room temperature for any cakes.

However, if you wish to make an eggless version of this carrot cake, substitute 1 whole egg with 3 tbsp of yogurt and 1/2 tsp of flaxseed powder. You could skip the flaxseed powder and use only the yogurt if you wish.


Best Ever Carrot Cake

0 hour 0 hour

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¾ cup Edmonds Self Raising Flour
1 tsp mixed spice
½ tsp ground cinnamon
½ tsp ground ginger
1 tsp Edmonds Baking Soda
¾ cup Edmonds Wholemeal Flour
1 cup Chelsea Raw Sugar or Chelsea Organic Coconut Sugar
¾ cup chopped walnuts
2 cups grated carrot
½ cup sultanas or raisins
2 Tbsp desiccated coconut
3 large eggs
1 cup rice bran oil or Simply Canola Oil
1 tsp vanilla essence

Cream Cheese Icing
50g Tararua Butter, softened
125g Meadow Fresh Cream Cheese, chopped
1½ cups Chelsea Icing Sugar

Pre-heat oven to 180°C bake (160°C fan-forced). Grease a 23cm cake tin (6cm deep) and line with baking paper.

Sift Edmonds Self Raising Flour, spices and Edmonds Baking Soda into a large mixing bowl. Stir in Edmonds Wholemeal Flour and Chelsea Raw Sugar or Chelsea Organic Coconut Sugar. Add walnuts, carrot, raisins and coconut and stir until combined.

In a separate bowl, whisk eggs, Simply Canola Oil and vanilla. Make a well in the dry ingredients and pour liquid ingredients into the dry ingredients. Mix until just combined.

Pour the cake mixture into the prepared tin and smooth the surface. Bake for 40-50 minutes or until cooked (when a skewer inserted into the centre of the cake comes out clean). Remove from oven, cool for 10 minutes then remove from the cake tin and peel away the paper. Swirl icing over the cake once cold.

Cream Cheese Icing
Beat Tararua Butter and cream cheese together until combined. Stir in Chelsea Icing Sugar, then beat mixture on high speed until light and fluffy.


Recipe Summary

  • 1 (16.5-oz.) pkg. spice cake mix (such as Duncan Hines)
  • 1 cup water
  • ⅓ cup vegetable oil
  • 3 large eggs
  • 2 ½ cups shredded carrots (from 2 large peeled carrots)
  • 1 ½ cups pineapple tidbits (from 1 [20-oz.] can), drained and pressed dry with paper towels
  • 2 cups chopped toasted walnuts, divided
  • 8 ounces cream cheese, softened
  • ½ cup (4 oz.) salted butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups (about 16 oz.) powdered sugar
  • 1 cup unsweetened coconut flakes, toasted

Preheat oven to 350°F. Spray a 15- x 10-inch jelly-roll pan liberally with baking spray. Combine, cake mix, water, oil, and eggs in the bowl of a heavy-duty electric stand mixer, and mix according to package directions. Stir in carrots, pineapple, and 1 cup of the walnuts. Pour batter into prepared jelly-roll pan. Bake in preheated oven until a wooden pick inserted in center comes out with moist crumbs, about 25 minutes.

Transfer pan to a wire rack cool completely, about 30 minutes.

Beat cream cheese, butter, and vanilla with a heavy-duty electric stand mixer fitted with the whisk attachment on medium speed until fluffy and well combined, 4 to 5 minutes. Add powdered sugar, 1 cup at a time, beating until blended after each addition and stopping to scrape down sides of bowl as needed.

Spoon cream cheese mixture, in dollops, over surface of cooled cake. Using an offset spatula, spread to coat surface of cake evenly. Top evenly with remaining 1 cup walnuts. Sprinkle evenly with coconut.


Ingredients for Moist Carrot Cake

CARROTS – You must use the orange carrots which are in season. Grate them into long shreds. I love to see carrot shred when I bite into a slice.

FLOUR – Most of the carrot cake recipes have cake flour or all-purpose flour. But for this recipe, we use all-purpose flour and whole wheat flour in a ratio of 1:1. You could also use only all-purpose flour for this recipe but adding whole wheat flour not only keeps the cake moist but also nutritious.

SUGAR – I use granulated sugar and powder it in a blender or caster sugar. You could even use brown sugar if you like.

WALNUTS & RAISINS – I love to use walnuts and raisins in this cake. Dates also go well with this recipe. Adjust the quantity of walnuts and raisins to suit your taste and preference.

OIL – I like to use vegetable oil for this cake instead of butter. Adding oil keeps the cake moist but you could also substitute it with butter if you don’t like oil. If using oil, use good quality clear vegetable oil for this soft and moist carrot cake recipe.

EGGS – Always use fresh eggs that are kept at room temperature for any cakes.

However, if you wish to make an eggless version of this carrot cake, substitute 1 whole egg with 3 tbsp of yogurt and 1/2 tsp of flaxseed powder. You could skip the flaxseed powder and use only the yogurt if you wish.


Best Whole Wheat Carrot Walnut Cake Recipe – Both Egg and Eggless Recipes

When I started baking healthy, it was so many failed attempts at first, but then gradually got the hang of it. Understood which flour works better, and how to substitute wheat flour in recipes better after many experiments. So I felt that I need to share my discoveries with you through my blog. Not sure how many of you will be reading the posts, but I will be really happy if even one reader tries this recipe. I made the cakes so many days before, but never posted it. But I did an online session in Ovenderful Mom Baker’s Community in FB demonstrating both recipes and some of them even tried and posted photos.

It is such a huge honour when people try recipes which you post. I do get so many mails and messages with photos of bakes tried from this blog and it definitely makes me so proud of you all. I have also uploaded the videos to my YouTube channels which I have been very irregular in doing. I also would love to share an amazing news with you all. I got 50,000 subscribers in my channel Gayathri’s Cook Spot and nearing 10,000 in my Tamil channel Gayathri Kumar. Do take a look and if you haven’t subscribed, please do it.

Both the version of this carrot cake turn out really amazing. Carrot cakes are supposed to be denser and heavier than the normal sponge cakes. With so much of walnuts added, they are super rich too. I have shown one cake plain and the other with cream cheese frosting. So whichever way you prefer, you can serve your carrot cake. The main thing is this recipe doesn’t have any refined ingredients. I have used ghee and coconut oil in both recipes. So you can swap ingredients as you wish. I have also shown two types of baking the cake, one in OTG and the other in a pan on stove top. I have also used my home made cream cheese for the frosting. I hope you guys love this recipe for its versatility.

Ingredients:

Whole Wheat Flour – 175 gm

Powdered Jaggery / Brown Sugar – 150 gm

For Egg Free Version:

For the Cream Cheese Frosting:

Brown sugar/ Jaggery – 25 gm

Preheat your oven to 180°C or your pan on medium low flame on small burner.

Grate carrots and set aside.

Chop walnuts and set aside.

Mix together wheat flour, baking powder, baking soda and cinnamon and sift it twice.

In a bowl combine ghee, milk, egg or yogurt, brown sugar and vanilla and mix well.

Add the carrot to wet ingredients and mix well.

Add the sifted dry ingredients and mix to form a thick batter.

Line and grease a 7″ cake tin and keep it ready.

Transfer the batter to the tin.

If making a plain cake, decorate the top with walnuts otherwise leave it plain.

Bake in the oven or pan for 35-40 minutes or until a tooth pick comes out clean.

Rest on wire rack for a while, and then transfer to the wire rack.

Mix together cream cheese, sugar, essence and gradually add milk until you reach the required consistency.


Carrot and Walnut Cake

1 hour hour

2 cups self-raising flour
1 teaspoon mixed spice
1 teaspoon ground cinnamon
1 cup firmly packed Chelsea Soft Brown Sugar
2 cups grated carrot
1 cup chopped walnuts
1 cup vegetable oil
3 eggs, lightly beaten

CREAM CHEESE FROSTING
125g cream cheese, softened
2 teaspoons finely grated lemon rind
1 1/2 cups Chelsea Icing Sugar
Walnuts, to decorate

Step 1: Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 19cm square cake pan. Line base and sides with baking paper.
Step 2: Sift flour, spice and cinnamon into a bowl. Add sugar, carrot, chopped walnuts, oil and eggs. Stir to combine. Spread into prepared pan. Bake for 1 hour 15 minutes or until a skewer inserted into centre comes out clean (cover loosely with foil if over-browning). Stand in pan for 10 minutes. Turn out onto a wire rack to cool.
Step 3: Make frosting: Using an electric mixer, beat cream cheese and lemon rind until smooth. Gradually beat in sugar until smooth. Spread frosting over cake. Decorate with walnuts. Serve.


Recipe Summary

  • 2 1/2 cups all-purpose flour, plus more for pans
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon coarse salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 3 sticks (12 ounces) unsalted butter, room temperature, plus more for pans
  • 1 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 cup water
  • 1 pound carrots (8 to 10 medium carrots), peeled and shredded on a box grater or in a food processor (about 2 3/4 cups)
  • 2 cups pecans (1 cup finely chopped for batter, 1 cup coarsely chopped for decorating sides of cake)
  • Easy Cream Cheese Frosting for Carrot Cake

Preheat oven to 350 degrees. Butter three 9-inch round cake pans. Line bottoms with parchment paper, and butter parchment. Dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg.

Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat 3 minutes. Add vanilla, water, and carrots. Beat until well combined, about 2 minutes. Reduce speed to low, and add flour mixture, then finely chopped pecans.

Scrape batter into prepared pans, dividing evenly. Bake, rotating pans halfway through, until golden brown and a toothpick inserted into centers comes out clean, about 30 minutes. Let cool in pans on a wire rack for 15 minutes. Run a knife around edges of cakes to loosen, and turn out cakes onto rack. Turn right side up, and let cool completely.

Using a serrated knife, trim rounded top of 2 cakes. Place one trimmed cake, cut side up, on a serving platter. Spread 1 cup frosting over cake. Top with second trimmed cake, cut side down. Spread 1 cup frosting over cake. Top with remaining cake. Spread remaining frosting over top and sides. Gently press coarsely chopped pecans onto sides of cake. Refrigerate 1 hour before serving.


Carrot cake recipes

A guilt-free pleasure, carrot cake makes everyone feel like they’ve opted for the healthy option – whether or not that is actually the case! Moist, dense and often with a hint of spice, it’s the perfect accompaniment to a cup of tea, and can be knocked up quickly while still packing that flavourful punch.

Whether you are baking for a special celebration or just want a scrumptious tea time treat, this collection contains the best carrot cake recipes for all occasions. If you prefer an easy carrot cake recipe bursting with nutty flavours, try Adam Stokes’ wholesome Carrot and walnut cake, which is fantastic served on it’s own or with a scoop of ice cream for a more luxurious dessert. Both Adam Gray’s Mini carrot cakes topped with decadent lemon and cream cheese icing and Nathan Outlaw’s deliciously moist Carrot cake petit fours would make the perfect additions to any afternoon tea. For a bite-sized carrot cake with added crunch, try the alternative Carrot cake shortbread biscuits by Izy Hossack, combining the two wonderful worlds of cakes and biscuits in one!



Comments:

  1. Isiah

    Quite right! It is excellent idea. I support you.

  2. Douglass

    and another variant is?



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