Ingredients for Carrot Walnut Cake
- Unsifted All Purpose Flour
- Baking Powder
- 2 teaspoons baking soda
- Cinnamon
- 1/2 teaspoon salt
- Carrot
- 1/2 cup (1 stick) softened butter
- Light Brown Sugar
- Granulated Sugar
- 4 large eggs
- Lemons, Rind Of
- Orange Rind
- Lemon Juice
- Orange Juice
- 1 cup chopped walnuts
- Seedless Raisin
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How to Make Carrot Walnut Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, combine 2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon salt.
- In a separate bowl, whisk together 1 1/2 cups granulated sugar, 3/4 cup vegetable oil, 4 large eggs, and 2 teaspoons vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Grate 2 cups of carrots and chop 1 cup of walnuts. Add to the batter and stir until evenly distributed.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- For the Cream Cheese Frosting: Beat together 8 ounces of softened cream cheese, 1/2 cup (1 stick) of softened butter, 3 cups of powdered sugar, and 1 teaspoon of vanilla extract until smooth and creamy.
- Frost the cooled cake and enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
176g
Fat
54g
Carbs
24g
