Walnut Carrot Cake Recipe From Scratch
Delicious Walnut Carrot Cake Recipe From Scratch with raisins and cream cheese frosting.
Servings: 6 -8
Ingredients
Ingredients for Moist Carrot Cake
- 1 1/2 cup sugar
- 1/3 cup grape seed oil
- 3 eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups all purpose flour plus 1 tbsp
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 lb carrots grated
- 1 cup raisins
- 1 cup chopped walnuts PLUS more for garnish roasted
Ingredients for Cream Cheese Frosting
- 16 oz cream cheese about 2 packets (room temperature)
- 2 cups confectioners sugar
Instructions
- First lets preheat the oven to 400F. Using butter grease 9 by 2 inches round cake pan. Place a cut out parchment paper and place it on the bottom of the pan.
- Sift flour, cinnamon, baking soda and salt all at once into the bowl then set aside.
- Using mixer with paddle attachment beat eggs, sugar and oil on medium heat for about 2 minutes then add vanilla.
- Add flour mixture one cup at a time then mix it on low.
- In a big bowl combine carrots, walnuts, raisins and 1 tbsp of flour and give it a mix using big spoon. Then stir it into the batter, mix until combined.
- Place the batter into the baking pan. Smooth the top with a spoon and bake for 10 mintes at 400F after 10 minutes lower the heat to 350F and bake for 30-35 minutes or until toothpick comes out clean.
- Let it cool for 15 minutes. Cut in half and spread the cream cheese frosting over two layers.
Cream Cheese Frosting
- Using a mixer with a paddle attachment beat cream cheese & confectioners sugar for 2 minutes.
Notes
Have eggs and cream cheese room temperature before baking carrot cake.
Use 9 by 2 inches round cake pan. If using smaller baking pan, bake cake a little longer until toothpick comes out clean when inserted in the middle of the cake.
For best result, wait at least 2 hours - best over night before serving carrot cake.
Place leftovers in airtight container inside the fridge for up to 3 days.
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