The Best Carrot Walnut Cake Recipe
My Mom made this carrot walnut cake throughout my childhood. It has stood the test of time over the years. Moist and full of flavor on the inside with a delectable homemade cream cheese icing on the outside! You won't find a recipe better than this!
Ingredients
CAKE
- 2 cups Granulated Sugar
- 4 Eggs
- 1 ½ cups Vegetable Oil
- 3 cups Self Rising Flour, If you use All-Purpose Flour, add 4 1/2 teaspoons of baking powder and 3/4 teaspoon fine salt.
- 1 tsp Baking Soda
- 2 tsp Cinnamon
- 2 cups Carrots, grated/shredded
- 1 cup Walnuts, chopped
CREAM CHEESE ICING
- 8 ounces Cream Cheese
- 2 tsp Vanilla Extract
- 2 cups Confectioners (Powdered) Sugar
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Using a mixer, beat the eggs, sugar, & oil until well blended.
- Then add the flour, cinnamon, and baking soda to the egg mixture and mix well.
- Using a large, sturdy spoon, fold in the carrots and nuts and mix well.
- Poor batter into a greased (I used Pam Cooking Spray) 9"x13" baking dish OR (3) 9" round cake pans.
- Bake for approximately 30 minutes if using round cake pans and approximately 40 to 50 minutes if using a baking dish.
- While your cake is baking, make your icing: Use a mixer to blend cream cheese and vanilla extract.
- Then add powdered sugar to the mixer, a little bit at a time, until creamy. Set icing aside.
- Put a toothpick in the center of the cake. If you pull it out clean and the top of the cake is a nice golden color, it is ready to take out of the oven.
- Allow cake to cool completely and then add cream cheese icing.
Notes
Pro Tips:
- If you have a bag of powdered sugar vs. a box for the cream cheese icing, measure out 2 cups.
- You don't need to sift the flour.
- You can buy the carrots already shredded, BUT I prefer them a tad bit of a finer shred which a box grater will do the job perfectly (like my Momma used to do).