Bursting with rich flavors and the decadence of cream cheese, this spiced walnut carrot cake is a perfect autumn treat. Serve this mouthwatering creation warm or chilled at cozy get-togethers or holiday gatherings this season!
Spiced Walnut Carrot Cake Recipe
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground cardamom
¼ teaspoon ground cloves
¼ teaspoon salt
2 large eggs
½ cup granulated white sugar
⅓ cup packed light brown sugar
¼ cup heavy cream
¼ cup vegetable oil
1 cup carrots, finely shredded
1 cup chopped walnuts
Cream cheese frosting recipe
Preheat oven to 350° F. Line an 8-inch round cake pan with parchment paper.
In a medium bowl, whisk flour, baking soda, cinnamon, cardamom, cloves, and salt.
In a small bowl, whisk eggs, sugars, cream and oil until smooth.
Gently mix egg mixture into dry ingredients until moistened; mix in carrots and walnuts.
Transfer batter to prepared pan.
Bake 40 to 45 minutes or until a toothpick inserted in center comes out clean.
Allow to cool in pan for 15 minutes.
Cover cake in cream cheese frosting and garnish with halved walnuts.
This sounds very yummy! Thanks for sharing!
anxious to try this great cake. The picture shows a double cake - did you make a double recipe? It doesn't sound like enough batter for two 8" round pans. Do you have the icing recipe too please?
You can double the recipe to make another 8-inch round. I recommend you pair this with cream cheese frosting! Find one at the bottom of this post: http://cakecentral.com/b/recipe/pumpkin-buttermilk-cake-cream-cheese-frosting-recipes
You'll probably want to double the frosting recipe if you double layer the cake.
Leanne
and forgot to mention...this recipe is NOT the recipe of the pictured cake!!! Have that in mind if you decide to bake the cake! So disrespectful :(
There are raisins in the photo of the cake, but no raisins in the recipe?
So, add Some raisens then . Is this really "disrespectful" ladies? Really? I want people who have actually TRIED the recipe to comment on the taste. Is it worth my time and money or not? That's all.
This recipe is delightful! Still, I made a few small alterations to make it divine! I made 8 personal-sized cakes instead of one 8 inch. For the cake batter, I toasted the walnuts, omitted the cardamom (didn't have any), added pineapple tidbits; half of the cakes also had golden raisins. Yum! I adorned the mini cakes with whipped cream cheese icing swirls! Bliss!
Thanks for this instant classic!