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Moist Cream Cheese Frosted Carrot Cake Recipe with Candied Walnuts

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A tender, moist carrot cake with warm spices, topped with a light and fluffy cream cheese frosting and crunchy candied walnuts. Perfect for holidays and gatherings.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg (optional)
  • ½ tsp salt
  • 1 cup (200 g) granulated sugar
  • ½ cup (110 g) light brown sugar
  • 1 cup (240 ml) vegetable oil
  • 4 large eggs, room temperature
  • 2 tsp vanilla extract
  • 3 cups (~300 g) shredded fresh carrots
  • ½ cup (120 ml) drained crushed pineapple
  • 1 cup (120 g) chopped walnuts
  • 8 oz (225 g) cream cheese, softened
  • ½ cup (115 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon juice (optional)
  • For candied walnuts:
  • 1 cup (120 g) walnuts
  • ½ cup (100 g) granulated sugar
  • 2 tbsp water
  • Pinch of salt

Instructions

  1. Grease two 9-inch round cake pans with butter or nonstick spray and line bottoms with parchment paper. Preheat oven to 350°F (175°C).
  2. In a large bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk to combine.
  3. In another bowl, whisk granulated sugar, light brown sugar, and vegetable oil until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. Fold in shredded carrots, drained crushed pineapple, and chopped walnuts into the wet mixture.
  5. Gradually add dry ingredients to wet mixture, folding carefully to avoid overmixing. Batter should be thick but moist.
  6. Divide batter evenly between prepared pans and smooth tops. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Avoid opening oven during first 25 minutes.
  7. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
  8. To make candied walnuts: In a small saucepan, combine sugar, water, and salt. Heat over medium, swirling occasionally until sugar dissolves and turns light amber. Add walnuts, stir to coat, then spread on parchment paper to cool and harden.
  9. Make frosting by beating cream cheese and butter until smooth. Gradually add powdered sugar, beating until fluffy. Mix in vanilla extract and lemon juice if using.
  10. Assemble cake by placing one layer on a plate, spreading frosting generously on top, then adding second layer. Frost entire cake evenly and sprinkle cooled candied walnuts on top, pressing gently to adhere.

Notes

Do not overmix the batter to keep the cake moist and tender. Use fresh shredded carrots and drain pineapple well to avoid sogginess. Chill frosting if too soft before spreading. Bake cake layers ahead for better flavor and easier assembly. For nut-free version, substitute walnuts with toasted pumpkin seeds or other nuts.

Nutrition

Keywords: carrot cake, cream cheese frosting, candied walnuts, holiday dessert, moist cake, easy carrot cake

Find it online: https://atomicbite.com/moist-cream-cheese-frosted-carrot-cake-recipe-with-candied-walnuts-easy-and-perfect-for-holidays/