Welcome to the delicious world of baking! Today, we will learn how to bake a moist carrot walnut cake that will leave your taste buds begging for more.
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Gather your ingredients: 2 cups grated carrots, 1 cup chopped walnuts, 2 cups all-purpose flour, 1 ½ cups granulated sugar, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon salt, 4 large eggs, 1 cup vegetable oil, and 1 teaspoon vanilla extract.
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Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt.
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In a separate bowl, whisk together the eggs, vegetable oil, and vanilla extract. Gradually pour the wet ingredients into the dry ingredients, mixing until just combined.
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Fold in the grated carrots and chopped walnuts, ensuring they are evenly distributed throughout the batter. Be sure not to overmix; a few lumps are perfectly fine.
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Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
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Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before frosting.
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For a delightful cream cheese frosting, beat 8 ounces of softened cream cheese, ½ cup softened unsalted butter, 4 cups powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy.
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Spread the cream cheese frosting generously over the cooled cake, allowing the flavors to meld together. For extra pizzazz, sprinkle some crushed walnuts on top.
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