This walnut carrot cake is a delicious cake that is perfect for holiday season, especially during Christmas! This recipe makes a scrumptious, moist cake that tastes great with milk or coffee.
I do not use that much of sugar, because none of my family members has sweet tooth. But you can increase the amount of sugar to titillate your taste buds.
You can also add pecans instead of walnuts, skip the frosting, use oil instead of applesauce. You can also adjust the spices to make it more or less spicy.
Walnut Carrot Cake
If you are looking for a non chocolate dessert, go for this scrumptious, moist walnut carrot cake. This cake is great to make during festival season!
Yum Servings: 1 loaf
Calories: 280kcal
Ingredients
- 3 cups Carrots grated
- 2 cups All Purpose Flour
- 4 eggs
- 3/4 cup Vegetable Oil
- 1 1/2 cups Brown Sugar
- 2 tsp Vanilla Extract
- 2 tsp Baking Soda
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 3 tsp Cinnamon ground
- 2 cup Walnuts chopped
- 1/2 cup Butter softened
- 8 ounce Cream Cheese softened
- 2 cups Confectioners' Sugar
- 2 tsp Vanilla Extract
- 1/4 tsp Nutmeg
- 1/2 cup Applesauce
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour your baking pan.
- In a large bowl, beat together eggs, oil, applesauce, sugar and vanilla extract.
- Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in grated carrots. Add walnuts. Pour into prepared pan.
- Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. (I sometimes skip the frosting, flat plain cake is still delicious)
- Beat until the mixture is smooth and creamy. Stir in chopped walnuts.
- Frost the cooled cake. Enjoy with family!
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