How to Make Soft and Moist Carrot Walnut Cake

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans offer similar texture and flavor, while sunflower seeds are budget-friendly.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: cottage cheese

Greek yogurt reduces calories while maintaining creaminess.

Preheat the oven to 350°F (175°C).

Grease the sides and bottom of two round 9-inch cake pans and line the bottom with parchment paper.

In a stand mixer, combine 4 large eggs and 1 cup sugar, and beat on high speed for about 3 to 5 minutes until thick and fluffy.

Reduce mixer speed to medium-low and add 1 cup extra light olive oil, mixing for another minute.

In a separate bowl, sift together 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/4 teaspoon baking powder, then whisk until well incorporated.

Gradually add the dry mixture into the egg mixture in fourths while mixing on low speed, scraping down the bowl as needed.

Fold in 3 cups of shredded carrots with a spatula until evenly distributed.

Divide the batter evenly between the two prepared cake pans, weighing them for accuracy if desired.

Bake for 30 to 35 minutes or until a toothpick inserted comes out clean.

Let the cakes cool on a wire rack until at room temperature before cutting.

Coarsely chop 1.5 cups of toasted walnuts, reserving half for decoration.

For the frosting, combine 2 cups powdered sugar and 1 stick of softened unsalted butter in a mixing bowl and cream together for about a minute.

Add 16 ounces of cream cheese one piece at a time while mixing on medium speed, then increase to high speed and blend until smooth without lumps, about 5 minutes.

Loosen the cooled cake layers around the edges and remove them from the pans, peeling back the parchment paper.

Using a serrated knife, deeply score the sides of the cake and slice all the way through to create even layers.

Assemble the cake by placing the first layer on a cake platter and adding a layer of cream cheese frosting, then sprinkle some walnuts on top.

Repeat with the remaining layers, adding frosting and walnuts in between each layer.

Frost the top and sides of the cake, using the bottom side of the last layer for a flat surface.

Decorate the sides of the cake with the reserved walnuts, cleaning off the cake plate with a paper towel for a neat presentation.

Refrigerate the cake for half an hour to firm up the frosting before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens