THE BEST CARROT WALNUT CAKE RECIPE
My Mom made this carrot walnut cake throughout my childhood. It has stood the test of time over the years. Moist and full of flavor on the inside with a delectable homemade cream cheese icing on the outside! You won't find a recipe better than this!
Provided by Housewives of Frederick County
Categories birthday cake Dessert
Time 1h20m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Using a mixer, beat the eggs, sugar, & oil until well blended.
- Then add the flour, cinnamon, and baking soda to the egg mixture and mix well.
- Using a large, sturdy spoon, fold in the carrots and nuts and mix well.
- Poor batter into a greased (I used Pam Cooking Spray) 9"x13" baking dish OR (3) 9" round cake pans.
- Bake for approximately 30 minutes if using round cake pans and approximately 40 to 50 minutes if using a baking dish.
- While your cake is baking, make your icing: Use a mixer to blend cream cheese and vanilla extract.
- Then add powdered sugar to the mixer, a little bit at a time, until creamy. Set icing aside.
- Put a toothpick in the center of the cake. If you pull it out clean and the top of the cake is a nice golden color, it is ready to take out of the oven.
- Allow cake to cool completely and then add cream cheese icing.
CARROT AND WALNUT CAKE
A nice carrot and walnut cake with a slight taste of spice due to some spices like cardamom. It's not too sweet and the count of calories is moderate.
Provided by Murooj Ibraheem
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Yield 14
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
- Sift the flour, baking soda, and baking powder together and set aside.
- Beat the eggs with the ground cinnamon, ground nutmeg, and ground cardamom together for 5 minutes. Stir in the confectioner's sugar and mix well. Beat in the vegetable oil and continue beating for 5 minutes.
- Alternately add the flour mixture and the milk, 1 tablespoon at a time, to the egg mixture. With a spoon stir in the carrots and the walnuts. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour. Enjoy it with a glass of milk or a cup of tea.
Nutrition Facts : Calories 386.7 calories, Carbohydrate 36.8 g, Cholesterol 81.1 mg, Fat 24 g, Fiber 1.7 g, Protein 7.4 g, SaturatedFat 3.5 g, Sodium 237.9 mg, Sugar 14.3 g
CARROT-WALNUT CUPCAKES
Provided by Food Network Kitchen
Time 2h
Yield 12 cupcakes
Number Of Ingredients 25
Steps:
- Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium bowl. Whisk the eggs, granulated sugar, brown sugar, melted butter, walnut oil and vanilla in a large bowl until smooth. Whisk in the flour mixture, then fold in the grated carrots, chopped walnuts and candied ginger with a rubber spatula.
- Divide the batter among the prepared muffin cups, filling each two-thirds of the way. Bake until the tops of the cupcakes spring back when gently pressed, about 20 minutes. Let cool 5 minutes in the pan; remove to a rack to cool completely.
- Meanwhile, make the candied carrots and walnuts: Coat a baking sheet with cooking spray. Peel 12 long ribbons from the carrot using a vegetable peeler. Combine the sugar and water in a small saucepan and bring to a boil. Reduce the heat to a simmer, add the carrot ribbons and cook until translucent, 25 to 30 minutes. Carefully remove with tongs and arrange each ribbon in a small bundle on the baking sheet. Add the walnuts to the saucepan and simmer until glossy, 5 minutes. Remove with a slotted spoon and place on the baking sheet; let the candied carrots and walnuts cool.
- Make the frosting: Beat the butter, cream cheese, vanilla and salt in a large bowl with a mixer on medium-high speed until smooth. Beat in the confectioners¿ sugar on low speed; increase the speed to medium high and beat until fluffy, 3 minutes. Transfer to a piping bag with a large round tip; pipe onto the cupcakes. Top with the candied carrots and walnuts.
CARROT ZUCCHINI WALNUT CAKE
I created this recipe one day to satisfy several cravings. There are several shortcuts possible to make this recipe faster to make. For example, buying carrots already shredded then chopping them finer in a food processor would work fine. The flax/water mixture can be replaced by one medium sized banana, though I have not tested it for taste.
Provided by katedanger
Categories Dessert
Time 1h10m
Yield 16-18 slices
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a 9x13 dark glass dish.
- In a food processor, blend together the flax meal and all of the water until well blended. Let sit for at least 5 minutes (you could start shredding the carrots or zucchini while you're waiting). It should make a gooey mixture.
- In a large bowl, cream together sugar and flax/water mixture. Add oil and mix well.
- Mix in flour, spices, salt, and baking soda.
- When well combined, add the carrots, zucchini and walnuts.
- Pour batter into the prepared dish. Bake for 50 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 229, Fat 7.5, SaturatedFat 1, Sodium 316, Carbohydrate 39.5, Fiber 1.4, Sugar 26.2, Protein 2.1
CARROT WALNUT CAKE
Make and share this Carrot Walnut Cake recipe from Food.com.
Provided by lkadlec
Categories Dessert
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- CREAM CHEESE GLAZE 8 oz Cream cheese, softened 1 Tbsp Lemon juice 1 tsp Grated lemon peel 1 1/2 cup Confectioners sugar 1/2 cup Coarsely chopped walnuts This is billed as the richest carrot cake recipe ever.
- Lightly grease and flour a 10-by-4-inch tube pan.
- Sift flour with baking powder, soda, cinnamon and salt; set aside. Wash and pare carrots; grate on medi um grater or use coarse blade of food processor.
- Should measure 4 cups.
- Preheat oven to 350F.
- In large bowl of mixer, at high speed, beat butter and brown and granulated sugars, occasionally scraping side of bowl with rubber scraper, until light and fluffy-about 4 minutes.
- Add eggs, one at a time; beat well after each addition until smooth and light. In measuring cup, combine lemon and orange peels and juices.
- At low speed, beat in flour mixture (in fourths), alternately with lemon-orange mixture (in thirds), beginning and ending with flour mixture. Beat just until smooth-about 1 minute. With wooden spoon, stir in grated carrot, nuts and raisins; mix well.
- Turn into the prepared tube pan; spread evenly.
- Bake 60 minutes, or until a cake tester inserted in center of the cake comes out clean.
- Cool in pan on wire rack 20 minutes, to cool slightly.
- Meanwhile, make cream-cheese glaze: In medium bowl, combine cream cheese, lemon juice, lemon peel and confectioners' sugar.
- With portable electri c mixer at high speed, beat mixture until smooth.
- Set aside. Gently loosen edge of cake with spatula.
- Turn out of pan onto rack.
- Spread glaze over top of the warm cake, letting it run down side of cake. Carefully remove cake to cake platter.
- Sprinkle chopped walnuts around top edge of cake. Serves 12.
Nutrition Facts : Calories 526.8, Fat 23.8, SaturatedFat 10.9, Cholesterol 102.7, Sodium 454.7, Carbohydrate 74.4, Fiber 3.4, Sugar 44, Protein 7.8
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