Carrot Walnut Cake

Recipe Origin America
Rating
No Reviews
Servings 12
Preparation 15 min 00:15
Cook 45 min 00:45
Ready in 1 hour 01:00
Difficulty Seasoned
Cooking Method Bake
Ingredients Nut Vegetable
Equipment Camp Oven
Recipe Type Cake Dessert Hand Food Supper
Cooked With BBQ Brokers
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Carrot Walnut Cake

With vegetable, fruit, and nuts this carrot walnut cake seems to have it all including amazing flavor and a moist texture.

A cross between a normal carrot cake and a hummingbird cake this variation also includes walnuts which add a great texture to what would otherwise be a very soft cake.

Don’t be tempted to buy pre-shredded carrots as they are too thick and won’t work, it is definitely worth the effort to hand shred. If you are not a fan of walnuts or you simply don’t have any on hand they can be swapped out for whatever nuts you do have.

Ingredients

Carrot Walnut Cake

2 cups sifted all purpose flour

1/2 teaspoon baking soda

2 teaspoons cinnamon

1 1/2 cups vegetable oil

2 cups finely grated carrots

1/2 cup finely chopped walnuts

2 teaspoons baking powder

1 teaspoon salt

2 cups sugar

4 eggs

1 can crushed pineapple, drained

Cream Cheese Frosting

1 cup (8 oz) cream cheese

1/2 cup (4oz) butter

2 cups confectioners sugar (icing sugar)

1 tablespoon vanilla

Equipment

large bowl

2 9-inch cake tins

Recipe Directions

  1. Preheat the camp oven to 350 degrees F (175 degrees C).

    Tip: A camp oven includes gas ovens, closed BBQ, smokers, and similar.

  2. In a large bowl add the sifted flour, baking powder, baking soda, salt, and sugar. Stir to combine then create a dip in the center for the liquids.

  3. Into the flour dip add the oil and eggs. Using a butter knife start stirring in the center slowly working outwards while drawing in more flour with each stir. Continue until one sticky batter.

  4. Add the shredded carrot, drained pineapple, and walnuts to the batter and stir until evenly distributed.

  5. Grease and flour the cake tins then pour in the carrot walnut cake.

  6. Equally, divide the cake mixture between the two cake tins then place in the preheated oven and cook for 45 minutes, or until cooked through.

  7. When cook rest for 5 minutes then turn out onto a cooling rack.

  8. Beat together the cream cheese and butter until smooth and becoming light.

  9. Add the vanilla and a couple of spoons of confectioners sugar and beat until smooth. Continue to add the confectioner’s sugar in small batches until all incorporated.

    Tip: Adding all the confectioner’s sugar in small batches creates a smoother and airier frosting.

  10. Place the first cake on the serving tray and top with the frosting. 

  11. Add the second cake upside down so the base is on the top creating a flat surface that looks clean and neat which is easy to ice.

  12. Use the remaining frosting to cover the remained of the cake in a thin layer. Serve as is or add additional decorations if desired.

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Recipe Origin America
Rating
No Reviews
Servings 12
Preparation 15 min 00:15
Cook 45 min 00:45
Ready in 1 hour 01:00
Difficulty Seasoned
Cooking Method Bake
Ingredients Nut Vegetable
Equipment Camp Oven
Recipe Type Cake Dessert Hand Food Supper
Cooked With BBQ Brokers
Share: