With vegetables, fruit, and nuts, this carrot walnut cake seems to have it all including amazing flavor and a moist texture. Two layers of homemade cake rounds are spread with a cream cheese frosting. You can decorate the cake with walnuts and carrots if you like.
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. It is sweet but well-balanced with carrots and walnuts.
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 them. If you are not a fan of walnuts or you don’t have any on hand, they can be swapped out for whatever nuts you do have.
Let the baked cakes rest in the tins for a few minutes before cooling completely on racks.
Frost the first layer of carrot walnut cake, then invert the second cake on top for a flat surface to work with.
Work the confectioner’s sugar in a little at a time to create a smooth and light frosting.
The finished cake is a cross between a traditional carrot cake and a hummingbird cake.
Carrot Walnut Cake Recipe
With vegetables, fruit, and nuts this carrot walnut cake seems to have it all including amazing flavor and a moist texture.
Preparation 15 minutes
Cook 45 minutes
Ready in 1 hour
Servings 12 Servings
Ingredients
Carrot Walnut Cake
- 2 cups sifted all-purpose flour
- 2 cups white sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups vegetable oil
- 4 eggs
- 2 cups finely grated carrots
- 1 can crushed pineapple drained
- 1/2 cup finely chopped walnuts
Cream Cheese Frosting
- 8 oz cream cheese
- 1/2 cup butter
- 1 tablespoon vanilla extract
- 2 cups confectioner's sugar (icing sugar)
Equipment
- large bowl
- 2 (9-inch) cake tins
Directions
Carrot and Walnut Cake
- Preheat the camp oven to 350 degrees F (175 degrees C).
- In a large bowl add the sifted flour, sugar, cinnamon, baking powder, baking soda, and salt. Stir to combine then create a hollow in the center for the liquids.
- Into the flour, 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 you achieve a sticky batter.
- Add the shredded carrots, drained pineapple, and walnuts to the batter and stir until evenly distributed.
- Grease and flour the cake tins.
- Equally divide the batter between the two cake tins. Place in the preheated oven and bake for 45 minutes, or until cooked through.
- Rest for 5 minutes then turn out onto a cooling rack.
Cream Cheese Frosting
- Beat together the cream cheese and butter until smooth and light.
- Add the vanilla and a couple of spoons of confectioner's sugar; beat until smooth. Continue to add the confectioner’s sugar in small batches until all is incorporated.Tip: Adding the confectioner’s sugar in small batches creates a smoother and airier frosting.
To Assemble
- Place the first cake on the serving tray and top with half of the frosting.
- Add the second cake upside down so the base is on the top creating a flat surface that looks clean, neat, and easy to ice.
- Use the remaining frosting to cover the top of the cake in a thin layer. Serve as is or add additional decorations if desired.
Nutritional Information
Calories: 751kcalCarbohydrates: 81gProtein: 6gFat: 46gSaturated Fat: 14gPolyunsaturated Fat: 19gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 94mgSodium: 468mgPotassium: 222mgFiber: 2gSugar: 62gVitamin A: 4159IUVitamin C: 6mgCalcium: 95mgIron: 2mg
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