Carrot Walnut Cake

Servings: 16 slices of cake Carrot Cake Ingredients: 4 large eggs, room temp 1 cup granulated sugar 1 cup of vegetable oil or extra light olive oil 2 cups of all purpose flour * see notes 1 tsp baking soda 1/4 tsp baking powder 3 cups about 1 lb shredded carrots (grated on the large holes) Frosting/Decor Ingredients: 16 oz cream cheese, softened at room temp 1 stick, 8 Tbsp or 113 grams of butter, softened at room temp 2 cups powdered sugar 1 1/2 cups walnuts, toasted on a skillet and coarsely chopped


How to Make the Carrot Walnut Cake Layers: Preheat oven to 350˚. Butter two 9" round cake pans and line the bottoms with parchment paper.


In a stand mixer, whisk 4 eggs and 1 cup sugar on high speed 3 min until thick and fluffy. With mixer on medium speed, add 1 cup oil in a steady stream.

Sift 1 tsp baking soda and 1/4 tsp baking powder into 2 cups of flour and whisk the dry ingredients together well. With the mixer on medium low, add the dry ingredients to the wet ingredients in fourths, scraping down the bowl as needed. 

Once flour is fully incorporated, use a spatula to fold in 3 cups of carrots just until evenly combined.

Divide dough in to two round baking pans and bake at 350˚ for 30-35 min or until toothpick comes out clean (mine was perfect at 30 min). Let cake layers cool in their cake pans for 10 minutes then remove from pans and cool to room temp on a wire rack before slicing layers in half. ENJOY