This Spiced Carrot Cake with Walnuts delivers that moist, tender crumb and rich flavor you crave from bakery style cake recipes. Making it yourself is easier than you think, resulting in a show-stopping dessert perfect for any occasion.
Key Ingredients & Substitutions:
- Carrots: Freshly grated is best; avoid pre-shredded for optimal moisture.
- Walnuts: Can substitute with pecans or omit for a nut-free version.
- All-purpose flour: Use a 1:1 gluten-free baking blend if needed.
- Brown sugar: Adds moisture and depth; light or dark brown sugar works.
- Vegetable oil: You can use other neutral oils like canola or grapeseed.
- Spices (Cinnamon, Nutmeg, Ginger): These are essential for that classic spiced flavor.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 1 ½ cups granulated sugar
- ½ cup packed light brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups grated carrots (about 4-5 medium carrots)
- 1 cup chopped walnuts
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
- Prep time: 25 minutes
- Cook time: 30-35 minutes
- Total time: 55-60 minutes
- Servings: 12
- Tools: 9×13 inch baking pan or two 8-inch round cake pans, large mixing bowls, electric mixer.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line two 8-inch round cake pans with parchment paper and grease them. This ensures your bakery style cake recipes release cleanly.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set this aside. This step helps distribute the leavening agents and spices evenly.
3. Mix Wet Ingredients
In a separate, larger bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined and smooth. This forms the liquid base for your moist carrot cake.
4. Combine Wet and Dry Mixtures
Gradually add the dry ingredient mixture to the wet mixture, mixing until just combined. Be careful not to overmix, as this can lead to a tough cake. A few lumps are fine.
5. Fold in Carrots and Walnuts
Gently fold in the grated carrots and chopped walnuts until evenly distributed throughout the batter. These additions are key to the texture and flavor of this classic bakery style cake.
6. Bake the Cake
Pour the batter into your prepared pan(s) and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. If using round pans, bake for approximately 25-30 minutes.
7. Cool the Cake
Let the cake cool in the pan on a wire rack for 10-15 minutes. Then, invert it onto the wire rack to cool completely before frosting. This prevents the cake from getting soggy.
8. Make the Cream Cheese Frosting
While the cake cools, beat the softened cream cheese and butter together in a medium bowl until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating until light and fluffy. Stir in the vanilla extract.
9. Frost and Serve
Once the cake is completely cool, spread the cream cheese frosting evenly over the top. You can garnish with extra chopped walnuts if desired. This finishing touch makes your bakery style cake recipes truly special.
Variation Ideas:
- Add ½ cup of raisins or dried cranberries for extra chewiness.
- Include a zest of one orange in the batter for a brighter flavor.
- Decorate with candied carrot curls for an elegant presentation.
- Make cupcakes instead; adjust baking time to 20-25 minutes.
Storage Instructions:
Store leftover Spiced Carrot Cake with Walnuts in an airtight container in the refrigerator for up to 3-4 days due to the cream cheese frosting. For longer storage, you can freeze individual slices for up to 2 months. Thaw frozen cake slices in the refrigerator overnight before serving.
Frequently Asked Questions (FAQ):
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance and store them at room temperature, well-wrapped. Frost just before serving.
Why did my cake sink in the middle?
This can happen if the oven door was opened too early, if the cake was underbaked, or if there was too much leavening agent.
Can I use a different type of oil?
You can use other neutral oils like canola or grapeseed oil. Avoid oils with strong flavors like olive oil.
How do I get finely grated carrots without a food processor?
You can use the fine side of a box grater for hand-grating. This takes a bit more effort but yields excellent results.
My frosting is too thin, what should I do?
Add more powdered sugar, one tablespoon at a time, until it reaches your desired consistency. Ensure your butter and cream cheese are softened but not melted.
Can I make this a layer cake?
Yes, bake the batter in two 8-inch round cake pans for approximately 25-30 minutes. Once cooled, level the tops and stack with frosting in between.