Carrot Walnut Cake Recipe - Allrecipes.com
Carrot Walnut Cake Recipe
  • READY IN hrs

Carrot Walnut Cake

Recipe by  

"A carrot cake that is moist, but not oily. The cream cheese frosting is delicious and does not form a crust."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch round cake Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch round cake pan. Sift together the flour, baking powder, baking soda, cinnamon and salt, set aside.
  2. In a medium bowl, cream together the 1 cup butter, brown sugar and white sugar. Stir in the eggs and the orange juice. Add the sifted dry ingredient, mix well. Finally, fold in the walnuts, raisins and carrots. Pour the batter into the prepared pan.
  3. Bake for 1 hour in the preheated oven, until a tester comes out clean. Cool in the pan for 10 minutes before inverting onto a wire rack.
  4. To make the frosting, in a medium bowl, beat together the cream cheese, vanilla, 1/2 cup butter and confectioners sugar until smooth. Spread over cooled cake.
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Reviews More Reviews

Most Helpful Positive Review
Apr 26, 2007

I was seeking a recipe for a carrot cake that did not contain oil so when I saw this recipe, it appealed to me. I used a fresh carrot from the garden that was so largeand juicy, it was ideal. The cake froze well and proved to be a great winner with every person at the party making complimentary comments on the moisture level and the quality of the cream cheese topping

 
Most Helpful Critical Review
Jan 18, 2005

I made an apple cake recently that was too oily, so I liked the fact that this recipe uses butter instead of oil. However, I found the batter extremely dry and hard to stir. Mixing in the grated carrots was like kneading dough for bread. I had to use four times the amount of juice called for and it was still very hard to stir. I suppose it could have been because I used store-bought grated carrots, which are probably a little drier than freshly-grated carrots. The end result wasn't too bad, but I think I will try an oil-based recipe next time.

 
Jul 12, 2008

This is a delicious cake. It's very dense and moist. The icing is TO DIE FOR! I left the raisins out because of others' tastes, but I'm sure they would be delicious as well.

 
Sep 16, 2009

Excellent recipe! I used the juice of one fresh lemon instead of the orange juice. I did not have any problem at all with the batter being too thick. Be sure to thoroughly cream the butter and the sugars together -- this should take as much as 5 or 10 minutes using an electric beater. (The color will change visibly to a much lighter shade than it was when you started creaming.)

 
Feb 27, 2008

I followed the recipie as written and I actualy had success. My husband really enjoyed this carrot cake. It was my first attempt for this cake. I am pleased with the way it turned out. I made it in a spring form pan.

 
Sep 08, 2009

I love the fact that it uses raisins and walnuts, plus when I make it the cake is so moist and delicious

 
Nov 14, 2008

I found this cake way too dense for my tastes. I agree w/ a previous poster that it was very hard to stir and came out almost like a carrot "bread". I will not be making this again. It wasn't horrible, but it wasn't the best carrot cake either.

 
Mar 03, 2010

Very disappointed compared to other carrot cake recipe that I could not find. This cake can be dry. I could tell by looking at the batter it was too dry so I added 1/2 can of crushed pineapple which helped. The icing recipe is a good one and especially since I added the other 1/2 of the can of pineapple. There are better recipes out there, I suggest you choose one.

 

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Nutrition

  • Calories
  • 519 kcal
  • 26%
  • Carbohydrates
  • 62 g
  • 20%
  • Cholesterol
  • 114 mg
  • 38%
  • Fat
  • 28.5 g
  • 44%
  • Fiber
  • 2.4 g
  • 9%
  • Protein
  • 6.9 g
  • 14%
  • Sodium
  • 402 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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