Carrot Walnut Cake13 Reviews
- Prep: 30 min
- Cook: 1 hr
- Ready In: 1 hr 30 min
“A carrot cake that is moist, but not oily. The cream cheese frosting is delicious and does not form a crust.” - by Krissyp
Original recipe yields 1 - 10 inch round cake
- 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.
- 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.
- 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.
- 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.
Amount Per Serving (16 total)
- 519 cal
- 28.5 g
- 62 g
Based on a 2,000 calorie diet
Reviews (13)Rate This Recipe
"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..." See more 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"
"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. ..." See more"
"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 car..." See morerots 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."
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