Carrot Walnut Cake

Carrot Walnut Cake

13 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Krissyp
Recipe by  Krissyp

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 10 inch round cake

ADVERTISEMENT

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.

Share It

Reviews (13)

Rate This Recipe
Michele, One Tree Hill
32

Michele, One Tree Hill

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

Pam-3BoysMama
21

Pam-3BoysMama

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.

RAZZMATAZZ
18

RAZZMATAZZ

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.

More Reviews

Similar Recipes

Carrot Pineapple Cake I
(289)

Carrot Pineapple Cake I

Carrot Cake XI
(140)

Carrot Cake XI

Mary Anne's Carrot Cake
(71)

Mary Anne's Carrot Cake

Carrot Cake IX
(24)

Carrot Cake IX

Carrot and Walnut Cake
(10)

Carrot and Walnut Cake

Carrot Pineapple Cake II
(9)

Carrot Pineapple Cake II

Nutrition

Amount Per Serving (16 total)

  • Calories
  • 519 cal
  • 26%
  • Fat
  • 28.5 g
  • 44%
  • Carbs
  • 62 g
  • 20%
  • Protein
  • 6.9 g
  • 14%
  • Cholesterol
  • 114 mg
  • 38%
  • Sodium
  • 402 mg
  • 16%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Carrot Pineapple Cake I

>

next recipe:

Carrot Pineapple Cake III