Spiced Walnut Carrot Cake

A moist and flavorful spiced walnut carrot cake perfect for dessert lovers seeking a unique twist. This cake boasts a rich texture with a crunchy walnut contrast.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 10

Ingredients

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon salt

3/4 cup unsalted butter, melted

1 1/4 cups granulated sugar

1/2 cup packed brown sugar

3 large eggs

1 teaspoon vanilla extract

2 cups grated carrots

1 cup chopped walnuts

1/2 cup crushed pineapple, drained

1/2 cup shredded coconut

Instructions

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

3. In a large bowl, beat the melted butter, granulated sugar, and brown sugar until combined.

4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

6. Fold in the carrots, walnuts, pineapple, and coconut until evenly distributed.

7. Divide the batter evenly between the prepared pans.

8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

9. Allow cakes to cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.

10. Frost with your favorite cream cheese frosting before serving.

Storage

Store leftover cake in an airtight container in the refrigerator for up to 5 days.

Reheating

To reheat, allow slices to come to room temperature or microwave for 10-15 seconds to slightly warm.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.