Spiced Walnut Carrot Cake with Citrus Glaze
A delightful twist on the classic carrot cake, infused with warm spices and topped with a refreshing citrus glaze, perfect for any gathering.
Prep time: 15 minutesCook time: 45 minutesServes: 12
Ingredients
2 cups all-purpose flour
1 and 1/2 cups granulated sugar
1 cup brown sugar, packed
1 cup vegetable oil
4 large eggs
2 cups grated carrots
1 cup chopped walnuts
1/2 cup crushed pineapple, drained
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
Zest of 1 orange for glaze
1 cup powdered sugar for glaze
3 tbsp fresh orange juice for glaze
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
2. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, salt, baking powder, and baking soda.
3. In another bowl, combine the vegetable oil, eggs, and vanilla extract, then mix into the dry ingredients until just combined.
4. Fold in the grated carrots, walnuts, and crushed pineapple until evenly distributed.
5. Pour the batter into the prepared baking pan and smooth the top with a spatula.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake is baking, prepare the glaze by mixing the powdered sugar, orange juice, and orange zest in a small bowl until smooth.
8. Once the cake is baked, remove from the oven and let it cool for about 15 minutes before drizzling the citrus glaze over the top.
9. Allow the glaze to set before slicing and serving.
Storage
Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Reheating
To reheat, place a slice in the microwave for about 15-20 seconds or until 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.
