Spiced Walnut Carrot Cake

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 8

This Spiced Walnut Carrot Cake is a delightful twist on the classic, packed with warm spices and a hint of tropical flavor. It's the perfect treat for any occasion, blending rich textures and flavors that will keep everyone coming back for more.

Why You'll Love This Recipe

  • Rich in flavor with a perfect balance of spices.
  • Moist and tender with a satisfying crunch from walnuts.
  • Intriguing tropical hints from pineapple and coconut.
  • Easy to prepare with simple, everyday ingredients.

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

Ingredients Explained

The base of this cake is all-purpose flour, which provides structure. We use a combination of baking powder and baking soda to ensure a nice lift and fluffy texture. Cinnamon, nutmeg, and ginger add warmth and depth, while a pinch of salt enhances all the flavors.

Butter is melted for a smooth batter, and we combine granulated sugar and brown sugar for sweetness with a hint of molasses. Eggs provide richness and act as a binder, and a touch of vanilla extract enhances the overall aroma.

Grated carrots are the star, adding natural sweetness and moisture. Walnuts contribute a crunchy texture, while crushed pineapple brings a juicy, tropical twist. Finally, shredded coconut adds an extra layer of flavor and texture.

Tips & Tricks

  • Grate the carrots fresh for the best moisture and flavor.
  • Use room temperature eggs for smoother mixing and better texture.
  • Toast the walnuts beforehand to enhance their nutty flavor.
  • If the batter seems too thick, a tablespoon or two of milk can loosen it up.

Detailed Instructions

First, preheat your oven to 350°F and prepare your cake pans by greasing and flouring them. This ensures the cake won't stick. While the oven heats, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a medium bowl. Set this aside for later.

In a large bowl, mix the melted butter, granulated sugar, and brown sugar until well combined. One by one, beat in the eggs, making sure each one is fully incorporated before adding the next. Stir in the vanilla extract — this brings a subtle sweetness that complements the spices beautifully.

Gradually add the dry mixture to the wet ingredients, mixing just until everything is combined. Overmixing can make the cake dense, so stop as soon as you don’t see streaks of flour. Gently fold in the grated carrots, chopped walnuts, crushed pineapple, and shredded coconut. You want these to be evenly distributed throughout the batter.

Divide the batter evenly between your prepared cake pans. It doesn’t have to be perfect, but try to make them as even as possible for consistent baking. Place the pans in the preheated oven and bake for 25-30 minutes. You'll know they're done when a toothpick inserted in the center comes out clean.

Let the cakes cool in their pans for about 10 minutes before turning them out onto a wire rack to cool completely. This prevents them from breaking apart when you remove them from the pans. Once cooled, frost with your favorite cream cheese frosting. The tangy cheese balances the sweet and spicy cake perfectly.

Simplified 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.

Serving Suggestions

This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra-special touch, sprinkle a few toasted coconut flakes on top of the frosting. It's a great dessert to serve at brunch, paired with a hot cup of chai or a refreshing iced coffee.

Frequently Asked Questions

Can I make this cake ahead of time?
Absolutely! You can bake the layers a day in advance and frost them on the day you plan to serve.
Can I freeze this cake?
Yes, wrap the unfrosted cake layers tightly in plastic wrap and freeze for up to three months.
What if I don't have crushed pineapple?
You could substitute with applesauce for a similar moisture level and mild sweetness.

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