The Original Carrot and Walnut Cake is a classic, flavorful dessert that delights with its rich blend of textures and spices. The preparation starts with preheating your oven to a precise 350°F (175°C) and greasing two 9-inch round cake pans to ensure a smooth release. A harmonious mixture of flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger is whisked together, laying the foundation for the cake’s complex flavor profile.
In another bowl, the softened butter, vegetable oil, granulated sugar, and brown sugar are beaten together until creamy, providing a moist and tender crumb. Eggs, added one at a time, contribute to the cake’s lightness, while a touch of vanilla extract enhances the overall richness. When the dry ingredients are gradually mixed into the wet elements, they form a thick, aromatic batter.
The heart of this cake lies in its inclusions: freshly grated carrots, offering vibrant color and natural sweetness; chopped walnuts, bringing a delightful crunch; and optional crushed pineapple, adding an unexpected burst of moisture and tropical zest. These ingredients are gently folded in, ensuring they are evenly distributed.
The batter is then divided evenly between the prepared pans, spread into smooth layers, and baked for 25-30 minutes. The aroma that fills the kitchen during baking is nothing short of heavenly. Once done, the cakes need to cool in the pans for a brief 10 minutes before being transferred to a wire rack to cool completely. This step is crucial to achieve a perfect texture, making it ready to be frosted or served as it is.
The Origin Carrot and Walnut Cake is not only a treat for the taste buds but also offers an interesting history as a symbol of spring and renewal, often enjoyed during Easter celebrations. Its combination of spices and wholesome ingredients makes it a beloved dessert worldwide.
Ingredients
2 cups all-purpose flour
2 tsps baking powder
1 1/2 tsps baking soda
1/2 tsp salt
1 1/2 tsps ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
1 cup granulated sugar
1 cup packed light brown sugar
4 large eggs
1 tsp vanilla extract
3 cups grated carrots
1 cup chopped walnuts
1/2 cup crushed pineapple, drained (optional)
Directions
1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
3. In a large bowl, beat together the softened butter, vegetable oil, granulated sugar, and brown sugar until the mixture is creamy and well-combined.
4. Add the eggs to the butter mixture one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in the grated carrots, chopped walnuts, and crushed pineapple, if using, until evenly distributed throughout the batter.
7. Divide the batter evenly between the prepared cake pans and spread it out into an even layer.
8. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely before frosting or serving.