Carrot Cake: A Great Use for Those Walnuts

Kim Conte
Food & Party
5

carrot cakeCan I let you in on a little secret?

The reason I picked walnuts as our ingredient of the week is because I wanted to post about Carrot Cake without having to choose a more obvious ingredient like carrots, or, well, cake. This moist spice cake is one of my favorite Easter cakes and one of the most perfect uses for walnuts (at least in my humble opinion).

My husband's family has a fantastic recipe for Carrot Cake with Cream Cheese Frosting, and they've given me permission to share it with you. I just made one teeny-tiny substitution: walnuts in place of pecans. I hope they don't mind, but what can I say?

Walnuts rule!

Uncle John's Carrot Cake

  • 2 cups flour
  • 1 3/4 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 4 eggs
  • 1 1/2 cups oil
  • 2 tablespoon water
  • 3 cups grated carrots
  • 1 cup walnut pieces

Combine first five ingredients. Add eggs,oil, water, carrots, and walnuts. Mix with electric beater for 4 minutes. Pour batter into 2 greased and floured round 9-inch cake pans. Bake at 350 40-45 minutes until toothpick inserted into center of cake comes out clean.

Frosting

  • 8 oz. cream cheese
  • 1 stick butter
  • 3 1/2 cups powdered sugar
  • 2 teaspoons vanilla

Beat cream cheese and butter together until creamy. Gradually add sugar, beating until smooth. Beat in vanilla.

Sometimes I like to add shredded coconut and golden raisins to the batter.

Do you make carrot cake for Easter?

Read More