Ingredients
Scale
- 1 ¼ cups all-purpose flour (162 g)
- ¼ teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ¾ cup buttermilk (180 g)
- ½ cup vegetable oil (107 g)
- 1 large egg
- ½ teaspoon pure vanilla extract
- ¾ cup light brown sugar (lightly packed, 144 g)
- 1 ¼ cup shredded carrot (170 g)
- ¼ cup chopped walnuts (toasted, 30 g)
- More walnuts for topping if desired
- Melted butter for cake pans
- 8 oz cream cheese (room temperature, 227 g)
- 4 oz unsalted butter (room temperature, 113 g)
- 1 teaspoon pure vanilla extract
- ¾ cup powdered sugar (75 g)
Instructions
- Toast walnuts in a frying pan for 3 to 5 minutes.
- Prepare and shred the carrots.
- Preheat oven to 350°F (175°C), prepare cake pans with butter and parchment.
- Combine wet ingredients in a bowl and mix. Add brown sugar and carrots.
- In a separate bowl, sift and mix dry ingredients.
- Fold dry ingredients into wet mixture, avoiding overmixing, and add walnuts.
- Divide batter between pans and bake for 30-31 minutes until a toothpick comes out clean.
- Cool cakes and prepare cream cheese frosting by mixing cream cheese, butter, and sugar.
- Assemble the cake with layers of frosting in between and on top, add walnuts.
- Chill for 30 minutes before serving.
Notes
Ensure all ingredients are at room temperature for best mixing.
Toasting walnuts enhances flavor; do not skip this step.
Do not overmix batter to maintain a light texture.
- Prep Time: 20 minutes
- Cook Time: 31 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 300
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg