Name: Carrot Cake with Walnuts and Dates
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: International
Ingredients: 1-1/2 cup white sugar; 1 1/2 cups butter or shortening; 4 large eggs; 2 cups all-purpose flour; 2 teaspoons baking powder; 2 teaspoons baking soda; 1 teaspoon salt; 1 teaspoon ground cinnamon; 3/4 teaspoon ground nutmeg; 3 cups peeled and coarsely-grated carrots (between 3–4 medium carrots); 1/2 cup chopped pecans or walnuts; 1/2 cup pitted dates, cut into quarters; 1/2 cup raisins (optional); 4 cups powdered sugar; 2 8-ounce packages of cream cheese, room temperature; 1/2 cup (1 stick) unsalted butter, room temperature; 4 teaspoons vanilla extract

Description

Our 3-layer carrot cake recipe features a perfectly spiced cake loaded with carrots, pecans and dates and frosted with a tangy-sweet cream cheese frosting. It’s easy to make and guaranteed to disappear fast!

Ingredients

Scale

For the cake

1–1/2 cup white sugar
1 1/2 cups butter or shortening
4 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3 cups peeled and coarsely-grated carrots (between 3–4 medium carrots)
1/2 cup chopped pecans or walnuts
1/2 cup pitted dates, cut into quarters
1/2 cup raisins (optional)

For the frosting

4 cups powdered sugar
2 8-ounce packages of cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
4 teaspoons vanilla extract

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Instructions

Grease two 9-inch-diameter cake pans. Line sides and bottoms with parchment paper or waxed paper. Lightly grease paper. Set aside.
Beat sugar and butter or shortening at medium speed until combined. Add eggs one at a time, beating well after each addition, about 45 seconds each time.
Mix flour, salt, baking powder, baking soda, cinnamon, and nutmeg in a separate bowl. Sift dry ingredients.
Stir in carrots with wet ingredients alternatively with dry ingredients.
Fold in chopped pecans/walnuts, and pitted dates (or raisins).
Pour batter into prepared pans scraping the sides of the bowl with a rubber spatula. Bake at 325°F for 45 minutes or until a toothpick inserted into the center comes clean. Baking time sometimes varies, so it does not hurt to check close to the 45th minute.
Cool pans on racks for 15 minutes. Turn out cakes and cool completely.
Cut the dome-shaped top of the cakes off to level them. Those fragments are for the baker to enjoy with a cup of tea or coffee.

For frosting

Using an electric mixer, beat all ingredients in a medium bowl until smooth and creamy.
Spread 1/4 of the frosting on one cake layer. Then layer cake one after the other and frost them as you go ending with the last 1/4 of for the side of the cake. Cover and keep in the refrigerator.
Serve cold or at room temperature. You can also microwave the cake slices for about 45 seconds before serving.