Name: Carrot Cake with Walnuts and Dates
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Ingredients: for the cake; 3/4 cup each of white sugar and brown 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 carrots depending on the size); 1/2 cup chopped pecans or walnuts; 1/2 cup pitted dates, cut into quarters; 1/2 cup raisins (optional); 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

Description

Two-layer carrot cake with cream cheese frosting – both prepared from scratch.

Ingredients

Scale

for the cake
3/4 cup each of white sugar and brown 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 carrots depending on the size)
1/2 cup chopped pecans or walnuts
1/2 cup pitted dates, cut into quarters
1/2 cup raisins (optional)
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

Instructions

Grease two 9-inch-diameter cake pans. Line pans with parchment or waxed paper. Lightly grease paper.
Beat sugar and butter or shortening 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, pitted dates, and raisins, if using.
Pour batter into prepared pans. Bake at 325°F for 45 minutes or until a toothpick inserted into the center comes out clean. Baking time sometimes varies.
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 1/3 of the frosting on one cake layer. Put the layer of cake on top, then spread it with the other 1/3 frosting. Using a spatula, spread the last 1/3 frosting on the side of the cake layers. Cover and keep in the refrigerator.
Serve cold or at room temperature. Did I say you can microwave it for about 45 seconds if you prefer it heated a bit? Hmm, I do that if the cake is not frosted.

Keywords: carrot cake recipe, carrot cake, carrot cake with walnuts and dates