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–+ servings
Benjamin

Moist Carrot Cake with Caramelized Walnut Topping

This Heavenly Spiced Carrot Cake is the ultimate treat—moist, packed with warm spices, and topped with a luscious white chocolate cream cheese frosting. The addition of caramelized walnuts adds the perfect crunch, while a silky vanilla pastry cream filling takes it to the next level. Whether for a celebration or a simple indulgence, this cake is guaranteed to impress!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 -10 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Carrot Cake:
  • 120 g soft brown sugar ⅔ cup
  • 200 g plain white flour 1 ⅔ cups
  • 5 g baking powder 1 tsp
  • 8 g baking soda 1 ⅔ tsp
  • ¼ teaspoon salt
  • 120 ml sour cream or heavy/double cream ½ cup
  • 120 ml vegetable oil ½ cup
  • 2 eggs
  • 2 teaspoon vanilla extract
  • 1 teaspoon orange or lemon extract
  • Zest of 1 lemon or orange
  • 90 g chopped walnuts ¾ cup
  • 300 g carrots peeled and grated (2 ¾ cups)
  • 1 large apple peeled and grated
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
For the Caramelized Walnuts:
  • 150 g chopped walnuts 1 ⅓ cups
  • 200 g granulated sugar 1 cup
  • 50 ml water ¼ cup
For the Vanilla Pastry Cream:
  • 250 ml milk 1 cup
  • 1 teaspoon vanilla bean paste or extract
  • 2 large egg yolks
  • 25 g icing sugar ¼ cup
  • 20 g cornstarch 1 tbsp
  • 25 g unsalted butter ⅛ cup
For the White Chocolate Cream Cheese Frosting:
  • 60 g white chocolate chopped (⅓ cup)
  • 60 g unsalted butter cold (¼ cup)
  • 80 g full-fat cream cheese or mascarpone ⅓ cup
  • 25 g icing sugar ¼ cup
  • 1 teaspoon vanilla bean paste or extract

Method
 

  1. Preheat and Prepare: Preheat oven to 175°C (350°F). Grease and line a cake tin.
  2. Make the Cake Batter: In a bowl, mix sugar, flour, baking powder, baking soda, salt, and spices. In another bowl, whisk sour cream, oil, eggs, vanilla, extract, and zest. Combine both mixtures, then fold in grated carrots, apple, and walnuts.
  3. Bake: Pour batter into the cake tin and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
  4. Caramelize the Walnuts: Heat sugar and water in a saucepan over medium heat until golden brown. Stir in walnuts, coat well, then transfer to parchment paper to cool.
  5. Make the Vanilla Pastry Cream: Heat milk and vanilla in a saucepan. Whisk egg yolks, icing sugar, and cornstarch separately. Gradually pour the hot milk over the egg mixture, whisking constantly. Return to heat and stir until thickened. Remove from heat, add butter, and let cool.
  6. Prepare the Frosting: Melt the white chocolate and let cool slightly. Beat cold butter and cream cheese until smooth, then mix in icing sugar, vanilla, and melted white chocolate.
  7. Assemble the Cake: Slice the cake in half, spread vanilla pastry cream over the bottom layer, then place the second layer on top. Frost with white chocolate cream cheese frosting and garnish with caramelized walnuts.

Notes

  • Let the cake cool completely before assembling to prevent the frosting from melting.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • For extra flavor, toast the walnuts before adding them to the batter.

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