This delicious Carrot Walnut Cake is incredibly moist, lower in calories than store-bought cake, and super fluffy, with warming spices, and loads of carrots!
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Prep Time: 25 mins
Cook Time: 30 mins
Ingredients
Carrot Walnut Cake Batter Ingredients – ▢2 ½ cups – organic all-purpose flour – ▢2 tsp. – cinnamon – ▢¼ tsp. – nutmeg – ▢1 tsp. – baking soda – ▢1 tsp. – baking powder – ▢¼ tsp. – sea salt – ▢8 large – eggs – ▢1 ½ cups – sugar – ▢1 cup – Kefir or buttermilk – ▢1 tsp. – pure vanilla extract – ▢3 cups – grated carrots Carrot Walnut Cake Frosting Ingredients – ▢16 oz. – cream cheese – ▢8 oz. – unsalted butter – ▢½ cup – Greek yogurt plain – ▢1 cup – sugar – ▢¼ tsp. – sea salt – ▢½ tsp. – pure vanilla extract – ▢¼ tsp. – cinnamon – ▢5 cups – heavy whipping cream
– Sift and whisk dry ingredients (flour, cinnamon, nutmeg, baking soda, and baking powder) in a bowl. Set aside. – Rinse, peel, and grate carrots. Set aside. – Preheat oven to 350 F (180 C). – Whip eggs and sugar on high for 15 minutes. – Add vanilla extract and buttermilk, mix for 1 minute. – Gently fold dry ingredients and carrots into the batter.
– Divide batter into two greased and parchment-lined baking sheets. – Bake at 350 F (180 C) for 25 – 30 minutes. – Dust cakes with powdered sugar, roll and cool on a wire rack.
– Ensure room temperature cream cheese, whip for 1 minute. – Add butter, whip until combined. – Add sugar, beat until dissolved. – Pour in cold heavy whipping cream, whip until thick. – Mix in vanilla extract and a pinch of cinnamon.
– Unroll cake logs and split each in half vertically. – Place frosting on each strip and spread it. – Roll the strips into two large rolls. – Refrigerate for 4 hours or overnight. – Frost the outer layer, add chopped walnuts. – Chill for a few more hours before serving.