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Black Walnut Carrot Cake with Cream Cheese Frosting

Black Walnut Carrot Cake

Swap out pecans with robust black walnuts for a different and even more delicious carrot cake.



  • 2 3/4 cup grated carrots
  • 2 1/4 cup flour
  • 1 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1 1/4 teaspoon baking soda
  • 4 eggs
  • 1 cup vegetable oil
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup black walnuts
  • 1/2 cup raisins


  • 16 ounces cream cheese
  • 2 teaspoons vanilla extract
  • 5 cups powdered sugar


  1. Heat oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans.
  2. Cake: Mix dry ingredients together in a large bowl.
  3. Blend in oil, then beat in eggs one at a time.
  4. Stir in carrots, raisins, and black walnuts until well blended.
  5. Pour into 2 greased pans and bake for 35 to 40 minutes.
  6. Remove from oven and allow to set 3 to 5 minutes.
  7. Remove from pans and cool completely before frosting.
  8. Frosting: Beat cream cheese until light and fluffy.
  9. Beat in vanilla extract.
  10. Gradually beat in powdered sugar.
  11. Frost cake when cool.
  12. Top with additional chopped black walnuts for decoration.

Recipe and photo credit (used with permission): Hammons Products Company

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