I don’t know how the weather is where you live but here, in Romania, is seems that it’s almost winter. In many places of the country it had already snowed so, this year’s autumn wasn’t too long. Even so, this isn’t a reason to not enjoy autumn’s goodies and one of my autumn’s favorites are walnut cakes. My grandma took care to give me enough walnuts this year so I hope many walnut goodies will come on this blog.
Because until now I never tried to bake a carrot cake (yeah, I know, what the heck was I thinking?) I decided that this is the perfect moment given that walnuts and carrots would be a perfect match. And so it was! It came out to be a moist and rich cake with a beautiful brownish-orange color. I also added a thin layer of swiss meringue buttercream because if it’s for the weekend, it should have chocolate or filling.
Moist Walnut Carrot Cake with Swiss Meringue Buttercream
14 Oz, carrots, finely grated
3 eggs, room temperature
2 cups brown sugar
1 cup softened butter
1/3 cup buttermilk
1 1/2 tsp. vanilla extract
2 cups whole wheat flour
1 cup ground walnuts
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
Preheat oven to 350°. Line a 7 inch springform pan with parchment paper or grease it with butter (I greased it). Whisk together eggs, sugar, butter, buttermilk, and vanilla extract then add the grated carrots.
In another bowl, whisk together flour, grounded walnuts, baking soda, baking powder, salt, and spices. Stir flour mixture into carrot mixture until well combined. Pour half of this mixture in the pan and bake it 25-30 minutes at 350° or until a toothpick comes out clean. Bake the same way the other half of batter. Let it cool then cut it into layers.
Swiss Meringue Buttercream
4 egg whites at room temperature
1 cup butter at room temperature
1/2 cup sugar
pinch of salt
1 Tbs. vanilla extract
Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and feels completely smooth when rubbed between your fingertips (if you have a candy thermometer, it should not pass over 158°).
Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff peaks form. Continue mixing until the mixture is completely cool, about 10 minutes.
With mixer on medium-low speed, add the butter 1 tablespoon at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes.
Add the buttercream filling between the layers and enjoy an easy to make but rich and delicious autumn cake!
Before ending, I want to recommend you another wonderful walnut cake, made by Diana Duca from Disturbingly Delicious. It’s a Swiss cake with walnut filling and caramelized figs. I’m sure you will love the recipe and the beautiful photos! ♥
Until next time, hugs and walnuts!