Here’s a classic Carrot Walnut Cake recipe that’s perfectly moist, warmly spiced, and topped with creamy frosting—a crowd-pleasing treat for any occasion!
🥕 Carrot Walnut Cake 🍰
Prep Time: 20 mins | Bake Time: 30–35 mins | Serves: 12
Ingredients:
For the Cake:
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2 cups (250g) all-purpose flour
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1 ½ tsp baking powder
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1 tsp baking soda
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1 ½ tsp ground cinnamon
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½ tsp ground nutmeg
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½ tsp salt
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1 cup (200g) granulated sugar
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½ cup (100g) brown sugar
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1 cup (240ml) vegetable oil (or melted coconut oil)
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4 large eggs, room temperature
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2 tsp vanilla extract
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3 cups (300g) grated carrots (about 4 medium carrots)
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1 cup (120g) chopped walnuts, plus extra for garnish
For the Cream Cheese Frosting:
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8 oz (225g) cream cheese, softened
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½ cup (115g) unsalted butter, softened
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3 cups (360g) powdered sugar, sifted
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1 tsp vanilla extract
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1 tbsp lemon juice (optional, for tang)
Instructions:
1️⃣ Prep:
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Preheat oven to 350°F (175°C). Grease and line two 9-inch round pans or a 9×13-inch pan.
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Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
2️⃣ Mix wet ingredients:
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In a separate bowl, beat sugars, oil, eggs, and vanilla until smooth.
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Gradually add dry ingredients, mixing just until combined.
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Fold in grated carrots and walnuts.
3️⃣ Bake:
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Divide batter evenly between pans. Bake for 30–35 mins (or 40–45 mins for a sheet cake) until a toothpick comes out clean.
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Cool in pans for 10 mins, then transfer to a wire rack.
4️⃣ Frosting:
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Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and lemon juice. Whip until fluffy.
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Frost cooled cake layers, then garnish with chopped walnuts.
🌟 Tips & Variations:
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Texture: For extra moisture, add ½ cup crushed pineapple (drained) or raisins to the batter.
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Nut-free: Substitute walnuts with pecans or omit entirely.
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Spice it up: Add ½ tsp ground ginger or cloves for deeper warmth.
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Make ahead: Unfrosted cake layers freeze well for up to 1 month.
This cake is rich, fragrant, and irresistibly tender—perfect with a cup of tea or as a festive dessert!