If you’re looking for the perfect dessert that combines rich flavor, tender texture, and a touch of nostalgia — this Carrot Walnut Cake is exactly what you need! Bursting with warm spices, crunchy walnuts, and a luscious cream cheese frosting, it’s a timeless classic that never fails to impress. Whether served at a family gathering, afternoon tea, or a festive celebration, this cake will have everyone asking for seconds.
🍰 Why You’ll Love This Cake
Super moist and flavorful thanks to freshly grated carrots and oil.
Perfectly spiced with cinnamon and nutmeg.
Nutty crunch from toasted walnuts in every bite.
Topped with creamy, tangy frosting that complements the sweetness beautifully.
🥕 Ingredients
For the Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup granulated sugar
1 cup light brown sugar, packed
1 cup vegetable oil (or melted coconut oil)
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups grated carrots (about 4–5 medium carrots)
1 cup chopped walnuts (plus extra for topping)
Optional: ½ cup crushed pineapple (drained) or ½ cup raisins for added moisture and sweetness
For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup (1 stick) unsalted butter, softened
3 cups powdered sugar, sifted
1 teaspoon vanilla extract
Pinch of salt
👩🍳 Instructions
- Preheat and Prepare Pans
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans (or one 9×13-inch pan) with parchment paper for easy removal.
- Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- Combine Wet Ingredients
In a large bowl, whisk together granulated sugar, brown sugar, and oil until smooth.
Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
- Add Carrots and Walnuts
Fold in the grated carrots and chopped walnuts (and pineapple or raisins if using).
- Combine and Mix
Gradually add the dry ingredients to the wet ingredients. Mix just until combined — do not overmix. The batter should be thick but pourable.
- Bake
Divide the batter evenly between the prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
🎂 **Make the Cream
