Carrot Walnut Cake Recipe

Here’s a delicious and moist Carrot Walnut Cake recipe that’s perfect for any occasion:

For the Cake:

2 cups (250g) all-purpose flour
1½ tsp baking powder
1 tsp baking soda
1½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp salt
1 cup (200g) granulated sugar
½ cup (100g) brown sugar, packed
1 cup (240ml) vegetable oil (or melted butter)
4 large eggs
2 tsp vanilla extract
2½ cups (250g) grated carrots (about 4 medium carrots)
1 cup (100g) chopped walnuts
Optional: ½ cup (80g) raisins or crushed pineapple for added moisture and sweetness

For the Cream Cheese Frosting:

Preheat oven to 350°F (175°C). Grease and flour two 8-inch (or 9-inch) round cake pans, or a 9×13-inch pan.
Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Combine wet ingredients: In another bowl, beat the eggs, granulated sugar, brown sugar, oil, and vanilla until well combined.
Add carrots and walnuts: Stir the grated carrots and chopped walnuts (plus raisins or pineapple if using) into the wet mixture.
Combine wet and dry: Add the dry ingredients into the wet mixture and stir until just combined—do not overmix.
Bake: Pour batter evenly into prepared pan(s) and bake:
- 30–35 minutes for round pans
- 40–45 minutes for a 9×13 pan
  Bake until a toothpick inserted in the center comes out clean.
Cool: Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Toast the walnuts slightly for more flavor.
Store cake in the fridge (because of the cream cheese), but let it come to room temp before serving for best texture.
This cake freezes well—wrap tightly in plastic wrap and foil.

Would you like a version with whole wheat flour or gluten-free options?