Ah yes — Carrot Walnut Cake is a total classic: moist, lightly spiced, nutty, and often topped with a rich cream cheese frosting. Perfect for springtime, holidays, or just because. Here’s a solid from-scratch version:
Carrot Walnut Cake
Ingredients:
Dry:
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2 cups all-purpose flour
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2 tsp baking soda
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1/2 tsp salt
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1 1/2 tsp ground cinnamon
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1/2 tsp ground nutmeg
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1/4 tsp ground ginger (optional)
Wet:
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4 large eggs
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1 cup vegetable oil (or use half oil, half applesauce for a lighter version)
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1 1/4 cups granulated sugar
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1/2 cup brown sugar
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2 tsp vanilla extract
Add-ins:
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2 cups finely grated carrots (about 3-4 carrots)
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1 cup chopped walnuts (lightly toasted if you want extra flavor)
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Optional: 1/2 cup crushed pineapple (drained), 1/2 cup shredded coconut, or raisins
Instructions:
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Prep Oven & Pans:
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Preheat oven to 350°F (175°C).
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Grease and flour two 8-inch round cake pans (or a 9×13 pan).
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Mix Dry Ingredients:
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In a large bowl, whisk together flour, baking soda, salt, and spices.
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Mix Wet Ingredients:
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In another bowl, whisk together eggs, oil, sugars, and vanilla until well combined.
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Combine:
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Stir wet into dry just until combined.
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Fold in grated carrots, walnuts, and any optional add-ins.
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Bake:
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Divide batter evenly between pans and bake for 30–35 minutes (or about 40–45 for a 9×13) until a toothpick comes out clean.
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Let cool in pans 10 minutes, then transfer to wire racks.
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Optional: Cream Cheese Frosting
Ingredients:
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8 oz cream cheese (softened)
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1/2 cup unsalted butter (softened)
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2–3 cups powdered sugar (adjust to taste)
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1 tsp vanilla extract
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Pinch of salt
Method:
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Beat cream cheese and butter until smooth.
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Add powdered sugar gradually, then vanilla and salt.
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Spread onto cooled cake layers or top the sheet cake.