Here’s a classic and moist Carrot Walnut Cake recipe — loaded with flavor, warmly spiced, and finished with rich cream cheese frosting. Perfect for any occasion, from holidays to Sunday coffee.
🥕 Carrot Walnut Cake with Cream Cheese Frosting
Prep Time: 20 minutes
Bake Time: 35–40 minutes
Servings: 12
Ingredients
For the cake:
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2 cups (250g) all-purpose flour
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2 tsp baking powder
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1/2 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 (optional)
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1/4 tsp ground ginger (optional)
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4 large eggs
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1 cup (200g) granulated sugar
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1/2 cup (100g) brown sugar
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1 cup (240ml) vegetable oil
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1 tsp vanilla extract
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2 cups (about 220g) grated carrots (freshly grated is best)
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1 cup (120g) chopped walnuts
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1/2 cup (optional: crushed pineapple or raisins)
For the cream cheese frosting:
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8 oz (225g) cream cheese, softened
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1/2 cup (115g) unsalted butter, softened
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2 1/2–3 cups (300–360g) powdered sugar
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1 tsp vanilla extract
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Pinch of salt
Instructions
1. Prepare the oven & pans:
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Preheat oven to 350°F (175°C).
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Grease and flour a 9×13-inch pan or two 9-inch round cake pans. Line bottoms with parchment if using rounds.
2. Mix the dry ingredients:
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In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and spices.
3. Mix the wet ingredients:
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In another large bowl, beat the eggs, both sugars, oil, and vanilla until smooth and well combined.
4. Combine & fold in mix-ins:
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Gradually mix dry ingredients into the wet mixture.
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Fold in the grated carrots, walnuts, and pineapple or raisins if using.
5. Bake:
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Pour batter into prepared pan(s) and smooth the top.
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Bake for 35–40 minutes (longer for 9×13 pan) or until a toothpick comes out clean.
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Cool completely before frosting.
6. Make the frosting:
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Beat cream cheese and butter until smooth and fluffy.
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Add powdered sugar gradually, then vanilla and a pinch of salt.
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Beat until creamy and spreadable.
7. Frost the cake:
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Spread frosting evenly over the top (and sides, if layered).
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Sprinkle with extra chopped walnuts for decoration.
📝 Tips:
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Grate your carrots finely by hand or food processor — they blend better and release moisture.
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Let cake cool completely before frosting to avoid melting the cream cheese layer.
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This cake tastes even better the next day as flavors develop!