Carrot and Walnut Cake Recipe
Carrot and walnut cake is a moist, spiced cake that’s packed with grated carrots, crunchy walnuts, and warm spices like cinnamon and nutmeg. It’s often topped with a creamy, tangy cream cheese frosting, making it a favorite for tea times, birthdays, or holiday gatherings.
Prep Time: 25 minutes
Cook Time: 40–50 minutes
Cooling Time: 1 hour
Total Time: ~2 hours 15 minutes
Servings: 10–12 slices
Difficulty: Moderate
Ingredients
For the Cake:
2 cups (260g) all-purpose flour
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
1/4 tsp ground cloves (optional)
1 cup (200g) granulated sugar
1/2 cup (100g) brown sugar
1 cup (240ml) vegetable oil
4 large eggs
2 tsp vanilla extract
2 ½ cups (250g) grated carrots (about 3–4 medium carrots)
1 cup (100g) chopped walnuts
1/2 cup (60g) crushed pineapple, drained (optional but adds moisture)
For the Cream Cheese Frosting:
8 oz (225g) cream cheese, softened
1/2 cup (115g) unsalted butter, softened
2 ½ – 3 cups (300–360g) powdered sugar, sifted
1 tsp vanilla extract
Pinch of salt
Optional: extra chopped walnuts for topping
Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C).
Grease and line two 8-inch (20cm) round cake pans or a 9×13-inch pan with parchment paper.
2. Mix Dry Ingredients:
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. Mix Wet Ingredients:
In another large bowl, beat together the granulated sugar, brown sugar, and oil.
Add the eggs one at a time, mixing well after each addition.
Stir in vanilla extract.
4. Combine and Fold:
Gradually add the dry ingredients to the wet mixture. Mix until just combined—do not overmix.
Fold in the grated carrots, chopped walnuts, and crushed pineapple if using.
5. Bake the Cake:
Divide batter evenly between prepared pans.
Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
Let cakes cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
6. Make the Frosting:
Beat the cream cheese and butter together until smooth.
Add vanilla and a pinch of salt.
Gradually beat in powdered sugar until desired sweetness and texture is reached.
7. Assemble the Cake:
Once cakes are completely cool, spread frosting between layers and over the top and sides.
Garnish with extra walnuts, if desired.
Notes and Tips:
Grate carrots finely for a smooth texture.
You can toast the walnuts before adding for extra flavor.
This cake tastes even better the next day!
To make it healthier, reduce sugar slightly or use whole wheat flour for part of the flour.
Store in the refrigerator for up to 5 days. Bring to room temperature before serving.
Can be made ahead and frozen (without frosting) for up to 2 months.
Frequently Asked Questions
Q: Can I use applesauce instead of oil?
A: Yes, substitute up to half the oil with unsweetened applesauce for a lighter texture.
Q: Can I make it gluten-free?
A: Yes, use a 1:1 gluten-free flour blend that includes xanthan gum.
Q: Can I skip the pineapple?
A: Yes, it’s optional, but it adds extra moisture and a slight sweetness.
Q: How do I store leftover cake?
A: Refrigerate in an airtight container for up to 5 days.
Q: Can I make cupcakes with this recipe?
A: Absolutely! Bake for 18–22 minutes for standard cupcakes.
Nutritional Information
Calories: 420 kcal
Carbohydrates: 45 g
Protein: 5 g
Fat: 25 g
Saturated Fat: 6 g
Cholesterol: 55 mg
Sodium: 230 mg
Fiber: 2 g
Sugars: 30 g
Vitamin A: 80% DV
Calcium: 6% DV
Iron: 8% DV