Mediterranean Carrot Walnut Cake
Carrot cake has roots in many food traditions, but this Mediterranean version brings a lighter, fragrant touch with olive oil, orange zest, and warm spices like cinnamon, cardamom, and ginger. The walnuts add crunch and richness, while the grated carrots keep the cake moist without being heavy. Topped with a tangy cream cheese icing, this cake works just as well as a teatime treat as it does for celebrations.
Time
Prep Time: 20 minutes
Cook Time: 45–55 minutes
Total Time: 1 hour 15 minutes
Servings: 10–12
Ingredients
For the Cake:
4 large eggs
1.5 cups (225 g) granulated sugar
1 cup (200 ml) milk
1 cup (200 ml) vegetable oil (or extra virgin olive oil for a Mediterranean touch)
2.5 cups (300 g) all-purpose flour (or whole wheat flour for a healthier option)
1 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon (or up to 4 tsp if you like it very spiced)
½ tsp each salt, cardamom, and ginger (optional for added spice)
2 cups grated carrots
1 cup chopped walnuts
1 tsp vanilla extract
Zest of 1 orange (optional, for flavor)
Optional Icing:
100 g (3½ oz) soft cheese, room temperature
25 g (1 oz) unsalted butter, room temperature
250 g icing sugar, sifted
1 tsp vanilla extract
Zest of 1 lemon, finely grated
Instructions
Prep the Oven and Pan:
Preheat oven to 350°F (175°C).
Grease and line a 9-inch (23 cm) round cake pan or a 9×13-inch rectangular baking pan.
Make the Batter:
In a large mixing bowl, beat together eggs and sugar until pale and fluffy.
Add milk, oil, vanilla, and orange zest (if using). Mix well.
In a separate bowl, sift together flour, baking powder, baking soda, cinnamon, salt, cardamom, and ginger.
Gradually fold dry ingredients into the wet mixture until just combined.
Add Carrots and Walnuts:
Gently stir in the grated carrots and chopped walnuts until evenly distributed.
Bake the Cake:
Pour batter into the prepared pan and smooth the top.
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Allow cake to cool completely before icing.
Optional Icing:
Beat soft cheese and butter until smooth.
Gradually add icing sugar, then vanilla and lemon zest. Mix until creamy.
Spread evenly over the cooled cake.
Serve:
Slice into squares or wedges, garnish with extra walnuts or a sprinkle of orange zest if desired, and enjoy.
Tips & Variations
Oil Choice: Use extra virgin olive oil for a fruity Mediterranean flavor, or stick with neutral vegetable oil for a classic carrot cake taste.
Flour Options: Whole wheat flour makes the cake denser and more rustic, while all-purpose flour keeps it lighter. You can also use half and half for balance.
Nut Alternatives: Swap walnuts with pistachios, hazelnuts, or almonds for a different Mediterranean spin. Toasting the nuts before adding boosts flavor.
Fruit Additions: Stir in ½ cup raisins, chopped dates, or dried apricots for natural sweetness.
Citrus Twist: Orange zest adds brightness, while lemon zest in the icing enhances freshness. You can also add a splash of orange juice to the batter.
Spice Variations: Play with spice levels—add nutmeg or cloves for warmth, or go heavier on the cinnamon if you prefer a bold flavor.
Lighter Version: Reduce the sugar slightly and replace half the oil with Greek yogurt for a lighter, tangier cake.
Serving Idea: Instead of icing, dust with powdered sugar and serve with a dollop of Greek yogurt and honey.
Make Ahead: This cake stays moist for days. Store at room temperature (without icing) in an airtight container, or refrigerate with icing. It also freezes well.
Q&A
Q: Can I make this cake without nuts?
A: Yes. Simply leave out the walnuts or replace them with sunflower seeds, pumpkin seeds, or extra dried fruit for texture.
Q: How do I keep the cake moist?
A: The grated carrots and oil naturally keep it moist. Be careful not to overbake—take it out as soon as a toothpick comes out clean.
Q: Can I make it ahead?
A: Absolutely. The cake can be baked a day in advance and iced later. It actually tastes better after resting overnight as the flavors deepen.
Q: Is the icing necessary?
A: Not at all. The cake is delicious on its own. The icing just adds a creamy, tangy contrast that makes it more indulgent.
Q: Can I freeze it?
A: Yes. Freeze the cake (without icing) wrapped tightly in plastic wrap for up to 2 months. Thaw at room temperature and ice just before serving.
Nutrition
(per slice, based on 12 slices with icing)
Calories: ~380
Protein: 6 g
Carbohydrates: 45 g
Fat: 20 g
Fiber: 2 g
Sugar: 28 g
Sodium: 220 mg
Calcium: 60 mg
(Values are approximate and will vary depending on flour, oil, and icing used.)
Conclusion
This Mediterranean Carrot Walnut Cake balances rustic charm with fragrant Mediterranean flavors. The carrots and olive oil keep it moist, while the walnuts add a satisfying crunch. With warm spices, a touch of citrus, and an optional cream cheese icing, it’s a versatile cake that works for afternoon tea, festive gatherings, or simply as a cozy homemade dessert. Easy to adapt with different nuts, flours, or spices, it’s a recipe that feels both comforting and elegant.