If you’ve been searching for the ultimate Carrot Walnut Cake Recipe that combines moist, spiced layers with crunchy walnuts and luscious cream cheese frosting, you’re in for a real treat. This cake is full of warm cinnamon and nutmeg, freshly grated carrots that add natural sweetness and moisture, and just the right amount of nutty crunch from walnuts. It’s a recipe I love baking for friends and family whenever I want to impress without the fuss. Each bite feels like a little celebration, making it an ideal dessert to share at any gathering or just to indulge in on a cozy afternoon.
Ingredients You’ll Need
The ingredients for this Carrot Walnut Cake Recipe are wonderfully straightforward yet essential for achieving that perfect balance of texture and flavor. Each one plays a special role, from the spices that give the cake its warm character to the fresh carrots and crunchy walnuts that bring wonderful body and depth.
- All-purpose flour: The base of your cake, providing structure without heaviness.
- Baking powder and baking soda: These work together to make the cake rise beautifully and stay light.
- Ground cinnamon and nutmeg: Add classic spice warmth that elevates the flavors.
- Salt: Enhances all the sweetness and spices, balancing the flavors perfectly.
- Large eggs: Act as a binder and add richness to the batter.
- Granulated and brown sugars: Provide sweetness and a touch of molasses flavor from the brown sugar.
- Vegetable or canola oil: Keeps the cake moist and tender for days.
- Vanilla extract: Brings a fragrant, comforting depth to every bite.
- Freshly grated carrots: The star ingredient that adds moisture, sweetness, and beautiful color.
- Chopped walnuts: Offer a delightful crunch and nutty flavor that contrasts the soft crumb.
- Cream cheese and unsalted butter: Cream the base for a luscious, tangy frosting.
- Powdered sugar: Sweetens the frosting to the perfect creamy consistency.
- Heavy cream or milk (optional): Helps make the frosting silky and easy to spread.
How to Make Carrot Walnut Cake Recipe
Step 1: Preheat and Prepare Your Pans
Getting your oven and pans ready is the best way to start. Preheat to 350°F (175°C), then grease and flour two 9-inch round cake pans or line them with parchment paper. This ensures your cakes come out cleanly and maintains that beautiful shape we all want.
Step 2: Mix Dry and Wet Ingredients
In one bowl, whisk together your flour, baking powder, baking soda, cinnamon, nutmeg, and salt—this ensures your spices are evenly distributed. In a separate large bowl, beat the eggs with granulated and brown sugars until the mixture becomes light and fluffy. Then add your oil and vanilla extract, mixing until everything is fully combined. Gently fold in the dry ingredients, mixing just until combined, and finally stir in those grated carrots and chopped walnuts for that signature texture and flavor.
Step 3: Bake the Cake Layers
Divide the batter evenly into your prepared pans. Smooth the tops with a spatula to ensure even baking. Pop them in the oven and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes rest in the pans for 10 minutes before transferring them onto a wire rack to cool completely—a crucial step to keep your carrots from making the cake soggy.
Step 4: Whip Up the Cream Cheese Frosting
While the cakes cool, prepare your frosting by beating together the softened cream cheese and butter until silky smooth. Gradually add powdered sugar, one cup at a time, while continuing to beat to avoid any lumps. Finish with vanilla extract and a splash of heavy cream or milk if you want a whippier, smoother texture. Beat until light and fluffy, which makes spreading the frosting so much easier and more enjoyable.
Step 5: Assemble and Frost Your Cake
Start with one cooled cake layer on your serving plate or cake stand. Generously spread cream cheese frosting across the top, then place the second cake layer over it. Cover the top and sides with the remaining frosting for that luscious, bakery-worthy look. For a little extra flair, sprinkle chopped walnuts on top or along the edges—this adds a perfect finishing crunch.
Step 6: Enjoy Your Masterpiece
Slice into your moist, fragrant carrot walnut cake and savor the wonderful combination of spices, nuts, and creamy frosting. Whether it’s a birthday, holiday, or simple Thursday treat, this cake is sure to brighten any occasion.
How to Serve Carrot Walnut Cake Recipe
Garnishes
Adding chopped walnuts on top not only gives an attractive presentation but also offers a satisfying crunch with every bite. You might also try a light dusting of cinnamon or a few edible flowers for a special touch. A drizzle of honey or maple syrup can add a hint of sweetness if you prefer a little extra glaze.
Side Dishes
This cake pairs wonderfully with a cup of hot tea or coffee, making it an inviting afternoon treat. For a brunch spread, serve alongside fresh fruit or a simple yogurt parfait. The cream cheese frosting’s tanginess is beautifully balanced by creamy sides or fresh berries.
Creative Ways to Present
If you’re serving the Carrot Walnut Cake Recipe at a party, consider cutting it into petite squares or cupcakes for easy sharing. Another idea is to layer the cake inside a trifle dish with alternating layers of frosting and chopped nuts for a show-stopping dessert centerpiece. Even stacking the layers as a naked cake with minimal frosting around the edges can give a rustic, charming look.
Make Ahead and Storage
Storing Leftovers
Leftover carrot walnut cake keeps beautifully in an airtight container in the refrigerator for up to five days. The spices and moist texture actually develop more depth after a day, so don’t be afraid to make it in advance. Just remember to keep it chilled because of the cream cheese frosting.
Freezing
You can freeze the cake layers without frosting by wrapping them tightly in plastic wrap and then foil. They’ll keep well for up to three months. When ready to serve, thaw layers in the refrigerator overnight and then frost as usual. Alternatively, a fully assembled and frosted cake can be frozen, but be sure to wrap it carefully to avoid freezer burn and allow extra thawing time.
Reheating
This cake is delightful served chilled, but if you prefer a slightly warm slice, microwave a piece for 10 to 15 seconds on low power. Avoid overheating to ensure the frosting doesn’t melt too much. Alternatively, enjoy it at room temperature for the best texture and flavor.
FAQs
Can I substitute walnuts with another nut?
Absolutely! Pecans make a fantastic alternative, offering a similarly rich, buttery crunch. You can also try almonds or hazelnuts, but keep in mind the flavor profile will vary slightly. Just toast them lightly to enhance their nuttiness before adding.
Is it necessary to use both baking powder and baking soda?
Yes, both play distinct roles. Baking powder provides general lift, while baking soda helps neutralize the acidity from the brown sugar and carrots, leading to a balanced rise and tender crumb in the cake.
Can I make this cake gluten-free?
With some tweaks, yes. Substitute the all-purpose flour with a gluten-free blend made for baking, and ensure your baking powder is gluten-free too. The texture might be a bit different, but the flavors will still shine.
How long does this carrot walnut cake stay fresh?
If stored properly in an airtight container in the refrigerator, the cake stays fresh for up to five days. The moisture from the carrots helps keep it soft, and the frosting protects it from drying out.
Can I use a different frosting instead of cream cheese?
You can, but the cream cheese frosting complements the spice and moisture of the carrot walnut cake perfectly. If you prefer, a simple vanilla buttercream or whipped cream topping also works well, though it won’t have the same tangy richness.
Final Thoughts
Making this Carrot Walnut Cake Recipe is like giving yourself a warm, flavorful hug. It’s easy enough to whip up anytime yet impressive enough for special occasions. I encourage you to bake it, savor those layers of spice and texture, and share it with people you love. Once you try this recipe, it might just become the cake you reach for again and again.
Print
Carrot Walnut Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This moist and flavorful Carrot Walnut Cake is a classic dessert featuring tender grated carrots and crunchy walnuts, layered with a luscious cream cheese frosting. Perfect for birthdays, special occasions, or a delightful everyday treat, this cake combines warm spices and a rich, creamy topping for an irresistible homemade dessert.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- 4 large eggs
- 1 ¼ cups granulated sugar
- ½ cup brown sugar, packed
- 1 cup vegetable oil (or canola oil)
- 2 tsp vanilla extract
- 3 cups grated carrots (about 3 medium carrots)
- 1 cup chopped walnuts (plus extra for garnish, if desired)
Cream Cheese Frosting Ingredients
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp heavy cream or milk (optional for smoothing)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper to prevent sticking.
- Prepare the Cake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside. In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar until the mixture is light and fluffy. Add the vegetable oil and vanilla extract, mixing well until fully combined. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the grated carrots and chopped walnuts, ensuring even distribution throughout the batter.
- Bake the Cake: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make the Cream Cheese Frosting: In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating continuously until smooth. Stir in the vanilla extract and heavy cream or milk if using, to achieve a creamier, fluffier texture. Beat well until the frosting is light and well combined.
- Assemble the Cake: Once the cakes have fully cooled, place one layer on a serving plate or cake stand. Spread a generous amount of cream cheese frosting over the top. Place the second cake layer on top and frost the top and sides evenly. Garnish with additional chopped walnuts around the top or sides for added texture and presentation.
- Serve: Slice and serve this delicious and moist carrot walnut cake. Enjoy it fresh as a wonderful dessert for celebrations or as a special everyday treat.
Notes
- Grate the carrots finely to ensure they blend well into the batter and keep the cake moist.
- Allow the cakes to cool completely before frosting to prevent the cream cheese frosting from melting.
- You can substitute walnuts with pecans if preferred.
- For a smoother frosting, add the heavy cream or milk gradually until the desired texture is achieved.
- Store the cake covered in the refrigerator for up to 3 days for freshness.
- Bring refrigerated cake to room temperature before serving for best flavor and texture.
