Description

This moist and nutty carrot walnut cake is packed with warm spices, crunchy walnuts, and freshly grated carrots, creating the perfect balance of texture and flavor. Topped with a rich cream cheese frosting, it’s a comforting homemade treat that’s perfect for any occasion. Whether you’re baking for a holiday, a birthday, or just because, this easy-to-make cake will impress everyone with its irresistible taste and beautiful presentation!

Ingredients

Scale

For the cake:

2 cups (250g) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup (200g) granulated sugar
½ cup (100g) brown sugar, packed
¾ cup (180ml) vegetable oil
3 large eggs
2 teaspoons vanilla extract
2 cups (220g) grated carrots
1 cup (120g) chopped walnuts

For the cream cheese frosting:

8 oz (225g) cream cheese, softened
½ cup (115g) unsalted butter, softened
2 cups (240g) powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper for easy removal.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In another bowl, whisk the granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Fold in the grated carrots and chopped walnuts.
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To make the frosting, beat the softened cream cheese and butter together until smooth. Add the powdered sugar and vanilla extract, mixing until fluffy and creamy.
Once the cake layers are fully cooled, spread a generous layer of frosting between the layers and over the top.
Slice, serve, and enjoy!

Notes

For the best texture, use freshly grated carrots instead of pre-shredded ones from the store.
If you prefer a nut-free version, simply omit the walnuts.
This cake stores well in the refrigerator for up to 5 days. Let it come to room temperature before serving for the best flavor.
You can freeze unfrosted cake layers for up to 3 months—just wrap them tightly in plastic wrap and store them in an airtight container.

Prep Time: 15
Cook Time: 30
Category: Dessert
Method: Baking
Cuisine: American

Keywords: carrot walnut cake, carrot cake, moist carrot cake, cream cheese frosting, homemade cake, easy carrot cake recipe, spiced cake, nutty carrot cake