A warm and gooey carrot walnut dump cake loaded with cozy spices and rich maple glaze.

Scale

2 cups shredded carrots

1 box vanilla cake mix

1 tsp cinnamon

1/2 tsp nutmeg

1/2 cup chopped walnuts

1/2 cup brown sugar

3/4 cup melted butter

1 tsp vanilla extract

1 cup milk

1/2 cup powdered sugar

2 tbsp maple syrup

1 tbsp milk

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1. Preheat oven to 350°F (175°C) and grease a baking dish.

2. Spread shredded carrots evenly into the baking dish.

3. Sprinkle brown sugar, cinnamon, nutmeg, and chopped walnuts over the carrots.

4. Evenly cover the mixture with dry vanilla cake mix.

5. Whisk melted butter, milk, and vanilla extract together and drizzle evenly over the cake mix.

6. Bake for 40–45 minutes until golden brown and bubbling around the edges.

7. Whisk powdered sugar, maple syrup, and milk into a smooth glaze.

8. Drizzle maple glaze over the warm cake before serving.

Use freshly shredded carrots for the best texture and moisture.

Toast walnuts before adding for deeper flavor.

Serve warm with vanilla ice cream or whipped cream.

Store leftovers covered in the refrigerator for best freshness.