Carrot Walnut Cake! You will make this cake every day. Quick and easy.
If you’re looking for the ultimate carrot walnut cake, packed with moist texture, rich flavor, and the perfect crunch, you’ve come to the right place. This homemade carrot cake is infused with warm spices, fresh carrots, and crunchy walnuts, then topped with a luscious cream cheese frosting that will make every bite unforgettable.
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Ingredients for Carrot Walnut Cake
For the Cake:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 2 teaspoons |
| Baking soda | 1 teaspoon |
| Salt | ½ teaspoon |
| Ground cinnamon | 2 teaspoons |
| Ground nutmeg | ½ teaspoon |
| Granulated sugar | 1 cup |
| Brown sugar (packed) | 1 cup |
| Vegetable oil (or melted coconut oil) | 1 cup |
| Large eggs | 4 |
| Vanilla extract | 2 teaspoons |
| Grated carrots (about 4-5 medium) | 3 cups |
| Chopped walnuts | 1 cup |
For the Cream Cheese Frosting:
| Ingredient | Quantity |
| Cream cheese (softened) | 8 oz |
| Unsalted butter (softened) | ½ cup |
| Powdered sugar | 4 cups |
| Vanilla extract | 1 teaspoon |
| Milk (if needed) | 1-2 tablespoons |
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13-inch baking dish.
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2. Prepare the Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
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3. Mix the Wet Ingredients
In another bowl, beat together granulated sugar, brown sugar, and oil until well combined.
Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the grated carrots and chopped walnuts.
5. Bake the Cake
Divide the batter evenly between the cake pans or pour into the baking dish.
- Bake for 25-30 minutes for round pans or 35-40 minutes for a 9×13-inch dish.
- Insert a toothpick into the center; if it comes out clean, the cake is done.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
6. Prepare the Cream Cheese Frosting
In a large bowl, beat cream cheese and butter until smooth and creamy.
Gradually add powdered sugar, one cup at a time, beating well after each addition.
Stir in vanilla extract. If the frosting is too thick, add 1 tablespoon of milk at a time to reach the desired consistency.
7. Assemble and Frost the Cake
If using round cake pans:
- Place one cake layer on a serving plate.
- Spread a layer of frosting on top.
- Add the second layer and frost the top and sides evenly.
If using a 9×13-inch dish, simply frost the top of the cake.
8. Serve and Enjoy!
Slice and serve your homemade carrot walnut cake at room temperature. Store leftovers in the refrigerator for up to 5 days.
