Carrot Walnut Cake

There’s something magical about a classic carrot walnut cake—the way the spices mingle with sweet carrots, the crunch of toasted walnuts, and that dreamy cream cheese frosting that makes every bite irresistible. This recipe has been my go-to for birthdays, potlucks, and even just because-I-want-cake-Tuesdays for years. It’s the kind of dessert that disappears fast, with everyone asking for seconds (and the recipe!).

What makes this carrot walnut cake special? It’s all about balance. The cake stays incredibly moist thanks to freshly grated carrots and just the right amount of oil, while the walnuts add that perfect little crunch. The cream cheese frosting? Smooth, tangy, and not too sweet—it’s the ideal partner for the spiced cake layers. Trust me, once you try this version, you’ll understand why it’s become my most requested bake.

I still remember the first time I made this cake for my grandma’s 80th birthday. She took one bite, closed her eyes, and said “Now THAT’S how carrot cake should taste!” That’s when I knew this recipe was a keeper. Whether you’re a baking newbie or a seasoned pro, this carrot walnut cake will quickly become your new favorite too.

Why You’ll Love This Carrot Walnut Cake

This isn’t just any carrot cake—it’s the one you’ll make again and again. Here’s why:

• Moist perfection: Freshly grated carrots keep every bite tender, while vegetable oil ensures it stays deliciously moist for days (if it lasts that long!).
• Spice magic: Cinnamon, nutmeg, and allspice blend together beautifully—warming but not overwhelming, letting the carrots shine.
• Easy-peasy: No fancy techniques here—just straightforward mixing and baking. Perfect for when you need something impressive without the stress.
• Crowd-pleaser: Between the walnut crunch and that dreamy cream cheese frosting, this cake disappears fast at every gathering I bring it to.

Carrot Walnut Cake Ingredients

Gathering the right ingredients is half the battle when it comes to making the perfect carrot walnut cake. I’ve learned through trial and error that quality matters here—especially with the carrots and spices. Let’s break it down so you can see exactly what you’ll need:

For the Cake:

• 1 ½ cups (180g) all-purpose flour – spooned and leveled (none of that packed flour business!)
• 1 ½ teaspoons baking soda – make sure yours is fresh so your cake rises properly
• 1 ½ teaspoons ground cinnamon – the backbone of our spice blend
• ¾ teaspoon ground nutmeg – just enough to add warmth without overpowering
• ¾ teaspoon ground allspice – my secret weapon for depth of flavor
• ¼ teaspoon salt – to balance all that sweetness
• 1 ½ cups (300g) granulated sugar – regular white sugar works best here
• 1 cup + 2 tablespoons (245g) vegetable oil – I use canola, but any neutral oil works
• 3 large eggs – room temperature helps them incorporate better
• 1 pound (454g) carrots, peeled and shredded/finely processed – don’t you dare use pre-shredded! Fresh is KEY
• 3 ounces walnuts, finely chopped – toast them first for extra flavor (I’ll show you how later)

For the Cream Cheese Frosting:

• 8 ounces (225g) full-fat block cream cheese, softened – none of that spreadable tub stuff, please!
• ½ cup (113g) unsalted butter, softened – salted will make your frosting too salty
• 3 ½ cups (420g) powdered sugar – sifted if you want super smooth frosting
• 2 teaspoons vanilla extract – pure, not imitation, if you can swing it
• ⅛ teaspoon salt – just a pinch to balance the sweetness

Quick Substitution Note: If you’re not a walnut person, pecans make a fabulous swap. For nut-free, just leave them out—the cake is still amazing. And if you’re out of vegetable oil, melted coconut oil works in a pinch (just know it might add a subtle coconut flavor).

How to Make Carrot Walnut Cake

Okay, let’s get baking! This carrot walnut cake comes together in just a few simple steps, but there are some key tricks I’ve learned over the years to make sure it turns out perfect every time. Follow along and you’ll have a showstopper cake in no time.

Preparing the Cake Batter

First things first – preheat that oven to 350°F (177°C). While it’s heating up, grab two 8-inch round cake pans and give them a good greasing and flouring. I like to trace parchment paper circles for the bottoms too – makes removal foolproof.

Now for the dry ingredients: whisk together your flour, baking soda, cinnamon, nutmeg, allspice, and salt. Don’t skip the whisking! It evenly distributes everything so you don’t get pockets of baking soda in your cake (yuck).

In a big bowl, whisk the sugar and oil until they’re best friends. Then add the eggs one at a time, whisking well after each. The mixture should look smooth and slightly pale. This is when I usually sneak a taste (don’t judge me).

Gently mix the dry ingredients into the wet mixture. Here’s my golden rule: stop mixing as soon as no flour streaks remain. Overmixing = tough cake, and we don’t want that. Fold in those beautiful grated carrots and toasted walnuts last – just until evenly distributed.

Baking and Cooling

Divide the batter evenly between your prepared pans. Pro tip: I use a kitchen scale to make sure they’re exactly even. Bake for 30-34 minutes – you’ll know it’s done when the edges pull away from the pan and a toothpick comes out with moist crumbs (not wet batter).

Now comes the hardest part – patience! Let the cakes cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely. I mean completely – frosting warm cakes is a recipe for melted disaster.

Making the Cream Cheese Frosting

While the cakes cool, let’s make that heavenly frosting. Beat the softened cream cheese and butter together until they’re completely smooth – no lumps allowed! Gradually add the powdered sugar (I do it in 3 batches to avoid a sugar cloud explosion), then the vanilla and salt.

Once everything’s incorporated, beat on medium-high for a minute or two until it’s light and fluffy. Taste test time! Need more vanilla? Add a splash. Too sweet? A tiny pinch of salt balances it beautifully.

When your cakes are cool, frost away! I like to do a crumb coat first (thin layer to seal in crumbs), chill for 15 minutes, then go for the final decorative layer. Top with extra walnuts if you’re feeling fancy.

Tips for the Best Carrot Walnut Cake

Want to take your carrot walnut cake from good to knock-your-socks-off amazing? These little tricks make all the difference:

• Toast those walnuts: Just 5-7 minutes in a 350°F oven brings out their nutty richness. Watch closely—they burn fast!
• Grate carrots fine: I use the small holes on my box grater. Big shreds make the cake texture uneven.
• Room temp is key: Cold cream cheese and butter make lumpy frosting. Let them soften naturally for silky smooth results.
• Don’t rush cooling: I know it’s tempting, but warm cakes turn frosting into a melty mess. Patience pays off!

Carrot Walnut Cake Variations

One of my favorite things about this carrot walnut cake is how easily you can tweak it to make it your own. Here are some delicious twists I’ve tried over the years—each one keeps the soul of the original while adding its own special touch:

Pineapple for Extra Moisture

After tasting one too many dry carrot cakes, I started adding a secret ingredient—crushed pineapple! Just drain a small can (about 8 oz) really well and fold it into the batter with the carrots. The pineapple adds incredible moisture and a subtle tropical sweetness that plays so nicely with the spices. My husband actually prefers this version now—it stays fresh tasting for days!

Raisins for a Classic Touch

My grandma always insisted on raisins in her carrot cake, so when I’m feeling nostalgic, I add about ½ cup of plump golden raisins. Here’s my trick: soak them in warm water (or bourbon for special occasions) for 10 minutes first. This plumps them up and prevents them from turning into little flavorless rocks in your cake. Just pat them dry before folding in.

Gluten-Free Option

For my gluten-free friends, a simple swap makes this cake accessible to everyone. Use a 1:1 gluten-free flour blend (I like King Arthur’s) and add ½ teaspoon xanthan gum to help with structure. The texture comes out nearly identical to the original—just don’t tell anyone it’s GF until after they’ve raved about how good it is!

Remember: When experimenting with add-ins, keep the total volume about the same. Too many extras can throw off the perfect texture we love in this cake. Happy baking!

Serving and Storing Carrot Walnut Cake

Now that you’ve put all that love into baking this gorgeous carrot walnut cake, let’s talk about the best ways to serve and keep it fresh. Trust me, I’ve learned a few hard lessons about cake storage over the years—like the time I left my masterpiece on the counter overnight and woke up to frosting that had… well, let’s just say it wasn’t pretty.

Serving Your Masterpiece

This cake is fantastic at room temperature, but I actually prefer it slightly chilled. About 30 minutes out of the fridge gives you the perfect texture—the frosting firms up just enough to hold its shape while the cake stays beautifully moist. Use a sharp knife (dipped in hot water between cuts) for clean slices that show off all those gorgeous carrot flecks.

Storage Tips That Actually Work

Here’s how to keep your carrot walnut cake tasting fresh:

• Refrigerate promptly: Cream cheese frosting means this baby needs to stay chilled. Cover loosely at first to prevent condensation, then seal it up tight once cooled.
• Airtight is key: My cake carrier with the tight seal works best, but you can also use an upside-down bowl over a plate. Just no plastic wrap directly on the frosting—it’ll stick and ruin your beautiful work!
• Up to 5 days: The cake actually gets more flavorful by day 2 or 3 as the spices bloom. After 5 days though, the texture starts to change.

Freezing Note: You can freeze unfrosted cake layers wrapped tightly in plastic for up to 3 months (thaw overnight in fridge). But frosted cakes? Not worth it—the texture turns grainy and sad. Better to share with neighbors than risk freezer disappointment!

Carrot Walnut Cake FAQs

Over the years, I’ve gotten so many questions about this carrot walnut cake recipe—some from panicked bakers mid-bake (we’ve all been there!). Here are the answers to the most common ones that’ll help you avoid any cake disasters:

Can I use pre-shredded carrots from the store?
Oh honey, I beg you—don’t do it! Those dry, sad little shreds just don’t bring the same moisture or flavor. Freshly grated carrots release natural juices that keep every bite tender. Plus, pre-shredded are often too thick, making the texture weird. Trust me, taking 5 extra minutes to grate your own makes ALL the difference.

Why did my cake turn out dense?
Usually this happens from overmixing (develops too much gluten) or old baking soda. After adding flour, mix just until combined—some small lumps are fine! Also check your baking soda’s freshness by dropping a bit in vinegar—if it doesn’t bubble vigorously, toss it. My cakes turned out like bricks twice before I learned this lesson!

Can I make this cake ahead of time?
Absolutely! Bake the layers up to 2 days ahead—cool completely, wrap tightly in plastic, and refrigerate. Frost day-of for best texture. The frosted cake actually tastes better after chilling overnight as the flavors meld. Just bring it to room temp for about 30 minutes before serving.

My frosting keeps turning out runny—help!
Two likely culprits: ingredients weren’t room temp, or you overbeat. Cold cream cheese makes lumps, then turns soupy when you try to smooth them out. Also, once you add sugar, mix just until combined—overbeating incorporates too much air. If it’s already runny, chill for 20 minutes then re-whip briefly.

Can I make cupcakes instead?
You bet! This batter makes about 24 standard cupcakes. Bake at 350°F for 18-22 minutes. They’re adorable with a swirl of frosting and a single walnut half on top. Perfect for school parties—my kid’s teachers always “conveniently” remember when it’s my turn to bring treats!

Nutritional Information

Okay, let’s talk numbers—but remember, these are just estimates based on standard ingredients. Your actual nutrition facts might vary depending on the brands you use and how generous you are with that frosting (no judgment here!). Here’s the breakdown per slice if you cut the cake into 12 servings:

• Calories: 619
• Sugar: 58g
• Sodium: 320mg
• Fat: 36g (10g saturated, 23g unsaturated)
• Carbohydrates: 72g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 85mg

Important note: I’m no nutritionist—these numbers come from plugging ingredients into a calculator. If you’re watching specific dietary needs, I recommend calculating with your exact ingredients. And hey, it’s cake—meant to be enjoyed in moderation (or not, I won’t tell!).

If you make this carrot walnut cake, I’d love to see your creation! Tag me @recipesbycharlotte. I geek out over seeing everyone’s beautiful bakes and hearing how you made the recipe your own.

Print