Carrot Walnut Cake

This Carrot Walnut Cake is moist, tender, warmly spiced, and packed with grated carrots and crunchy walnuts. A simple cream cheese frosting adds a rich, tangy finish. Carrot-and-walnut cakes commonly use cinnamon and are baked around 350°F/175–180°C.

Ingredients

For the Cake

• 2 cups all-purpose flour
• 1½ teaspoons baking powder
• 1 teaspoon baking soda
• 1½ teaspoons ground cinnamon
• ¼ teaspoon salt
• 1 cup vegetable oil
• 1 cup granulated sugar
• ½ cup brown sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 cups finely grated carrots
• 1 cup chopped walnuts
• ½ cup raisins, optional

For the Cream Cheese Frosting

• 8 oz (225 g) cream cheese, softened
• ¼ cup unsalted butter, softened
• 1½ cups powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon fresh lemon juice

Directions

1. Prepare the Oven

Preheat your oven to 350°F (175°C).

Grease and line a 9-inch round cake pan with parchment paper.

2. Mix the Dry Ingredients

In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.

Set aside.

3. Mix the Wet Ingredients

In a large bowl, whisk the oil, granulated sugar, and brown sugar until well combined.

Add the eggs one at a time, whisking after each addition.

Stir in the vanilla.

4. Make the Batter

Gradually add the dry ingredients to the wet mixture.

Mix just until combined—don’t overmix.

Fold in the grated carrots, chopped walnuts, and raisins if using.

5. Bake

Pour the batter into the prepared pan and smooth the top.

Bake for approximately 45–60 minutes, or until a toothpick inserted into the center comes out clean. (Cookpad)

If the top starts browning too quickly, loosely cover it with foil during the final portion of baking.

6. Cool

Let the cake cool in the pan for about 10 minutes.

Transfer it to a wire rack and allow it to cool completely before frosting.

Make the Cream Cheese Frosting

7. Beat the Cream Cheese

Beat the softened cream cheese and butter until smooth and creamy.

8. Add the Sugar

Gradually beat in the powdered sugar.

Add the vanilla and lemon juice and mix until smooth and fluffy.

9. Frost the Cake

Spread the frosting evenly over the completely cooled cake.

Sprinkle additional chopped walnuts over the top if desired.

Tips for the Best Carrot Walnut Cake

Don’t squeeze the carrots: Their moisture helps keep the cake tender.

Don’t overmix: Mix only until the flour disappears to avoid a dense cake.

Toast the walnuts: Toast them in a dry skillet for a few minutes for deeper, nuttier flavor.

Cool completely before frosting: Warm cake can cause the cream cheese frosting to melt.

For a layered cake: Divide the batter between two 8-inch pans and adjust the baking time accordingly.

Storage

Because of the cream cheese frosting, keep the finished cake refrigerated.

Store covered for up to 3–4 days.

Let slices sit at room temperature for a few minutes before serving.

Moist carrot cake, crunchy walnuts, warm cinnamon, and creamy cream cheese frosting make this a classic homemade dessert that’s perfect with a cup of coffee or tea.