Carrot Walnut Cake is a timeless dessert that combines the natural sweetness of carrots with the earthy crunch of walnuts, all wrapped in a warmly spiced, moist crumb. This cake is beloved for its rustic charm and rich flavor, often enhanced with cinnamon, nutmeg, and brown sugar. Whether served plain with a dusting of powdered sugar or topped with a luscious cream cheese frosting, it’s a crowd-pleaser that works for everything from afternoon tea to festive celebrations.
The grated carrots add moisture and subtle sweetness, while the walnuts provide texture and a nutty depth. This version is easy to make, requires no mixer, and can be baked in a simple 8×8-inch pan. It’s perfect for those who want a quick, satisfying bake that feels both wholesome and indulgent.
Ingredients
For the Cake:
- 2 large eggs
- ¾ cup vegetable oil (or melted coconut oil)
- 1 cup brown sugar (light or dark)
- ¾ teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- Pinch of salt
- 1½ cups all-purpose flour
- 1½ cups grated carrots (about 2–3 medium carrots)
- ½ cup chopped walnuts
- (Optional): ¼ teaspoon ground nutmeg or ginger for extra spice
For Topping (Optional):
- Powdered sugar for dusting
- Cream cheese frosting (see variation below)
Instructions
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan with cooking spray or butter, and line with parchment paper for easy removal.
2. Mix Wet Ingredients
In a large mixing bowl, whisk together the eggs, oil, brown sugar, and vanilla extract until smooth and well combined. This forms the rich, sweet base of your batter.
3. Add Spices and Leavening
Stir in the baking powder, baking soda, cinnamon, and salt. If using nutmeg or ginger, add them here. Mix until fully incorporated.
4. Incorporate the Flour
Add the flour and stir gently until just combined. Be careful not to overmix, as this can make the cake dense.
5. Fold in Carrots and Walnuts
Using a rubber spatula, fold in the grated carrots and chopped walnuts. The batter will be thick and textured—this is exactly what you want.
6. Bake
Spread the batter evenly into the prepared pan. Bake for 35–37 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Cool and Serve
Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely. Once cooled, dust with powdered sugar or frost with cream cheese frosting if desired.
Optional Cream Cheese Frosting
Ingredients:
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1–2 teaspoons milk (to thin, if needed)
Instructions:
Beat the cream cheese and butter until smooth. Add powdered sugar and vanilla, and beat until fluffy. Add milk a little at a time until desired consistency is reached. Spread over cooled cake and top with extra chopped walnuts.
Tips & Variations
- Add-ins: Try mixing in raisins, shredded coconut, or crushed pineapple for extra flavor and moisture.
- Gluten-Free: Substitute with a 1:1 gluten-free flour blend.
- Layer Cake: Double the recipe and bake in two 8-inch round pans for a layered version.
- Storage: Store covered at room temperature for 2 days or in the fridge for up to 5 days.
This Carrot Walnut Cake is cozy, satisfying, and endlessly adaptable. Would you like a version with pineapple or a vegan twist? I’d be happy to help you customize it!
【Based on recipe details from Tastes of Lizzy T and Preppy Kitchen】.