Hey there, Jason Griffith here! There are some desserts that are more than just a treat—they’re a warm hug in cake form. For me, that’s a classic Carrot Walnut Cake. This isn’t just any old carrot cake; it’s a moist, tender, and perfectly spiced cake loaded with shredded carrots and crunchy walnuts, all slathered in a rich, tangy cream cheese frosting. It’s a timeless dessert that’s perfect for everything from a family gathering to a special occasion. It’s truly a delight to make and even more of a delight to eat.
Why I Love This Recipe
This recipe is the one I always come back to. The cake itself has the perfect texture—it’s incredibly moist thanks to the oil and brown sugar, and the grated carrots keep it from being too dense. The warm spices like cinnamon give it a depth of flavor that’s just irresistible. But what really puts it over the top is that cream cheese frosting. It’s the perfect balance of sweet and tangy, cutting through the richness of the cake beautifully. It’s a classic for a reason, and this recipe gets it right every time. It’s also incredibly forgiving, so it’s a great one for new bakers. For another classic dessert that’s perfect for a crowd, I often turn to my recipe for big family banana pudding.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 2 cups grated carrots
- 1 cup chopped walnuts
For the frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Swaps and Notes
- Carrots: Don’t use pre-shredded carrots from the store! They’re often too dry and thick. Freshly grated carrots are key for that moist texture.
- Oil: Vegetable oil is the traditional choice, but a neutral oil like canola will work just as well. It keeps the cake incredibly moist.
- Nuts: Walnuts are my favorite, but pecans are a fantastic substitute. You can also toast the nuts beforehand to bring out their flavor even more. If you have a nut allergy, you can simply leave them out.
- Frosting: Make sure your cream cheese and butter are at room temperature. This is essential for a smooth, lump-free frosting.
- Spices: The cinnamon is crucial, but you can add a pinch of nutmeg, ginger, or allspice for a more complex spice blend.
Step-by-Step Recipe Instructions
- Prep: Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Mix Wet Ingredients: In a large bowl, mix the oil, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, beating after each addition until fully incorporated. Stir in the vanilla extract.
- Combine & Fold: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the grated carrots and chopped walnuts.
- Bake: Divide the batter evenly between the two prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for about 10 minutes before inverting them onto a wire rack to cool completely.
- Make the Frosting: While the cakes are cooling, prepare the frosting. In a mixing bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, mixing until it’s incorporated, then add the vanilla extract and beat until the frosting is creamy and light.
- Assemble & Serve: Once the cakes are completely cool, place one layer on a serving plate or cake stand. Frost the top of that layer with about 1 cup of frosting, then place the second layer on top. Frost the top and sides of the entire cake. Decorate with extra walnuts if desired.
Tips for Success
- Don’t Overmix: Overmixing the batter can lead to a tough cake. Mix until just combined.
- Grate Your Own Carrots: This is a small step that makes a huge difference in the final texture and moisture of the cake.
- Frosting Consistency: If your frosting is too thin, add more powdered sugar. If it’s too thick, add a tiny splash of milk or heavy cream until you reach your desired consistency.
- Cool Completely: Don’t try to frost a warm cake! The frosting will melt and create a messy crumb coat.
Serving Suggestions and Pairings
This cake is a showstopper on its own, but it pairs beautifully with a few simple additions.
- Serve it with a cup of hot coffee or tea.
- A glass of milk is the perfect classic pairing.
- This cake is so good, it doesn’t need anything else. Just a fork!
Storage and Leftover Tips
Store this cake in an airtight container in the refrigerator for up to 5 days due to the cream cheese frosting. It also freezes beautifully. You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 3 months. Thaw in the refrigerator before frosting.
More Recipes You Will Love
If you’re craving more sweet treats, check out some of these other favorites:
- The Best Peanut Butter Brownies: A perfect combination of rich chocolate and creamy peanut butter.
- Unicorn Poke Cake: A fun, colorful, and delicious cake that’s perfect for a party.
- Pumpkin Delight Dessert: A fantastic no-bake fall dessert that’s light, creamy, and spiced perfectly.
- Grasshopper Pie: A light and minty no-bake pie that’s a favorite in my home.
Final Thoughts
This Carrot Walnut Cake is a classic for a reason. It’s deeply satisfying, full of flavor, and always a crowd-pleaser. Give this recipe a try, and I promise it will become a new favorite in your baking repertoire. As always, I love to hear from you, so leave a comment below with your thoughts and any fun twists you added! Happy baking!
Carrot Walnut Cake: My Favorite Classic Dessert
Ingredients
- 2 tsp baking powder
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 2 tsp salt
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 cups shredded carrots
- 1 cup chopped walnuts
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the baking powder, baking soda, cinnamon, and salt.
- In another bowl, mix the vegetable oil, granulated sugar, and brown sugar until well combined.
- Add the shredded carrots and walnuts to the sugar mixture and stir until evenly mixed.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- While the cakes are cooling, prepare the cream cheese frosting by beating the softened cream cheese, powdered sugar, and vanilla extract together until smooth.
- Once the cakes are completely cooled, frost the top of one cake layer, place the second layer on top, and then frost the top and sides of the cake.
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