If you’re looking to bake something that’s both comforting and dazzling, the Carrot Walnut Cake Recipe is a perfect pick. This cake boasts moist layers of spice-kissed batter, packed with freshly grated carrots and crunchy walnuts, creating a delightful texture that’s truly irresistible. Each bite combines a gentle sweetness with a touch of warmth from cinnamon and nutmeg, making it a wonderful treat for any time of day or special occasion. Whether you enjoy it plain or with luscious cream cheese frosting, this Carrot Walnut Cake Recipe will quickly become a beloved staple in your baking repertoire.

Carrot Walnut Cake Recipe - Recipe Image

Ingredients You’ll Need

This Carrot Walnut Cake Recipe uses straightforward, pantry-friendly ingredients that come together beautifully in flavor and texture. Each item plays a critical role—flour as the base, spices to add warmth, and carrots for moisture and natural sweetness, not to mention walnuts that provide an earthy crunch.

2 cups all-purpose flour: The foundation of the cake, lending structure and tenderness.
2 teaspoons baking powder: Helps the cake rise perfectly for a light crumb.
1/2 teaspoon baking soda: Enhances rise and reacts with the acidic ingredients for softness.
1/2 teaspoon salt: Balances the sweetness and intensifies the spices.
2 teaspoons ground cinnamon: Adds the cozy, warm spice note iconic to carrot cake.
1/4 teaspoon ground nutmeg: A subtle spice that deepens the flavor complexity.
3 large eggs, room temperature: Binds the ingredients and provides richness.
3/4 cup granulated sugar: Brings sweetness and helps achieve moistness.
3/4 cup light brown sugar, packed: Adds a caramel-like depth to the cake.
3/4 cup vegetable oil: Keeps the cake tender and moist without overpowering flavor.
1/2 cup unsweetened applesauce: Adds moisture and natural sweetness, reducing the need for extra oil.
2 teaspoons vanilla extract: Enhances all the flavors in the cake.
2 cups finely grated carrots: The star ingredient that provides color, moisture, and natural sweetness.
1 cup chopped walnuts: For delightful crunch and a toasty nutty flavor, which can be enhanced by toasting.
1/2 cup crushed pineapple, drained (optional): Adds extra moistness and a tropical twist, making this recipe flexible to your taste.

How to Make Carrot Walnut Cake Recipe

Step 1: Prepare Your Baking Pan

Start by preheating your oven to 350 degrees Fahrenheit. Grease and flour a 9×13-inch pan or two 9-inch round pans so the cake doesn’t stick and comes out perfectly shaped. This careful preparation makes all the difference for a clean release after baking.

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Mixing the spices evenly into the flour ensures every bite bursts with warmth and flavor, while the leavening agents promise a light, fluffy cake.

Step 3: Mix the Wet Ingredients

In a large bowl, beat the eggs with both granulated and brown sugars until combined and a bit lightened in color. Then whisk in the vegetable oil, applesauce, and vanilla extract. These ingredients come together to create a luscious, moist batter that holds all the wonderful spices and textures in place.

Step 4: Bring It All Together

Gradually add the dry ingredients into the wet mixture, stirring just until everything is incorporated. Overmixing can toughen this cake, so a gentle hand is best here. Next, fold in the grated carrots, chopped walnuts, and crushed pineapple if using. This step ensures the carrots and nuts are evenly distributed and that each slice has that signature perfect balance.

Step 5: Bake to Perfection

Pour the batter into your prepared pan and spread it evenly. Bake in the preheated oven for 35 to 40 minutes if using a sheet pan, or 25 to 30 minutes for round pans. The cake is done when a toothpick inserted into the center comes out clean. Allow it to cool fully before slicing or frosting to lock in all those fresh flavors and textures.

How to Serve Carrot Walnut Cake Recipe

Garnishes

A simple dusting of powdered sugar or a drizzle of a homemade glaze can make this carrot walnut cake truly shine. For a classic touch, spread on rich cream cheese frosting—its tangy sweetness pairs beautifully with the spices and nuts.

Side Dishes

Serve your Carrot Walnut Cake Recipe alongside a warm cup of chai tea or freshly brewed coffee to complement the spices. A light dollop of whipped cream or a side of fresh fruit can also make the experience feel extra special.

Creative Ways to Present

For a festive look, layer this cake with cream cheese frosting for a traditional layer cake. You could also bake muffins with the same batter for bite-sized treats, or turn the cake into a gorgeous trifle by layering it with whipped cream and fruit in a glass bowl.

Make Ahead and Storage

Storing Leftovers

Keep your cake fresh by storing it in an airtight container at room temperature for up to three days. If frosted, refrigerate it to maintain the cream cheese frosting’s texture, but allow it to come to room temperature before serving.

Freezing

This Carrot Walnut Cake Recipe freezes wonderfully. Wrap it tightly in plastic wrap and then in foil, or store it in an airtight freezer container. It will stay good for up to three months. Thaw overnight in the fridge before enjoying.

Reheating

If you enjoy your cake warm, gently reheat slices in the microwave for about 15 seconds or until just warmed through. This brings out the spices and makes the cake extra tender and cozy.

FAQs

Can I substitute the walnuts with another nut?

Absolutely! Pecans are a fantastic substitute, offering a similar texture and buttery flavor. Just toast them lightly to bring out their richness before folding them into the batter.

Do I have to use pineapple in the recipe?

No, the pineapple is optional but adds extra moisture and a subtle sweetness that complements the spices. If you prefer a more traditional carrot cake, feel free to leave it out without affecting the cake’s success.

How do I make this cake vegan?

To veganize this Carrot Walnut Cake Recipe, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and replace the vegetable oil with a neutral oil or applesauce. Also, use plant-based sugar to keep it cruelty-free.

Can I use pre-grated carrots?

While pre-grated carrots work in a pinch, freshly grated carrots provide better texture and moisture content, which are key to this cake’s deliciousness. If using pre-grated, just ensure they are well-drained.

What frosting pairs best with this cake?

A classic cream cheese frosting is the ultimate partner here, balancing sweetness with a bit of tang. Alternatively, a simple vanilla buttercream or even a tangy yogurt-based frosting can work beautifully.

Final Thoughts

This Carrot Walnut Cake Recipe is such a joy to make and share, filling your kitchen with the most inviting aromas and your plate with layers of wholesome, splendid flavor. Whether it’s for a family gathering or a cozy afternoon treat, this recipe invites you to savor every bite. Give it a try—you’ll be so glad you did!

Carrot Walnut Cake Recipe

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4.3 from 28 reviews

Author: admin
Total Time: 55 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This classic Carrot Walnut Cake is a moist, flavorful dessert perfect for any occasion. Made with freshly grated carrots, crunchy walnuts, and a blend of warm spices, it offers a delightful balance of sweetness and texture. The recipe includes an option to add crushed pineapple, enhancing the cake’s moisture and flavor. Ideal for pairing with cream cheese frosting, this easy-to-make cake is sure to become a family favorite.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg

Wet Ingredients

3 large eggs, room temperature
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
3/4 cup vegetable oil
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract

Add-ins

2 cups finely grated carrots
1 cup chopped walnuts
1/2 cup crushed pineapple, drained (optional)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans to prevent sticking and ensure easy removal after baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. This combines the leavening agents and spices uniformly.
Combine Wet Ingredients: In a large bowl, beat the eggs with the granulated sugar and brown sugar until the mixture is well combined and slightly fluffy. Then whisk in the vegetable oil, unsweetened applesauce, and vanilla extract to add moisture and flavor.
Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until combined. Avoid overmixing to keep the cake tender.
Add Carrots, Walnuts, and Pineapple: Fold in the finely grated carrots, chopped walnuts, and if using, the drained crushed pineapple. These add texture, moisture, and depth of flavor.
Transfer and Bake: Pour the batter evenly into the prepared pan(s) and spread with a spatula. Bake in the preheated oven for 35 to 40 minutes if using a sheet pan, or 25 to 30 minutes for round pans, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cake to cool completely in the pan before serving or frosting. This ensures clean slices and lets flavors develop fully. Consider topping with classic cream cheese frosting for an extra touch of sweetness.

Notes

This cake pairs exceptionally well with classic cream cheese frosting for a rich and tangy contrast.
Toasting the walnuts before adding them intensifies their flavor and adds a pleasant crunch.
Ensure carrots are finely grated for a uniform texture and consistent moisture throughout the cake.
Using applesauce helps reduce oil content while keeping the cake moist.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American