Carrot Walnut Cake
A moist, spiced carrot cake packed with crunchy walnuts and finished with a silky cream cheese frosting.
Ingredients
- •1.5 cups all-purpose flour (190g)
- •1 cup granulated sugar (200g)
- •1 teaspoon baking powder
- •0.5 teaspoon baking soda
- •1 teaspoon ground cinnamon
- •0.5 teaspoon salt
- •2 large eggs
- •0.5 cup vegetable oil (120ml)
- •1.5 cups finely grated carrots (approx. 3 medium carrots)
- •0.5 cup chopped walnuts (60g)
- •4 ounces cream cheese, softened (115g)
- •2 tablespoons unsalted butter, softened
- •1 cup powdered sugar (125g)
- •0.5 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- 2
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
- 3
In a separate bowl, beat the eggs and vegetable oil together, then stir in the grated carrots.
- 4
Pour the wet ingredients into the dry ingredients and mix until just combined, then fold in the chopped walnuts.
- 5
Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- 6
Allow the cake to cool completely on a wire rack.
- 7
While the cake cools, beat the cream cheese, butter, powdered sugar, and vanilla together until smooth and fluffy.
- 8
Spread the frosting evenly over the cooled cake before serving.
💡 Chef tips
- For a deeper flavor, toast your walnuts in a dry pan over medium heat for 3-5 minutes before adding them to the batter.
- You can substitute half of the vegetable oil with unsweetened applesauce to reduce the fat content while keeping the cake moist.
- Store the frosted cake in the refrigerator for up to 3 days, but bring it to room temperature for 20 minutes before serving for the best texture.
✅ How it should turn out
The finished cake should have a deep golden-brown crumb, a fragrant aroma of warm cinnamon, and a perfectly moist texture balanced by the crunch of toasted walnuts and the tang of cream cheese frosting.