Carrot Walnut Cake
A moist, spiced carrot cake packed with crunchy walnuts and finished with a silky cream cheese frosting.
Ingredients
- •2 cups all-purpose flour (250g)
- •2 teaspoons baking powder
- •1 teaspoon baking soda
- •1.5 teaspoons ground cinnamon
- •0.5 teaspoon salt
- •1.5 cups granulated sugar (300g)
- •1 cup vegetable oil (240ml)
- •4 large eggs
- •3 cups grated carrots (about 4-5 medium carrots)
- •1 cup chopped walnuts (100g)
- •8 oz cream cheese, softened (225g)
- •0.5 cup unsalted butter, softened (115g)
- •2 cups powdered sugar (240g)
- •1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- 2
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- 3
In a large bowl, beat the sugar, vegetable oil, and eggs together until smooth and well combined.
- 4
Gradually add the dry ingredients to the wet mixture, stirring until just incorporated.
- 5
Fold in the grated carrots and chopped walnuts using a spatula.
- 6
Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Allow the cake to cool completely in the pan before removing.
- 8
To make the frosting, beat the softened cream cheese, butter, and vanilla extract until creamy, then gradually add the powdered sugar until smooth.
- 9
Frost the cooled cake generously before serving.
💡 Chef tips
- For the best texture, grate your carrots by hand using the medium holes of a box grater rather than buying pre-shredded bags.
- Toast the walnuts in a dry pan over medium heat for 3-5 minutes before adding to the batter to enhance their nutty flavor.
- This cake stores best in the refrigerator for up to 4 days, but tastes best when brought to room temperature before eating.
✅ How it should turn out
The finished cake should have a deep golden-brown crumb that is incredibly moist, with a fragrant aroma of cinnamon and a rich, tangy sweetness from the cream cheese frosting.