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My Carrot Walnut Cake is flavorful, moist, tender, nutty, and topped with the perfect cream cheese icing that ties everything together.
If you love cakes, I recommend you check these out: Strawberry Whisky Cake, Butter Rum Cake, German Chocolate Cake with a twist, Lemon Pound Cake Loaf, and Sweet Potato Pound Cake.
This carrot cake recipe is perfect for those of us who do not decorate layered cakes like a pastry chef but can handle spreading icing over the top of a cake.
A few more steps were included when my dad taught me this recipe. However, by using shredded carrots (pre-grated carrots), we save about 20 minutes by eliminating peeling and grating the carrots.
There's also no coconut or pineapples in this recipe which I've always viewed as a hummingbird cake with carrots.
Anywho, let's jump into how to make this divine carrot cake.
Table of Contents
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Carrot Walnut Cake Ingredients
Here are the ingredients you'll need for an awesome carrot cake with walnuts.
Carrots
I prefer shredded carrots because they save me time and an extra step before finely chopping them.
Sugar
Regular granulated sugar is all we need for the carrot cake. While we need powdered sugar (confectioners sugar) for the cream cheese frosting.
Oil
I was taught to make this recipe with canola or vegetable oil, but I'm going healthier by using coconut oil.
Eggs
You'll need 4 large eggs. Brown eggs are my favorite.
All-Purpose Flour
I always use unbleached all-purpose flour when I bake unless it has to be gluten-free. You'll also need baking powder, baking soda, and salt.
Ground Cinnamon
A little cinnamon goes a long way to add a subtle and pleasing warm note to the carrot and walnut cake.
Walnuts
I like using chopped walnuts to move faster, but having whole or halved walnuts allows you to chop them however large or small you want.
Cream Cheese
Use full-fat cream cheese for the cream cheese frosting, even if you're on a diet.
Vanilla Extract
You'll need some in the carrot cake and icing. Don't cheat yourself with imitation vanilla extract.
How to make Carrot Walnut Cake Recipe?
Wondering how to make this crowd-pleasing carrot walnut cake recipe? It's easier than you think!
Carrot Walnut Cake
There are two critical steps to making an incredibly moist carrot cake with walnuts. First, preheat the oven to 325°F, and next, use a food processor to finely chop your carrots.
I've seen too many recipes with only freshly grated carrots. To pull more moisture and flavor out of the carrots, you want to finely chop them, and a food processor is a perfect tool.
In batches, add the shredded carrots to the food processor and blitz on high until the carrots are fine.
In a medium bowl, mix the flour, baking soda, baking powder, cinnamon, and salt.
In a large bowl, mix sugar and oil together. Add eggs one at a time. Then add the flour mixture in thirds to make sure you fully incorporate the flour. You want to work the flour as little as possible for a tender cake.
Mix in the carrots, vanilla extract, and walnuts. Transfer to greased 9 x 13 pan and bake for 45-47 minutes until a toothpick inserted in the center comes out clean. Carrot cake should be firm and slightly pulled away from the sides of the pan. Remove from oven and cool completely before icing.
Cream Cheese Frosting
In a large bowl, mix powdered sugar, unsalted butter, cream cheese, and vanilla with a hand blender. Mix on low speed until the frosting is light and fluffy. Spread evenly over the carrot cake. Slice and serve with your favorite ice cream or a cup of coffee.
Pro Recipe Tips & Tricks
Here are a few notes I had from making this tasty carrot cake.
- Make sure you get the carrots finely chopped so it blends with the cake batter well; nobody wants to bite into pieces of carrot.
- Want to make a gluten-free carrot cake? Swap out the plain flour for gluten-free. Bob's Red Mill 1-to-1 gluten-free baking flour or King Arthur's are my favorite gluten-free flours.
- Check the date on your baking powder. If it's old, it may affect how high the cake rise.
- Feel free to use pecans instead of walnuts.
- You can use canola oil or any other neutral-flavored oil instead of coconut oil.
- You can make this a two-layered cake by evenly dividing the cake batter in two 8 or 9-inch cake pans. It should take about 25-30 minutes to bake.
- Feel free to swap the granulated sugar for brown sugar.
- If you don't have a large food processor, a mini food processor will work just fine.
- I used a offset spatula and cake scraper to create the decorative lines in the icing.
FAQs
Here are the top questions readers have about making carrot walnut cake from scratch.
Yes, carrot cake can be made with nuts, most commonly with walnuts. However, it is possible to make carrot cake without nuts as well.
Carrot cake can be made with walnuts or pecans, but walnuts are more commonly used. In the Southern region of America, you'll find recipes with pecans. However, it is up to personal preference and recipe variations.
Whether carrot cake is better with walnuts or pecans is a matter of personal preference. Both nuts work well in carrot cake, providing a slightly different taste and texture to the cake.
Walnuts have a mild nutty flavor, and pecans have a sweeter, buttery nut flavor.
Ultimately, choosing whether to use walnuts or pecans in your carrot cake is up to you. You can even mix them both or use neither if you prefer.
Carrot cake has a slightly sweet and warm flavor with a moist and dense texture. The sweetness comes from the sugar in the cake, while the spices - typically cinnamon, nutmeg, or ginger - provide a warm and fragrant taste.
Carrots also add a natural sweetness and subtle earthy flavor to the cake. When paired with a cream cheese frosting, carrot cake has a creamy and tangy finish. Carrot cake offers a unique flavor that is truly irresistible, captivating many's hearts (and palettes!).
Absolutely, you can make the carrot cake 3 days in advance and the cream cheese frosting 1 day in advance. Keep each wrapped in the fridge and assemble it when you're ready.
Yes, you should peel the carrots before grating them for carrot cake. The peel of the carrot has a tough texture and a slightly bitter taste that could alter the flavor of the cake. Wash the carrots before peeling them to remove any dirt or debris. Once peeled, you can proceed to grate the carrots to the desired size as called for in your recipe.
For more carrot flavor in your carrot cake, increase the amount of carrots in your recipe. I use a minimum of 1 pound (1 pound 4 ounces to be exact) of grated carrots in my carrot cake recipe.
Yes, but I wouldn't recommend it. Since margarine is oil whipped with yellow food coloring. You can use margarine instead of oil in carrot cake, which may affect the cake's texture.
Margarine is a solid fat, while oil is a liquid fat. It will produce a denser and richer cake, while oil will make a lighter, airier, and moister cake.
Carrot cake needs to be refrigerated because it is usually topped with cream cheese frosting, which can spoil. Storing it in the refrigerator is necessary to prevent the growth of harmful bacteria.
To keep your carrot cakes fresh for up to three months, wrap them in individual slices and store them in an airtight freezer bag. Thaw overnight before eating.
Carrot cake contains carrots and is not generally considered a healthy dessert. While carrots provide some nutrients such as Vitamin A and fiber, the cake typically has a high amount of sugar and fat. Additionally, most carrot cake recipes include cream cheese frosting, which further increases the calorie and fat counts.
Carrot cake can be decorated in several ways depending on personal preference; you can use a cake scraper to put different designs in the icing, crushed nuts, caramel drizzle, chocolate drizzle, fresh fruit, candied carrots peel, or edible flowers.
Carrot cake is best eaten immediately but will remain fresh for 7 days, wrapped and stored in an airtight container in the fridge.
Freeze carrot cakes by wrapping each piece individually and place in a freezer storage bag for 3 months.
More Dessert Recipes
If you love delicious desserts, you'll want to save these for later!
- Red Velvet Cake with Cream Cheese Frosting
- Orange Strawberry Cupcakes
- Texas Sheet Cake
- Grilled Bourbon Butter Cake
- Key Lime Cheesecake
Before You Begin
Here are my steps for getting organized and moving fast in the kitchen.
Step 1: Preheat oven to 325°F before pulling the ingredients for the carrot walnut cake on the counter.
Step 2: Measure everything out.
Step 3: We don't want any surprises, so make sure your oven is heating to the correct temperature with an oven thermometer.
Step 4: Start following the recipe and get ready for the best carrot cake you've ever tasted.
I hope you enjoy this delicious carrot walnut cake recipe. With its moist texture and warm-sweet flavor, it's sure to become a family favorite! If you try out the recipe yourself, be sure to leave me a comment with your star rating below. And don't forget to share it with your friends and family on social media – they'll love it as much as you do! Let's Eat!
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Carrot Walnut Cake
Ingredients
Carrot Cake:
- 20 oz. shredded carrots
- 2 cups granulated sugar
- 1 ½ cups coconut oil
- 4 large eggs
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 1 cup chopped walnuts
Cream Cheese Icing:
- 1 lb. powdered sugar
- ½ stick unsalted butter room temperature
- 8 oz. cream cheese room temperature
- 2 teaspoons vanilla extract
Instructions
Carrot Cake:
- Preheat oven to 325°F. Place 10 oz. of carrots in the food processor and pulse for 1 minute scrape down and pulse for another minute until carrots are fine. Then repeat with remaining carrots, sit to the side in a bowl.
- Get two bowls out in one bowl mix flour, baking soda, baking powder, cinnamon and salt. In another bowl blend sugar and oil together with a hand mixer. Add eggs one at a time. Next, in thirds add flour mixture. Working flour as little as possible. Fold in carrots, vanilla and walnuts. Transfer to greased 9 x 13 pan and bake for 45-47 minutes. Cake should be firm and slightly pulling away from the sides of the pan. Remove from oven and cool for 30 minutes - 1 hour before icing.
Cream Cheese Icing:
- In a bowl with a hand blender mix powdered sugar, butter, cream cheese and vanilla. Mix together on low speed for about 1-2 minutes until mixture is light and fluffy. Spread evenly over cake. Serve immediately.
Notes
Pro Recipe Tips & Tricks
Here are a few notes I had from making this tasty carrot cake.- Make sure you get the carrots finely chopped so it blends with the cake batter well; nobody wants to bite into pieces of carrot.
- Want to make a gluten-free carrot cake? Swap out the plain flour for gluten-free. Bob's Red Mill 1-to-1 gluten-free baking flour or King Arthur's are my favorite gluten-free flours.
- Check the date on your baking powder. If it's old, it may affect how high the cake rise.
- Feel free to use pecans instead of walnuts.
- You can use canola oil or any other neutral-flavored oil instead of coconut oil.
- You can make this a two-layered cake by evenly dividing the cake batter in two 8 or 9-inch cake pans. It should take about 25-30 minutes to bake.
- Feel free to swap the granulated sugar for brown sugar.
- If you don't have a large food processor, a mini food processor will work just fine.
- I used a cake scraper to create the decorative lines in the icing.
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