Carrot Walnut Cake

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Ingredients

Cake

  • 2 cups (250 g) all-purpose flour
  • 2 cups (400 g) granulated sugar
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • 3 large eggs, at room temperature
  • 1 cup (240 ml) vegetable oil (or neutral-flavored oil)
  • 1 tsp pure vanilla extract
  • 2½ cups (about 275 g) finely grated carrots (approximately 4–5 medium carrots)
  • 1 cup (100 g) coarsely chopped walnuts (plus extra for garnish, if desired)

Cream Cheese Frosting (optional but recommended)

  • 8 oz (225 g) cream cheese, softened to room temperature
  • ½ cup (115 g) unsalted butter, softened to room temperature
  • 3 cups (360 g) powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat & Prepare Pans
    • Preheat your oven to 350 °F (175 °C).
    • Grease and flour two 9-inch (23 cm) round cake pans (or line with parchment paper). Tap out any excess flour.
  2. Combine Dry Ingredients
    • In a large bowl, whisk together:
      • 2 cups all-purpose flour
      • 2 tsp (1½ tsp baking powder + 1 tsp baking soda)
      • 1 tsp ground cinnamon
      • ½ tsp ground nutmeg
      • ½ tsp salt
    • Whisk until there are no lumps and the spices are evenly distributed.
  3. Mix Wet Ingredients
    • In a separate bowl, beat or whisk:
      • 3 large eggs
      • 2 cups granulated sugar
      • 1 cup vegetable oil
      • 1 tsp vanilla extract
    • Whisk until the sugar and eggs are well combined and the mixture is slightly thickened (about 1–2 minutes by hand, or 30 seconds with an electric mixer on medium speed).
  4. Combine Wet & Dry
    • Make a well in the center of the dry ingredients. Pour in the wet mixture.
    • Gently fold (using a spatula) or mix on low speed just until no visible streaks of flour remain. Do not overmix.
  5. Fold in Carrots & Walnuts
    • Add 2½ cups grated carrots and 1 cup chopped walnuts to the batter.
    • Fold gently until the carrots and nuts are evenly incorporated. Scrape down the sides and bottom to ensure everything is distributed.
  6. Divide & Bake
    • Divide the batter evenly between the two prepared cake pans (use a kitchen scale or eyeball it—each pan should get roughly half).
    • Smooth the tops with a spatula.
    • Bake in the preheated 350 °F (175 °C) oven for 25–30 minutes, or until:
      • A toothpick inserted into the center comes out clean (or with a few moist crumbs).
      • The cakes have a light golden-brown top and spring back slightly when gently pressed.
  7. Cool
    • Remove pans from the oven and place them on a wire rack. Let them cool in the pans for 10–15 minutes.
    • Run a thin knife around the edges to loosen, then invert onto the rack.
    • Peel off the parchment (if used) and let cakes cool completely (about 1–1½ hours) before frosting.

Cream Cheese Frosting (Optional)

  1. Beat Cream Cheese & Butter
    • In a medium bowl, beat 8 oz softened cream cheese and ½ cup softened unsalted butter together until smooth and creamy (about 1 minute on medium speed).
  2. Add Vanilla & Sugar
    • Add 1 tsp vanilla extract and a pinch of salt.
    • Gradually add 3 cups powdered sugar (about 1 cup at a time), beating on low until incorporated, then on medium until smooth after each addition.
    • Scrape down the sides as needed. The frosting should be thick but spreadable.

Assembly

  1. Level Cake Layers (if needed)
    • If the cake tops domed significantly, use a serrated knife to level them so each layer is flat.
  2. First Layer & Frosting
    • Place one cooled cake layer on your serving plate or cake stand, cut-side up.
    • Spread a generous layer (about ⅓ of the frosting) evenly over the top.
  3. Second Layer & Frost Top
    • Gently place the second cake layer on top (bottom-side up so the flat surface is on the frosting).
    • Frost the top and sides with the remaining cream cheese frosting, using an offset spatula or knife to smooth.
  4. Garnish (Optional)
    • Sprinkle extra chopped walnuts around the edge or center of the cake.
    • You can also grate a bit of carrot on top or dust a light pinch of cinnamon.
  5. Serve & Store
    • Slice and serve at room temperature or slightly chilled.
    • Store leftovers covered in the refrigerator (cream cheese frosting benefits from refrigeration). Let slices come to room temperature for about 15 minutes before serving for best texture.

Tips & Variations

  • Spices: You can increase to 1½ tsp cinnamon or add a pinch of ground ginger or cloves for extra warmth.
  • Texture: If you prefer a moister cake, substitute ¼ cup of oil with ¼ cup (60 g) Greek yogurt.
  • Fruit Add-Ins: Feel free to fold in ½ cup raisins or shredded coconut along with the carrots.
  • Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend and confirm that baking powder is GF.

Enjoy your moist, warmly spiced Carrot Walnut Cake!

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