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Perfect Carrot Cake Recipe with Cream Cheese Frosting and Walnuts

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This moist and flavorful carrot cake is packed with freshly grated carrots, crunchy walnuts, and cozy spices, then topped with a creamy, tangy cream cheese frosting. It’s a crowd-pleasing dessert that’s easy to make and perfect for any occasion.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour (or 1:1 gluten-free blend)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger (optional)
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) brown sugar
  • 3 large eggs, room temperature
  • 3/4 cup (180ml) vegetable oil or melted coconut oil
  • 2 teaspoons pure vanilla extract
  • 2 cups (240g) freshly grated carrots (about 4 medium carrots)
  • 1 cup (100g) chopped walnuts (plus extra for topping)
  • 1/2 cup (80g) crushed pineapple, drained (optional)
  • 1/2 cup (80g) raisins (optional)
  • 8 oz (225g) full-fat cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 2 1/2 cups (300g) powdered sugar
  • 2 teaspoons pure vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • 1 tablespoon milk or cream (if needed for consistency)
  • Extra chopped walnuts (for garnish)
  • Freshly grated orange zest (optional, for garnish)
  • Shaved carrot curls (for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Grease your cake pan and line the bottom with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In another bowl, whisk eggs, granulated sugar, brown sugar, oil, and vanilla extract until smooth and slightly pale.
  4. Stir in grated carrots, walnuts, pineapple (if using), and raisins (if using) into the wet mixture.
  5. Pour the wet mixture into the dry ingredients. Fold with a spatula until just combined; batter will be thick and slightly lumpy.
  6. Spoon batter into prepared pan, smoothing the top. For layer cake, divide evenly between pans.
  7. Bake for 35-40 minutes (9×13 pan) or 25-30 minutes (round pans), until a toothpick comes out clean and the cake is springy to the touch.
  8. Let cake cool in pan for 10 minutes, then turn onto a wire rack. Cool completely before frosting.
  9. For the frosting: Beat cream cheese and butter together until creamy, about 2 minutes. Add powdered sugar, vanilla, and salt. Beat until fluffy and smooth; add milk if too thick.
  10. Spread frosting evenly over cooled cake. Garnish with extra walnuts, orange zest, and carrot curls.
  11. Slice and serve.

Notes

For best results, use freshly grated carrots and room temperature eggs and cream cheese. Don’t overmix the batter to keep the cake light. You can make this gluten-free by using a 1:1 gluten-free flour blend. The cake can be made nut-free or vegan with simple substitutions. Store leftovers in the fridge for up to 5 days. Unfrosted cake freezes well.

Nutrition

Keywords: carrot cake, cream cheese frosting, walnuts, easy carrot cake, moist carrot cake, classic dessert, Easter cake, birthday cake, homemade cake, comfort food

Find it online: https://chrisfeasts.com/perfect-carrot-cake-recipe-with-cream-cheese-frosting-and-walnuts-easy-step-by-step-guide/