🥕 Carrot Walnut Cake – You’ll Want to Make This Moist, Spiced Cake Every Week! 🍯✨

October 26, 2025 - By Olivia Food

There are cakes that impress with looks… and then there are cakes that win hearts with pure comfort. This Carrot Walnut Cake belongs to the second kind — humble, cozy, irresistibly moist, and full of flavor. It’s the kind of cake that fills your kitchen with the warm scent of cinnamon, nutmeg, and vanilla, while the batter bakes into a golden, tender crumb studded with sweet shreds of carrot and crunchy bits of walnut.

Every bite tastes like home — earthy, warmly spiced, slightly nutty, and perfectly balanced between sweet and wholesome. It’s a cake that doesn’t need an excuse. Make it for breakfast, dessert, Sunday coffee, or just because it’s raining outside. Once you try it, you’ll understand why it’s the kind of recipe people pass down through generations.

Why You’ll Love This Cake

It’s unbelievably moist without being heavy or greasy.
The flavors deepen overnight, making it even better the next day.

It’s full of natural sweetness from carrots and brown sugar.
You can serve it plain, frosted, or with a dusting of powdered sugar.
And best of all — it’s foolproof. You don’t need to be a pro baker to nail it.

Ingredients (For One 9-inch Round or Square Cake, Serves 8–10)

Dry Ingredients:

All-purpose flour – 2 cups (250 g)
Baking powder – 2 teaspoons
Baking soda – 1 teaspoon
Salt – ½ teaspoon
Ground cinnamon – 2 teaspoons
Ground nutmeg – ½ teaspoon
Ground ginger – ½ teaspoon (optional, for warmth)

Wet Ingredients:

Large eggs – 3
Brown sugar – ¾ cup (150 g)
Granulated sugar – ½ cup (100 g)
Vegetable oil – ¾ cup (180 ml) (or melted coconut oil for a lighter aroma)
Vanilla extract – 2 teaspoons
Grated carrots – 2 ½ cups (about 3–4 medium carrots, finely grated)

Crushed pineapple – ½ cup (drained, optional but adds extra moisture)

Add-ins:

Chopped walnuts – ¾ cup (or pecans)
Raisins – ½ cup (optional, for a classic touch)

Optional Cream Cheese Frosting:

Cream cheese – 200 g (softened)
Butter – 100 g (softened)
Powdered sugar – 1 ½ cups (180 g)
Vanilla extract – 1 teaspoon
Lemon zest or juice – 1 teaspoon (optional, to brighten flavor)

Step-by-Step Instructions

Step 1 – Prepare Your Ingredients

Start by preheating your oven to 175°C (350°F).
Grease and line your baking pan with parchment paper, making sure to leave a little overhang for easy removal later.

Peel and finely grate your carrots — they should be thin and delicate, not chunky, so they melt perfectly into the batter while baking. If using crushed pineapple, drain it well to avoid excess liquid.

Step 2 – Mix the Dry Ingredients

In a large bowl, whisk together:

Flour
Baking powder
Baking soda
Salt
Cinnamon, nutmeg, and ginger

This step ensures the leavening agents and spices are evenly distributed. You should already smell that cozy aroma of cinnamon filling the air — a hint of what’s to come.

Step 3 – Mix the Wet Ingredients

In a separate large bowl, crack in the eggs and whisk them until lightly foamy.
Add the brown sugar and white sugar and whisk until the mixture looks creamy and thick — about 1 minute by hand or 30 seconds with an electric mixer.

Pour in the oil slowly while whisking, followed by vanilla extract. The mixture should look glossy and smooth, almost like caramel.

Step 4 – Combine Wet and Dry Mixtures

Add the dry ingredients to the wet ingredients in two parts, folding gently with a spatula or wooden spoon.

When you see just a few streaks of flour left, add the grated carrots, walnuts, and (if using) pineapple and raisins.

Fold everything together until the batter looks thick, speckled with orange strands and nutty bits. Don’t overmix — this keeps your cake soft and airy.

Step 5 – Bake

Pour the batter into the prepared pan and spread it evenly with a spatula.

Bake in the preheated oven for 40–50 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are fine).

As it bakes, your kitchen will smell incredible — a blend of sweet spices, toasty nuts, and caramelized sugar that makes waiting almost unbearable.

When done, remove from the oven and let it cool in the pan for about 15 minutes before transferring to a wire rack. Allow it to cool completely if you plan to frost it.

Step 6 – Make the Cream Cheese Frosting (Optional but Divine)

In a large bowl, beat together the softened cream cheese and butter until creamy and lump-free.
Add vanilla extract and lemon juice (if using).
Gradually mix in the powdered sugar until you reach a smooth, fluffy frosting that holds its shape.

Spread the frosting generously over the cooled cake, using a spatula to create soft swirls.
Sprinkle extra chopped walnuts on top for decoration — they add texture and make it look bakery-perfect.

Serving Suggestions

Serve it plain with tea or coffee for a simple treat.
Add the frosting for a show-stopping dessert.
Pair with Greek yogurt or a drizzle of honey for breakfast.
Serve chilled — it’s even better the next day when the flavors have settled and the texture gets even moister.

You can also bake it as cupcakes (bake 20–22 minutes) or as a layer cake by doubling the recipe and baking in two pans.

Storage Tips

Room temperature: 2 days (unfrosted, covered tightly)
Refrigerator: 5–6 days (especially if frosted with cream cheese)
Freezer: up to 2 months — wrap slices individually and thaw overnight before serving.

Texture and Flavor Notes

This cake has a luxuriously moist crumb, but it’s not soggy. Each bite gives you a tender mouthful of spiced cake with subtle crunch from walnuts and juicy specks of carrot that almost melt into the batter.

The spices are warm and fragrant but never overpowering. The brown sugar adds depth and caramel undertones, while the vanilla ties it all together.

If you choose to frost it, the cream cheese adds a creamy tang that balances the sweetness beautifully — rich yet refreshing.

Why This Cake Works Every Time

Oil instead of butter makes it stay moist for days.
Carrots and pineapple add natural sweetness and tenderness.
Brown sugar deepens flavor and helps caramelize the crumb.
Spices enhance aroma and make it comforting.
Walnuts add crunch and balance the soft texture.

It’s a cake that feels rustic yet indulgent, simple yet elegant — the kind you can proudly serve for any occasion.

Baker’s Tips

For finer texture, grate carrots by hand (food processor grating can make them too coarse).

Toast walnuts lightly in a pan before adding — it boosts flavor.
For extra moistness, add 1 tablespoon applesauce or yogurt to the batter.
If you want a lighter glaze instead of frosting, mix 1 cup powdered sugar + 2 tbsp milk + ½ tsp vanilla and drizzle over the cooled cake.

A Little Story Behind the Cake

This cake has that nostalgic feel — the kind your grandmother might have made for Sunday lunch, when the whole house smelled of spices and warmth. There’s something deeply comforting about the way the carrots melt into sweetness, the walnuts add crunch, and the frosting ties it all together.

It’s not flashy, but it’s unforgettable — and that’s what makes it timeless. Every slice reminds you that baking isn’t just about perfection; it’s about creating warmth, memories, and moments that taste like comfort.