Traditional homemade carrot walnut cake with subtle spice flavor, super moist crumb, and finished off with velvety cream cheese frosting.

This is a simple and fail proof carrot walnut cake recipe. Its very light and moist. It is perfect for occasions like birthdays etc or even a delicious cake for tea time. It can be baked as individual muffins too.

Ingredients For Carrot Walnut Cake

This recipe requires very basic ingredients, most of them are available in your pantry

Plain Flour – All-purpose flour or you can swap with gluten free flour for a gluten free carrot cake.

Brown Sugar – gives a deep flavour and also bring out a beautiful colour.

Caster Sugar – a little bit of caster or granulated sugar.

Oil – makes the cake soft and moist. Use any neutral tasting oil like canola, vegetable or olive oil.

Milk – Full cream milk

Eggs – use large eggs at room temperature.

Carrots – use fresh carrots preferably hand grated. You can also use food processor to grate as well but hand grated carrots results in better texture.

Nuts – You can either use walnuts or pecans. I prefer walnuts. You can also add raisins if you like.

Baking powder & Baking Soda – I use both as they help cake to rise and give it a nice texture.

Salt – A little bit of salt helps to balance the flavour

Cream Cheese Frosting – requires cream cheese, icing sugar and milk.

How to make Carrot Walnut Cake

This carrot cake recipe is a one bowl recipe. It doesn’t require any mixer or equipment.

In a bowl add eggs, brown sugar, caster sugar, oil and vanilla essence. Using a whisk mix well until well combined. Stir in carrots and chopped nuts.

Add flour, baking powder, baking soda and salt. Mix until batter comes together. Pour it into a lined tray and bake at 180 C for 35 – 40 minutes.

Cream Cheese Frosting – in a bowl add cream cheese, icing sugar and little bit of milk. Using electric mixer combine the ingredients until it becomes fluffy and creamy.

Allow the cake to cool down completely before frosting it.

Watch How to Make it

Tips for Making Carrot Walnut Cake

Use freshly grated carrots, it results in better texture.
I use cinnamon only. If you are fond of spices you can a add bit of nutmeg as well
Mix the batter well until its smooth but avoid overmixing.
You can swap walnuts with pecans. Raisins can also be added.
Allow the cake to cool down completely before frosting it.

Storing the Carrot Walnut Cake

I keep the carrot cake in the fridge if its frosted. It tastes even better the next day! It can stay in the fridge for 5-6 days.