Carrot Walnut Cake With Cream Cheese Frosting Recipe

How to make the most delicious Carrot Cake ever! My tried and tested recipe makes the most incredible, soft, and moist cake made with carrots, brown sugar, warming spices, and pecans. It's layered with my favorite cream cheese frosting that's sweet, tangy, and delicious and is decorated with buttercream carrots for an impressive finish (optional).

If you're not a fan of carrot cake I guarantee you've had a cake with far too much oil involved resulting in a heavy, oily cake that's hard to enjoy. My cake has been tried and tested so many times that it's truly perfect. My secret ingredient? Apple sauce, it allows you to add moisture without adding excess oil plus it's utterly delicious. My recipe is soft, moist, and bursting with warming spices, brown sugar, and a tangy, sweet cream cheese frosting. I also love to decorate the cake with buttercream carrots which is way easier than you may think. It adds an impressive finish that's perfect for Easter, spring, or a birthday celebration.

Check out my step by step recipe below including helpful photos, notes on ingredients, and my top tips for making my super easy carrot cake! Also be sure to check out my Carrot Cake Cupcakes too!

What you need to make this recipe

Flour – regular all-purpose flour is fine, make sure to sift it so there are no lumps.

Eggs – make sure your eggs are at room temperature for best results.

Oil – use a flavorless vegetable oil for best results such as canola oil, this recipe uses just enough to create a delicious soft cake without making it oily.

Baking powder and soda – I use a mix of both to help lift the cake.

Spices – a mix of ground ginger, cinnamon, and nutmeg create that classic carrot cake flavor.

Carrots – always grate the carrots yourself and don't buy pre-shredded because they will be too dry and won't hold enough moisture.

Cream cheese – make sure it's at room temperature and if possible use blocks of cream cheese which is stiffer than the cream cheese in tubs.

Granulated & brown sugar – I like to use a mix of both sugars, white sugar adds structure whereas brown sugar adds flavor and moisture.

Apple Sauce – This is a secret weapon in making your carrot cake next-level moist without any greasiness! You can use unsweetened apple sauce or your favorite variety.

Butter – use unsalted room temperature butter, this is used for the cream cheese frosting so we don't want any lumps or salt involved.

Powdered sugar – you need a lot of powdered sugar to create a stiff buttercream that's perfect for spreading. You can easily adjust the amount to taste.

How to make Carrot Cake

1. Add the flour, baking soda, baking powder, salt, and spices to a sifter and sift into a large bowl. Whisk together and set aside.

2. In a separate bowl add the oil, sugar, eggs, apple sauce and vanilla extract then set aside.

3. Shred the carrots using a box grater.

4. Chop your toasted pecans then toss them with a tablespoon of the dry mixture.

5. Pour the wet mixture into the dry mixture and whisk until just combined. Add the shredded carrot and toasted pecans to the batter then fold in so they're distributed evenly. Divide the batter equally into three eight-inch pans. Bake at then allow to cool.

6. Add the butter and cream cheese to a stand mixer fitted with a paddle attachment and beat together until smooth.

7. Add the powdered sugar to the cream cheese/butter mixture a cup at a time while the mixer is running on low.

8. Pipe the frosting onto the cooled cake layers one at a time. I recommend chilling the cake for 15-20 minutes after this step to give the layers a chance to firm up!

9. Cover the cake in a layer of cream cheese frosting. Smooth the side with a bench scraper then the top with an offset spatula. Press chopped toasted nuts onto the side of the cake.

10. For the carrots you'll want to mix up a small batch of buttercream. Divide into two batches, a slightly smaller one for the carrot tops, which you will color green, and a larger batch that will be colored orange. Pipe the buttercream carrots along the outside of the cake (see my instructions in the printable recipe card below on the right nozzles to use).

Pro tips for making this recipe

• Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
• Make sure you prepare your cake pans properly so the cake will release easily.
• The nuts can be omitted. I love the crunch and depth of flavor they add though. Walnuts and pecans work well in this cake so use whichever you prefer.
• If you haven't toasted nuts before it's super-easy! Just spread out on a baking tray and bake at 350F for about 10 minutes or until they smell nice and fragrant. Remove from the oven after 5 minutes and move around on the baking sheet so they toast evenly.
• It's important to lightly dust the nuts in some of the dry mixture before folding them into the batter. This stops the nuts from sinking to the bottom of the cake.
• No apple sauce? you can use chopped pineapple instead.
• I use the fine side of a box grater to grate my carrot but you can also use the larger holes if you want. Alternatively, you can shred the carrots in a food processor.
• If your frosting is runny then add more powdered sugar a cup at a time until the consistency thickens up. You can also chill the frosting slightly so it firms up.
• After filling the cake layers with frosting I prefer to refrigerate the cake for 15-20 minutes to give the layers a chance to firm up before frosting the whole cake.
• Make sure all your refrigerated ingredients are at room temperature for the best results.
• Cake strips will help you get a nice flat top after baking so you can stack the layers without trimming.
• If you want to change the flavor you could add raisins, shredded coconut, or chocolate chips if you like.
• You can also adjust the spices to taste or add in extras such as allspice and cardamom.
• When making your cream cheese frosting it's a good idea to cover the stand mixer with a kitchen towel to stop the powdered sugar from escaping.
• If you're looking to make these into cupcakes then check out my Carrot Cake Cupcakes recipe!

Frequently Asked Questions

Can I prepare this in advance?

Yes, this carrot cake recipe is great for preparing in advance. You can prepare the batter and store it in the fridge for up to 1 day before baking. The cream cheese frosting will keep well for up to 3 days. You can also bake the cake and keep the unfrosted layers wrapped well at room temperature for up to 2 days.

Do I need to peel the carrots first?

I always peel the carrots first before grating them simply because the skin has an earthy taste that can give your carrot cake an unwanted savory flavor. I recommend always peeling your carrots before using them!

Is carrot cake healthy?

Although there is added nutrition from the carrots this isn't classed as a healthy dessert. If you're interested in knowing more check out the nutritional information in the recipe card below.

What's the best way to store leftovers?

Because carrot cake contains cream cheese frosting it shouldn't be left at room temperature for more than 1 day especially if it's warm in your kitchen. The cake will keep well in the fridge for up to 3-4 days.

Can it be frozen?

You can freeze the unfrosted layers for up to two months if wrapped well in plastic wrap and foil. Defrost completely before using.

If you've tried this Carrot Cake recipe then don't forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!

Carrot Cake

How to make the most incredible homemade Carrot Cake! Don't forget to check out my step by step photos and tips above!

Course Dessert

Cuisine American

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 12 servings

Calories 350 kcal

For the Cake:

• ▢ 1 ⅔ cups white sugar (335g)
• ▢ 1 cup brown sugar (335g)
• ▢ 2 ½ cups all purpose flour (300g)
• ▢ 1 tsp cinnamon
• ▢ 1/2 tsp nutmeg
• ▢ 1/2 tsp ginger
• ▢ 2 tsp baking powder (8g)
• ▢ 2 tsp baking soda
• ▢ 1 ½ tsp salt 8g, kosher
• ▢ 1 cup vegetable oil (180ml)
• ▢ 4 eggs
• ▢ 2 tsp vanilla (10mL)
• ▢ 1 cup pecans (125g) toasted. Or Walnuts
• ▢ 1 lb carrots (450g) shredded
• ▢ 3/4 cup apple sauce (120 mL)

For the Frosting:

• ▢ 16 oz cream cheese (452g) room temp
• ▢ 12 oz butter (340g) room temp
• ▢ 1 tsp vanilla 5mL
• ▢ 1 3/4 lb confectioners sugar (800g)

For the Buttercream (optional)

• ▢ 1/2 cup salted butter (113g) room temperature
• ▢ 3 cups powdered sugar (350g) sifted
• ▢ food coloring orange and green

For the Cake:

• Preheat the oven to 350 degrees F. Prepare three 8" cake pans. Add a parchment round to the bottom of each pan using a dob of butter to hold in place then butter and flour the sides.

• Beat the sugar, oil, eggs, apple sauce, and vanilla together in a large bowl.

• In another bowl, sift together dry ingredients and whisk together.

• Add the dry ingredients to the wet ingredients. Mix together until just combined and scrape the bowl down.

• Toss the toasted pecans with 1 tablespoon of the dry mixture.

• Fold the carrots and pecans into the batter.

• Divide the batter evenly into a three buttered 8" pans lined with parchment paper.

• Bake for about 40 minutes, or until a toothpick comes out clean.

• Allow the layers to cool completely in the pan. Set over a wire rack.

For the Cream Cheese Frosting:

• Cream the butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment.  Mix in the vanilla until well combined, scrape the bowl down then add the confectioners sugar and mix until smooth.

For the Buttercream (optional)

• Use a spatula to fold in the powdered sugar into the butter a cup at a time until it forms a thick pipable paste. Divide into two batches, a larger one will be colored orange the smaller will be green.

For the Assembly

• Pipe a thick layer of the cream cheese frosting onto the first cooled layer, add the second then repeat the process until the cake is built. Because cream cheese frosting tends to be soft it's best to chill the cake for a bit so it stabilizes.

• Cover the cake in cream cheese frosting then smooth the side and top.

• Press the chopped toasted pecans onto the lower part of the side.

• Us a 1a (large round) tip to pipe the carrots on top then use a grass tip to pipe the green tops.

• Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
• Make sure you prepare your cake pans properly so the cake will release easily.
• The nuts can be omitted. I love the crunch and depth of flavor they add though. Walnuts and pecans work well in this cake so use whichever you prefer.
• If you haven't toasted nuts before it's super-easy! Just spread out on a baking tray and bake at 350F for about 10 minutes or until they smell nice and fragrant. Remove from the oven after 5 minutes and move around on the baking sheet so they toast evenly.
• It's important to lightly dust the nuts in some of the dry mixture before folding them into the batter. This stops the nuts from sinking to the bottom of the cake.
• No apple sauce? you can use chopped pineapple instead.
• I use the fine side of a box grater to grate my carrot but you can also use the larger holes if you want. Alternatively, you can shred the carrots in a food processor.
• If your frosting is runny then add more powdered sugar a cup at a time until the consistency thickens up. You can also chill the frosting slightly so it firms up.
• After filling the cake layers with frosting I prefer to refrigerate the cake for 15-20 minutes to give the layers a chance to firm up before frosting the whole cake.
• Make sure all your refrigerated ingredients are at room temperature for the best results.
• Cake strips will help you get a nice flat top after baking so you can stack the layers without trimming.
• If you want to change the flavor you could add raisins, shredded coconut, or chocolate chips if you like.
• You can also adjust the spices to taste or add in extras such as allspice and cardamom.
• When making your cream cheese frosting it's a good idea to cover the stand mixer with a kitchen towel to stop the powdered sugar from escaping.
• You can make the buttercream carrots really easily with a large round tip nozzle and a grass tip nozzle. These really help you to create cute little carrots and don't require any technical baking skills.
• If you're looking to make these into cupcakes then check out my Carrot Cake Cupcakes recipe!
• Storage - The cake can be refrigerated for up to 3-4 days. Unfrosted cake can be frozen, defrost completely before using.

Serving: 2 oz | Calories: 350 kcal | Carbohydrates: 37 g | Protein: 3 g | Fat: 16 g | Saturated Fat: 9 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 3 g | Cholesterol: 74 mg | Sodium: 347 mg | Potassium: 8 mg | Fiber: 2 g | Sugar: 50 g | Vitamin A: 3500 IU | Vitamin C: 1.7 mg | Calcium: 90 mg | Iron: 2.5 mg

*Nutrition Disclaimer

Carrot Walnut Cake With Cream Cheese Frosting Recipe

Source: https://preppykitchen.com/carrot-and-walnut-cake/

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