Carrot Walnut Cake is a classic dessert that never goes out of style. The sweet, tender crumb of the cake pairs perfectly with the subtle crunch of the walnuts, while the grated carrots add a delightful moistness to the cake. This recipe takes things up a notch by adding a hint of warm cinnamon and nutmeg to the mix, giving the cake a cozy, comforting flavor that is perfect for any occasion.
Not only is this cake delicious, but it is also super easy to make! The recipe calls for simple, readily available ingredients such as all-purpose flour, eggs, buttermilk, and grated carrots.
This cake also features a creamy, tangy frosting made with cream cheese, Greek yogurt, and heavy whipping cream, which balances the sweetness of the cake and makes it even more irresistible.
Holiday prep and baking can be a bit stressful and overwhelming. To simplify your busy schedule, you'll be happy to know that this cake can be made a few days in advance, so you have more time for your last-minute prep.
What's best is that this cake tastes even better when made a few days before serving because the cake then has plenty of time for all the flavors to absorb!
Whether you are looking to impress your guests at a dinner party or simply want to treat yourself to a delicious dessert, this carrot walnut cake recipe is sure to be a hit. Check out my carrot cake cupcakes recipe as well!
So, roll up your sleeves, preheat the oven, and get ready to indulge in a slice of heaven!
Want to learn how to make Carrot Walnut Cake? Then keep on reading!
Table of Contents
- What is Carrot Walnut Cake?
- What Makes This Carrot Walnut Cake Recipe Special?
- What Does Carrot Cake Taste Like?
- Do All Carrot Cakes Contain Nuts?
- What You Need to Make Carrot Walnut Cake at Home
- How to Make Carrot Walnut Cake from Scratch
- Tips for Making the Best Carrot Walnut Cake Ever
- Recipe Variation Ideas for Carrot Walnut Cake
- How to Store Leftover Carrot Walnut Cake
- Similar Carrot Recipes
- Recipe Card
- The Easiest Carrot Walnut Cake (Moist and Fluffy!)
- Comments
What is Carrot Walnut Cake?
This carrot walnut cake recipe features grated carrots and chopped walnuts in the batter. The grated carrots add moisture to the cake, while the walnuts give it a nutty crunch. Plus, my cake recipe is spiced with warm spices such as cinnamon and nutmeg, which add a cozy, comforting flavor to the dessert.
Carrot walnut cake is a classic dessert that has been enjoyed for generations, and it is often served at celebrations and special occasions such as birthdays and holiday parties. It can be served plain or with a creamy frosting, such as cream cheese frosting, to balance out the sweetness of the cake.
This cake is truly a delicious and satisfying dessert that is perfect for any time of the year and I'm sure it'll become one of your all-time favorites.
What Makes This Carrot Walnut Cake Recipe Special?
Unique look: Most other carrot walnut cake recipes are baked in a round cake pan, but in this recipe, we'll be rolling our cake after filling it for the most interesting and beautiful look ever!
Warm taste: We'll use a blend of warm spices, including cinnamon and nutmeg, which give the cake a warm and comfy flavor that is perfect for cooler months. Plus, using buttermilk in the batter adds a subtle tanginess and helps to keep the cake moist and tender!
Tasty frosting: The frosting for this cake is also unique, as it features a blend of cream cheese, Greek yogurt, and heavy whipping cream. This combination creates a tangy, creamy frosting that is both rich and light at the same time.
Perfect taste blend: Using pure vanilla extract in both the cake batter and the frosting enhances the overall flavor of the cake, making it even more delicious and satisfying.
What Does Carrot Cake Taste Like?
Carrot cake tastes like spiced cake sponges topped off with cream cheese frosting. You can't taste the grated carrots in the cake sponges at all! This is why it's my go-to cake if I need a little sugar boost. I absolutely love this cake as a snack!
Do All Carrot Cakes Contain Nuts?
Not necessarily. My version of the Homemade Carrot Cake contains no nuts at all in the recipe. Plus, if you are allergic to nuts you can omit the nuts from this recipe and the cake will still taste absolutely amazing!
What You Need to Make Carrot Walnut Cake at Home
All you need are some simple, pantry staple ingredients to make the tastiest Carrot Walnut Cake you've ever had! Let's look at them in more detail:
For the Cake:
- Eggs: First up, we'll need some eggs for this recipe. They'll add moisture and richness to the cake while also giving it a light and fluffy texture.
- Sugar: Next we'll need a little sugar to add sweetness to the cake and balance the tangy flavors found in the frosting.
- Carrots: It wouldn't be carrot cake without carrots! These naturally sweet veggies complement the warm flavor of the spices and help make the cake tender and flavorful.
- Baking soda and baking powder: Both of these ingredients will not only help our cake rise while baking, but they also give it a light and airy texture.
- Cinnamon: We're going to use cinnamon as one of the two warm spices in this recipe. It will enhance the natural sweetness of the carrots and add a deliciously spicy and rich taste.
- Nutmeg: For warm spice number two, we'll be using nutmeg. It's a fragrant spice that has a slightly earthy and nutty taste that goes great with the walnuts.
- Vanilla: Vanilla's subtle floral aroma and warm, sweet flavors are the perfect addition to the other flavors in this cake recipe.
- Buttermilk (or Kefir): Buttermilk will make our cake very light and tender while also adding a tangy and sour flavor that helps balance the sweetness of the other ingredients.
- Plain flour: We're going to use all-purpose flour for this recipe as the overall binding agent for the other ingredients.
- Walnuts: The awesome nutty flavor and crunchy texture of walnuts pair great with the sweet and earthy taste of the carrots.
- Salt: We'll also be adding approximately a pinch of salt to our batter! Salt will bring out the flavors of the other ingredients and help make give the cake a tender and moist crumb texture.
For the Frosting:
- Unsalted butter: We're going to use butter as a rich and creamy base for our frosting and to complement the sweetness of the sugar and cream cheese.
- Cream cheese: The tangy and slightly sour taste of cream cheese both balances the sweetness of the sugar and also brings out the spiced flavors in the cake.
- Sugar: We'll also be using a little more sugar in the frosting to add just the right amount of sweetness to every bite of our cake.
- Heavy whipping cream: The fat content in whipping cream will keep our frosting from running and add a rich, slightly sweet flavor.
- Greek yogurt: To balance the rich and sweet tastes of the other frosting ingredients, we'll use Greek yogurt for its tangy flavor.
- Cinnamon: We're going to use some more cinnamon in the frosting; its warm and slightly spicy taste is just too good to only use in the cake!
- Vanilla: Another ingredient that's too tasty not to have in every bite, we'll use a little more vanilla in the frosting.
- Salt: Similar to the cake, salt will help bring out the other frosting flavors and balance out some of the sweetness.
How to Make Carrot Walnut Cake from Scratch
Making your own carrot walnut cake is easier than you think. Here's what you need to do to make it at home step by step:
How to Make Cake for Carrot Walnut Cake
First, start out by sifting and whisking all the dry ingredients (flour, cinnamon, nutmeg, baking soda, and baking powder) together in a medium mixing bowl until well mixed. Set this bowl aside until we're ready to use it.
Second, rinse, peel, and grate the carrots, then set these aside also.
After that, preheat your oven to 350 F (180 C).
Next, add the eggs and sugar to a large mixing bowl and whip it on high with an electric mixer for 15 minutes. Reduce the mixer speed to medium, then add the vanilla extract and buttermilk. Continue mixing for another minute or so at medium speed.
Now, grab the dry ingredients we mixed earlier, the grated carrots, and a rubber spatula. We're going to gently fold in ⅓ of the dry ingredients, then ⅓ of the grated carrots, and continue doing this until all of it is well combined.
Try not to deflate any air pockets in the batter while you're folding the ingredients in. This will help make our cake light and fluffy when we bake it.
Divide the batter evenly into two baking sheets greased with butter or cooking spray and lined with parchment paper.
How to Bake Carrot Walnut Cake Sponges
Bake both pans of batter at 350 F (180 C) for 25 – 30 minutes or until you can insert a toothpick in the middle and it comes out clean.
Remove the cakes from the oven and let them cool for a couple of minutes, enough to handle them without burning yourself.
Take the cakes out of the pans and dust the tops of them with powdered sugar. Roll them both into logs and let them cool completely on a wire rack before dividing and frosting them.
How to Make Frosting for Carrot Walnut Cake
First, make sure your cream cheese is warmed to room temperature. Whip it on high for one minute in a medium mixing bowl, scraping the sides of the bowl halfway through.
Add the butter and beat it on high again until it's well mixed with the cream cheese.
Now add the sugar and beat it again until the sugar is dissolved and all three ingredients are well combined.
Next, add cold heavy whipping cream and continue beating at high speed. The frosting will become very thin at first, then start forming into a thick mixture.
As soon as the mixture starts thickening, scrape down the sides of the bowl to ensure all the ingredients are properly incorporated, and whip for another 30 seconds.
Finally, add the vanilla extract and a pinch of cinnamon and beat again for another 15 seconds.
How to Assemble Carrot Walnut Cake
Carefully unroll the cake logs we made earlier, then split each sheet of cake in half vertically. You should have four, 6" x 16" inch rectangles.
Next, use a half-cup ice cream scoop to place frosting on each of the 4 strips of sponge cake. Use a spatula to spread the frosting out evenly.
Now we're going to re-roll the cakes, using 2 strips per roll. Line up the short ends of the cake, roll the first strip tightly but gently so the cake doesn't break, then roll the first roll up in the second strip, making one large roll.
Flip the cake log upright and spread some leftover frosting over the tops of the cakes. Refrigerate the rolls for 4 hours or overnight before frosting the outer layer.
After the outer layer is frosted, spread any remaining frosting on the top and sprinkle chopped walnuts on the very edge of the cake. Let the cake sit in the fridge for a couple more hours to make sure all the frosting is set.
That is, it! It's super simple to make, looks stunning, and is absolutely delicious! Your delicious Carrot Walnut Cake is ready to be served!
Ingredient Substitutions Ideals
Flour: For a gluten-free carrot cake, you can swap the flour for your favorite gluten-free flour blend.
Walnuts: You may use any other nuts of your choice like pecans for example. Also, you may add dried fruit like pineapples or raisins to the cake batter before baking.
Tips for Making the Best Carrot Walnut Cake Ever
- Always measure out the flour correctly. Fluff the flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Toast walnuts before chopping and adding to the cake batter. The cake will taste so much better with toasted nuts.
- Prepare cake baking pans by greasing each pan using butter and then placing parchment paper for the cake sponges to release easily.
- Do not use pre-shredded carrots, because they will be too dry and won’t hold enough moisture.
- Make sure the eggs are at room temperature before you start whipping them, it helps in a proper cake sponge rising.
- Never heat (to soften) the cream cheese in the microwave it will make the frosting way too runny.
Recipe Variation Ideas for Carrot Walnut Cake
If you’re looking to mix up your carrot walnut cake, try one of these recipes variations:
Coconut: Make it carrot-coconut! Add ¾ cup of sweetened shredded coconut to the batter for a tropical twist.
Toasted Walnuts: Toasting walnuts brings out their natural oils, giving you a nuttier flavor that goes great on this cake.
Other nuts: You can experiment with other nuts too, like almonds, hazelnuts, and even pecans!
Jam: Add a layer of jam, like strawberry, between the cake layers for an extra fruity flavor.
How to Store Leftover Carrot Walnut Cake
Leftover cake can be stored in an airtight container at room temperature for up to 3 days. If you plan on storing the cake for longer, wrap it tightly in plastic wrap and place it in the freezer for up to 1 month. Allow it to thaw overnight before enjoying a piece of your tasty cake!
Similar Carrot Recipes
- Healthier Homemade Carrot Cake
- The Best Carrot Cake Cupcakes
- Carrot Cupcakes with Greek Yogurt Cream Cheese Frosting
Recipe Card
The Easiest Carrot Walnut Cake (Moist and Fluffy!)
Ingredients
Carrot Walnut Cake Batter Ingredients
- 2 ½ cups – organic all-purpose flour
- 2 tsp. – cinnamon
- ¼ tsp. – nutmeg
- 1 tsp. – baking soda
- 1 tsp. – baking powder
- ¼ tsp. – sea salt
- 8 large – eggs
- 1 ½ cups – sugar
- 1 cup – Kefir or buttermilk
- 1 tsp. – pure vanilla extract
- 3 cups – grated carrots
Carrot Walnut Cake Frosting Ingredients
- 16 oz. – cream cheese
- 8 oz. – unsalted butter
- ½ cup – Greek yogurt plain
- 1 cup – sugar
- ¼ tsp. – sea salt
- ½ tsp. – pure vanilla extract
- ¼ tsp. – cinnamon
- 5 cups – heavy whipping cream
Instructions
How to Make Cake for Carrot Walnut Cake
- First, start out by sifting and whisking all the dry ingredients (flour, cinnamon, nutmeg, baking soda, and baking powder) together in a medium mixing bowl until well mixed. Set this bowl aside until we're ready to use it.
- Second, rinse, peel, and grate the carrots, then set these aside also.
- After that, preheat your oven to 350 F (180 C).
- Next, add the eggs and sugar to a large mixing bowl and whip it on high with an electric mixer for 15 minutes. Reduce the mixer speed to medium, then add the vanilla extract and buttermilk. Continue mixing for another minute or so at medium speed.
- Now, grab the dry ingredients we mixed earlier, the grated carrots, and a rubber spatula. We're going to gently fold in ⅓ of the dry ingredients, then ⅓ of the grated carrots, and continue doing this until all of it is well combined.
- Try not to deflate any air pockets in the batter while you're folding the ingredients in. This will help make our cake light and fluffy when we bake it.
- Divide the batter evenly into two baking sheets greased with butter or cooking spray and lined with parchment paper.
How to Bake Carrot Walnut Cake Sponges
- Bake both pans of batter at 350 F (180 C) for 25 – 30 minutes or until you can insert a toothpick in the middle and it comes out clean.
- Remove the cakes from the oven and let them cool for a couple of minutes, enough to handle them without burning yourself.
- Take the cakes out of the pans and dust the tops of them with powdered sugar. Roll them both into logs and let them cool completely on a wire rack before dividing and frosting them.
How to Make Frosting for Carrot Walnut Cake
- First, make sure your cream cheese is warmed to room temperature. Whip it on high for one minute in a medium mixing bowl, scraping the sides of the bowl halfway through.
- Add the butter and beat it on high again until it's well mixed with the cream cheese.
- Now add the sugar and beat it again until the sugar is dissolved and all three ingredients are well combined.
- Next, add cold heavy whipping cream and continue beating at high speed. The frosting will become very thin at first, then start forming into a thick mixture.
- As soon as the mixture starts thickening, scrape down the sides of the bowl to ensure all the ingredients are properly incorporated, and whip for another 30 seconds.
- Finally, add the vanilla extract and a pinch of cinnamon and beat again for another 15 seconds.
How to Assemble Carrot Walnut Cake
- Carefully unroll the cake logs we made earlier, then split each sheet of cake in half vertically. You should have four, 6" x 16" inch rectangles.
- Next, use a half-cup ice cream scoop to place frosting on each of the 4 strips of sponge cake. Use a spatula to spread the frosting out evenly.
- Now we're going to re-roll the cakes, using 2 strips per roll. Line up the short ends of the cake, roll the first strip tightly but gently so the cake doesn't break, then roll the first roll up in the second strip, making one large roll.
- Flip the cake log upright and spread some leftover frosting over the tops of the cakes. Refrigerate the rolls for 4 hours or overnight before frosting the outer layer.
- After the outer layer is frosted, spread any remaining frosting on the top and sprinkle chopped walnuts on the very edge of the cake. Let the cake sit in the fridge for a couple more hours to make sure all the frosting is set.
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