Name: Carrot Walnut Cake Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1 cup granulated sugar; 1/2 cup brown sugar; 1 cup vegetable oil; 4 large eggs; 2 teaspoons vanilla extract; 2 1/2 cups finely grated carrots; 1 cup chopped walnuts; 1/2 cup crushed pineapple (drained); 1/2 cup raisins (optional)

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If you want a dessert that epitomizes cozy comfort with a vibrant twist, look no further than this irresistible Carrot Walnut Cake. This lovely homemade treat mingles warm spices with sweet carrots, crunchy walnuts, and the juicy surprise of pineapple, creating a cake that is equally at home on a rustic kitchen table or as the highlight of a festive celebration. Whether you serve it for Easter, a birthday, or a rainy afternoon, one bite of this Carrot Walnut Cake will convince you that you’ve found a new favorite.

Carrot Walnut Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Carrot Walnut Cake lies in how each ingredient, simple as it may seem, sets up the perfect balance of flavors and textures. Gather these kitchen staples and let them work their delicious magic together!

All-purpose flour: The backbone of the cake, giving it structure and a tender crumb.
Baking powder & baking soda: These ensure your cake rises beautifully, so it’s light yet satisfying.
Salt: Just a pinch makes all the other flavors pop and keeps things from tasting flat.
Ground cinnamon, nutmeg, & ginger: Warm spices that deliver that classic carrot cake flavor you crave.
Granulated sugar & brown sugar: The combo adds sweetness and a gentle molasses note for extra depth.
Vegetable oil: Keeps the crumb super moist—no dry cake here!
Eggs: Bind everything together for a rich, satisfying slice.
Vanilla extract: Adds subtle aroma and rounds out the flavor profile.
Finely grated carrots: The star ingredient—these bring natural sweetness, color, and help keep the cake marvelously moist.
Chopped walnuts: Crunchy bits of nutty goodness in every bite, perfectly balanced with the soft crumb.
Crushed pineapple (drained): A secret weapon for juicy flavor and even more tenderness.
Raisins (optional): For pops of natural sweetness that surprise you here and there (go for it if you love them!).

How to Make Carrot Walnut Cake

Step 1: Preheat and Prep the Pan

Start by preheating your oven to 350°F (175°C). This ensures even baking and a perfect crumb. While it warms up, generously grease and flour a 9×13-inch pan or two 8-inch round pans. This not only prevents sticking, but also helps your Carrot Walnut Cake release effortlessly once it’s baked.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Making sure these are well-combined now means no surprises later—every slice will be infused with cozy spice and rise just the way you want.

Step 3: Combine Wet Ingredients

Grab your biggest mixing bowl and beat together the granulated and brown sugars with the vegetable oil. This mixture should look smooth and slightly glossy. Next, add the eggs one at a time, beating after each addition so everything is seamlessly incorporated. Stir in the vanilla extract—the aroma is unbeatable.

Step 4: Bring Wet and Dry Together

Gently add your prepared dry ingredients to the wet, mixing until just combined. Don’t overmix here—a light touch means your Carrot Walnut Cake will stay tender and airy.

Step 5: Fold in the Stars

Now for the fun part! Fold in the grated carrots, chopped walnuts, crushed pineapple, and raisins if you like. These gems create a speckled, colorful batter and fill your cake with layers of flavor, crunch, and just the right amount of chewiness.

Step 6: Bake to Perfection

Pour the lush batter into your prepared pan(s) and smooth the top with a spatula. Slide it into the oven and bake for 35–40 minutes. You’ll know it’s ready when a toothpick poked into the center comes out clean. The aroma? Absolutely irresistible.

Step 7: Cool and (Optionally) Frost

Let the cake cool in the pan for about 10 minutes—this makes removing it easier and helps set the crumb. Afterwards, transfer to a wire rack to cool completely. If you love cream cheese frosting (who doesn’t with Carrot Walnut Cake?), this is the perfect time to spread it on.

How to Serve Carrot Walnut Cake

Garnishes

Decorate your Carrot Walnut Cake with swirls of luscious cream cheese frosting, a handful of extra chopped walnuts, or a sprinkle of shredded coconut for a little extra flair. If you’re feeling fancy, a few candied carrot curls make for a show-stopping finish.

Side Dishes

This cake pairs wonderfully with a cup of hot tea, freshly brewed coffee, or even a tall glass of cold milk. For a truly special occasion dessert spread, serve alongside a fruit salad of fresh berries or a scoop of vanilla bean ice cream.

Creative Ways to Present

Transform your Carrot Walnut Cake into individual cupcakes for a grab-and-go treat, or layer it with frosting and extra pineapple for a festive layer cake. You can even cut it into fun shapes using cookie cutters for a playful twist at parties or kids’ gatherings.

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover Carrot Walnut Cake in an airtight container at room temperature for up to 2 days. If you’ve frosted it with cream cheese, keep it in the refrigerator instead, where it will stay fresh for 4–5 days without losing its lovely moisture.

Freezing

This cake freezes beautifully! Wrap individual slices tightly in plastic wrap and place them in a freezer bag. They’ll keep well for up to 3 months. Frosted or unfrosted, you can have a treat ready whenever the craving strikes.

Reheating

To enjoy your cake warm, simply let slices thaw at room temperature or microwave them for 15–20 seconds. The flavors perk right up and that moist texture resurfaces, making your leftover Carrot Walnut Cake taste freshly baked all over again.

FAQs

Can I make Carrot Walnut Cake without nuts?

Absolutely! You can simply leave out the walnuts, or swap them for shredded coconut or extra raisins for added texture and sweetness. The cake will still have amazing flavor and a lovely, moist crumb.

How fine should I grate the carrots?

Finely grating the carrots works best, as it helps them melt into the batter, ensuring every bite of your Carrot Walnut Cake is sweet, moist, and tender. A box grater’s small holes or a food processor’s shredding disk are both great options.

Is the pineapple necessary?

While you could skip the pineapple, it adds an amazing juiciness that keeps the cake extra moist without making it soggy. Even if you’re not a huge pineapple fan, you’ll hardly taste it specifically—it just gives the crumb a lovely, tender quality.

Can I make this cake gluten-free?

Yes! Swap the all-purpose flour for your favorite gluten-free flour blend (one that substitutes cup-for-cup) and check that your baking powder and other ingredients are gluten-free. The result should be just as delicious and satisfying.

What kind of frosting pairs best with Carrot Walnut Cake?

Cream cheese frosting is a classic match—the tangy, creamy texture beautifully complements the cake’s sweetness and spice. For an extra touch, add a sprinkle of orange zest or a handful of chopped walnuts on top.

Final Thoughts

There’s a special joy that comes with baking and sharing a homemade Carrot Walnut Cake, and I hope you find as much comfort in every slice as I do. Whether you keep it classic or add your own spin, don’t be surprised if it quickly becomes a family favorite. Go ahead—gather your ingredients and let this delightful cake bring a little warmth and cheer to your table!

Carrot Walnut Cake Recipe

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4.7 from 19 reviews

Author: admin
Total Time: 1 hour
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the moist and flavorful Carrot Walnut Cake, a classic dessert that combines the sweetness of carrots with the crunch of walnuts. Perfect for any occasion, this homemade cake is sure to impress your guests!

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger

Wet Ingredients:

1 cup granulated sugar
1/2 cup brown sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract

Additional Ingredients:

2 1/2 cups finely grated carrots
1 cup chopped walnuts
1/2 cup crushed pineapple (drained)
1/2 cup raisins (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and prepare the baking pans.
Mix dry ingredients: Combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a bowl.
Prepare wet mixture: Beat sugars and oil, add eggs and vanilla.
Combine wet and dry: Gradually mix dry ingredients into wet mixture, then fold in carrots, walnuts, pineapple, and raisins.
Bake: Pour batter into pans and bake for 35-40 minutes until done.
Cool and serve: Let the cake cool before frosting and enjoy!