Classic carrot and walnut cake with cream cheese frosting
Classic carrot and walnut cake with cream cheese frosting is a cakes recipe, about 95 minutes total, yielding 10-12 pieces, medium difficulty.
Few cakes are as comforting and satisfying as a classic carrot and walnut cake. Packed with freshly grated carrots, warming spices and crunchy walnuts, this cake is a favorite all year round - perfect for afternoon coffee or for special occasions.
Finished with a fresh cream cheese frosting, this easy recipe offers irresistible flavor and texture - whether you're a baking beginner or a professional.
Why you'll love this carrot and walnut cake
This cake is wonderfully moist thanks to carrots and oil and has a great crunch from the walnuts. The mild spices provide a pleasant warmth, while the creamy frosting offers a fresh contrast. The cake stays beautiful for several days – if it even lasts that long!
Carrots not only add sweetness and color, but also keep the cake tender. Walnuts add an earthy note and bite. You can also try pecans or a pinch of gingerbread spice.
Frosting tips for the perfect finish
Make sure that the cream cheese and butter are at room temperature - this will make the frosting particularly creamy. To ensure clean pieces, chill the decorated cake briefly before cutting. Extra walnuts or a little cinnamon provide a nice finish.
This cake goes wonderfully with coffee or tea and is a great highlight for birthdays, celebrations or simply as a weekend baking project. Enjoy your meal!
Recipe
Ingredients
- 250g carrots, peeled and grated
- 150g light brown sugar
- 125 ml sunflower oil
- 3 large eggs
- 200g self-rising flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 100 g walnuts, roughly chopped
- 100 g raisins (optional)
- For the frosting:
- 200 g double cream cream cheese
- 50g unsalted butter, softened
- 120 g powdered sugar, sifted
- 1 tsp vanilla extract
Method
- Preheat the oven to 180 °C (160 °C fan oven) and grease and line a 20 cm springform pan with baking paper.
- In a large bowl, whisk together sugar, oil, and eggs until smooth. Fold in the grated carrots.
- Sift together flour, baking powder, cinnamon, nutmeg and salt. Add the mixture to the wet ingredients and stir until just combined.
- Fold in the walnuts (and raisins if using). Pour the dough into the mold and smooth the surface.
- Bake the cake for 40-45 minutes until a wooden pick comes out clean. Let the cake cool in the tin for 10 minutes, then cool completely on a wire rack.
- For the frosting, beat the butter and cream cheese until creamy. Add powdered sugar and vanilla and mix everything into a smooth cream.
- Spread the frosting over the cooled cake and decorate with extra chopped walnuts if desired.