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, cinnamon, and nutmeg.
3. Mix wet ingredients:
In another bowl, combine both sugars, oil, eggs, and vanilla. Whisk until smooth and well-blended.
4. Combine and fold:
Gradually stir the dry ingredients into the wet mixture. Fold in the grated carrots, chopped walnuts, and pineapple (if using) until evenly distributed.
5. Bake the cake:
Divide the batter between the prepared pans and smooth the tops. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
6. Make the frosting:
In a mixing bowl, beat the cream cheese and butter until creamy. Add powdered sugar one cup at a time until desired sweetness and thickness is reached. Mix in vanilla and a pinch of salt.
7. Assemble and decorate:
Spread a layer of frosting between the two cakes, then frost the top and sides. Sprinkle with extra chopped walnuts or decorate with candied carrot curls for a beautiful finish.
✅ Tips & Variations
- Make it nut-free: Skip the walnuts or replace them with shredded coconut or raisins.
- For cupcakes: This recipe makes about 24 carrot cake cupcakes—just reduce the baking time to 18–22 minutes.
- Add citrus zest: A bit of orange zest adds a bright, fresh note.
- Make ahead: Both the cake and frosting can be made a day ahead—just store separately and frost before serving.
🎂 Why You’ll Love This Cake
- Ultra-moist from carrots, oil, and pineapple
- Perfectly spiced for cozy flavor in every bite
- Balanced texture with tender cake and crunchy walnuts
- Crowd-pleasing and easy to transport for parties or potlucks
Final Thoughts
Carrot Walnut Cake is a beloved classic that never goes out of style. Whether you serve it at Easter, birthdays, or a casual get-together, it brings rustic charm and irresistible flavor to the table. With its velvety cream cheese frosting and perfectly spiced crumb, it’s a dessert that’s sure to win hearts with every slice.
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