Nothing beats the warmth and comfort of a homemade carrot cake with walnuts recipe fresh from the oven. This moist carrot cake recipe combines the natural sweetness of grated carrots with the satisfying crunch of chopped walnuts, creating a dessert that's perfect for any occasion. Whether you're celebrating a birthday, hosting a dinner party, or simply craving something sweet, this walnut carrot cake delivers every time. The combination of warm spices like cinnamon and nutmeg, paired with the rich texture from fresh carrots and nuts, makes this traditional carrot cake recipe a family favorite that's surprisingly easy to make from scratch.
Why You Will Love This Carrot Cake with Walnuts Recipe
This carrot cake with walnuts recipe is a timeless favorite. It’s made with freshly grated carrots, giving the carrot cake with walnuts natural sweetness and perfect moisture.
You’ll love how this carrot cake with walnuts recipe blends warm spices with a tender, nutty texture. The chopped walnuts bring just the right crunch to this spiced carrot cake with nuts.
Whether you frost it with cream cheese or enjoy it plain, this carrot cake with walnuts recipe never disappoints. You can even bake it as a carrot loaf with walnuts or turn it into carrot cupcakes with nuts for easy portions.
No matter how you serve it, this carrot cake with walnuts recipe delivers homemade comfort in every bite.
Jump to:
Ingredients
Dry Ingredients:
- All-purpose flour (provides structure and creates the perfect cake texture)
- Baking soda (helps the cake rise and creates a light, fluffy texture)
- Ground cinnamon (adds warmth and enhances the carrot flavor)
- Salt (balances sweetness and enhances all flavors)
- Ground nutmeg (adds depth and complexity to the spice blend)
Wet Ingredients:
- Vegetable oil (keeps the cake incredibly moist)
- Granulated sugar (provides sweetness and tender texture)
- Large eggs, room temperature (binds ingredients and adds richness)
- Vanilla extract (enhances overall flavor)
Mix-ins:
- Chopped walnuts (adds crunch and nutty flavor)
- Freshly grated carrots (the star ingredient that adds moisture and natural sweetness)
See recipe card for quantities.
Instructions
Prep and Mix Dry Ingredients
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Grate 3 cups of fresh carrots and set aside. In a large bowl, whisk together flour, baking soda, cinnamon, salt, and nutmeg until well combined.
Pro Tip: Using freshly grated carrots instead of pre-shredded creates a much moister cake.
Combine Wet Ingredients and Mix Batter
- In another large bowl, whisk together oil and sugar until combined. Add eggs one at a time, then vanilla extract. Add the dry ingredients to the wet ingredients, stirring just until combined. Don't overmix – a few lumps are fine. Fold in the grated carrots and chopped walnuts.
Expert Advice: Room temperature eggs create a smoother batter and better texture.
Bake the Carrot And Walnut Cake
- Divide batter evenly between prepared pans and smooth tops gently. Bake for 25-30 minutes, or until a toothpick inserted in center comes out with just a few moist crumbs. The tops should spring back when lightly touched.
Important: Don't overbake! This easy carrot cake dessert continues cooking as it cools.
Cool and Serve
- Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely. Frost with cream cheese frosting if desired, or enjoy plain. This moist carrot walnut cake is perfect for any occasion.
Secret Tip: Let the batter rest for 15 minutes before baking for an even more tender texture.
- Step 1: Prep and Mix Dry Ingredients
Whisk together all dry ingredients in a large bowl.
- Step 2: Combine Wet Ingredients and Mix Batter
Combine wet and dry ingredients, then fold in carrots and walnuts.
- Step 3: Bake the Carrot And Walnut Cake
Divide batter into pans and bake until springy and golden.
- Step 4: Cool and Serve
Cool completely and serve frosted or plain.
Hints & Expert Cooking Tips
- Moisture Secret: For extra moisture, add ¼ cup of crushed pineapple (drained) along with the carrots. This creates an incredibly tender crumb without making the cake too sweet.
- Texture Tip: Toast your walnuts lightly in a dry skillet for 3-4 minutes before chopping. This intensifies their flavor and adds extra crunch to your carrot cake walnut combination.
- Spice Balance: Taste your batter before baking (it's safe since there are eggs). Adjust spices to your preference – some people love extra cinnamon, while others prefer more nutmeg.
- Even Baking: Place your cake pans on the middle rack with space between them for proper air circulation. Rotate them halfway through baking if your oven has hot spots.
Recipe Variations & Dietary Modifications
Healthy Carrot Cake Version
- Replace half the oil with Greek yogurt and use whole wheat pastry flour instead of all-purpose flour. Add an extra ¼ cup of grated carrots to maintain moisture.
Vegan Carrot Cake With Walnuts
- Substitute eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg, let sit for 5 minutes). Use plant-based milk if needed and ensure your sugar is vegan-friendly.
Gluten-Free Carrot Cake With Walnuts
- Use a high-quality gluten-free flour blend that contains xanthan gum. The texture will be slightly denser but equally delicious.
No Raisins Carrot Cake Variation
- This recipe is perfect as-is for those who prefer their carrot cake without raisins. The walnuts provide all the texture and interest you need.
Carrot Cake With Raisins And Walnuts
- Add ½ cup of golden raisins along with the walnuts for a more traditional approach. Soak the raisins in warm water for 10 minutes first to plump them up.
Equipment Recommendations
Essential Tools:
- Two 9-inch round cake pans (light-colored metal pans work best)
- Large mixing bowls (at least 3-quart capacity)
- Box grater or food processor for grating carrots
- Wire cooling racks
- Electric or stand mixer (makes mixing easier but isn't required)
- Budget-Friendly Alternatives: If you don't have round pans, use a 9x13 inch rectangular pan and bake for 35-40 minutes. You can also make this as a carrot walnut loaf using two standard loaf pans.
Storage & Meal Prep Tips
Fridge Storage
- Store your carrot and walnut cake covered at room temperature for up to 3 days, or refrigerated for up to a week. If frosted with cream cheese frosting, refrigeration is necessary.
Freezing Instructions
- This simple carrot cake with walnuts freezes beautifully for up to 3 months. Wrap individual layers tightly in plastic wrap, then aluminum foil. Thaw overnight in the refrigerator before frosting or serving.
- Meal Prep Tip: You can make this cake up to 2 days ahead. Actually, the flavors improve after a day as the spices meld together.
Grandma’s Secret Ingredient
Growing up, the smell of cinnamon and baked carrots always meant one thing—Grandma’s carrot cake with walnuts recipe was in the oven. This carrot cake with walnuts recipe was more than just dessert; it was a warm, sweet slice of tradition. Her secret? Freshly grated carrots and applesauce, making every bite of her carrot cake with walnuts incredibly moist, naturally sweet, and packed with crunchy walnuts.
I’ve baked many cakes since, but nothing compares to this homemade carrot cake with walnuts recipe. Every time I make this carrot cake with walnuts recipe, I’m reminded of those comforting moments. If you’re looking for a classic, cozy dessert, this carrot cake with walnuts recipe is one to treasure and share.
FAQ
Can I use walnuts instead of pecans in carrot cake?
Yes, you can! Walnuts are a great substitute for pecans in carrot cake. They add a lovely crunch and slightly earthy flavor that pairs beautifully with the spices.
Are walnuts good in carrot cake?
Absolutely! Walnuts add texture, nutty richness, and balance the sweetness of the cake perfectly. They’re a classic addition to traditional carrot cake recipes.
What is the secret to a good carrot cake?
Freshly grated carrots, the right balance of spices, and using oil instead of butter for extra moisture are key. Adding walnuts brings the perfect crunch and flavor.
What nuts do I use in carrot cake?
Walnuts and pecans are the most common choices. Both add great texture, but walnuts offer a slightly bolder, earthy taste many people love.
Bake It Once, Crave It Always!
This carrot cake with walnuts recipe proves you don’t need fancy steps to create something unforgettable. With moist, spiced layers and crunchy walnuts, this carrot cake with walnuts recipe is a timeless classic packed with rich, cozy flavor.
Once you try this moist carrot cake with walnuts, you’ll never look at store-bought the same way. Whether for celebrations or casual weekends, this carrot cake with walnuts recipe always delivers cozy, delicious results.
Craving more delicious bakes? You’ll love my Peanut Butter Pie Recipe for a creamy indulgence, or the chewy goodness of these Peanut Butter Cookies Recipe — both perfect to keep the sweet streak going!
Go ahead, preheat the oven and make this carrot cake with walnuts recipe your next baking win. Every slice of this carrot cake with walnuts is packed with moisture, warm spices, and crunchy perfection.
Tried this carrot cake with walnuts recipe? Drop a comment and let me know how it turned out. Happy baking!
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Pairing
These are my favorite dishes to serve with Carrot Cake with Walnuts Recipe
Carrot Walnut Cake Recipe
Equipment
- 2 9-inch round cake pans Or use 1 rectangular 9x13 pan
- 1 Box grater For grating fresh carrots
- 2 Large mixing bowls For wet and dry ingredients
- 1 Wire cooling rack To cool the cakes evenly
- 1 Whisk For dry ingredients
- 1 Rubber spatula For folding batter
Ingredients
- 2 cups all-purpose flour for structure
- 2 teaspoon baking soda helps cake rise
- 2 teaspoon ground cinnamon warm spice flavor
- 1 teaspoon salt enhances flavor
- 0.5 teaspoon ground nutmeg adds spice depth
- 1.33 cups vegetable oil for moisture
- 2 cups granulated sugar sweetness and texture
- 4 large eggs room temperature
- 1 teaspoon vanilla extract enhances flavor
- 3 cups grated carrots fresh, not pre-shredded
- 1 cup chopped walnuts adds crunch
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round pans.
- Whisk together flour, baking soda, cinnamon, salt, and nutmeg.
- In another bowl, mix oil and sugar. Beat in eggs and vanilla.
- Combine wet and dry mixtures gently. Fold in carrots and walnuts.
- Divide batter into pans. Let rest 15 minutes before baking.
- Bake for 25–30 minutes until a toothpick comes out clean.
- Cool in pans for 10 minutes, then on racks completely.
- Frost with cream cheese frosting or serve plain.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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