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Homemade carrot cake with walnuts recipe freshly baked and frosted

Carrot Walnut Cake Recipe

A moist and flavorful homemade carrot cake recipe with chopped walnuts, warm spices, and a tender crumb — perfect for any occasion!
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Batter 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

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

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

Method
 

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round pans.
  2. Whisk together flour, baking soda, cinnamon, salt, and nutmeg.
  3. In another bowl, mix oil and sugar. Beat in eggs and vanilla.
  4. Combine wet and dry mixtures gently. Fold in carrots and walnuts.
  5. Divide batter into pans. Let rest 15 minutes before baking.
  6. Bake for 25–30 minutes until a toothpick comes out clean.
  7. Cool in pans for 10 minutes, then on racks completely.
  8. Frost with cream cheese frosting or serve plain.

Notes