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Carrot Cake with Cream Cheese Frosting – Best Easy Walnut Recipe

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This cozy carrot cake is moist, tender, and packed with finely grated carrots, toasted walnuts, and warm cinnamon. Topped with a tangy cream cheese frosting, it’s a nostalgic, crowd-pleasing dessert perfect for any occasion.

Ingredients

Scale
  • 2 cups (260g) all-purpose flour (or gluten-free blend)
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 3/4 cup (180ml) canola oil or neutral vegetable oil
  • 1/2 cup (120g) unsweetened applesauce (or plain Greek yogurt)
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 3 cups (about 300g) peeled carrots, finely grated (about 3–4 medium carrots)
  • 1 cup (120g) toasted walnuts, chopped (reserve some for topping; or pecans)
  • Optional: 1/2 cup raisins or 1/2 cup crushed pineapple (blot dry)
  • 8 oz (225g) cream cheese, full fat, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 2 1/2 to 3 cups (300-360g) powdered sugar, sifted
  • 2 teaspoons pure vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • Extra chopped walnuts (for garnish)
  • Shredded coconut or carrot curls (optional, for garnish)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Toast walnuts: Spread walnuts on a baking sheet and toast for 5-7 minutes until fragrant and lightly golden. Let cool, then chop coarsely.
  3. Grease a 9×13-inch pan or two 9-inch round cake pans. Line with parchment paper if desired.
  4. In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
  5. In a separate bowl, whisk oil, applesauce, eggs, and vanilla until smooth and slightly thickened.
  6. Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined; do not overmix.
  7. Fold in grated carrots and most of the walnuts (reserve some for topping). If using raisins or pineapple, fold them in now.
  8. Pour batter into prepared pan(s) and smooth the top.
  9. Bake for 35-40 minutes (9×13) or 28-32 minutes (rounds), until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Let cake cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
  11. Make the cream cheese frosting: In a medium bowl, beat softened cream cheese and butter until smooth and fluffy (2-3 minutes). Add vanilla, salt, and powdered sugar, mixing until creamy and spreadable.
  12. Spread frosting generously over cooled cake. Sprinkle with reserved walnuts and, if desired, coconut or carrot curls.
  13. Slice, serve, and enjoy!

Notes

Grate carrots finely for best texture. Toasting walnuts enhances flavor. Do not overmix batter. Cool cake completely before frosting. For gluten-free, use a 1:1 blend. For dairy-free, use vegan cream cheese and butter. Cake can be made ahead and flavors improve after chilling overnight.

Nutrition

Keywords: carrot cake, cream cheese frosting, walnuts, easy carrot cake, moist carrot cake, spring dessert, Easter cake, homemade cake, nutty cake, classic carrot cake

Find it online: https://hungermind.com/carrot-cake-with-cream-cheese-frosting-best-easy-walnut-recipe/