- Dish type
- Nut and seed cakes
- Walnut cake
A deliciously moist carrot and walnut cake flavoured with vanilla, cinnamon, nutmeg and cardamon. Spread cream cheese icing over the cake and top with chopped nuts or grated lemon zest.
29 people made this
- 375g plain flour
- 1 teaspoon bicarbonate of soda
- 3 teaspoons baking powder
- 6 eggs
- 250ml vegetable oil
- 175g icing sugar
- 125g chopped walnuts
- 100g grated carrots
- 250ml milk
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cardamom
MethodPrep:30min ›Cook:1hr ›Ready in:1hr30min
- Preheat oven to 180 C / Gas mark 4. Grease and flour one 23 or 25cm cake tin.
- Sift the flour, bicarbarbonate of soda and baking powder together; set aside.
- Beat the eggs with the ground cinnamon, ground nutmeg and ground cardamom together for 5 minutes. Stir in the icing sugar and mix well. Beat in the vegetable oil and continue beating for 5 minutes.
- Alternately add the flour mixture and the milk, 1 tablespoon at a time, to the egg mixture. With a spoon stir in the grated carrots and chopped walnuts. Pour mixture into prepared tin.
- Bake for 1 hour. Allow to cool before serving or icing. Enjoy!
Reviews & ratingsAverage global rating:(18)
Reviews in English (15)
easy to do make two cakes from this recipe.tastes lovely.. not reduce the temp or time for fan ovens mine nearly burnt-21 Sep 2012
ok it takes alot longer than 30 minutes to make (grating the carrots, chopping the walnuts, grinding the pods into powder as the was no ground stuff at the store) but i have just taken is out of the oven and it is DELICIOUS! What I especially liked about this recipe was that it was had generally alot simpler ingredients - i checked out a few other recipes and they looked very convoluted-12 May 2012
well tryed this 1 lol went gr8 tasted fantastic-15 Oct 2011
For the carrot cake
- 2 free-range eggs
- 200g/7oz light brown sugar
- pinch salt
- 85g/3oz vegetable oil, plus extra for greasing
- 250g/9oz carrots, grated
- 35g/1¼oz walnuts, chopped
- 125g/4½ oz strong flour, sifted
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tsp ground cinnamon
For the topping
To decorate (optional)
- 250g/9oz marzipan
- few drops orange food colouring
- few drops red food colouring
- 20g/¾oz cocoa powder
- 6 tbsp cocoa nibs
This Carrot Walnut Cake recipe is :
- Super easy &ndash just mix and bake
- No fancy ingredients
- Packed with carrots and walnuts
- Stores well at room temperature for few days
- Utterly delicious
Basic cake supplies &ndash All purpose flour, sugar and golden brown sugar
Leavening &ndash Baking soda and baking powder
Fat &ndash Vegetable oil
Flavorings &ndash Ground cinnamon and vanilla extract
Star of the show &ndash Freshly grated carrots and chopped walnuts
How to make carrot snack cake?
Whisk flour, baking powder, baking soda, ground cinnamon and salt together in a bowl. Whisk vegetable oil, both sugars and vanilla extract in another larger bowl and then add eggs to combine.
Stir in dry ingredients followed by grated carrots and chopped walnuts. Transfer to a 8-inch square baking pan, bake at 350 degrees until done.
- Place rack in center of oven and preheat to 350°F. Butter 12-cup nonstick Bundt pan. Whisk flour, cinnamon, baking soda and salt in medium bowl until well blended. Using electric mixer, beat sugar, oil and eggs in large bowl on medium speed until pale and fluffy, about 5 minutes. Add flour mixture, beating just until blended. Fold in carrots and walnuts.
- Pour batter into prepared pan. Bake cake until toothpick inserted near center comes out clean, about 50 minutes. Cool cake in pan on rack 1 hour.
- Invert cake onto plate. Cool completely. Drizzle icing over top of cake, allowing icing to flow down sides. (Can be made 1 day ahead. Cover and chill.)
Two things I love about this recipe: super simple and very delicious and moist. I was a little skeptical because of the olive oil, but I can't even taste it. I put it in a bundt pan, and baked for 40 min. Subbed pecans for walnuts. Will definitely make it again.
I didn't look at these tips before I made mine, but I was happy with how it turned out. I used pistachios instead of walnuts because I find walnuts to be bitter when cooked. It's a nice substitute. I also processed mine so there was a bit of powder with the chunky nuts, which added some flavor with the texture.
After reading the reviews of this recipe and working in some of the modifications, I found this cake to be delightful. It was light, flavorful, and almost everyone who tried it asked for the recipe. Here's what I suggest: Lessen sugar to a scant 1 cup lessen cinnamon to 2.5t add 3/4t ginger powder cut evoo to .5c and add .25c butter cream sugar and butter, first, then add evoo and eggs grate fresh ginger in with the carrots (maybe 1T). Bake times: 40 minutes for a bundt pan and 50 minutes for a loaf pan. Everyone enjoys this cake - young and old alike. It's now my go-to easy cake. Enjoy!!
Changes: 2.5 tsp cinnamon, 2 cups carrots, 1 cup walnuts, more lemon zest and used lemon oil. Didn't rise very high, but looked okay in a tube pan. Was done 10 minutes early! Could taste the olive oil, but only when eaten without icing. Will use canola oil next time and will make a double batch of icing. which is amazing!
This cake was too light in texture and the cinamon was overpowering. I used 1 cup of nuts and could have added even more as that flavor was barely detectable. 3/4 cup of suggar was more than sufficient. I am glad I took the tip and checked for doneness at 45 min.
Have been making this delicious carrot cake since the recipe came out 11 years ago! Its always a hit! The only complaint I have is that I can never seem to get the icing to "pouring" consistency.
Considering how easy this cake is to make it is the best Carrot Cake I have ever made. This is wonderful.
This has to be the most boring carrot cake recipe ever written. A look at the ingredients should have been a clue that it was plain. Much better recipes for carrot cake on this site, use them!
This is the best Carrot Cake I have ever had. It does not raise very high, but the texture and flavor are the best. Tghe Lemon Cream Cheese Icing was perfect. My guests raved and it was gone that evening.
I loved this cake. Both my husband and I are now diabetic, so cake is seldom on our menu. But I was looking for a bundt cake I could take to a family gathering. I have several carrot cake recipes already, but I liked what I saw in this ingredients list. I pretty much followed the recipe as written, making sure I put in enough carrots, and I did use the light olive oil. If you don't know it's there, you won't detect it.
I made this cake maybe a dozen times. Looks great and everbody loves it. The olive oil tastes and smells very good in it. It's one those cakes, one has the ingridients at home at all times so it's easy to just do it. Works every time. I gave this recipe to many people so far.
Made this for new in- laws, without a test run. I was disappointed how dry, overpowered in cinnamon, and really uninspired this cake was. FYI, 50 minutes was WAY too long for my bundt pan cake was overdone at 45.
This was a great cake. Lots of healthy ingredients. I used half sugar half splenda, to cut some calories. Also I did a royal icing glaze.Would be good even without any icing. Very tasty.
This a delicious cake and absolutely worth making every week, only to discover that after an hour or so after serving it is gone! I did add a few more carrots and was also generous with the nuts and the lemon ingredients for the icing. Really lovely, thank you!
This is a fantastic cake. I didn't alter the recipe in anyway. The cake is very moist and the flavor is wonderful.
This cake is a healthier version of a fat ladened carrot cake. It is perfect just the way the recipe is written. Cinnamon is so good for us and it is not overpowering in this recipe. I never understand why anyone would change a baking recipe. The science has already been done for us.
I took the advice of others with respect to the recipe and it is wonderful I just had my first piece. umm I am sure I will be back for seconds. I added 2 cups of carrots and I decreased the cinnamon by 50%, I also heated the walnuts in a dry pan to toast them. The cake is moist, has a nice texture and a golden color - it would be fine without any glaze at all. I also took some liberties with the glaze, I increased the lemon juice to 2 tablespoons and the lemon zest to 2 teaspoons, I also used heavy cream because that is what I had on hand. I made the glaze which turned into more of a frosting (yes I know it was the heavy cream and the bit too much beating) then I thined it down with 2% milk to make it back into a glaze. I will probally try to work further with the glaze to get something better out of it but the cake is a repeat recipe for us.
Easiest cake recipe ever, even for a nonbaker like me. Light, delicious. The extra carrot must have done it. Next time I would use a little less sugar.
I really enjoyed making both the carrot cake and the lemon cream cheese icing. I added more then the called for carrots as many of you had suggested. I'm not a big walnut fan, but added them anyway and have to admit that the added difference in texture was appreciated. The cake was very moist. I like lemon so the lemon icing really complemented the cake and I wished I had more for dipping! I thought the consistancy of the icing was not at all like glaze as someone else had suggested, and flowed down the sides of the cake nicely without dripping onto the platter. Again I added double the lemon as I'm a lemon lover and many had suggested more lemon would be nice. I know I'll make it again and next time may add more grated lemon zest. I served this as an Easter dinner dessert and it was a big hit. I would like to find other cakes to use the lemon cream cheese icing on also. It was very easy to make and was delicious!
Although this wasn't bad I too felt that there are much better carrot cake recipes out there.
I have been making this cake for three years and am finally reviewing the recipe. Moist, unique, not overly sweet. I add more carrots than the recipe calls for, and sometimes I serve without frosting. I use extra light (NOT extra virgin) olive oil and black walnuts. Someone always asks for the recipe!
I make this cake once in awhile for gatherings, and it is usually the first dessert gone. It is deliciously moist and the lemon in the frosting brings a great complement to the cake.
This is one of my most requested cakes. I always add more walnuts and carrots then the recipe calls for in order to give more texture. Also, I use more cream in the icing to thin it a bit. I drizzle the icing on the cake with a pastry bag to make it more pleasing to the eye.
I cannot rate this recipe, but the bundt/icing idea came from here. I love the carrot bread recipe from mimiscafe.com, which I've baked into a bundt pan and drizzled w/ the 'lemon icing' recipe from this site. My 1st cake from scratch, and my co-wkrs polished it up!
I did not care for this recipe. There are many much better ones out there.
- 120g chopped walnuts
- 450g carrots, grated
- 3 large eggs
- 125ml buttermilk
- 1tsp vanilla extract
- 450g caster sugar
- 250ml vegetable oil
- 1tbsp orange zest
- 300g plain flour
- 1tsp baking soda
- 2tsp baking powder
- 1tsp salt
- 1tsp ground cinnamon
- For the cream cheese frosting:
- 120g unsalted butter, softened
- 120g cream cheese, softened
- 400g icing sugar
- 1tsp vanilla extract
- Preheat the oven to 180°C/350°F/Gas Mark 4. Lightly grease and flour a 25cm round cake tin.
- Toast the walnuts in the oven for 5 minutes. Remove from the oven and set aside to cool.
- Place the carrots, buttermilk, oil, sugar, eggs, vanilla extract and orange zest together in a bowl and whisk thoroughly.
- In another bowl whisk the flour, baking soda, baking powder, salt and cinnamon. Fold the flour mixture into the carrot mixture, taking care not to overmix. Fold in the toasted walnuts until evenly combined.
- Pour the mixture into the prepared cake tin and bake for 35-45 minutes or until a cocktail stick inserted into the centre comes out clean.
- Leave to cool for 20 minutes then turn out onto a wire rack to cool completely.
For the cream cheese frosting:
- Cream the cream cheese and butter until smooth.
- Gradually add the icing sugar and continue to cream until light and fluffy, add the vanilla extract.
- Spread onto the top of the cake and round the sides.
Ingredients for Moist Carrot Cake
CARROTS – You must use the orange carrots which are in season. Grate them into long shreds. I love to see carrot shred when I bite into a slice.
FLOUR – Most of the carrot cake recipes have cake flour or all-purpose flour. But for this recipe, we use all-purpose flour and whole wheat flour in a ratio of 1:1. You could also use only all-purpose flour for this recipe but adding whole wheat flour not only keeps the cake moist but also nutritious.
SUGAR – I use granulated sugar and powder it in a blender or caster sugar. You could even use brown sugar if you like.
WALNUTS & RAISINS – I love to use walnuts and raisins in this cake. Dates also go well with this recipe. Adjust the quantity of walnuts and raisins to suit your taste and preference.
OIL – I like to use vegetable oil for this cake instead of butter. Adding oil keeps the cake moist but you could also substitute it with butter if you don’t like oil. If using oil, use good quality clear vegetable oil for this soft and moist carrot cake recipe.
EGGS – Always use fresh eggs that are kept at room temperature for any cakes.
However, if you wish to make an eggless version of this carrot cake, substitute 1 whole egg with 3 tbsp of yogurt and 1/2 tsp of flaxseed powder. You could skip the flaxseed powder and use only the yogurt if you wish.
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- 1 (16.5-oz.) pkg. spice cake mix (such as Duncan Hines)
- 1 cup water
- ⅓ cup vegetable oil
- 3 large eggs
- 2 ½ cups shredded carrots (from 2 large peeled carrots)
- 1 ½ cups pineapple tidbits (from 1 [20-oz.] can), drained and pressed dry with paper towels
- 2 cups chopped toasted walnuts, divided
- 8 ounces cream cheese, softened
- ½ cup (4 oz.) salted butter, softened
- 1 teaspoon vanilla extract
- 4 cups (about 16 oz.) powdered sugar
- 1 cup unsweetened coconut flakes, toasted
Preheat oven to 350°F. Spray a 15- x 10-inch jelly-roll pan liberally with baking spray. Combine, cake mix, water, oil, and eggs in the bowl of a heavy-duty electric stand mixer, and mix according to package directions. Stir in carrots, pineapple, and 1 cup of the walnuts. Pour batter into prepared jelly-roll pan. Bake in preheated oven until a wooden pick inserted in center comes out with moist crumbs, about 25 minutes.
Transfer pan to a wire rack cool completely, about 30 minutes.
Beat cream cheese, butter, and vanilla with a heavy-duty electric stand mixer fitted with the whisk attachment on medium speed until fluffy and well combined, 4 to 5 minutes. Add powdered sugar, 1 cup at a time, beating until blended after each addition and stopping to scrape down sides of bowl as needed.
Spoon cream cheese mixture, in dollops, over surface of cooled cake. Using an offset spatula, spread to coat surface of cake evenly. Top evenly with remaining 1 cup walnuts. Sprinkle evenly with coconut.
Carrot and Walnut Cake
1 hour hour
2 cups self-raising flour
1 teaspoon mixed spice
1 teaspoon ground cinnamon
1 cup firmly packed Chelsea Soft Brown Sugar
2 cups grated carrot
1 cup chopped walnuts
1 cup vegetable oil
3 eggs, lightly beaten
CREAM CHEESE FROSTING
125g cream cheese, softened
2 teaspoons finely grated lemon rind
1 1/2 cups Chelsea Icing Sugar
Walnuts, to decorate
Step 1: Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 19cm square cake pan. Line base and sides with baking paper.
Step 2: Sift flour, spice and cinnamon into a bowl. Add sugar, carrot, chopped walnuts, oil and eggs. Stir to combine. Spread into prepared pan. Bake for 1 hour 15 minutes or until a skewer inserted into centre comes out clean (cover loosely with foil if over-browning). Stand in pan for 10 minutes. Turn out onto a wire rack to cool.
Step 3: Make frosting: Using an electric mixer, beat cream cheese and lemon rind until smooth. Gradually beat in sugar until smooth. Spread frosting over cake. Decorate with walnuts. Serve.
Makes one 9x5" loaf Servings
Preheat oven to 350°. Lightly oil and flour a 9x5" loaf pan. Whisk baking powder, cinnamon, salt, and 1 ¼ cups flour in a small bowl. Toss raisins, walnuts, and remaining 1 Tbsp. flour in another bowl.
Using an electric mixer on medium-high speed, beat eggs and granulated sugar in a medium bowl until light and fluffy, about 4 minutes. With mixer running, gradually drizzle in 1 cup oil, then add vanilla. Fold in dry ingredients, raisin mixture, and carrots scrape batter into prepared pan. Sprinkle with brown sugar.
Bake cake until a tester inserted into the center comes out clean, 65–75 minutes. Let cool slightly in pan, then turn out onto a wire rack to cool completely.
Do Ahead: Bake up to 2 days ahead. Store wrapped at room temperature.
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