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Carrot Cake with Walnut Cream Cheese Frosting

Best Moist Carrot Cake with Walnut Cream Cheese Frosting Recipe

This carrot cake with walnut cream cheese frosting is a comforting dessert with moist texture and delightful crunch from toasted walnuts.
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Prep Time 30 minutes
Cook Time 30 minutes
Chill Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Carrot Cake
  • 2 cups Fresh grated carrots Provides natural moisture and subtle sweetness essential for that signature moist texture.
  • 1 cup All-purpose flour The perfect base to give structure without weighing the cake down.
  • 1 cup Granulated sugar Balances the natural sweetness and helps achieve a tender crumb.
  • 1/2 cup Brown sugar Adds a deeper, caramel-like flavor complementing the spices.
  • 1/2 cup Vegetable oil Keeps the cake irresistibly moist and soft.
  • 3 large Eggs Bind the ingredients and contribute to the cake’s fluffy rise.
  • 1 teaspoon Baking powder Helps the cake rise.
  • 1 teaspoon Baking soda Helps the cake rise.
  • 1 teaspoon Ground cinnamon Adds classic warming flavor.
  • 1/2 teaspoon Ground nutmeg Adds classic warming flavor.
  • 1/2 teaspoon Salt Enhances all the other flavors.
  • 2 teaspoons Vanilla extract Adds a sweet, fragrant note.
For the Walnut Cream Cheese Frosting
  • 8 ounces Cream cheese (softened) The creamy, tangy base.
  • 1/2 cup Unsalted butter (softened) Adds richness and helps achieve silky texture.
  • 2 cups Powdered sugar Sweetens the frosting without graininess.
  • 1 teaspoon Vanilla extract Brightens the frosting.
  • 1 cup Toasted walnuts (chopped) Provides a delightful crunch.

Equipment

  • Oven
  • Mixing bowls
  • Spatula
  • Cake pans
  • electric mixer

Method
 

For the Carrot Cake
  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or non-stick spray, then line with parchment paper for easy removal.
  2. In a large bowl, whisk together all-purpose flour, granulated and brown sugars, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined and fragrant.
  3. In a separate bowl, beat eggs, vegetable oil, and vanilla extract until smooth. Stir in fresh grated carrots until every shred is coated.
  4. Gently fold wet mixture into dry ingredients with a spatula, mixing just until no streaks remain.
  5. Divide batter evenly between prepared pans. Bake at 350°F (175°C) for 25–30 minutes or until a toothpick comes out clean.
For the Walnut Cream Cheese Frosting
  1. In a chilled bowl, beat softened cream cheese and unsalted butter on medium speed for about 2–3 minutes until light and airy.
  2. Slowly mix in powdered sugar and vanilla extract, starting on low speed. Increase to medium and beat until creamy and free of lumps.
  3. Gently stir chopped toasted walnuts into the frosting until evenly distributed.
  4. Place one cake layer on a platter, spread frosting evenly, top with second layer, then coat sides and top.
  5. Chill for 10 minutes before slicing.

Notes

Use fresh grated carrots and ensure room temperature ingredients for the best texture.