Carrot and walnut cake on a plate with fork

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This Carrot Walnut Cake is fluffier than the traditional American carrot cake but it’s perfectly soft and moist. The cream cheese frosting has a marshmallow-like fluffiness that will make you want to lick the spatula, the whisk, the bowl and your fingers if needed ;). Why I love this carrot cake so darn much? It’s not overly sweet. Most store-bought carrot cakes throw you into a sugar coma after half a slice, but this one is just right; bite after delicious bite. Rave reviews all around (everyone ate alot of carrot cake this week).

My Mother-in-law shared this carrot walnut cake recipe with me and one of her friends shared it with her who inherited the recipe from her mother. This carrot cake has been enjoyed by several generations and I feel honored to pass it on to you! I baked it three times in 1 week and modified it only slightly to increase the amount of frosting, cut the baking soda in half and decrease the sugar. It was wonderful!

Carrot and walnut cake sliced on a cake platter

How to Make this Carrot Walnut Cake Recipe:

I hope you enjoy this video on how to make this “Rustic” Carrot cake 😉

 

Slice of Carrot Walnut cake

Here’s the Print-friendly recipe. Be sure to print copies for all your friends!

Natasha's Kitchen Cookbook

Carrot Walnut Cake Video Recipe

4.81 from 127 votes
Author: Natasha Kravchuk
This classic carrot walnut cake is perfectly soft and moist. The cream cheese frosting has a marshmallow-like fluffiness. Finally, a carrot cake that isn't too sweet!
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Ingredients 

Servings: 16 slices of cake

Carrot Cake Ingredients:

  • 4 large eggs, room temp
  • 1 cup granulated sugar
  • 1 cup of vegetable oil or extra light olive oil
  • 2 cups of all purpose flour * see notes
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 3 cups about 1 lb shredded carrots (grated on the large holes)

Frosting/Decor Ingredients:

  • 16 oz cream cheese, softened at room temp
  • 1 stick, 8 Tbsp or 113 grams of butter, softened at room temp
  • 2 cups powdered sugar
  • 1 1/2 cups walnuts, toasted on a skillet and coarsely chopped

Instructions

How to Make the Carrot Walnut Cake Layers: Preheat oven to 350˚. Butter two 9" round cake pans and line the bottoms with parchment paper.

  • In a stand mixer, whisk 4 eggs and 1 cup sugar on high speed 3 min until thick and fluffy. With mixer on medium speed, add 1 cup oil in a steady stream.
  • Sift 1 tsp baking soda and 1/4 tsp baking powder into 2 cups of flour and whisk the dry ingredients together well. With the mixer on medium low, add the dry ingredients to the wet ingredients in fourths, scraping down the bowl as needed. Once flour is fully incorporated, use a spatula to fold in 3 cups of carrots just until evenly combined.
  • Divide dough in to two round baking pans and bake at 350˚ for 30-35 min or until toothpick comes out clean (mine was perfect at 30 min). Let cake layers cool in their cake pans for 10 minutes then remove from pans and cool to room temp on a wire rack before slicing layers in half.

How to Make Cream Cheese Frosting:

  • Once cake layers are at room temp, make your frosting: With the wisk attachment on med/low speed, cream together 1 stick butter with 2 cups powdered sugar, scraping the bowl as needed (2-3 min).
  • With the mixer medium speed, add cream cheese, one chunk at a time. After all the cream cheese is in, set the mixer to high speed and beat the frosting until smooth, fluffy and no lumps remain (5 minutes), scraping down the bowl a couple of times to make sure you don't have stray cream cheese stuck to the bowl.

How to Assemble the Best Carrot Cake:

  • Place the first layer, cut-side-up on a cake platter. Spread enough frosting to cover the top and sprinkle with 2-3 Tbsp of chopped walnuts. Repeat with remaining cake layers and spread remaining frosting around the sides. Decorate the top layer with remaining chopped nuts around the top border and sides of the cake.

Notes

Time saving tip: use a food processor with the food grater attachment for quick shredding of your carrots.
* to measure flour, scoop into your measuring cup and scrape off the top.
Course: Dessert
Cuisine: American
Keyword: carrot and walnut cake, carrot walnut cake
Skill Level: Medium
Cost to Make: $$

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

This Classic Carrot Cake has been handed down through generations. Soft, moist, marshmallow-like frosting and not overly sweet. YUM! | natashaskitchen.com

Let me know what you thought of the video – your feedback is super important to me! It took us an entire day to film this between baby’s naps but we sure enjoyed making it for you. P.S. Do you have any video recipe requests?

This Classic Carrot Cake recipe has been handed down through generations. Soft, moist, marshmallow-like frosting and not overly sweet. YUM! | natashaskitchen.com

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Mary
    November 30, 2023

    Hey Natasha, love love love your recipes!! question for you, is there a carrot cake that has cream cheese as an ingredient besides the frosting? i went to my local bakery and they told me their carrot care is their best seller as they incorporate cream cheese in the ingredients. i havent been able to find any recipe online that has this option and wondering if its a thing. would you know?

    Reply

    • NatashasKitchen.com
      November 30, 2023

      Hi Mary! I am not sure, but possibly. Sorry I can’t be more help.

      Reply

      • Mary
        December 1, 2023

        Thanks for your reply. We just love your recipe and will continue making it! It never fails to please the family!

        Reply

  • Josie
    October 28, 2023

    Love, loved this recipe. I always went out to bakeries to buy carrot cake but not anymore. I went w/o the walnuts. Our family is not much of nut eaters and it was perfect!
    I would like to make carrot roll as well. What changes would I need to this recipe to make that happen?

    Reply

    • NatashasKitchen.com
      October 28, 2023

      Hi Josie! I’m so glad you loved it. I am not sure how this would work for a roll cake, I worry it won’t hold. I recommend using my roll cake recipe for roll cakes. You can use the search bar above to view some options.

      Reply

  • Fulvia
    January 24, 2023

    Hi Natasha, I love your recipes. One question about the carrot cake. The butter use is unsalted?
    Thank you..

    Reply

    • NatashasKitchen.com
      January 24, 2023

      Hi Fulvia! It’s unsalted. 🙂

      Reply

  • Lisa
    January 17, 2023

    Very disappointed that on recipe it says no where to add chopped walnuts to cake batter itself, however on video it does?

    Reply

    • Natashas Kitchen
      January 17, 2023

      Hi Lisa, on the printable recipe card, you will see that we have walnuts mentioned in step one of How to Assemble the Best Carrot Cake: “Place the first layer, cut-side-up on a cake platter. Spread enough frosting to cover the top and sprinkle with 2-3 Tbsp of chopped walnuts.” I reviewed the video to be sure, but we didn’t add walnuts to the batter either. Are you possibly referring to a different recipe? I wish I could be more helpful.

      Reply

    • tanya
      February 20, 2023

      Grand baby cake the best carrot cake you’ll ever eat i’ve tried a lot and this is the only one I will ever make again

      Reply

  • Annette
    November 3, 2022

    Hi. How many raisins and walnuts would I add to the cake?
    My husband likes it with raisins and walnuts.

    Reply

    • NatashasKitchen.com
      November 3, 2022

      Hi Annette! I do not have an exact amount, I would just add this based on consistency and preference, just be careful so you don’t overwhelm the batter.

      Reply

  • Kenz
    November 3, 2022

    Hi Natasha,
    TQ for sharing this recipe. I tried but little change from granu sugar to 3/4 cup of brown sugar. I prefer less sweet. It turns out as great! I have been looking for carrot cake out there but not to my liking, it’s DENSED. Finally I found this! TQ so much.

    Reply

    • NatashasKitchen.com
      November 3, 2022

      Hi Kenz! I’m so glad you finally found a recipe you love. Thank you for sharing.

      Reply

  • Kristina Schlappi
    October 4, 2022

    Unfortunately this doesn’t fill the carrot cake craving, I wish I would have read through the ingredients prior to making it. It is very much a plain white cake with added carrots, it lacks the spice and flavor that is usually loaded in a carrot cake! I LOVE most all recipes from this site, but this one needs fixing.

    Reply

  • Amy
    October 1, 2022

    Delicious cake! This is the very first carrot cake recipe that I tried and it was phenomenal! The cream cheese frosting balanced everything out, and it wasn’t too sweet. My family loved it! Thanks, Natasha, for such an amazing recipe!

    Reply

    • Natashas Kitchen
      October 1, 2022

      You’re welcome! I’m so happy you enjoyed it, Amy!

      Reply

    • Asia
      August 29, 2023

      This cake was ok but missing something like spice. Cinnamon or nutmeg just something,

      Reply

  • Josie
    September 11, 2022

    Hi Natasha,
    I made this cake yesterday for a birthday. All I can say is WOW!!! What I loved most about it was that it was not too sweet, like store bought cakes. Also, the amount of carrots that went into it. I was in Heaven! So delicious! Wish I could share a picture of this deliciousness!

    Thank you for sharing your recipe! 🎂♥️

    Reply

    • Natasha's Kitchen
      September 11, 2022

      So glad you love the cake! Thank you for your good comments and feedback, Josie.

      Reply

  • Beverly Leszczynski
    July 16, 2022

    I never see anybody so organize, such a precure to watch you and follow your recipe, everything looks so easy and sample. Beside everything else you are beautiful young lady. When do you have time to keep so nice and neat.

    Reply

    • Natashas Kitchen
      July 18, 2022

      Thank you for that wonderful compliment, Beverly!

      Reply

  • Bethany Brafford
    April 26, 2022

    A good friend of mine is a huge Carrot Cake fan. About 2 years ago, she asked me to make a Carrot Cake for her for her birthday. I had never made a Carrot cake before, and I have loved all of the recipes that I have tried form Natasha’s Kitchen thus far– She absolutely loved this Carrot Cake and requests me to make a Carrot Cake for her on a regular basis!

    Reply

    • Natasha's Kitchen
      April 26, 2022

      Thank you for choosing this recipe to try, I’m glad she loved it!

      Reply

  • Linda R
    April 2, 2022

    Natasha, I love your recipes however, this carrot cake needs cinnamon, walnuts or pecans and raisins in the cake for enhanced flavor. The frosting is AMAZING! I’m going to make the cake again with spices stated above. Love your videos.

    Reply

    • Natasha
      April 2, 2022

      Hi Linda, I think you will love the carrot cake cupcakes that we will be posting next week. They are more of an American-style Carrot Cake base and are wonderful.

      Reply

    • Beverly Leszczynski
      July 16, 2022

      You can use whatever you want, this is a Natasha’s recipe, you should never criticize. Keep it to yourself.

      Reply

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