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 neededΒ ;). 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 πŸ˜‰

 

Slice of Carrot Walnut cake

Here’s the Print-friendly recipe. BeΒ 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 superΒ important to me! It took us an entire day to film thisΒ 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

  • Yelena
    October 27, 2015

    Hi Natasha,
    Thank you soooo much for this great cake recipe. Just made it this past Sunday and this cake is out of this world :). Everyone in my family loved it.

    Reply

    • Natasha
      natashaskitchen
      October 27, 2015

      Yelena, thank you for such a great review on the recipe, I’m glad you all enjoyed it :D.

      Reply

      • Yelena
        November 5, 2015

        Thank you Natasha again for such a great recipe. I am just curious what kind of stand mixer do you use and what size. I still use a hand mixer but shopping for a stand mixer. Do you think 4.5-Quart stand mixer is enough to make such a cake?

        Reply

        • Natasha
          natashaskitchen
          November 5, 2015

          Hi Yelena :). Yes, a 4.5 Quart mixer will work for this carrot cake. I use a professional 6 qt mixer (click here to see the one I have on Amazon) but I do bake quite a bit and it’s great for bread. If you are a bread maker or like to make big batches of dough like for piroshki, I would highly recommend buying a bigger one. If you bake only occasionally or have a smaller family, the 4.5 Qt or 5 Qt will work great :).

          Reply

          • Yelena
            November 5, 2015

            Nice πŸ™‚ you have a professional. I do bake a lot, but probably not as much as you.
            I am thinking of getting this one

            http://www.amazon.com/gp/product/B003OXNBYC?psc=1&redirect=true&ref_=ox_sc_act_title_2&smid=A2L77EE7U53NWQ

          • Natasha
            natashaskitchen
            November 5, 2015

            That looks like a great choice! I think you’ll love it. For the longest time I told myself I didn’t need one and then I got one and realized it’s a real time saver! I also mix ground meat in it so my hands don’t freeze πŸ™‚

      • Yelena
        November 25, 2015

        Hello Natasha,
        Happy Thanksgiving to you and your family.
        I am making your carrot cake again for Thanksgiving tomorrow. It’s almost ready and I am just wondering if I should keep it in the refrigerator overnight or it’s ok to leave it out?
        Thank you.

        Reply

        • Natasha
          natashaskitchen
          November 25, 2015

          After it is frosted, you definitely want to keep it refrigerated overnight since the frosting has dairy in it.

          Reply

          • Yelena
            November 25, 2015

            Thank you Natasha. I realized that after I posted and watched your video again :).

            Happy Thanksgiving.

  • Oksana
    October 11, 2015

    Hey Natasha! In your recipe you have 1/4 tsp listed for baking powder; however, in your video you used 1 teaspoon. Which one is correct?

    Reply

    • Natasha
      natashaskitchen
      October 11, 2015

      I just played it to make sure and the video says 1/4 tsp baking powder when I went over the ingredients. It is 1/4 tsp baking powder and 1 tsp baking soda.

      Reply

      • Oksana
        October 13, 2015

        Thanks for answering! πŸ™‚ I made this cake and it came out very dense. I am not sure if I over mixed it but it did taste good, just VERY dense πŸ™ Not fluffy like your picture.

        Reply

        • Natasha
          natashaskitchen
          October 13, 2015

          It’s possible that it was over mixed, but I do have a couple questions for you. Did you bake the layers right away without letting them sit on the counter too long? Also, what kind of flour did you use? Finally, did you measure your flour by scooping it into your measuring cup with a spoon and scraping off the top? I always measure this way for most accurate measurements, otherwise it is easy to overdo it on the flour. If you weigh a measuring cup with flour that you just scooped right into the flour bin you will always get more flour that way and too much flour will cause a cake to be too dense. I hope that helps! Is there anything else that you changed or substituted in the recipe?

          Reply

  • Maria
    October 3, 2015

    Natasha, this cake was absolutely wonderful! I made it for a youth gathering and they absolutely loved it! It was fluffy, moist, soft, and delicious! Thank you for sharing the recipe! πŸ™‚

    Reply

    • Natasha
      natashaskitchen
      October 3, 2015

      That’s so great! Thanks for sharing that with me. πŸ™‚

      Reply

  • Galina
    October 2, 2015

    Dear Natasha. Could you please tell me your secret how do you manage that your cakes are so flat after they bake and cool down? For me they always turn out with a bump in the middle. Like a hill. πŸ™ what do you think I’m doing wrong?

    Reply

    • Natasha
      natashaskitchen
      October 2, 2015

      Did you have that issue with this cake? It’s either the recipe you are using (maybe a poor balance of baking powder or soda), or are you using the correct sized pan for the recipe? Are you baking in the center of your oven? It could be a number of different things.

      Reply

      • Galina
        October 3, 2015

        yes, i did have the same issue with this cake…. I never payed attention where I place it in the oven, today I’m gonna make Poppy seeds custard cake, and I’ll make sure to pay attention. Thank you

        Reply

  • Olga
    October 1, 2015

    My new favorite cake. Seriously, I’ve made this like 5 times in the past two weeks. It’s how goooood it is!! & I kinda feel healthy eating it. Lol
    Thank you!!!

    Reply

    • Natasha
      natashaskitchen
      October 1, 2015

      Ha ha I’m the same way, “healthy” eating. lol.

      Reply

  • Irene
    September 28, 2015

    mmm thanks for this recipe!! The cake came out yummmyy! My layers were a bit less fluffy than what yours looked like. They were a bit denser, but not hard if you know what i mean. Do you know why that could be?
    Other than that, love the simple ingredients and flavor, will bake again!

    Reply

    • Natasha
      natashaskitchen
      September 28, 2015

      When you measured your flour, did you scoop it into a dry ingredients measuring cup and scrape off the top? It kind of sounds like there may have been too much flour and if you dip your measuring cup into the bin and scoop out the flour that way, it becomes compacted and you always end up with considerably more than the required amount. I’ve tested this by weighing. Also, did you possibly use a different kind of flour (such as Canadian – with a higher gluten content)?

      Reply

      • Olga
        October 1, 2015

        So the cake layers won’t be as light n fluffy if I use Canadian flour?

        Reply

        • Natasha
          natashaskitchen
          October 1, 2015

          I haven’t tested it with Canadian flour so I can’t say exactly how it would affect the recipe. Canadian flour has more gluten than American flour so it actually produces softer results, but from my experience, you usually need slightly less Canadian flour than American flour. Without testing it myself, I couldn’t give you exact amounts.

          Reply

      • Irene
        October 4, 2015

        I believe I just used regular all purpose flour. As for the measuring, that may have been it. Need to actually follow this direction, never paid particular attention to the detail. Thanks Natasha! Will see how it turns out next time I make it

        Reply

        • Natasha
          natashaskitchen
          October 4, 2015

          You’re welcome Irene. πŸ™‚

          Reply

  • Mary
    September 28, 2015

    I tried this over the weekend. It was such a delight. So fluffy and a perfect dessert. My twist to the recipe instead of 1 cup oil I used 1/2 cup and I added a tsp of cinnamon and a tsp of nutmeg.

    The whole family devoured it in one sitting 😊

    Reply

    • Natasha
      natashaskitchen
      September 28, 2015

      I’m so happy to hear you all loved it. Thanks for sharing that with me πŸ™‚

      Reply

  • Yuliya
    September 23, 2015

    Natasha, can you tell me please what type of Kitchen Aid stand mixer you used for this cake (5 QT, 6 QT etc.) ? Also, I am not able to find on your web-site anymore your favorite tools, the tools you use in cooking. Did you remove those pictures ?

    Reply

    • Natasha
      natashaskitchen
      September 23, 2015

      Hi Yulia, it’s a Kitchenaid 600 series professional 6 Qt mixer. Here is the link. We haven’t found a place to put our “shop” on the new site. πŸ™‚ https://natashaskitchen.com/shop-3/

      Reply

  • Monica
    September 17, 2015

    How many grams/cups is 1 stick of butter?

    Reply

    • Natasha
      natashaskitchen
      September 18, 2015

      1 stick of butter is 113 grams which is 1/2 cup.

      Reply

  • Helena
    September 13, 2015

    This cake is missing some good old allspice and cinnamon ….

    Reply

    • Natasha
      natashaskitchen
      September 14, 2015

      I haven’t tried those in this recipe but I do love them for fall baking.

      Reply

    • spandana moram
      March 15, 2020

      Thats exactly what its lacking and some raisins would have been soo good

      Reply

  • Jaclyn
    September 11, 2015

    I don’t know if I’ve already told you but I totally love the new design! It’s so crisp and clean and inviting and lets your beautiful pictures shine!
    This cake looks amazing, carrot cake is one of my favs!

    Reply

    • Natasha
      natashaskitchen
      September 11, 2015

      Awww thank you so much Jaclyn! πŸ™‚ I really appreciate that you recommended cre8d to us. They were fantastic!

      Reply

  • Angelina
    September 10, 2015

    Hey, I was watching this new show young and hungry and the girl mentioned your website on the show! I was so shocked and happy for you that you got sponsored by them!

    Reply

    • Natasha
      natashaskitchen
      September 10, 2015

      Thank you Angelina :).

      Reply

  • Mirthula
    September 9, 2015

    Hi!! I’ve been looking up recipes in your blog. They turned out absolutely brilliant when I made them. I would like to point out that 8 oz. of cream cheese is 2 sticks. I tried the recipe with 8 oz..It was perfect!
    And for the dark chocolate cupcakes: Greek yoghurt isn’t available in the place I live in India! Any good substitutes?

    Reply

    • Natasha
      natashaskitchen
      September 9, 2015

      For us, 8 oz of cream cheese is 1 stick and 16 oz is 2 sticks. I’m so glad you liked the recipes! πŸ™‚ You might try regular yogurt but I haven’t tested it that way so I can’t say for sure.

      Reply

  • Oksana
    September 9, 2015

    I was thinking about a carrot cake for a while and your post gave me a push. So without hesitating and postponing I made it around 10 p.m. Thank you for all those “pushes” you are giving to me))) The cake is delicious. I didnt have walnuts so I bet it does give a needed crunchiness

    Reply

    • Natasha
      natashaskitchen
      September 9, 2015

      I’m so happy you liked it! πŸ™‚ And, you’re very welcome – I’m glad I could provide cake making motivation πŸ˜‰

      Reply

  • Simi Dentist
    September 9, 2015

    Natasha these are mouthwatering photographs. You are an artist in multiple ways. Culinary. Photographic. You rock! I like this carrot cake video I sent the URL to all my friends.

    Reply

    • Natasha
      natashaskitchen
      September 9, 2015

      Thank you so much for sharing the video with your friends and for your very nice comment. πŸ™‚ I’m feeling pumped πŸ™‚

      Reply

  • Emily
    September 9, 2015

    This looks so yummy! My grandmother is a Russian and she makes the best pastries and cakes. When I was just a little girl she often came to visit and always made Napoleon cake. I so love it but it looks so difficult. Will you shoot a video on how to make it?

    Reply

    • Natasha
      natashaskitchen
      September 9, 2015

      Ooh that is a good suggestion. Thank you! Did she make puff pastry from scratch?

      Reply

  • Shelby @ Go Eat and Repeat
    September 8, 2015

    What a beautiful cake! My boyfriend loves carrot cake and I’m sure he’d be impressed if I made this for him!

    Reply

    • Natasha
      natashaskitchen
      September 8, 2015

      Thank you so much Shelby! πŸ™‚

      Reply

  • Laura ~ RYG
    September 8, 2015

    Too sweet is my #1 complaint about most cakes ~ just the too sticky wedding cake comes to mind. Yuck. And when I’m eating carrot cake, I want to feel like I’m eating healthy. The video didn’t work for me but maybe it’s my browser, I’ll keep trying. Our local grocery store had a carrot cake recipe contest and the winners recipe was used for the stores new recipe, kind of fun!

    Reply

    • Natasha
      natashaskitchen
      September 8, 2015

      I agree – I can’t handle sugary sweet cakes. This one was just right and very enjoyable :). About the video loading, it is embedded from youtube so should be showing up. It could be a browser issue. I just checked it on Chrome desktop and on safari on my iphone and it is playing ok. What browser and device are you using?

      Reply

  • Valya @ Valya's Taste of Home
    September 8, 2015

    Wow! My carrot cake recipe is the same, only difference is that I use baking soda activated with vinegar not baking powder. We love this cake too! Very nice video! I’m glad to see you back! πŸ™‚

    Reply

    • Natasha
      natashaskitchen
      September 8, 2015

      Hi Valya! I’ll have to try the trick with the vinegar and see if it makes a difference. It does rise really well without it also. It’s good to be back shooting videos. Now we just have to try to keep it up πŸ™‚

      Reply

  • Coco in the Kitchen
    September 8, 2015

    This is exactly how I’d like to eat my vegetables!

    Reply

    • Natasha
      natashaskitchen
      September 8, 2015

      Great minds,… great minds πŸ™‚

      Reply

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