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Moist Homemade Carrot Cake Recipe with Cream Cheese Frosting and Walnuts

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A moist and flavorful carrot cake with cream cheese frosting and toasted walnuts, perfect for beginners and family gatherings. This recipe balances spice, sweetness, and texture for a comforting dessert.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • ¾ cup (180ml) vegetable oil
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 3 cups (about 300g) finely grated carrots (about 4–5 medium carrots)
  • 1 cup (100g) chopped walnuts, toasted
  • Optional: ½ cup (85g) crushed pineapple, drained
  • For the Cream Cheese Frosting:
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. Toast the walnuts by spreading them on a baking sheet and baking for 5-7 minutes until fragrant. Cool completely.
  3. Finely grate the carrots using a box grater or food processor. Drain pineapple if using.
  4. In a medium bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  5. In a large bowl, whisk granulated sugar, brown sugar, and oil until smooth. Add eggs one at a time, beating well after each. Stir in vanilla extract.
  6. Slowly fold the dry ingredients into the wet mixture until just combined; do not overmix.
  7. Gently fold in grated carrots, toasted walnuts, and pineapple if using.
  8. Divide batter evenly between prepared pans and smooth the tops.
  9. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Cool cakes in pans for 10 minutes, then turn out onto cooling racks to cool completely.
  11. For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, beating well after each addition. Mix in vanilla extract and salt.
  12. Place one cake layer on a serving plate and spread a thick layer of frosting on top. Add the second layer and cover the entire cake with remaining frosting. Sprinkle extra chopped walnuts on top if desired.
  13. Refrigerate the cake for at least 30 minutes before slicing to let the frosting set.

Notes

Use freshly grated carrots for best moisture and flavor. Toast walnuts to enhance crunch and flavor. Avoid overmixing batter after adding flour to keep cake tender. Soften cream cheese and butter before making frosting to avoid lumps. Chill cake after frosting for easier slicing and better texture. Can substitute almond flour for gluten-free or use vegan alternatives for dairy-free version.

Nutrition

Keywords: carrot cake, cream cheese frosting, walnuts, moist carrot cake, easy carrot cake, homemade carrot cake, beginner friendly, dessert, baking

Find it online: https://sofiaspice.com/moist-homemade-carrot-cake-recipe-with-cream-cheese-frosting-and-walnuts-perfect-for-beginners/