Print

Classic Homemade Carrot Cake Recipe with Cream Cheese Frosting and Walnuts

classic homemade carrot cake - featured image
Print Recipe

A moist and tender classic carrot cake packed with warming spices, toasted walnuts, and topped with creamy, tangy cream cheese frosting. Perfect for any occasion and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour (swap with almond flour for gluten-free)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 cups (300g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 cup (240ml) vegetable oil (can substitute with melted coconut oil)
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 3 cups (300g) finely grated carrots (about 5–6 medium carrots)
  • 1 cup (100g) chopped walnuts, toasted
  • 1/2 cup (120ml) crushed pineapple, drained (optional)
  • 8 ounces (225g) cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon pure 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 in a dry skillet over medium heat for 3-5 minutes until fragrant and lightly browned. Remove and let cool.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. In a large bowl, beat granulated sugar, brown sugar, and oil until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  6. Fold in grated carrots, toasted walnuts, and crushed pineapple (if using) gently with a rubber spatula.
  7. Divide the batter evenly between the prepared pans and smooth the tops. Tap pans gently to release air bubbles.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cakes should spring back lightly when touched.
  9. Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
  10. While cakes cool, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, beating well after each addition. Mix in vanilla and a pinch of salt.
  11. Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Add the second layer and cover top and sides with remaining frosting. Optionally, sprinkle with extra chopped walnuts or cinnamon.
  12. Chill the cake for at least 30 minutes to set the frosting before slicing and serving.

Notes

Toast walnuts to enhance flavor. Avoid overmixing batter to keep cake tender. Use finely grated carrots for even texture. Chill frosting if too soft before spreading. Crushed pineapple adds moisture without overpowering flavor.

Nutrition

Keywords: carrot cake, cream cheese frosting, walnuts, homemade cake, easy baking, classic dessert, moist cake, holiday dessert

Find it online: https://katedishes.com/classic-homemade-carrot-cake-recipe-with-cream-cheese-frosting-and-walnuts-perfect-for-easy-baking/