Last Updated on 18 April, 2026 by Elby | The Tasteful Pantry
Carrot walnut cake is so tender and full of spice. And I love the crunch of the toasted walnuts – you could also replace the roasted walnuts for maple chilli walnuts for a hint of warmth.
This particular recipe is based on my memories of my grandmother’s famous carrot cake. And while I may never fully replicate her masterpiece, I hope I have done her proud. 😊
For a change to the traditional cake, try my sweet carrot walnut bread. You can also top it with cream cheese icing for an extra sweet touch.
Benefits of Carrot Cake
Don’t get me wrong, this carrot and walnut cake recipe has sugar, is not light on calories and should not be eaten all in one go. But that doesn’t mean there can’t be benefits in addition to the amazing taste and texture. Why not gain some additional nutritional benefits in as well?
Carrots: Carrots, being the star ingredient of this cake, bring a range of health benefits to the table. Packed with beta-carotene, fibre, and antioxidants, they promote eye health, aid digestion, and boost immunity.
Walnuts: Walnuts not only add a delightful crunch to the cake but also contribute a dose of healthy fats, protein, and antioxidants.
Carrot Walnut Cake Tips
Grate the carrot as finely as possible. This will improve the moist texture of the cake. It also ensures there are no strings of carrot throughout the crumb, for those that don’t want to see the veggies they are eating. 😉
The walnuts are best when toasted. They provide a lovely earthy flavour and maintain more of their crunch.
Add lemon to the cream cheese icing (frosting) to balance the sweetness.
Carrot walnut cake can be served for brunch, afternoon tea or even dessert. With this version you will be laden with compliments and requests for the recipe!
Carrot Cake Recipe Nutritional Information
The figures used in the carrot cake recipe are estimates only. If you require precise figures, please check the numbers yourself as they will vary with different food brands, oil content, fat absorption, etc. If there are optional extras or serving suggestions, these may not have been included in the nutrition and calorie figures.
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Carrot Walnut Cake
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
Cake
- 1 cup walnuts - chopped
- 2 cups flour - plain, all purpose
- 1 ½ tsp bicarb soda
- 1 ½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 1 cup caster sugar
- ¾ cup brown sugar
- 240 ml oil
- 4 eggs
- 2 cups carrot - extremely finely grated or 3 cups of courser grated carrot (see notes)
Cream Cheese Frosting
- 60 grams cream cheese
- 30 grams unsalted butter - softened
- 1 ½ cups icing sugar - approximately
- 1 tsp lemon rind - grated
- 1 tbsp lemon juice - if required
Instructions
Cake
- Heat oven to 200°C | 180°C fan forced. Spread the walnuts over a baking sheet and cook for 5 minutes, or until just starting to brown. Leave on the tray to cool.
- Reduce the oven to 180°C | 160°C fan forced. Lightly grease and line the bottom of two 22cm (9 inch) round cake pans.
- In a large bowl combine all the remaining ingredients and mix well.
- Stir in only ¾ of the walnuts (retaining ¼ cup for the top).
- Divide the batter between the two pans and place in the oven. Cook for 20-25 minutes, or until cooked through.
- Remove from oven and cool in pans for 10 minutes, before transferring to cooling racks.
- Place one cake on a serving plate or board and top with frosting. Carefully place the second cake on top and spread with the remaining icing. Sprinkle with the leftover walnuts and serve.
Cream Cheese Frosting
- Using the paddle beater on a mixer, beat the cream cheese and butter on medium speed until smooth and creamy.
- Gradually add in the sifted icing sugar, beating on low until fully incorporated. Beat in the lemon rind. If you want a thinner icing add the lemon juice, 1 teaspoon at a time, until the frosting is the desired consistency.
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
