The Best Carrot Walnut Cake Recipe

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This carrot walnut cake recipe is one of those family recipes that everyone loves. It came from my aunt, written on a card that’s been through more kitchens than I can count, and somewhere along the way it became the cake my husband asks for every single birthday. Not chocolate, not anything fancy from the grocery store. This one.

I make it the same way every time because honestly, why mess with something that already works?

This carrot walnut cake is moist with a tender, spiced crumb, loaded with fresh shredded carrots, plump raisins, and a good handful of crunchy walnuts. If you’re a fan of walnuts in your baking, this carrot walnut cake recipe is going to be your new favorite. And if carrot cake has ever felt like too much of a production to you, I promise this easy carrot cake recipe is not that.

One bowl, no mixer required, and you’ll have it in the oven in fifteen minutes flat.

Why You’ll Love This Carrot Walnut Cake Recipe

• It’s a true family favorite, tested and approved by the pickiest cake critic in my house
• Simple pantry ingredients, no special equipment needed
• Naturally moist thanks to the shredded carrots and oil, so it stays good for days
• You get to choose your topping: a classic glaze or a rich, tangy cream cheese frosting
• It’s the kind of cake that gets rave reviews at potlucks, birthdays, and Easter brunch alike

A Few Notes Before You Start This Carrot Walnut Cake

Skip the pre shredded carrots from the store if you can. Fresh carrots, shredded yourself, hold more moisture and give this carrot walnut cake that natural sweetness and tender crumb you want. It only takes a few minutes with a box grater or a food processor. If you grow your own carrots, this is a great way to use them!

This is a single layer cake baked in a 9×13 pan, so there’s no stacking or leveling involved. Just mix, pour, and bake. It’s about as low stress as cake recipes get.

Carrot Walnut Cake Ingredients

Cake

• 2 cups all purpose flour
• 2 cups white sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3 cups finely shredded carrots
• 1 cup vegetable oil
• 4 large eggs
• 1 cup raisins
• 1/2 cup chopped walnuts

Glaze (Option One)

• 1 1/2 cups powdered sugar
• 1/4 cup water
• 1 teaspoon lemon juice

Cream Cheese Frosting (Option Two)

See the full recipe and instructions in the notes below.

How to Make This Carrot Walnut Cake

1. In a large bowl, combine the flour, sugar, baking powder, baking soda, and cinnamon. This is your flour mixture, and it’s the base for that warm, spiced flavor this carrot walnut cake is known for.
2. Add the shredded carrots, oil, eggs, raisins, and walnuts to the bowl.
3. Mix until everything is well combined. A rubber spatula works great here, you really don’t need a mixer for this cake mixture at all.
4. Pour the cake mixture into a greased 9×13 cake pan. You can also line it with parchment paper if you want extra insurance against sticking.
5. Bake at 350 degrees F for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean and the cake has risen and set in the middle.
6. Let the cake cool on a wire rack before topping.

Topping Off Your Carrot Walnut Cake

Here’s where you get to make this carrot walnut cake your own. My aunt’s original recipe calls for a simple glaze poured over the cake while it’s still hot, and that version is wonderful, sweet, a little tangy, and it soaks right into the top of the cake for extra moisture. But if you ask my husband, he’ll tell you the only right answer is a thick layer of cream cheese frosting. Both are in the notes below so you can decide for yourself.

Either way, once it’s topped, slice it up and serve. Individual slices keep beautifully, and honestly this carrot walnut cake might even be better the next day once the flavors have had a chance to settle in.

Notes

The Glaze: Whisk together 1 1/2 cups powdered sugar, 1/4 cup water, and 1 teaspoon lemon juice until smooth. Pour over the cake while it’s still hot so it soaks into the top.

The Cream Cheese Frosting: In a large bowl, using a handheld mixer or the bowl of an electric mixer fitted with a paddle or whisk attachment, beat 8 ounces of full fat cream cheese (room temperature) and 1/2 cup unsalted butter (also room temperature) together on high speed until smooth and creamy. Add 3 cups powdered sugar, 1 teaspoon vanilla extract, and 1/8 teaspoon salt. Beat on low speed for 30 seconds, then switch to high speed and beat for about 2 minutes until light and fluffy. If you want it a bit thicker, beat in an extra 1/4 cup powdered sugar. Spread over the completely cooled cake.

A Fun Twist: If you want to add a fun twist, fold in 1/2 cup crushed pineapple (well drained) along with the carrots and raisins. It adds a little extra natural sweetness and keeps the crumb even more moist.

Storage: Once frosted, store your carrot walnut cake covered in the fridge if you used the cream cheese frosting, or at room temperature under plastic wrap if you used the glaze. It’ll keep well for about 4 to 5 days in an airtight container, though ours never seems to last that long.

This carrot walnut cake recipe has earned its spot as our classic carrot cake, the one I reach for every time someone in this house has a birthday. I hope this carrot walnut cake earns a permanent place on your recipe card too.

Other Delicious Family Dessert Recipes You’ll Love

Easy Old Fashioned Fruit Cobbler Recipe

Grandma’s Old-Fashioned Apple Dumplings Recipe

Old Fashioned Recipe: Classic Brown Sugar Pudding

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