Carrot Walnut Cake

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A deep-flavored, moist cake with carrots and walnuts in every bite. A simple dusting of powdered sugar tops this comforting carrot walnut cake.

Out of all of the delectable desserts on our little website, you’ll never guess what recipe gets more rave reviews than the others. It’s a simple, little humble snack cake that you may have just passed over because it is not dripping with chocolate, sticky with caramel or oozing out creme filling.  It’s our Apple Walnut Cake. You all love that cake because it is so moist and full of apple flavor in each bite.

This is our carrot cake version of that simple snack cake. I never think that carrot cake is something I love that much, but seriously…I couldn’t keep my hands off this cake.

carrot cake on a spatula

❤️ Why you’ll love this cake:

  • makes a small 8×8 cake
  • full of carrots and nuts
  • no frosting needed
  • only 10 minutes prep time

It makes me happy when cakes include veggies and nuts, because carrots and walnuts = healthy, so this cake is healthy, right? You know you like my thinking.

Carrot Walnut Cake - Tastes of Lizzy T

Tips for Making Carrot Walnut Cake

  • I also used all brown sugar in order to make the cake as moist as possible. I love using brown sugar in baking for the deep flavor and texture it gives my cakes, cookies and muffins.
  • Carrot cakes have to include freshly grated carrots, which also makes for a tender cake. My favorite way to quickly chop veggies is my little Ninja Express Chop. I don’t know what I’d do without this little kitchen tool. It’s used at nearly every mealtime in our house. Yes, it’s an extra tool to wash, but a 15-second rinse is much easier than 5 minutes of chopping by hand.
  • Use canola oil, vegetable oil, or for a boost of flavor, coconut oil. Melt the coconut oil before adding it to the batter.
  • This recipe calls for just one teaspoon of cinnamon. Add more cinnamon, or add a dash of nutmeg if you’d like to add more flavor.
  • Mix the batter until the flour is completely mixed in, but don’t overmix.
  • Mix this cake by hand. There’s no need to pull out a mixer for this easy cake recipe.
  • Add in raisins, dates or coconut if you’d like.

Can I frost this cake?

Although a dusting of powdered sugar is the perfect pairing for this cake, you can add frosting if you’d like. Try our powdered sugar glaze or our favorite cream cheese frosting. Yum!

Carrot Walnut Cake

4.69 from 35 votes
A deep-flavored, moist cake with carrots and walnuts in every bite. A simple dusting of powdered sugar tops this comforting carrot walnut cake.
Servings 9 servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients
 

  • 2 large eggs
  • 3/4 cup canola oil
  • 1 cup brown sugar
  • 3/4 teaspoon vanilla
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • dash salt
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups grated carrots
  • 1/2 cup chopped walnuts
  • Powdered sugar for sprinkling on top

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit.
  • In a small bowl, combine the eggs, oil, sugar and vanilla. Mix well.
  • Add the baking powder, baking soda, cinnamon and salt. Mix until combined.
  • Mix in the flour, stirring until the flour is fully incorporated in.
  • Fold in the carrots and walnuts.
  • Spray an 8×8 baking pan with cooking spray. Spread the batter in the prepared pan.
  • Bake at 350 degrees for 35-37 minutes, until a toothpick inserted in the center comes out clean.
  • Once the cake has cooled, sprinkle powdered sugar on top and serve.

Video

Notes

The calories shown are based on the cake being cut into 9 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
 
This was originally published on February 20, 2015.

Nutrition

Serving: 92g | Calories: 364kcal | Carbohydrates: 34g | Protein: 5g | Fat: 23g
Course Dessert
Cuisine American
Calories 364
Keyword carrot recipes, easter dessert, snack cake

Other Carrot Cake Recipes

Tools to Make This Cake

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dee k
3 years ago

5 stars
Excellent recipe, love the smaller size as it’s just me and my husband now. I followed the recipe but also added about a 1/4 cup of raisins. Instead of sprinkling with powdered sugar I drizzled with a powdered sugar drizzle, although I don’t think it even needed that. I tasted it warm out of the oven and thought ok this is good, tasted it again after it thoroughly cooled and oh my it’s delicious. Moist, lightly spiced and not too sweet. I’ve saved this one!

Hema Jeevan
3 years ago

Hi lovely recipe. Tried this out . But cake was crumbling when I cut it. But taste was awesome. Don’t know where I went wrong but will bake it again as taste was awesome

Primrose
2 years ago

5 stars
i made this cake and the results were tremendous. i added 1/4 milk to the given recipe . this is by far my favourite cake so far. thank you Lizzy! carrot walnut cake rocks!

Maybelline
2 years ago

5 stars
Great recipe I have made several times now and it turns out gorgeous and moist. Before baking, I top with chopped walnuts and sprinkle a little raw sugar for a textural crunchy topping. Thank you for sharing a winning recipe.

Clark
2 years ago

5 stars
Made this last night. It was quick and easy and absolutely delicious.
I am sure I will make this again and again. We can’t stop eating it! Thank you.

Pat
2 years ago

Hey, can i bake it into a loaf?

Lakshmi
1 year ago

350 temp f or c

Jenny Mikhail
1 year ago

5 stars
I’ve made this twice – so good. I substitute pecans for the walnuts because that is what I had on hand. Definitely keeping in the rotation.

Sara L
1 year ago

5 stars
My boyfriend and I really liked this. Perfect dessert to go with your afternoon coffee 🥰

Barbara Mandiola
1 year ago

5 stars
The best carrot cake ever. I do it for my kids and bring some to work every now and then and my colleagues love it!
I use 1/2 or 3/4 cups of brown sugar instead of 1 cup and still taste amazing, normally 1/2 when I do it for my kids

Last edited 1 year ago by Barbara Mandiola
Emma Thomas
1 year ago

I`m from the UK and I really struggle with your cup conversions – do you have this in grams? The cake looks fab!!

Kat T.
8 months ago

5 stars
I made this cake twice the first time I followed the recipe exactly. The batter was thick and the cake was dense. The second time I added the 1/4 cup of milk that another reviewer suggested. Which made the cake batter more pourable and made a fluffier cake. I also made both cakes with your cram cheese frosting recipe. It was soo good ! I will always add the additional 1/4 cup of milk to the recipe. Thank You

Addison
3 months ago

5 stars
The cake is soo good! I love it!