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!

a piece of carrot cake on a plate
a piece of carrot cake on a plate

Carrot Walnut Cake

4.64 from 69 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

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  • 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.



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.


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

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Tools to Make This Cake

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Kat T.
1 year 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

dee k
4 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!

Patricia @ Grab a Plate
9 years ago

I saw this recipe this morning and I’ve been thinking of it all day! I’m a carrot cake fan and this looks good for any time of day (or night)! And the topping! Yum!

3 months ago

5 stars
Just made your recipe yesterday. It was very simple and easy to do. I read some of the reviews and one that I took note of was the person said it tasted ok when it was still warm but really tasted great once fully cooled. I noticed the exact same thing. Once completely cooled the flavors really came through. This has now been saved into my favorites file. Great recipe!!!

3 months ago

5 stars
This carrot cake was so good I’m making another ,I don’t have to buy a thing.My juicer gave me the grated carrot s that I needed and I didn’t want them to go to waste

1 year ago

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

Emma Thomas
2 years ago

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

Sara L
2 years ago

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

Jenny Mikhail
2 years 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.

3 years ago

350 temp f or c

3 years ago

Hey, can i bake it into a loaf?

3 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.

3 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.

4 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!

Hema Jeevan
4 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