Best 8 Walnut Carrot Cake Recipes

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Indulge in the delectable Walnut Carrot Cake, a delightful fusion of classic carrot cake flavors and the nutty crunch of walnuts. This moist and flavorful cake is adorned with a luscious cream cheese frosting, making it an irresistible treat for any occasion.

The Walnut Carrot Cake recipe includes variations for a traditional cream cheese frosting and a decadent chocolate ganache frosting, catering to different taste preferences. Additionally, there's a gluten-free version of the cake batter, ensuring everyone can enjoy this delectable dessert.

Here are our top 8 tried and tested recipes!

SPICED WALNUT CARROT CAKE WITH PINEAPPLE



Spiced Walnut Carrot Cake with Pineapple image

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 10 servings

Number Of Ingredients 14

2 1/2 cups grated carrot
1 1/2 cups walnut pieces
1 cup chopped pineapple, fresh or canned
1 cup golden raisins
1 cup shredded coconut
2 cups flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 teaspoons baking soda
1/2 teaspoon salt
4 eggs
1 1/2 cups sugar
1 1/2 cups vegetable oil
Powdered sugar

Steps:

  • Preheat oven to 350 degrees F.
  • In a large mixing bowl, toss together the carrots, walnuts, pineapple, raisins, and coconut with 1/2 cup of the flour to coat them and keep them from sinking to the bottom of the cake batter.
  • Sift together the remaining 1 1/2 cups flour, cinnamon, nutmeg, baking soda, and salt.
  • In a mixer with a whip attachment, mix the eggs and sugar until light and fluffy (the "ribbon" stage) then drizzle in the vegetable oil. Fold in the dry ingredients and pour over the carrot mixture. Fold carefully to blend, then pour the batter into a buttered, floured 10 by 3-inch cake pan containing a circle of parchment paper in the bottom. Bake until firm to the touch in the center, about 1 to 1 1/4 hours. Let cool on a rack and then turn out. Dust the top with powdered sugar and cut into wedges to serve.

ZUCCHINI WALNUT CARROT CAKE



Zucchini Walnut Carrot Cake image

This zucchini carrot cake is a tasty breakfast alternative.

Provided by MWOOLF

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 16

Number Of Ingredients 13

1 ½ cups evaporated cane sugar
2 cage-free eggs
½ cup unsweetened applesauce
½ cup canola oil
1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon kosher salt
1 large carrot, peeled and shredded
1 large zucchini, shredded
1 ½ cups chopped walnuts, divided

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Cream sugar and eggs together in a large bowl. Mix in applesauce and oil.
  • Whisk whole wheat flour, all-purpose flour, baking soda, cinnamon, nutmeg, and salt together in a bowl; add to egg mixture. Fold in carrot, zucchini, and 1 cup walnuts. Spread in the prepared pan. Sprinkle with remaining walnuts.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

Nutrition Facts : Calories 232.4 calories, Carbohydrate 21.5 g, Cholesterol 20.5 mg, Fat 15.2 g, Fiber 2.5 g, Protein 4.6 g, SaturatedFat 1.5 g, Sodium 291.2 mg, Sugar 8.1 g

CARROT-WALNUT BUNDT CAKE WITH LEMON CREAM CHEESE ICING



Carrot-Walnut Bundt Cake with Lemon Cream Cheese Icing image

Categories     Cake     Nut     Dessert     Bake     Cream Cheese     Lemon     Walnut     Carrot     Winter     Birthday     Shower     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield 8 Servings

Number Of Ingredients 10

1 1/4 cups all purpose flour
4 teaspoons ground cinnamon
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1 1/4 cups sugar
3/4 cup olive oil
3 large eggs
1 1/2 cups grated carrots (about 3 large)
3/4 cup chopped toasted walnuts
Lemon Cream Cheese Icing

Steps:

  • Place rack in center of oven and preheat to 350°F. Butter 12-cup nonstick Bundt pan. Whisk flour, cinnamon, baking soda and salt in medium bowl until well blended. Using electric mixer, beat sugar, oil and eggs in large bowl on medium speed until pale and fluffy, about 5 minutes. Add flour mixture, beating just until blended. Fold in carrots and walnuts.
  • Pour batter into prepared pan. Bake cake until toothpick inserted near center comes out clean, about 50 minutes. Cool cake in pan on rack 1 hour.
  • Invert cake onto plate. Cool completely. Drizzle icing over top of cake, allowing icing to flow down sides. (Can be made 1 day ahead. Cover and chill.)

CARROT WALNUT CAKE



Carrot Walnut Cake image

A carrot cake that is moist, but not oily. The cream cheese frosting is delicious and does not form a crust.

Provided by Krissyp

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Time 1h30m

Yield 16

Number Of Ingredients 17

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup butter, softened
1 cup light brown sugar
1 cup white sugar
4 eggs
⅛ cup orange juice
1 cup chopped walnuts
1 cup raisins
4 cups grated carrots
1 (8 ounce) package cream cheese
1 teaspoon vanilla extract
½ cup butter
1 ⅓ cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch round cake pan. Sift together the flour, baking powder, baking soda, cinnamon and salt, set aside.
  • In a medium bowl, cream together the 1 cup butter, brown sugar and white sugar. Stir in the eggs and the orange juice. Add the sifted dry ingredient, mix well. Finally, fold in the walnuts, raisins and carrots. Pour the batter into the prepared pan.
  • Bake for 1 hour in the preheated oven, until a tester comes out clean. Cool in the pan for 10 minutes before inverting onto a wire rack.
  • To make the frosting, in a medium bowl, beat together the cream cheese, vanilla, 1/2 cup butter and confectioners sugar until smooth. Spread over cooled cake.

Nutrition Facts : Calories 518.6 calories, Carbohydrate 62 g, Cholesterol 107.7 mg, Fat 28.5 g, Fiber 2.4 g, Protein 6.9 g, SaturatedFat 14.9 g, Sodium 401.7 mg, Sugar 39 g

WALNUT CARROT BUNDT CAKE



Walnut Carrot Bundt Cake image

This carrot cake is surprisingly moist and very flavorful. It also has a nice texture and cut beautifully for serving to your guests. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12-16 servings.

Number Of Ingredients 15

1 cup butter, softened
1-2/3 cups sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
2-1/2 cups all-purpose flour
1 package (3.4 ounces) instant lemon pudding mix
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup plain yogurt
2-1/2 cups grated carrots
3/4 cup chopped walnuts
1 can (16 ounces) cream cheese frosting

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the vanilla and lemon zest. Combine the flour, pudding mix, baking powder, baking soda, cinnamon and salt; gradually add to creamed mixture alternately with yogurt, beating well after each addition. Stir in carrots and nuts., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pan to a wire rack. Cool completely before frosting. Store in the refrigerator.

Nutrition Facts : Calories 467 calories, Fat 22g fat (9g saturated fat), Cholesterol 86mg cholesterol, Sodium 464mg sodium, Carbohydrate 64g carbohydrate (45g sugars, Fiber 1g fiber), Protein 6g protein.

WALNUT CARROT CAKE



Walnut Carrot Cake image

"I hope you enjoy this quicker version of carrot cake," comments Ardyce Piehl from her home in Poynette, Wisconsin. To streamline it further, buy shredded carrots from the produce section and use prepared cream cheese frosting instead of homemade.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12-15 servings.

Number Of Ingredients 14

1 package yellow cake mix (regular size)
1-1/4 cups mayonnaise
4 eggs
1/4 cup water
2 teaspoons ground cinnamon
2 cups shredded carrots
1/2 cup chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
5 tablespoons butter, softened
4 cups confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla extract
Orange gel food coloring and fresh parsley, optional

Steps:

  • In a large bowl, combine the first five ingredients until well blended. Stir in carrots and nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar, milk and vanilla until smooth. , Tint a small amount of frosting orange for the carrot if desired. Frost cake with plain frosting. Cut into squares. Pipe an orange carrot onto each square; add a parsley sprig for the carrot top if desired. Store in the refrigerator.

Nutrition Facts : Calories 543 calories, Fat 31g fat (9g saturated fat), Cholesterol 90mg cholesterol, Sodium 423mg sodium, Carbohydrate 62g carbohydrate (46g sugars, Fiber 2g fiber), Protein 6g protein.

CARROT WALNUT CAKE



Carrot Walnut Cake image

The secret ingredient in this cake is mayonnaise! It gives it such a great and tangy flavor. It will be a favorite of your family.-Ardyce Piehl, Poynette, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12-15 servings.

Number Of Ingredients 8

1 package yellow cake mix (regular size)
1-1/4 cups mayonnaise
4 eggs
1/4 cup water
2 teaspoons ground cinnamon
2 cups shredded carrots
1/2 cup chopped walnuts
1 cup (12 ounces) cream cheese frosting

Steps:

  • In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in carrots and nuts. Pour into a greased 13x9-in. baking pan. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Spread with frosting. Store in the refrigerator.,

Nutrition Facts : Calories 424 calories, Fat 26g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 408mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

CARROT AND WALNUT CAKE



Carrot and Walnut Cake image

A nice carrot and walnut cake with a slight taste of spice due to some spices like cardamom. It's not too sweet and the count of calories is moderate.

Provided by Murooj Ibraheem

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Yield 14

Number Of Ingredients 13

3 cups all-purpose flour
1 cup vegetable oil
1 ½ cups confectioners' sugar
1 cup chopped walnuts
1 cup grated carrots
1 cup milk
6 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
3 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cardamom

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
  • Sift the flour, baking soda, and baking powder together and set aside.
  • Beat the eggs with the ground cinnamon, ground nutmeg, and ground cardamom together for 5 minutes. Stir in the confectioner's sugar and mix well. Beat in the vegetable oil and continue beating for 5 minutes.
  • Alternately add the flour mixture and the milk, 1 tablespoon at a time, to the egg mixture. With a spoon stir in the carrots and the walnuts. Pour batter into prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour. Enjoy it with a glass of milk or a cup of tea.

Nutrition Facts : Calories 386.7 calories, Carbohydrate 36.8 g, Cholesterol 81.1 mg, Fat 24 g, Fiber 1.7 g, Protein 7.4 g, SaturatedFat 3.5 g, Sodium 237.9 mg, Sugar 14.3 g

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor and texture of your carrot cake.
  • Grate the carrots finely. This will help them to distribute evenly throughout the cake and prevent them from becoming too chunky.
  • Don't overmix the batter. Overmixing can make the cake tough and dense.
  • Bake the cake in a preheated oven. This will help to ensure that it rises evenly and bakes through properly.
  • Let the cake cool completely before frosting it. This will help to prevent the frosting from melting and running off the cake.
  • Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 2 months.

Conclusion:

Walnut carrot cake is a delicious and versatile cake that can be enjoyed for breakfast, dessert, or a snack. It's a great way to use up leftover carrots, and it's also a healthy alternative to traditional cakes. With its moist texture, sweet flavor, and crunchy walnuts, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a tasty and easy-to-make cake, give this walnut carrot cake recipe a try!

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