Spiced Carrot Cake Walnuts (Printable Version)

Moist carrot cake with warm spices and crunchy walnuts, blending sweetness and texture elegantly.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1 1/2 teaspoons baking soda
04 - 1/2 teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground cloves

→ Wet Ingredients

09 - 4 large eggs
10 - 1 cup granulated sugar
11 - 1/2 cup packed light brown sugar
12 - 1 cup vegetable oil
13 - 1/4 cup unsweetened applesauce
14 - 2 teaspoons pure vanilla extract

→ Add-ins

15 - 3 cups grated carrots (about 5 medium carrots)
16 - 1 cup chopped walnuts
17 - 1/2 cup raisins (optional)

→ Cream Cheese Frosting

18 - 8 oz cream cheese, softened
19 - 1/2 cup unsalted butter, softened
20 - 2 cups powdered sugar, sifted
21 - 1 teaspoon pure vanilla extract
22 - Pinch of salt

# Step-by-Step:

01 - Preheat oven to 350°F. Grease and line a 9x13-inch baking pan or two 8-inch round cake pans with parchment paper.
02 - Whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves in a large bowl.
03 - In a separate bowl, beat eggs with granulated and brown sugars until pale and thick. Incorporate vegetable oil, applesauce, and vanilla extract until smooth.
04 - Gradually fold the dry ingredient mixture into the wet ingredients until just combined.
05 - Gently fold in grated carrots, chopped walnuts, and optional raisins.
06 - Pour batter into prepared pans, smoothing the surface. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
07 - Allow cake to cool in pans for 15 minutes. Then invert onto a wire rack and cool completely.
08 - Beat softened cream cheese and butter until creamy. Add powdered sugar, vanilla extract, and salt; beat until smooth.
09 - Spread the frosting evenly over the cooled cake. For round pans, layer and frost as preferred.
10 - Optionally, sprinkle additional chopped walnuts over the frosting before serving.

# Expert Advice:

01 -
  • The applesauce keeps it incredibly moist without feeling heavy or oily.
  • Warm spices build layers of flavor that deepen as the cake sits.
  • It tastes even better the next day, making it perfect for planning ahead.
  • The cream cheese frosting is tangy enough to balance the sweetness without overpowering the cake.
02 -
  • Grate the carrots finely so they blend into the batter instead of creating soggy pockets.
  • Do not skip the applesauce, it keeps the cake moist for days without making it greasy.
  • Room temperature cream cheese is essential for smooth frosting, cold cheese will leave lumps no matter how long you beat it.
  • Let the cake cool completely before frosting or the cream cheese will slide right off.
03 -
  • Toast the walnuts in a dry skillet for two minutes before folding them in, it brings out their flavor and adds a subtle smokiness.
  • Use a box grater for the carrots instead of a food processor, hand-grated carrots release less moisture and distribute more evenly.
  • If the frosting feels too soft, chill it for ten minutes and beat it again until it thickens and holds its shape.

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