Moist Carrot Cake Recipe with Cream Cheese Frosting

Moist carrot cake recipe decorated with cream cheese frosting and walnuts.

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Moist Carrot Cake Recipe with Cream Cheese Frosting

This moist carrot cake recipe is soft, spiced, and topped with creamy frosting. Fresh carrots add natural sweetness and walnuts bring crunch. The cream cheese frosting adds tangy richness, making this homemade cake one you’ll want to bake again and again.

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 456kcal

Author Fay

EQUIPMENT

INGREDIENTS

Carrot Cake

½ cup walnuts
1 cup brown sugar
3 eggs large
1 cup olive oil light
1½ cups all purpose flour
1½ teaspoon baking powder
1 teaspoon baking soda
2 teaspoon cinnamon
2 cups carrot grated

Cream Cheese Frosting

1 cup powdered sugar
250 g (9 oz) cream cheese
1 teaspoon vanilla

Garnish

1 teaspoon walnuts chopped

INSTRUCTIONS

Carrot Cake

Preheat the oven to 180°C (350°F). Grease a bundt pan.
Chop the walnuts and set them aside.
In a mixing bowl, whisk together the brown sugar, eggs, and olive oil until well combined.
Place a metal strainer over the bowl and sift in the flour, baking powder, baking soda, and cinnamon.
Use a silicone spatula to fold the mixture until no dry flour remains. Do not overmix.
Add the grated carrots and chopped walnuts, then mix until evenly distributed.
Spoon the batter into the greased bundt pan.
Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake in the pan for 15 minutes on a wire rack before turning it out. Let it cool completely.

Cream Cheese Frosting

Sift the confectioner's sugar into a mixing bowl.
Add the cream cheese and vanilla, then beat with a hand mixer until smooth.

Assemble the Cake

Spread the frosting evenly over the cooled cake.
Sprinkle the top with chopped walnuts.
Refrigerate until ready to serve.

NOTES

Use freshly grated carrots for the best texture and moisture.
Avoid overmixing to keep the cake light.
Toast walnuts for extra flavor before adding.
Let the cake cool fully before frosting to prevent melting.
Store in the fridge for up to 5 days.

NUTRITION