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Carrot and walnut cake recipe

Carrot and walnut cake recipe

847 ratings

Looking for the perfect recipe for carrot cake? Whatever the occasion, this carrot cake recipe is sure to impress. With warming cinnamon, crunchy walnuts and velvety cream cheese frosting, it's a real winner. Enjoy with an afternoon cuppa, and refrigerate the rest for later. See method

  • Serves 10
  • 30 mins to prepare and 1 hr 15 mins to cook, 10 mins to cool
  • 736 calories / serving


For the cake

  • 350g (12oz) raw carrots, peeled and finely grated
  • 225ml (8fl oz) sunflower or corn oil
  • 275g (9oz) plain flour
  • 1tsp bicarbonate of soda
  • 1½tsp baking powder
  • 1½tsp ground cinnamon
  • 4 large eggs
  • 300g (10oz) granulated sugar
  • 2tsp vanilla extract
  • 100g (3½oz) walnuts, chopped

For the icing

  • 100g (3½oz) soft cheese, room temperature
  • 25g (1oz) unsalted butter, room temperature
  • 250g icing sugar, sifted
  • 1tsp vanilla extract
  • zest of 1 lemon, finely grated

Each serving contains

  • Energy

  • Fat

    43g 61%
  • Saturates

    9g 45%
  • Sugars

    57g 63%
  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 78g Protein 8.1g Fibre 2.7g


  1. Preheat the oven to Gas 4, 180°C, fan 160°C. Grease and line the base of a 20cm (8in) round cake tins. Mix the carrots and oil together in a bowl and set aside.
  2. In a separate bowl sift together the flour, bicarbonate of soda, baking powder and ground cinnamon. Set aside.
  3. Using an electric mixer beat the eggs until frothy. Gradually whisk in the sugar and beat for 3-4 minutes until the batter is thick and creamy. Add the vanilla extract and the flour mixture and beat until just incorporated. Fold in the carrot and oil mixture and walnuts using a rubber spatula or large spoon. Place the batter into the cake tin and bake on the centre oven shelf for 60-75 minutes or until a toothpick inserted in the centre comes out clean. After around 45 minutes you may wish to place a sheet on tin foil over the cake to prevent it from browning on top too much.
  4. Remove from oven and let cool on a wire rack for 10 minutes. Turn the cake onto the wire rack, remove the tin and lining paper. Cool completely before icing.
  5. To make the icing, beat the cream cheese and butter with an electric mixer until smooth. Gradually add the icing sugar, mixing on low speed. Beat in the vanilla extract and lemon zest.
  6. Spread the top of the carrot cake with the icing. Cover and refrigerate any leftovers.

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