Carrot cake is a classic dessert and this Carrot Cake With Walnuts recipe takes it to the next level of deliciousness with the addition of crushed pineapple and toasted walnuts.
Combined with a tangy cream cheese frosting, this homemade cake is decadent and perfect for any occasion.
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The Ultimate Carrot Cake
This carrot cake with pineapple and walnuts is a crowd-pleaser that combines a flavorful cake and a luscious creamy cream cheese frosting.
The bits of pineapple and toasted walnuts add lots of flavor and texture.
Every slice of cake has a moist crumb bursting with flavorful goodness.
I love serving this cake for a birthday, holiday, or casual gathering.
Carrots and springtime go hand in hand making this the ideal Easter dessert.
Guaranteed to become a favorite dessert, you’ll love how easy it is to make this Carrot Cake Recipe with its rich cream cheese frosting!
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How to make carrot walnut cake
This is a quick overview of how to make this easy carrot cake recipe. Scroll down for the full recipe instructions and ingredient amounts in the recipe card below
- Step 1: Preheat the oven to 350F. Spray two 9-inch round cake pans with cooking spray. Beat melted butter, brown sugar, eggs, buttermilk and 2 teaspoons vanilla extract in a medium mixing bowl until combined. Add flour, cinnamon, baking powder, baking soda and salt and beat until a cake batter forms. Stir in carrots, pineapple with juice and walnuts.
- Step 2: Divide the cake batter evenly between the two prepared cake pans.
- Step 3: Bake 25 minutes or until a toothpick inserted in the cake centers comes out clean.
- Step 4: With a mixer on medium speed, beat the cream cheese, room temperature butter and 1 teaspoon extract until fluffy and combined. Gradually add the confectioners sugar, beating until a smooth frosting forms.
- Step 5: Spread frosting over the top of one cake layer. Top with remaining cake layer and frost the top and sides of the cake.
- Step 6: Sprinkle chopped walnuts over the top of the frosted cake
Hint: Cool the cake layers in the pans for about 15 minutes for easy removal. You can also line the bottoms of the cake pans with parchment paper.
Expert recipe tips
Grating Carrots - Use freshly grated carrots for the best texture and moisture. You can also use a food processor to grate carrots. Storebought shredded carrots can also be used but will not be as tender and will add more crunch and texture.
Room Temperature Ingredients - Ensure eggs, cream cheese, and butter are at room temperature for a smooth cake batter and frosting. Ingredients will blend together easier when they are all at the same room temperature.
Avoid Overmixing - Mix just until the ingredients are combined to provide the best cake crumb texture
Substitutions
- Walnuts - Swap walnuts out for pecans. You can even leave out the walnuts for a nut-free version.
- Spices - For a spiced carrot cake, add 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and a pinch of cloves in place of just ground cinnamon.
Variations
- Raisins – Add golden raisins or dark raisins for an additional fruity touch
- Cranberry Orange – Stir grated orange zest and dried cranberries into he cake batter. Add a touch of orange zest to the frosting too!
- Coconut Pecan – Add toasted shredded coconut and toasted chopped pecans to the cake batter for a tropical touch
- Carrot Cake Cupcakes - Scoop the batter into lined cupcake pans and make cupcakes. This recipe makes about 24 cupcakes. They will take less time to bake than the cake layers so I would check them at 20 minutes.
- Carrot Cake With Dates - You can make this cake with dates and walnuts by adding 1/2 cup of chopped pitted dates to the cake batter
Equipment
- 9-inch round cake pans
- Mixing bowls
- Measuring cups
- Measuring spoons
- Mixer
- Spatula
- Wooden spoon
Storage
- Room Temperature - Store the frosted cake at room temperature in an airtight container. Cake will stay fresh for about 3-4 days.
- Refrigerator - You can also keep the cake, covered, in the refrigerator for up to 5 days. It is best to bring the cake to room temperature before serving.
Ingredients
Ingredients for the best carrot cake recipe
- All-Purpose Flour - The base of the cake, providing structure and balance to the other ingredients.
- Baking Powder & Baking Soda -These leavening agents work together to create a fluffy cake that rises well.
- Salt - Enhances the flavors and balances the sweetness.
- Eggs - Bind the ingredients and add rich dairy notes.
- Buttermilk – Provides moisture and flavor
- Brown Sugar - Adds depth of flavor, moisture and sweetness, thanks to its molasses content.
- Shredded Carrots - The star ingredient brings natural sweetness, moisture and texture.
- Walnuts - Add crunch and a nutty flavor, complementing the sweet and spiced flavors of the cake.
- Crushed Pineapple - Provides a tangy sweetness, extra moisture and texture.
- Cream Cheese - The base of the frosting, offering a creamy, tangy contrast to the sweet cake.
- Vanilla Extract - Enhances the overall flavor of the cake and the frosting with a warm, aromatic touch.
- Confectioners’ Sugar - Sweetens the frosting while keeping it smooth and spreadable.
Easy homemade desserts
Homemade always tastes the best. Give these easy dessert recipes a try too!
What to serve with
Serve homemade drinks with your carrot cake!
Carrot Cake With Walnuts Recipe
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Ingredients
CAKE
- 1/2 cup butter melted
- 1 ¼ cups light brown sugar
- 4 large eggs
- ¾ cup buttermilk
- 2 teaspoons vanilla extract
- 2 ½ cups flour
- 4 teaspoons ground cinnamon
- 3 ¾ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 ½ cups shredded carrots about 3-4 carrots
- 1 can (8 ounces) crushed pineapple in juice
- 1 cup chopped walnuts toasted
FROSTING
- 12 ounces cream cheese at room temperature
- ½ cup butter at room temperature
- 4 cups confectioners sugar
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts toasted
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Instructions
CAKE
- Preheat the oven to 350F. Spray two 9-inch round cake pans with cooking spray.
- Beat melted butter, brown sugar, eggs, buttermilk and 2 teaspoons vanilla extract in a medium mixing bowl until combined.
- Add flour, cinnamon, baking powder, baking soda and salt and beat until a cake batter forms.
- Stir in carrots, pineapple with juice and 1 cup walnuts.
- Divide the batter evenly between the two prepared cake pans.
- Bake 25 minutes or until a toothpick inserted in the cake centers comes out clean.
- Cook in pans for 15 minutes then remove the cake layers from the pans and cool completely on wire racks.
FROSTING
- With a mixer on medium speed, beat the cream cheese, room temperature butter and 1 teaspoon extract until fluffy and combined.
- Gradually add the confectioners sugar, beating until a smooth frosting forms.
- Place one cooled cake layer on a serving dish and top with 1 cup frosting.
- Place the remaining cooled cake layer on top and frost the top and sides of the cake with the remaining frosting.
- Garnish the top of the cake with ½ cup walnuts.
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