There are many versions of carrot cake but I can only tell you that this carrot cake with walnuts recipe, is a divine one. I made quite a few versions but I like this one by far. It's an incredibly moist and flavorful cake filled with carrot, fresh ginger, some crunchy walnuts and covered in a smooth and creamy cream cheese frosting. Oh, so scrumptious!
I've been making this carrot cake for years and it's always been a great success, especially with the children.
Why I love this cake so much is purely because it is moist, it is full of flavor, and is pretty healthy too, compared to other cakes of course. I often put wholegrain flour or spelt flour and it tastes delicious.
Why is this carrot cake special?
Well, it is because you will find that most of the ingredients are a lot healthier ingredients such as ginger, olive oil, chia seeds, walnuts, cinnamon, turmeric, spelt flour, and cider vinegar. The sugar is the only baddie in here but even that is cane brown sugar which is a much better option than the white refined, bleached one.
You won't need that many ingredients and you might realise that you have all that's needed for this cake in your pantry.
For the cake:
- carrot (organic) grated
- spelt flour
- brown sugar (soft and light)
- oil (I always use olive oil)
- walnuts (shelled and chopped) plus a few halves for decoration
- double cream
- soda bicarbonate
- baking powder
- cider vinegar (to activate the soda bicarbonate)
- chia seeds
- fresh ginger (freshly grated)
- sea salt (fine salt version)
- vanilla ( I used organic vanilla powder)
For the frosting:
- icing sugar
- butter (unsalted, at room temperature)
- cream cheese (cooled, from the fridge)
- double creme
- creme fraiche
- lemon juice
Okay let's get started I will tell you exactly what you need for this beautiful carrot and walnut cake.
How to make carrot cake with walnuts
- Grease or line the tins with parchment paper.
- Preheat the oven.
- Mix the sugar and eggs. Add the oil little by little until it is incorporated.
- Mix the dry ingredients. Add to the egg mixture and mix until it homogenizes.
- Add the carrots and the chia seeds and fold into the mixture. Add chopped nuts.
- Pour the mixture into the 3 prepared cake tins and level.
- Bake the three cake sponges.
- Cool completely and then spread the cream cheese frosting.
- Place the second cake on top, spread another layer of frosting over it, and repeat with a third sponge.
- Spread the remaining frosting over and on the sides.
- Decorate the cake and serve.
Yes, make it a day in advance and it will be even better.
yes, just substitute the flour for a gluten-free flour. Also make sure the soda bicarbonate/ baking soda is gluten free as sometimes it is not due to cross-contamination when manufacturing or packing it.
🎂 Other cake variation recipes you may like
- No-Bake Strawberry Cheesecake Recipe
- Marble cake with cacao and turmeric
- Extra Fluffy Apple muffins or cake
- Apple, carrot and zucchini cake with ginger and turmeric
- Tutti-frutti fluffy pancake cake with fruits and creme boolla-boolla
You may also like
- Delish grape and cheese salad
- Bread Rolls With Olives, Chia Seeds, And Crushed Black Pepper
- Carrot and Butternut Squash Pancakes
- Banana, Ginger And Walnut Cake
- Banana, Pecan And Coconut Loaf
Carrot Cake with Wallnuts
- ovenproof dish
- glass bowl
For the cake:
- 300 g carrot (organic) grated
- 300 g plain flour
- 240 g brown sugar (soft and light)
- 250 ml oil (use a good oil)
- 150 g walnuts (shelled and chopped) plus a few for decoration
- 3 eggs
- 3 tablespoon double cream
- 1 teaspoon cinnamon
- 1 teaspoon soda bicarbonate
- ¾ teaspoon baking powder
- 1 tablespoon cider vinegar (to mix soda bicarbonate with)
- 2 tablespoon chia seeds
- ½ teaspoon ginger (freshly grated)
- ½ teaspoon turmeric
- ½ teaspoon sea salt (fine salt version)
- 2 sachets vanilla sugar (or ½ vanilla extract)
For the frosting:
- 400 g icing sugar (sifted)
- 80 g butter (unsalted, at room temperature)
- 250 g cream cheese (cooled, from the fridge)
- 1 tablespoon double creme
- 2 tablespoon creme fraiche
- 1 tablespoon lemon juice
For the cake:
- You will need 3 cake tins of approximately 20 cm (approx 8 in) which will need lining or greasing.
- Preheat the oven to 170°C or 325°F or Gas Mark 3.
- In a freestanding electric mixer (attach paddle) put the sugar and eggs. Mix for 3-4 min and then drizzle the oil little by a little while still mixing until it all incorporates.
- In a separate bowl mix the flour with soda bicarbonate, baking powder, cider vinegar, cinnamon, ginger, salt, and vanilla extract or vanilla sugar. Add this slowly (spoon by spoon) to the egg mixture and continue to mix well until it becomes homogenized.
- Put in the grated carrots and the chia seeds and with a spatula fold this well into the mixture. You can now put some chopped nuts as well if you want or you can leave those for decoration only, it is up to you.
- Pour in the mixture into the three prepared cake tins and level it at the surface.
- Bake the cakes in the preheated oven for 20 to 25 minutes until it becomes all nice and golden brown on the surface and the sponge bounces back when you touch it.
- Allow the cakes to cool completely and then when they are cold put one sponge on the cake stand and then spread about a quarter of the cheese cream frosting over it with a knife. Place the second cake on top and spread another quarter of the frosting over it and then top the cake with a third sponge. Spread the remaining frosting over and go on the sides as well finishing the frosting all over the surface of the cake.
- Decorate the cake with the walnuts and a light sprinkle of cinnamon but you can also put some nuts inside the cake if you fancy.
For the frosting:
- Beat the icing sugar and the butter together in a freestanding electric mixer with a paddle attachment or simply use an electric whisker until the mixture comes together and it is well mixed.
- Add the cream cheese in one go and beat it until it's completely incorporated.
- Put in the double cream the crème fraîche and the lemon juice and bit further on a medium-high speed until the frosting is light fluffy and firm; it should be at around 4 min. Do not overbeat as this can quickly become runny.