Carrot Walnut Cake

A carrot and walnut cake sitting on a wooden cutting board with one slice removed and placed on a black camping plate.

With vegetables, fruit, and nuts, this carrot walnut cake seems to have it all including amazing flavor and a moist texture. Two layers of homemade cake rounds are spread with a cream cheese frosting. You can decorate the cake with walnuts and carrots if you like.

A cross between a normal carrot cake and a hummingbird cake, this variation also includes walnuts which add a great texture to what would otherwise be a very soft cake. It is sweet but well-balanced with carrots and walnuts. 

Don’t be tempted to buy pre-shredded carrots as they are too thick and won’t work. It is definitely worth the effort to hand shred them. If you are not a fan of walnuts or you don’t have any on hand, they can be swapped out for whatever nuts you do have.

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Two rounds of baked carrot walnut cake on a cooling rack, one in the tin and one out of the tin.
Let the baked cakes rest in the tins for a few minutes before cooling completely on racks.
A frosted carrot walnut cake on a cooling rack.
Frost the first layer of carrot walnut cake, then invert the second cake on top for a flat surface to work with.
A red spatula stirs the cream cheese frosting in a stainless steel bowl.
Work the confectioner’s sugar in a little at a time to create a smooth and light frosting.
A carrot and walnut cake sitting on a wooden cutting board with one slice removed and placed on a black camping plate.
The finished cake is a cross between a traditional carrot cake and a hummingbird cake.

Carrot Walnut Cake Recipe

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A carrot and walnut cake sitting on a wooden cutting board with one slice removed and placed on a black camping plate.
With vegetables, fruit, and nuts this carrot walnut cake seems to have it all including amazing flavor and a moist texture.
Preparation 15 minutes
Cook 45 minutes
Ready in 1 hour
Servings 12 Servings
CourseDessert
DifficultySeasoned
MethodBake
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Ingredients

Carrot Walnut Cake

  • 2 cups sifted all-purpose flour
  • 2 cups white sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups vegetable oil
  • 4 eggs
  • 2 cups finely grated carrots
  • 1 can crushed pineapple drained
  • 1/2 cup finely chopped walnuts

Cream Cheese Frosting

  • 8 oz cream cheese
  • 1/2 cup butter
  • 1 tablespoon vanilla extract
  • 2 cups confectioner's sugar (icing sugar)

Equipment

  • large bowl
  • 2 (9-inch) cake tins

Directions

Carrot and Walnut Cake

  • Preheat the camp oven to 350 degrees F (175 degrees C).
  • In a large bowl add the sifted flour, sugar, cinnamon, baking powder, baking soda, and salt. Stir to combine then create a hollow in the center for the liquids.
  • Into the flour, add the oil and eggs. Using a butter knife, start stirring in the center slowly working outwards while drawing in more flour with each stir. Continue until you achieve a sticky batter.
  • Add the shredded carrots, drained pineapple, and walnuts to the batter and stir until evenly distributed.
  • Grease and flour the cake tins.
  • Equally divide the batter between the two cake tins. Place in the preheated oven and bake for 45 minutes, or until cooked through.
  • Rest for 5 minutes then turn out onto a cooling rack.

Cream Cheese Frosting

  • Beat together the cream cheese and butter until smooth and light.
  • Add the vanilla and a couple of spoons of confectioner's sugar; beat until smooth. Continue to add the confectioner’s sugar in small batches until all is incorporated.
    Tip: Adding the confectioner’s sugar in small batches creates a smoother and airier frosting.

To Assemble

  • Place the first cake on the serving tray and top with half of the frosting. 
  • Add the second cake upside down so the base is on the top creating a flat surface that looks clean, neat, and easy to ice.
  • Use the remaining frosting to cover the top of the cake in a thin layer. Serve as is or add additional decorations if desired.

Nutritional Information

Sodium: 468mgCalcium: 95mgVitamin C: 6mgVitamin A: 4159IUSugar: 62gFiber: 2gPotassium: 222mgCholesterol: 94mgCalories: 751kcalTrans Fat: 1gMonounsaturated Fat: 11gPolyunsaturated Fat: 19gSaturated Fat: 14gFat: 46gProtein: 6gCarbohydrates: 81gIron: 2mg

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About Dewayne Poynter

Dewayne Poynetr’s BBQ journey started under a tent in an old loading dock behind his grandfather’s shopping center and has now grown to a multi-million dollar BBQ business including Rib Licker’s restaurant in Glasgow, KY, and rubs and sauces shipped to 40+ states.

Learn more about Dewayne Poynter
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