Carrot cake, folks—it’s that old-school sweet treat we’ve all devoured repeatedly. And let me tell you, it’s a no-brainer to whip up! This cake nails it with its perfect blend of sugary goodness and that just-right moist crumb. Toss in a handful of walnuts, and boom—you’ve got a satisfying crunch to contrast the soft cake.

Thinking making a carrot cake from scratch is a big deal? Think again. It’s straightforward, even if you’re just dipping your toes into the baking world. Trust me, this recipe? It’s foolproof. You’ll nail it every single time, and the taste? Out of this world.

And hey, if you need an excuse to get your veggie fix? Here it is, disguised in cake form. So grab those carrots and let’s get baking—because this easy carrot cake with walnuts isn’t going to make itself!

Table of Contents

Easy Carrot Cake Recipe

Indulge in a moist, spiced carrot cake studded with crunchy walnuts and enveloped in a velvety cream cheese frosting—a timeless treat that's both comforting and decadent.

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Course Dessert

Cuisine American

Servings 4 servings

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
2 cups grated carrots about 6-7 medium-sized carrots
1 cup chopped walnuts
1 1/2 cups granulated sugar
1 cup vegetable oil
3 large eggs
1/2 teaspoons vanilla extract
1 tablespoon lemon juice
1/2 cup fresh milk

Instructions

Preheat your oven to 356°F (180°C).
For buttermilk, mix milk and lemon juice and set aside for later use
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon until well combined. Set aside.
In a large bowl, whisk together the grated carrots, chopped walnuts, granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until combined.
Pour the batter into a greased 8-inch baking pan and smooth the top with a spatula.
Spread the remaining nuts on top of the batter. You can watch the video for the process.
Bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
Shift the baked cake on a wire rack.
Allow the cake to cool completely before frosting.