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Cozy Carrot Cake Recipe with Cream Cheese Frosting and Walnut Filling Made Easy

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A moist and flavorful carrot cake layered with a crunchy walnut filling and topped with tangy cream cheese frosting. Perfect for family gatherings, potlucks, or cozy occasions.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour (or almond flour for gluten-free option)
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (110g) packed brown sugar
  • 1 cup (240ml) vegetable oil or melted coconut oil
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 3 cups (300g) grated carrots (about 4 medium carrots, peeled and grated fresh)
  • 1 cup (120g) chopped walnuts (plus extra for garnish)
  • For the Walnut Filling:
  • 1 cup (120g) finely chopped walnuts
  • 2 tablespoons brown sugar
  • 1 tablespoon melted butter
  • For the Cream Cheese Frosting:
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch cake pans or line with parchment paper.
  2. Prepare the walnut filling by combining 1 cup finely chopped walnuts, 2 tablespoons brown sugar, and 1 tablespoon melted butter in a small bowl. Stir until sugar dissolves and mixture clumps slightly. Set aside.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  4. In a large bowl, beat granulated sugar, brown sugar, and vegetable oil on medium speed until well combined, about 2 minutes.
  5. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  6. Gradually add dry ingredients to wet ingredients, mixing on low speed just until combined. Do not overmix.
  7. Fold in grated carrots and 1 cup chopped walnuts gently with a rubber spatula.
  8. Spoon half of the batter into one cake pan and spread evenly. Sprinkle half of the walnut filling over the batter. Spread remaining batter over the filling, then top with remaining walnut filling.
  9. Bake for 35-40 minutes on the middle oven rack, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if tops brown too quickly.
  10. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
  11. Prepare the cream cheese frosting by beating cream cheese and butter until ultra-smooth and fluffy, about 3-5 minutes.
  12. Gradually add powdered sugar on low speed to avoid sugar cloud, then stir in vanilla extract and salt. Adjust sweetness if needed.
  13. Frost the cake by placing one layer on a serving plate, spreading a generous layer of frosting, then adding the second layer. Cover top and sides with remaining frosting and garnish with extra chopped walnuts if desired.

Notes

Do not overmix the batter once flour is added to keep the cake moist and tender. Cool cakes completely before frosting to prevent melting. Chill frosting if too soft before spreading. Peeling carrots removes bitterness but is optional. Use freshly ground nutmeg for better flavor. For vegan or gluten-free adaptations, see variations.

Nutrition

Keywords: carrot cake, cream cheese frosting, walnut filling, easy carrot cake, moist carrot cake, homemade carrot cake, cozy dessert, potluck dessert

Find it online: https://juliamadeit.com/cozy-carrot-cake-recipe-with-cream-cheese-frosting-and-walnut-filling-made-easy/