If you’re someone who loves soft, moist cakes that are full of flavour, this carrot cake will become your new favourite. It’s packed with grated carrots, crunchy walnuts, warm spices like cinnamon, and topped with a creamy, tangy frosting made with orange zest and cream cheese. It’s a perfect treat for birthdays, special occasions, or just when you’re craving something sweet and homemade.
Ingredients You Will Need
For the Cake
- 1 heaping cup walnut halves (plus a few extra for decoration)
- ⅔ cup oil (vegetable, avocado, or grapeseed)
- ½ cup white sugar
- ½ cup brown sugar
- 2 large eggs
- 1 tablespoon vanilla essence
- 1 tablespoon cinnamon powder
- ¼ teaspoon cloves (optional)
- ¼ teaspoon allspice (optional)
- 1–2 inch piece of fresh ginger (grated)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups grated carrots (from about 1 pound of carrots)
- 1 cup all-purpose flour (maida)
For the Frosting
- 2 packs (8 oz each) of cream cheese (brick style, not whipped)
- 1½ cups powdered sugar (you can use up to 3 cups for a sweeter taste)
- 1 orange (for zest and juice)
How to Make the Cake
Step 1: Toast the Walnuts
Preheat your oven to 350°F (about 180°C). Spread the walnuts on a baking tray and roast them for about 15 minutes, checking after 10 minutes to make sure they don’t burn. Let them cool.
Step 2: Mix the Wet Ingredients
In a big bowl, add oil, both sugars, eggs, vanilla, cinnamon, and the optional spices. Grate fresh ginger into the bowl. Mix everything well.
Step 3: Add the Dry Ingredients
Add baking powder, baking soda, and salt to the mixture. Stir well. Now, mix in the grated carrots and crushed walnuts. Finally, add the flour and mix everything to form a smooth batter.
Step 4: Bake the Cake
Grease an 8-inch square or 9-inch round pan. Pour the batter into the pan and spread it evenly. Bake for 50 to 60 minutes. The cake is ready when it starts pulling from the sides and a toothpick comes out clean. Let it cool completely before taking it out of the pan.
How to Make the Orange Cream Cheese Frosting
Step 1: Beat the Base
In a mixing bowl, beat the softened cream cheese and butter until smooth.
Step 2: Add Sugar and Orange
Add powdered sugar slowly while mixing on low speed. Then increase the speed and beat till fluffy. Grate orange zest into the mix and add 1 tablespoon of orange juice. Beat again until the frosting is light and creamy.
Step 3: Frost the Cake
Once the cake is completely cool, gently remove it from the pan. Spread the frosting all over the cake using a spoon or spatula. Decorate with extra orange zest or walnuts if you like.
Why This Cake Is So Special
This carrot cake isn’t just delicious when fresh—it actually gets more moist and flavourful the next day! You can make it ahead of time, and it will taste even better after resting for a day or two. The combination of carrot and orange gives a refreshing twist to the traditional carrot cake, and the creamy frosting adds just the right amount of sweetness.
FAQs
Can I make carrot cake a day in advance?
Yes, carrot cake actually gets more moist and flavourful when made a day ahead. Just wrap it well in plastic and store at room temperature or refrigerate it before frosting.
Can I use pre-shredded carrots from the store?
It’s best to use freshly grated carrots because they are more moist and flavourful. Store-bought shredded carrots can be dry and less sweet.
Is it okay to skip the walnuts in the recipe?
Yes, you can skip walnuts if you’re allergic or don’t prefer them. You can also use raisins, almonds, or leave them out completely.
Can I freeze the carrot cake?
Yes, you can freeze the unfrosted cake. Wrap it in cling film and store it in the freezer for up to 2 months. Thaw and frost when ready.
What makes this carrot cake different from regular ones?
This recipe uses orange zest and juice in the frosting, giving it a fresh citrus twist that pairs perfectly with the spiced carrot base.
