This is a super easy carrot and walnut cake recipe that is moist and delicious. Plus that marmalade drizzle adds an extra tasty dimension to this simple carrot and walnut cake turning into a real treat.
Not just a carrot cake!
Carrot and walnut cake is a classic and it’s super easy to make too. Carrot cake is one of those recipes that is great to have in your back pocket when you want to whip up a cake that is so moist it will keep for a few days, comes together easily and is always a crowd-pleaser.
You can make this a really simple cake and serve it with either no frosting or just a simple layer of cream cheese frosting.
Or you can make this carrot and walnut cake extra special with my marmalade drizzle.
Ingredients for carrot and walnut cake
Carrot cake is a great way of using up any extra carrots you have lurking in the veggie drawer. You’ll also need eggs, oil, brown sugar for that lovely caramel taste and self-raising flour and some baking powder.
For the spicy element, I used cinnamon, ginger and nutmeg.
The other ingredients for this carrot and walnut cake are the all-important walnuts and orange zest as this always goes so well with carrots.
What type of oil?
I have used sunflower oil in this carrot and walnut cake but you could easily use olive oil if you enjoy the stronger flavour. You can use rapeseed (canola) oil instead.
How to make carrot and walnut cake
This carrot-based cake recipe couldn’t be easier to make.
You start by whisking up the eggs with the oil till lovely and smooth. Then mix in your flour and baking powder plus the spices. Finally fold in the grated carrots, chopped walnuts and the orange zest.
Pour this into a baking tin and pop it into the oven for 25-30 minutes.
Decorating your cake
You can serve this carrot and walnut cake just as it is or add frosting. I’ve gone for my cream cheese frosting here with a bit of orange zest for extra flavour.
I spread the frosting between the two cake halves then slather it all over the cake when I’ve put the two halves together.
Finish things off with some extra walnuts around the edge of your carrot and walnut cake to give it some added crunch. Now that would be fine, a beautifully moist and delicious carrot and walnut cake.
I actually dry toasted the walnuts and melted in brown sugar to make them into candied walnuts. This makes them extra crunchy with a toffee-like sweetness too.
But why stop there when you can so easily add another dimension to this simple cake? I’ve made a really simple syrup by melting whisky marmalade (here’s my recipe for homemade whisky marmalade), or any other marmalade with water and a wee dash of whisky.
Drizzle this over the finished carrot and walnut cake and you now have a really special dessert that will make anyone smile.
Storing carrot and walnut cake
This deliciously cake will keep for 3-4 days in the fridge. You can also freeze the carrot and walnut cake (before adding the frosting) well wrapped in cling film and a freezer bag for up to 3 months.
Looking for more super-easy cakes to bake? Then check these out before you go;
Or check out my Home Baking Section for a while host of amazingly delicious and easy baking ideas.
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Carrot and Walnut Cake
- 2 2 x 15cm round baking tins (double the recipe if using bigger tins)
- 2 medium eggs
- 150 ml sunflower oil or olive or rapeseed/canolla oil
- 150 g soft brown sugar
- 150 g self-raising flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp nutmeg grated/ground
- 1 tsp orange zest
- 150 g carrots peeled and grated
- 50 g walnuts chopped
- 50 g unsalted butter
- 150 g cream cheese
- 300 g icing sugar
- 1 tsp orange zest
- 2 tbsp marmalade
- 1 tbsp water
- 1 tbsp whisky optional
Decorating the cake
- 30 g walnuts
- 1 tbsp brown sugar
- Preheat oven to 180C and line 2 x 15cm/6" baking tins
- Whisk the eggs and oil till smooth, then add the flour, baking powder and spices and mix well. Finally fold in the orange zest, carrots and walnuts
- Spoon into 2 x 15cm/6" lined cake tins and bake for 25-30 minutes till golden then allow to cool before decorating
Cream Cheese Frosting
- Beat together all the frosting ingredients and spread on the base of the cake, add the other cake and spread frosting all over the cake including the sides
Whisky Marmalade Drizzle
- Mix all ingredients in a small pan and heat till the marmalade has completely dissolved, cool a little then drizzle over the top of the cake
Decorating the cake
- Toast the walnuts in a dry pan for 1 minute till golden then add the sugar till it melts and coats the walnuts. Tip onto a plate and allow to cool and harden before sprinkling around the edge of the cake