Carrot Walnut Spring Layer (Print version)

Moist spiced cake with grated carrots, crunchy walnuts, and tangy cream cheese frosting.

# What You'll Need:

→ Cake

01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1 1/2 teaspoons baking soda
04 - 1 teaspoon ground cinnamon
05 - 1/2 teaspoon ground nutmeg
06 - 1/2 teaspoon ground ginger
07 - 1/2 teaspoon salt
08 - 4 large eggs at room temperature
09 - 1 1/2 cups granulated sugar
10 - 1/2 cup packed light brown sugar
11 - 1 cup vegetable oil
12 - 1/2 cup unsweetened applesauce
13 - 2 teaspoons vanilla extract
14 - 3 cups finely grated carrots
15 - 1 cup chopped walnuts

→ Cream Cheese Frosting

16 - 16 ounces cream cheese, softened
17 - 1/2 cup unsalted butter, softened
18 - 4 cups powdered sugar, sifted
19 - 2 teaspoons vanilla extract
20 - Pinch of salt

→ Decoration

21 - 1/2 cup chopped walnuts
22 - Fresh edible flowers or carrot curls

# How to Make It:

01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
03 - In a large bowl, beat eggs, granulated sugar, and brown sugar until light and slightly thickened. Add vegetable oil, applesauce, and vanilla extract; mix until well combined.
04 - Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
05 - Fold in grated carrots and chopped walnuts until evenly distributed.
06 - Divide batter evenly among the three prepared pans and smooth the tops.
07 - Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow cakes to cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
09 - Beat softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, vanilla extract, and salt, beating until fluffy.
10 - Level cake layers if necessary. Place one layer on a serving plate, spread with frosting, and repeat with the second and third layers. Frost the top and sides of the assembled cake.
11 - Top the frosted cake with extra chopped walnuts and fresh edible flowers or carrot curls if desired.

# Expert Tips:

01 -
  • The texture is impossibly moist thanks to both oil and applesauce, which means leftovers stay tender for days.
  • Layered with tangy cream cheese frosting, it tastes like spring in three perfect slices.
  • You can make it the day before, which takes the stress out of entertaining.
02 -
  • Room temperature ingredients are not optional—they mix into a smooth batter; cold eggs and butter create a curdled, lumpy mess that bakes into an uneven cake.
  • Finely grate your carrots, not shred them thick; thick shreds won't release moisture evenly and you'll get dry patches.
  • Don't overmix the batter after adding the dry ingredients or the cake will be tough and dense instead of tender.
03 -
  • If your kitchen is warm, refrigerate the frosting for 15 minutes after making it so it's easier to spread without the cake layers sliding around.
  • Bring the finished cake to room temperature for 20 minutes before serving so the frosting softens slightly and the flavors taste fuller and rounder.
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