Go Back
+ servings
Yummy Carrot Cake with Walnuts and Raisins
Print Recipe
5 from 2 votes

Walnut Carrot Cake Recipe From Scratch

Delicious Walnut Carrot Cake Recipe From Scratch with raisins and cream cheese frosting.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Cake Recipe, Dessert, Holiday Dessert
Cuisine: American
Keyword: cake
Servings: 6 -8
Author: Love Keil

Ingredients

Ingredients for Moist Carrot Cake

  • 1 1/2 cup sugar
  • 1/3 cup grape seed oil
  • 3 eggs room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour plus 1 tbsp
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 lb carrots grated
  • 1 cup raisins
  • 1 cup chopped walnuts PLUS more for garnish roasted

Ingredients for Cream Cheese Frosting

  • 16 oz cream cheese about 2 packets (room temperature)
  • 2 cups confectioners sugar

Instructions

  • First lets preheat the oven to 400F. Using butter grease 9 by 2 inches round cake pan. Place a cut out parchment paper and place it on the bottom of the pan.
  • Sift flour, cinnamon, baking soda and salt all at once into the bowl then set aside.
  • Using mixer with paddle attachment beat eggs, sugar and oil on medium heat for about 2 minutes then add vanilla.
  • Add flour mixture one cup at a time then mix it on low.
  • In a big bowl combine carrots, walnuts, raisins and 1 tbsp of flour and give it a mix using big spoon. Then stir it into the batter, mix until combined.
  • Place the batter into the baking pan. Smooth the top with a spoon and bake for 10 mintes at 400F after 10 minutes lower the heat to 350F and bake for 30-35 minutes or until toothpick comes out clean.
  • Let it cool for 15 minutes. Cut in half and spread the cream cheese frosting over two layers.

Cream Cheese Frosting

  • Using a mixer with a paddle attachment beat cream cheese & confectioners sugar for 2 minutes.

Notes

Have eggs and cream cheese room temperature before baking carrot cake.
Use 9 by 2 inches round cake pan.  If using smaller baking pan, bake cake a little longer until toothpick comes out clean when inserted in the middle of the cake.
For best result, wait at least 2 hours - best over night before serving carrot cake.
Place leftovers in airtight container inside the fridge for up to 3 days. 
Hi! All content & images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.