Carrot Walnut Cake

How to make carrot cake moist?

Freshly grated carrots and vegetable oil are the secret to a carrot cake that stays incredibly moist for days—perfect for enjoying slice after slice all week long. For the best texture, always grate the carrots yourself. Store-bought pre-shredded carrots are often too thick and dry, and they don’t soften well during baking. When you grate carrots fresh, they blend seamlessly into the batter, releasing moisture as they bake. Combined with oil instead of butter, this ensures a tender, rich crumb that’s soft and moist.

Do you need to peel carrots for carrot cake?

Yes—while it's technically okay to skip peeling, it’s highly recommended to peel your carrots before grating them. The skin can sometimes have a slightly bitter or earthy flavor, which may affect the overall taste of the cake. Peeling not only gives a cleaner, sweeter flavor but also enhances the vibrant orange color, making your cake look as good as it tastes.

❤️ Reasons to love

• No frosting required – It’s a simple, fuss-free snack cake that’s delicious all on its own.
• Light, fluffy, and moist – Thanks to the oil and fresh grated carrots, the texture is spot-on.
• No pineapple – Perfect if you prefer a more classic, no-frills cake recipe.
• Packed with goodness – Loaded with freshly grated carrots and crunchy chopped walnuts in every bite.
• Warmly spiced – Just the right amount of cinnamon and vanilla for cozy flavor without overpowering.
• Nut-free option – Simply leave out the walnuts if needed—it's just as tasty without nuts!

Ingredients you'll need to make carrot cake with walnuts

Scroll down to the recipe card below for full information on ingredients and amounts.

The ingredients for this recipe are pretty standard for a simple carrot cake. However, I’d like to highlight a few that you might have questions about:

• Carrots: Three cups of freshly grated carrots bring unbeatable moisture and natural sweetness. Avoid pre-shredded carrots from the store—they're often too dry and thick. Grating them fresh ensures they meld into the batter beautifully and contribute to a tender, flavorful crumb. You’ll need about 3 medium carrots to get the right amount.
• Walnuts: Raw walnuts work best in this recipe—there’s no need to toast them beforehand.
• Raisins (Optional): They are a traditional addition and provide little pockets of chewy sweetness and extra texture. If you're not a fan, feel free to leave out the raisins.
• Sugars: A blend of brown and white sugar gives this cake the best of both worlds. Brown sugar adds depth, a hint of molasses, and extra moisture, while white sugar balances the flavor with clean sweetness.
• Oil: Using oil instead of butter is key to achieving a moist and tender cake. A neutral-flavored oil like vegetable or canola keeps the focus on the warm spices and sweet carrots. If you're looking for a slightly more wholesome twist, melted coconut oil is a great alternative—just know it adds a mild coconut note to the finished cake.

Step 7 - Transfer batter into a greased cake pan, spread evenly and bake for 30 to 35 minutes or until a tooth pick inserted in the middle comes clean.

Carrot cake without frosting?

This carrot cake with walnuts is delicious even without frosting! You can enjoy it plain or simply sift some powdered sugar on top. However, if you're making it for a celebration, a classic cream cheese frosting is the perfect finishing touch, as in the eggless carrot cake.

Cake pans to use

You can use an 8-inch round or square baking pan for this cake. A 9-inch pan works as well, but keep in mind that the cake will be slightly shorter. If you double the batter, you can bake it in a 9x13 inch pan to create a simple carrot sheet cake that’s perfect for snacking!

Recipe tips

• Grate carrots in the coarse side of your box grater - Wash, peel, grate and then measure 2 cups for the recipe.
• Do not use pre-shredded carrots
• Chop walnuts into small pieces
• Line your cake pan with parchment for easy removal
• Store it at room temperature for up to 2 days. You can also refrigerate it for up to a week, and it will stay soft thanks to the use of oil instead of butter. For longer storage, simply freeze it.

If you love simple, wholesome cakes that don’t need frosting to shine, these delicious bakes are perfect for everyday snacking, casual get-togethers, or even breakfast.

• Air Fryer Banana Cake is wonderfully soft and fluffy with a golden, crusty top that adds the perfect contrast—plus, it bakes up quickly right in your air fryer, making cleanup a breeze.
• Strawberry Yogurt Cake is loaded with juicy, fresh strawberries and gets its beautifully tender crumb from thick Greek yogurt. It’s quick, flavorful, and ideal for spring or summer baking.
• The Orange Walnut Cake is a reader-favorite for a reason—it’s light, mildly sweet, and has a delicate citrus aroma. Made entirely in a food processor, it’s a foolproof recipe that’s been loved for years.
• For something richer, the Almond Flour Chocolate Cake is a must-try—it’s intensely chocolaty, fudgy like a brownie, and naturally gluten-free, making it great for special diets and everyday indulgence.
• The Banana Walnut Cake stands tall, moist, and sturdy enough to slice neatly, with a deep banana flavor that shines through.
• Lastly, the Almond Flour Cake is incredibly soft and light with a melt-in-your-mouth crumb. It’s naturally gluten-free, dairy-free, and made with no butter or oil, yet each slice is packed with protein—perfect for those looking for a healthier treat.