Carrot Walnut Cake with Cream Cheese Frosting

2 reviews, 4 star(s). 100% would make again

Ready in 45 minutes

A cake full of flavor. The walnuts, citrus, and cinnamon really make it exceptional. Cream Cheese Frosting is brought to a whole new level by adding lemon zest and lemon juice.


3 cups All purpose flour
2 tsp Baking Powder
1 tsp Baking soda
1 tsp Ground cinnamon
1/2 tsp Salt
1 cup Butter; softened
1 packed cup Light brown sugar
1 cup Granulated sugar
4 Eggs
1 Tbl orange peel (zest); grated
2 Tbl Orange juice
2 tsp Lemon peel (zest); grated
2 Tbl Lemon juice
3 Cups Carrots; Finely Shredded
1 Cup Walnuts; coarsely chopped
1 Cup Raisins
Cream Cheese Frosting:
8 pkg Cream cheese; softened
1 1/2 Cups Powdered sugar; sifted
1 tsp Lemon peel (zest); grated
1 Tbl Lemon juice
1/2 Cup Walnuts; coarsely grated, optional for decoration
10 whole Walnuts; optional for decoration

Original recipe makes 12



Preheat oven to 350 degrees F. Lightly grease and flour a 10-inch tube pan. In a medium bowl, stir together the flour, baking powder, baking soda, cinnamon and salt; set aside.

In a large mixing bowl, combine the butter, brown sugar and granulated sugar. Beat with an electric mixer on medium to high speed about 4 minutes until light and fluffy, scraping the bowl occasionally. Add the eggs, one at a time, beating well (about 1 minute) after each addition.

Combine the orange peel, orange juice, the 2 teaspoons of lemon peel, and the 2 tablespoons of lemon juice. Add the juice mixture and the flour mixture alternately to the butter-sugar mixture, beginning and ending with the flour. After each addition, beat at low speed just until smooth.

Using a wooden spoon, stir in the carrots, walnuts, and raisins. Mix well. Note that the carrots should be finely shredded. Unless you have a very fine blade for your food processor, it is best to grate the carrots by hand. The type of grater that is used to grate nutmeg or cinnamon works well.

Pour the batter into the prepared pan, spread evenly. Bake at 350 degrees for 60-65 minutes or until a wooden toothpick inserted near the center comes out clean.

Cool the cake in the pan on a wire rack for 20 minutes. Then loosen the edges with a knife and remove the cake from the pan. Cool completely on the wire rack.

To make the Cream Cheese Frosting - In a medium bowl, combine the softened cream cheese, powdered sugar, the teaspoon of lemon peel, and the 1 tablespoon of lemon juice. Beat with an electric mixer on medium speed until smooth and creamy, scraping the sides of the bowl as needed. When the cake is cool, transfer it to a serving plate and spread with the frosting. Decorate with chopped and whole walnuts if desired.


This cake is worth the time it takes to grate the carrots! The lemon in the frosting was fabulous! It's a heavy cake so cut smaller pieces. Store it in the frig ....if there is any left.

Verified by stevemur
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Calories Per Serving: 923 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Overall, I'd rate this one right in the middle. Nice little twist with the lemon and orange, but not something I'd want if I'm just looking for a classic. Of course, you probably knew that going in. The cream cheese frosting is different but good. Kind of unexpected. I must ask: why on earth does this receipe call for 8 _packages_ of cream cheese? That amount of frosting could feed a small village in Africa for a week.
lotusfan 7y ago

This cake is worth the time it takes to grate the carrots! The lemon in the frosting was fabulous! It's a heavy cake so cut smaller pieces. Store it in the frig ....if there is any left. [I posted this recipe.]
Sherri 11y ago

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