Carrot Walnut Spring Layer (Printable)

Moist spiced layers with cream cheese frosting, fresh carrots, and crunchy walnuts for a spring treat.

# What You 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:

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 oil, applesauce, and vanilla; mix well.
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 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 - Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
09 - Beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, vanilla, and salt, beating until fluffy.
10 - Level cake layers if necessary. Place one layer on a serving plate, spread with frosting, repeat with the second and third layers. Frost the top and sides of the cake.
11 - Decorate with extra walnuts and edible flowers or carrot curls if desired.

# Expert Advice:

01 -
  • The cake stays impossibly moist for days without tasting heavy or dense.
  • Walnuts stay crunchy throughout because of how they're folded in at just the right moment.
  • The spice blend whispers rather than shouts, letting the carrots and cream cheese frosting take center stage.
  • Three generous layers mean you're not just eating cake, you're celebrating something.
02 -
  • Cream cheese frosting breaks and becomes grainy if either ingredient is cold, so plan ahead and let them sit on the counter for at least an hour beforehand.
  • Grating carrots by hand takes longer than using a food processor, but it gives you control over the size and prevents the carrots from releasing too much liquid.
03 -
  • Make the cake layers a full day ahead and freeze them unfrosted, which lets you frost and serve it at your leisure without rushing.
  • Use a cake leveler or a long serrated knife dipped in hot water between cuts to create perfectly even layers that stack without sliding.
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