Carrot Walnut Spring Layer Cake (Print Version)

Moist carrot cake with creamy frosting and crunchy walnuts, spiced for spring flavor.

# 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, room temperature
09 - 1 1/2 cups granulated sugar
10 - 1/2 cup light brown sugar, packed
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 for garnish

# 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 oil, applesauce, and vanilla; mix well.
04 - Gradually add dry ingredients to 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, and repeat with the second and third layers. Frost the top and sides of the cake.
11 - Garnish with extra chopped walnuts and fresh edible flowers or carrot curls, if desired.

# Additional Tips::

01 -
  • The texture is impossibly moist thanks to the oil and applesauce combination, so it stays tender even days later.
  • Three layers feel more celebratory than a single cake, and the tangy frosting perfectly balances the warm spices without being cloying.
  • Walnuts add a satisfying crunch that keeps every bite interesting.
02 -
  • Grating carrots by hand gives you control over texture, but a food processor is faster—just don't pulse them into mush.
  • The frosting will look slightly grainy at first if your cream cheese or butter wasn't soft enough; beat it longer and the heat from friction will smooth it out.
  • Leveling your cake layers with a serrated knife is optional but makes stacking much easier and looks more professional.
03 -
  • Always bring eggs and dairy to room temperature before mixing—cold ingredients don't emulsify smoothly and can affect the final texture.
  • If your frosting is too soft to hold its shape, refrigerate it for 15 to 20 minutes; if it's too stiff, let it sit at room temperature for a few minutes or gently warm it by placing the bowl over barely simmering water.
  • Use a turntable or lazy Susan while frosting if you have one—it makes spreading smooth layers effortless.
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