Carrot Walnut Spring Layer (Printable)

Moist spiced cake layered with tangy cream cheese frosting and crunchy walnuts, celebrating fresh spring flavors.

# 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 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 Make:

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 vegetable oil, applesauce, and vanilla extract; mix until well combined.
04 - Gradually add dry ingredients to wet ingredients, mixing until just combined.
05 - Fold grated carrots and chopped walnuts into batter until evenly distributed.
06 - Divide batter evenly among the three prepared pans and smooth the tops.
07 - Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
08 - Allow cakes to cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
09 - Beat softened cream cheese and butter together until smooth and creamy. Gradually add sifted powdered sugar, vanilla extract, and salt, beating until fluffy.
10 - Level cake layers if needed. Place one layer on a serving plate, spread with frosting, repeat with second and third layers. Frost the top and sides of the assembled cake.
11 - Top with extra chopped walnuts and fresh edible flowers or carrot curls if desired.

# Top Tips:

01 -
  • The applesauce keeps it ridiculously moist without being greasy, a trick that changed everything about my baking.
  • Three layers means you can actually taste the difference between the spiced cake and tangy cream cheese frosting, instead of them blurring together.
  • Walnuts stay crunchy enough to notice, giving your teeth something satisfying to do between bites.
02 -
  • Room temperature eggs and cream cheese actually matter here—cold ingredients won't incorporate smoothly, and you'll end up with a lumpy mess.
  • The applesauce isn't optional filler; it's the difference between a tender, moist cake and one that feels dry by day two.
03 -
  • Grate carrots right before mixing, not hours ahead, so they stay fresh and don't dry out in the bowl waiting to be used.
  • If you want to make this a day ahead, bake the layers and cool them completely, then wrap individually in plastic wrap and store at room temperature—frost it only when serving.
Go Back