Roasted Walnut Oil Carrot Cake

Roasted Walnut Oil Carrot Cake

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There is nothing like a fabulous piece of carrot cake for dessert. With a subtle blend of warm spices like cinnamon and ginger, this cake has great texture and moist richness. Our Walnut Oil adds depth of flavor and a layer of rich, nutty taste with every bite.

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(for the cake)

  • 2 cups unbleached all purpose flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 2 cups sugar
  • 1 1/4 cups Walnut Oil
  • 4 eggs
  • 3 cups carrots, grated
  • 1 1/4 cups walnuts, coarsely chopped

(for the frosting)

  • 10 ounces cream cheese, softened
  • 5 Tbsp unsalted butter
  • 2 1/2 cups powdered sugar
  • 1/4 cup pure maple syrup
  • 12 walnut halves (for garnish)

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(for the cake)

  1. Preheat oven to 350 degrees.
  2. Butter two 9-inch cake pans. Line bottom of pans with waxed paper or parchment. Butter and flour paper. Remove any excess flour.
  3. Whisk flour, baking soda, salt and cinnamon in medium bowl or a stand mixer.
  4. In a separate bowl, beat sugar and Walnut Oil until well blended. Add eggs one at a time.
  5. Add flour mixture and stir until blended. Stir in carrots, walnuts and ginger. Divide mixture between prepared pans.
  6. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 10-15 minutes.
  7. Turn out onto racks. Peel off waxed paper; cool cakes completely.

(for the icing)

  1. Beat cream cheese and butter in large bowl until airy.
  2. Add powdered sugar and beat at low speed until combined. Add maple syrup and beat.
  3. Chill until just firm enough to spread, 30 minutes.
  4. Place one cake layer on platter. Spread with 3/4 cup icing.
  5. Top with second layer. Spread remaining icing over entire cake.
  6. Arrange walnut halves around top edge. Serve at room temperature.

Note: this cake will keep one day in the refrigerator.

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