Walnut Butter Carrot Cake

Walnut Butter Carrot Cake is a simple twist on the classic dessert that brings deeper flavor and a naturally moist texture to every bite. Instead of relying solely on oil or butter, creamy walnut butter adds richness and a subtle nuttiness that pairs beautifully with the warm spice of nutmeg.

The natural oils in walnuts help keep the cake tender while enhancing the earthy sweetness of freshly grated carrots. It’s the kind of cake that feels comforting and familiar, but with an added layer of flavor that makes it truly memorable.

Using Regenerative Organic Certified® Just Walnut Butter also adds a wholesome element to this beloved treat. And Regenerative Organic Certified® Toasted Walnuts finish it off!

Whether you’re baking for a spring brunch, a holiday gathering, or simply a cozy afternoon dessert, this Walnut Butter Carrot Cake is a delicious way to showcase the rich, buttery flavor of California-grown organic walnuts.

Walnut Butter Carrot Cake

Batter

• 1 cup canola oil

• 1 cup light brown sugar

• 1/2 cup cane sugar

• 12 ounces finely grated carrots

• 4 large eggs

• 1 teaspoon vanilla bean paste

• 4 oz walnut butter

• 2 cups all purpose flour

• 1/4 cup rye flour

• 1/2 teaspoon nutmeg

• 1 1/2 teaspoons baking powder

• 1 teaspoon salt

Frosting

• 1/2 cup butter softened, softened

• 8 ounces cream cheese

• 2 teaspoons vanilla extract

• 1 pound powdered sugar, sifted

Topping

• 6 ounces toasted walnuts, chopped

Instructions

1. Preheat the oven to 350F. Line two 8-inch cake pans with parchment paper.

2. Make the Batter: In a large mixing bowl, add the canola oil, brown sugar, grated carrots, eggs, and walnut butter. Mix using a hand mixer (or stand mixer) until combined.

3. Add the all purpose flour, rye flour, nutmeg, baking powder and salt. Mix together to combine until you have a smooth cake batter.

4. Transfer the batter evenly to the two prepared cake pans, you can weigh them, they will be about 24 ounces each.

5. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans.

6. Make the Frosting: In a large mixing bowl, add in the butter, cream cheese, and vanilla extract and mix using a hand mixer until completely combined. Slowly add in the powdered sugar and mix until light and fluffy.

7. Assemble the Cake: On a cake stand or cake spinner, place your first cake layer (bottom side down).

8. Add about a quarter of the frosting and spread evenly.

9. Top with second cake layer (bottom side up). Use remaining frosting to frost the outside of the cake.

10. Add the chopped walnuts onto the side of the cake, pressing them into the frosting. Sprinkle a few on top!