Anyone who does not like raw carrots here? Exclude me, because I love raw carrots. But I love it even more when it is incorporated into a cake provided there are nuts included. Yes, you got it right! I’m presenting to you the best, super easy carrot walnut butter cake recipe. But guess what? I did not include any spices in this as I like it without them. Also, there are no raisins as well. I’m sorry, I do not like cakes with raisins except for fruit cakes. 🙂 But, feel free to add them if you like it.

carrot walnut cake with cream cheese frosting

Why Butter Instead of Oil for this carrot walnut butter cake?

Carrot cake is generally oil-based. The reason being so is, oil helps to retain the moisture of the cake and increases it’s life-shelf. I have tried baking many carrot cakes before with oil. Somehow rather, I will still be able to taste the oil in the cake which prevents me from enjoying the delicious cake wholly. Nothing changes with ordered carrot cakes or store-bought ones. Maybe I have extra sensitive taste buds to oils. Hence I decided to bake this cake with butter as the base. This is my preference though. As far as I know, butter can never go wrong. Agree with me? This recipe yields equally moist cake just like an oil-based carrot cake.

What do you need to make this carrot cake?

Just 7 simple kitchen ingredients are all you need to make this cake.

Can I use Pre-Shredded Carrots?

I do not recommend this as pre-shredded carrots usually dry up which will eventually affect the taste of the carrots and texture of your cake. Also, make sure to peel the skin of the carrots to avoid the cake from tasting bitter.

How to store this cake?

You have to refrigerate the cake, otherwise, your cream cheese topping will melt and the carrots will easily get mouldy. Store in an airtight container for up to 5 days. I do not keep any of my cakes for more than 3 days though.