Spiced Carrot Cake with Maple Cream Cheese Frosting and Candied Walnuts

Carrots in a cake? Absolutely! This classic fall dessert is beloved by all and a clever way to add a serving of veggies to your family’s diet. The simple batter comes together with warm cinnamon, sweet golden raisins and freshly grated carrots, baking into a tender, moist cake. It’s finished with a rich maple cream cheese frosting and clusters of candied walnuts for extra sweetness and crunch.

Best of all, this is a ‘snack cake’-meaning you can enjoy a slice anytime you crave something sweet. Whether for a cozy afternoon treat or a festive gathering, this carrot cake is sure to impress.

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Ingredients

1.5 cup Cream CheeseView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

15.25 ounce Spice Cake MixView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

6 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon CinnamonView ingredient guideLike ingredientDislike ingredient

2 ounce Golden RaisinsView ingredient guideLike ingredientDislike ingredient

1.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

0.5 cup Crème FraîcheView ingredient guideLike ingredientDislike ingredient

0.5 cup Maple SyrupView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

Salt (to taste)View ingredient guideLike ingredientDislike ingredient

0.5 cup Cooking OilView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 350°F (175°C). Bring cream cheese to room temperature (submerge packets in warm water for quicker softening). Grease a 9×13-inch baking dish with cooking spray, line with parchment paper leaving a 2-inch overhang on the long sides and grease the parchment. Peel and grate carrots using the large holes of a box grater (about 2 cups).
2. In a large bowl, whisk together spice cake mix, eggs, mayonnaise, cinnamon, 1 cup water, ½ cup oil and a pinch of salt. Fold in grated carrots and golden raisins with a rubber spatula until evenly combined.
3. Pour batter into the prepared dish and smooth the top. Bake on the middle rack until the cake is springy and a toothpick inserted in the center comes out clean, 30-40 minutes. Cool in the dish for 15 minutes, then lift out using the parchment overhang and transfer to a wire rack to cool completely, 45-60 minutes. Wash and dry the bowl used for batter.
4. While the cake bakes, line a small plate with parchment. Heat a small nonstick pan over medium-high heat. Add walnuts, 1½ tablespoons sugar, ½ teaspoon salt and 2 tablespoons water. Cook, stirring, until water evaporates and walnuts are sticky and coated, 3-5 minutes. Transfer to the prepared plate to cool, then break into small clusters.
5. In the cleaned bowl, combine softened cream cheese, crème fraîche, maple syrup and 1 teaspoon cornstarch. Beat with a hand mixer on medium-high until smooth and fluffy, 1-2 minutes. Refrigerate frosting until the cake is cool. (No mixer? Use a rubber spatula to work maple syrup into cream cheese, then whisk in crème fraîche and cornstarch until fluffy, 3-4 minutes.)
6. Once the cake is completely cool, spread frosting evenly over the top. Sprinkle with candied walnut clusters. Cut into 20 pieces. For clean slices, use a sharp knife wiped with a wet hot towel between cuts. Store covered in the refrigerator for up to five days.

Recipe Tips

FAQ

Can I use a different cake mix?

Yes, you can substitute with a yellow or vanilla cake mix and add 1 teaspoon each of cinnamon, nutmeg and ginger for similar spice flavor.

How should I store leftovers?

Store the cake covered in the refrigerator for up to five days. Bring to room temperature before serving for best texture.

Can I omit the walnuts?

Absolutely. Skip the candied walnuts or replace them with toasted pecans or coconut flakes for a nut-free option.