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Serving carrot cake

Carrot Cake with Walnuts and Dates

  • Author: Magida
  • Prep Time: 20
  • Cook Time: 45
  • Total Time: 1 hour 5 minutes
  • Yield: 16 servings 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: International


Our 3-layer carrot cake recipe features a perfectly spiced cake loaded with carrots, pecans and dates and frosted with a tangy-sweet cream cheese frosting. It’s easy to make and guaranteed to disappear fast!



For the cake

  • 11/2 cup white sugar
  • 1 1/2 cups butter or shortening
  • 4 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 3 cups peeled and coarsely-grated carrots (between 34 medium carrots)
  • 1/2 cup chopped pecans or walnuts
  • 1/2 cup pitted dates, cut into quarters
  • 1/2 cup raisins (optional)

For the frosting

  • 4 cups powdered sugar
  • 2 8-ounce packages of cream cheese, room temperature
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 4 teaspoons vanilla extract


  • Grease two 9-inch-diameter cake pans. Line sides and bottoms with parchment paper or waxed paper. Lightly grease paper. Set aside.
  • Beat sugar and butter or shortening at medium speed until combined. Add eggs one at a time, beating well after each addition, about 45 seconds each time.
  • Mix flour, salt, baking powder, baking soda, cinnamon, and nutmeg in a separate bowl. Sift dry ingredients.
  • Stir in carrots with wet ingredients alternatively with dry ingredients.
  • Fold in chopped pecans/walnuts, and pitted dates (or raisins).
  • Pour batter into prepared pans scraping the sides of the bowl with a rubber spatula. Bake at 325°F for 45 minutes or until a toothpick inserted into the center comes clean. Baking time sometimes varies, so it does not hurt to check close to the 45th minute.
  • Cool pans on racks for 15 minutes. Turn out cakes and cool completely.
  • Cut the dome-shaped top of the cakes off to level them. Those fragments are for the baker to enjoy with a cup of tea or coffee.

For frosting

  • Using an electric mixer, beat all ingredients in a medium bowl until smooth and creamy.
  • Spread 1/4 of the frosting on one cake layer. Then layer cake one after the other and frost them as you go ending with the last 1/4 of for the side of the cake. Cover and keep in the refrigerator.
  • Serve cold or at room temperature. You can also microwave the cake slices for about 45 seconds before serving.

Keywords: carrot cake recipe, carrot cake, carrot cake with walnuts and dates