This warmly spiced carrot cake is packed with finely grated carrots, cinnamon, ginger, and nutmeg for a moist, tender crumb, plus a satisfying crunch from chopped walnuts if you like the extra texture. Coconut oil keeps the batter rich without weighing it down, and a swirl of vanilla rounds out every layer of flavor. The cake bakes up golden and springy, then gets finished with a smooth, tangy frosting spread generously over the top once it's fully cooled. It slices into twelve neat squares, making it an easy make-ahead dessert for a crowd. Since there's no meat, poultry, or fish anywhere in this bake, it's a naturally solid choice for a vegetarian table. Serve it chilled or at room temperature — either way, that spiced-carrot-and-walnut combo shines through in every bite.
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Learn more →12 servings
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line the bottom with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined.
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