Bakery-Style Carrot and Walnut Cake Recipe - Kraft Recipes Top
Comida Kraft
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Bakery-Style Carrot and Walnut Cake Recipe

Prep Time
Total Time

16 servings

Create a spectacular layer cake with our Bakery-Style Carrot and Walnut Cake Recipe. This carrot and walnut cake recipe is made using a 13x9-inch pan.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Prepare cake batter and bake as directed on package for 13x9-inch cake; cool completely. Remove from pan; cut crosswise in half.
  • Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended.
  • Place 1 cake half, top side down, on plate; spread with about 1/3 of the COOL WHIP mixture. Cover with remaining cake half, top side up. Spread top and sides of cake with remaining COOL WHIP mixture. Press nuts into sides of cake.

Special Equipment Needed

Size Wise

Enjoy a serving of this classic dessert on a special occasion.

How to Neatly Frost the Cake

Freeze cake layers about 20 min. before frosting to set the crumb. Slide strips of waxed paper under bottom cake layer on plate; remove strips after entire cake is frosted and nuts are added.

How to Cut Cake in Half

For best results, use a serrated knife to cut the cake in half.


Prepare using a spice cake mix.

How to Store

Keep frosted cake refrigerated.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 280
Total fat 21g
Saturated fat 3.5g
Cholesterol 35mg
Sodium 85mg
Carbohydrate 24g
Dietary fiber 0g
Sugars 20g
Protein 2g
% Daily Value
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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