Tessa’s Recipe Rundown
Taste: Like carrot cake, but not as overly sweet as most grocery store carrot cakes!
Texture: Moist and tender with that luscious cream cheese frosting on top.
Ease: Very easy, especially if you use a food processor to grate the carrots!
Pros: Perfect spring recipe.
Cons: None!
Would I make this again? Absolutely, this loaf makes a great gift for neighbors, teachers, or friends!
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I still can’t believe it’s officially spring. This year has FLOWN by, in the best of ways.
I’ve been knee deep in spring cleaning this past week. Cleaning out and organizing my pantry alone took almost a whole afternoon. It was pretty embarrassing to find THREE opened bottles of red wine vinegar.
I’ve cleared out a lot so it’s easier to see what we have. We even installed those little battery operated touch lights since our pantry is so deep and dark. Hopefully this means less waste and over-purchasing!
But actually, spring cleaning is exactly how this recipe came to be…
You guys know my partner California Walnuts? Well they’re hosting a Fridge-A-Dare challenge this month and I joined in for the fun!
I was challenged to come up with a delicious walnut recipe using ingredients I already had in my fridge. It was the perfect way to clear some room and make good use of food before it goes bad!
So what did I have?
- A bag of carrots (I accidentally bought a 2-pound instead of a 1-pound so I had way too much)
- Cream cheese (from shooting this video on The Best Cream Cheese Frosting)
- Eggs & butter, of course! My fridge feels naked without those baking staples.
Some sort of carrot cake with cream cheese frosting seemed like the obvious recipe choice! Especially since Easter is just around the corner. And you know what? Even carrot haters love this loaf!
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Carrot Walnut Loaf with Cream Cheese Frosting
Ingredients
For the loaf:
- 2 1/2 cups (350 grams) all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 3/4 cup vegetable oil
- 1 cup (200 grams) light brown sugar, lightly packed
- 1/2 cup (100 grams) granulated sugar
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 3 cups (300 grams) shredded carrots (about 6 to 7 medium carrots)
- 1/2 cup (85 grams) California walnuts, roughly chopped
For the frosting:
- 8 ounces (227 grams) cream cheese, at room temperature
- 1 stick (113 grams) unsalted butter, at room temperature
- 2 teaspoons vanilla extract or paste
- 2 cups (250 grams) powdered sugar, sifted
- Chopped California walnuts, for garnish
Instructions
Make the loaf:
- Preheat the oven to 350°F. Spray an 8 1/2 by 4 1/2-inch loaf pan with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In a large bowl, whisk together the oil, brown sugar, granulated sugar, and eggs. Stir in the vanilla and carrots. Add the dry ingredients and mix until just combined. Stir in the walnuts.
- Pour the batter into the prepared loaf pan. Bake until a cake tester inserted comes out clean, about 65 to 75 minutes. Let cool for 20 minutes then turn out onto a wire rack to cool completely. At this point the loaf can be wrapped well and stored at room temperature for up to 2 days.
Make the cream cheese frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until very light, creamy, and smooth. On low speed gradually add in the sugar and beat until fluffy.
- Spread evenly over the loaf. Sprinkle with walnuts. Slice and serve, or cover and leave at room temperature for up to 8 hours, or in the fridge for up to 3 days. Bring to room temperature before serving.
Preheat oven at what temperature. Can you freeze loaf of bread
Hi Janet, you will preheat your oven to 350°F as stated in the first sentence in the recipe 🙂 We haven’t tried freezing this loaf, but I don’t see why you couldn’t! Just wrap well in plastic wrap and place in an airtight container. We recommend thawing in the fridge overnight. Enjoy!
A bit disappointed. Recipe makes a giant loaf. It tasted good but was very dry. The yummy frosting saved it.
maybe add some sour cream next time. ovens differ and also the type of loaf pan you use.
Made this recipe, was surprised it said a 8×4 loaf pan. Put it in filled it right to the top, thought ok maybe it raises up and not out. It is in my oven right now making a big fat mess! I should have listened to my baker instinct and put it in a 9 inch pan. Can’t believe the mess I have!
Can this be made in a 9 x 5 loaf pan? If so, what would the cooking time be?
Thanks!
Hi Charlotte! We haven’t tried that, but it should be fine! You’ll want to watch the baking time, reducing by about 5 minutes or so. Let us know how it goes!
I substituted Spends Brown Sugar for the brown sugar and it was delicious! I didn’t frost it, but spread the slice with fluffy cream cheese! Everyone loves it!
Can coconut be added?
We haven’t tried that, though it sounds delicious! Let us know how it goes if you give it a try 🙂
Lovely recipe! Just tried it tonight and it came out perfectly. I didn’t add all the amount of sugar mentioned but that’s a personal choice.
Thank you!
I’m so happy you tried this recipe out!
What would be the baking time if i halve the recipe?
Hi Angelina, we can’t say for sure as it completely depends on the size of pan you use to bake it in. Good luck!
The loaf itself is not sweet like a carrot cake. It is just a very plain carrot walnut loaf. It was not moist enough for my liking either. It’s not nasty but not the greatest. Only the best recipes make it into my collected book of recipes. I personally will be on the hunt for another carrot cake loaf. Being my favorite kind of cake and all.
Very tasty & I turned the recipe into muffins, which were light and fluffy.
That’s wonderful to hear!
I just made this loaf today and it’s AMAZING.
It was so light, the frosting tasted great and the overall taste was just yum.
Hooray! Glad you enjoyed!
I am pretty bummed about this recipe. I decided to make it, but the top and sides came out burnt and the middle wasn’t cooked at all. I think this would’ve been super yummy if it had turned out. The frosting was amazing tho!
Sounds like a problem with the baking pan, what kind did you use?