Carrot Walnut Loaf with Cream Cheese Frosting

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!

4.43 from 7 votes

How to make

Carrot Walnut Loaf with Cream Cheese Frosting

Yield: 1 loaf

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Carrot Walnut Loaf with Cream Cheese frosting is simple, moist, tender, and delicious. It's the perfect sweet recipe for spring!

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

Directions

Make the loaf:

1. Preheat the oven to 350°F. Spray an 8 1/2 by 4 1/2-inch loaf pan with nonstick cooking spray.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
3. 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.
4. 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:

1. 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.
2. 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.

Course: Dessert

Cuisine: American

If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

Recipe by Tessa Arias