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’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!
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.
Can I substitute the vegetable oil for butter? I don’t really like using oil and if it can be substituted for butter than better. 😉 Thank you!
I haven’t tried!
I used coconut oil instead of oil in recipe and it is gorgeous
So happy you loved this recipe, Margaret!
This looks TO. DIE. FOR!! Mmmmm!
Uh oh! This looks dangerous
just baked this carrot loaf cake and made the cream cheese icing__Wow, the best recipe ever! Thank you for sharing.
I’m so happy to hear that!!
Hi Tessa! Can I use fresh ginger and omit the cloves? Because I have fresh ginger on hand and I don’t really like the taste of cloves. Thank you!
Of course!
I really want to make this but was wondering what all i would have to do to make it in a 10×13 pan for a large group of people that i would be feeding this too. I can’t wait to try it.
Hi Ginger! This recipe was specifically formulated to be a loaf, so I’m not sure how it would work in a pan that size. If you give it a shot, let us know how it goes!
I do this recipe in a round spring sided tin and it is perfect. My family can’t get enough and I love that it looks so perfect. Proud mum moment.
What temp and how long in round spring form pan?
I haven’t tried this in a springform pan, so I can’t say for sure, sorry!
Can this loaf cake be frozen with the frosting on it..I bake & sell a lot of loaf cakes at a craft show every year & because I have to start a month early I freeze them all. An’t wait to make this..carrot cake in a loaf pan..yummy
The loaf and the frosting can be frozen separately. The cream cheese frosting will need to be re-whipped once it’s defrosted.
Loaf…cake…loaf…cake. If I say loaf, it sounds less decadent. But oh my that looks gorgeous!
I like the way you think 😉
This is my FAVORITE kind of dessert, I happen to love carrot cake, ADORE walnuts, and that mountain of frosting doesn’t hurt either!
<3 <3
What a wonderful challenge! I love the idea! And this bread looks great, thanks.
Thank you!
I love the idea of carrot cake in loaf form. Beautiful, beautiful!
Thank you, Brenda!
This carrot walnut loaf is straight up luscious looking. Oh my goodness.
Thank you so much!