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!
This post may contain affiliate links. Read our disclosure policy.
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.
Best carrot cake recipe ever. I did how ever use half cream cheese and half mascarpone to make the frosting. It was rated the best overall bake this year.
Great recipe!! It was fun and easy to make. Unfortunately I was not able to take a picture of it because as soon as I finished it, I made the mistake of leaving the kitchen only to come back to find my teens around the cake taking their piece of the loaf. The loaf did not even last a day, so I guess it was delicious too!!
Regarding the 1/4 tsp cloves. Sorry if I sound naive, but what is this a clove of?
This looks amazing and I’m looking forward to baking it.
Cheers.
Cloves are a variety of spice ground up and sold at supermarkets 🙂
What’s the nutritional information and can pecans be used instead of walnuts
Tastes delicious. Too much mixture for a loaf tin ( size you recommended) overflowed all over oven Will definitely make again maybe as a traybake .
Are you able to freeze after baking ?
Is this more so a carrot cake or is it a actual loaf of bread?
Love!
Do you know how many calories are in the carrot loaf?
Made this as written in two round cake pans, it took 50minutes on the middle rack before the internal temp reached 205 degrees. Perfect texture, moistness and taste. So glad I have a bottle of vanilla paste (swoon) as this was the crowning glory of Tessa’s frosting. I will make this monthly, thank you Tessa ❤️
Wonderful, Morgan! I’m so pleased to hear that 🙂
This looks amazing! First time I’ve ever heard of a carrot loaf.. I’ve always been making it in cake form, but this looks so much easier to do (and store in the fridge!)
I was wondering if the baking times & temperature would be different if my loaf pans were glass/ceramic? C:
Exactly! And easier to gift too 🙂 This recipe may take slightly longer to bake in a glass or ceramic pan, but I would start checking at the time indicated in the recipe. The good news is the cake tester tells you one way or the other if the loaf is done baking.
Great tips as always, Thanks- LOVE your recipes and of course you’re “helpful tips”