Filed Under: Bread | Cakes & Cupcakes

Carrot Walnut Loaf with Cream Cheese Frosting

Recipe By Tessa Arias
  |  
March 27th, 2017
4 from 1 vote
4 from 1 vote

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

Yield: 1 loaf

Prep Time: 20 minutes

Cook: 1 hour

The PERFECT recipe for spring baking! Even carrot haters love this! It's moist, tender, and bursting with flavor. Perfect for gifting, too!

This post is sponsored by The California Walnut Board. All opinions provided are my own. Thanks for supporting me in working with brands I love to bring you new recipes!

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!

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

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!

The PERFECT recipe for spring baking! Even carrot haters love this! It's moist, tender, and bursting with flavor. Perfect for gifting, too!

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!

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

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 from 1 vote

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

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  1. #
    Rebecca {foodie with family} — March 27, 2017 at 8:16 am

    This carrot walnut loaf is straight up luscious looking. Oh my goodness.

    • #
      Tessa — March 29, 2017 at 9:45 am

      Thank you so much!

  2. #
    Brenda @ a farmgirl's dabbles — March 27, 2017 at 8:43 am

    I love the idea of carrot cake in loaf form. Beautiful, beautiful!

    • #
      Tessa — March 29, 2017 at 9:45 am

      Thank you, Brenda!

  3. #
    Jenny from jennyisbaking.com — March 27, 2017 at 10:26 am

    What a wonderful challenge! I love the idea! And this bread looks great, thanks.

    • #
      Tessa — March 29, 2017 at 9:45 am

      Thank you!

  4. #
    sue | theviewfromgreatisland — March 27, 2017 at 10:34 am

    This is my FAVORITE kind of dessert, I happen to love carrot cake, ADORE walnuts, and that mountain of frosting doesn’t hurt either!

  5. #
    Carolyn — March 28, 2017 at 5:52 am

    Loaf…cake…loaf…cake. If I say loaf, it sounds less decadent. But oh my that looks gorgeous!

    • #
      Tessa — March 29, 2017 at 9:43 am

      I like the way you think 😉

  6. #
    Claudette — March 28, 2017 at 7:34 am

    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

    • #
      Tessa — March 29, 2017 at 9:43 am

      The loaf and the frosting can be frozen separately. The cream cheese frosting will need to be re-whipped once it’s defrosted.

  7. #
    Ginger — March 28, 2017 at 8:06 am

    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.

    • #
      Tessa — March 29, 2017 at 9:42 am

      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!

  8. #
    Poppy — March 28, 2017 at 10:23 pm

    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!

    • #
      Tessa — March 29, 2017 at 9:39 am

      Of course!

  9. #
    Sanse — March 29, 2017 at 2:27 pm

    just baked this carrot loaf cake and made the cream cheese icing__Wow, the best recipe ever! Thank you for sharing.

    • #
      Tessa — March 31, 2017 at 8:27 am

      I’m so happy to hear that!!

  10. #
    Deb — March 29, 2017 at 9:51 pm

    Uh oh! This looks dangerous

  11. #
    Gina @Running to the Kitchen — March 31, 2017 at 2:11 pm

    This looks TO. DIE. FOR!! Mmmmm!

  12. #
    Suaad — March 31, 2017 at 11:50 pm

    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!

    • #
      Tessa — April 5, 2017 at 4:00 pm

      I haven’t tried!

  13. #
    Stick War — April 4, 2017 at 6:22 pm

    Great tips as always, Thanks- LOVE your recipes and of course you’re “helpful tips”

  14. #
    Rae Ru — April 4, 2017 at 7:59 pm

    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:

    • #
      Tessa — April 5, 2017 at 3:54 pm

      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.

  15. #
    Morgan — April 24, 2017 at 4:17 pm

    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 ❤️

    • #
      Tessa — April 27, 2017 at 12:48 pm

      Wonderful, Morgan! I’m so pleased to hear that 🙂

  16. #
    Janet — September 24, 2017 at 7:39 am

    Do you know how many calories are in the carrot loaf?

  17. #
    LeAnna — October 17, 2017 at 10:48 am

    Love!

  18. #
    Temara — February 10, 2019 at 8:09 am

    Is this more so a carrot cake or is it a actual loaf of bread?

  19. #
    Jennifer — October 8, 2019 at 12:51 pm

    Are you able to freeze after baking ?

  20. #
    Elaine Taylor — October 13, 2019 at 10:08 am

    Tastes delicious. Too much mixture for a loaf tin ( size you recommended) overflowed all over oven Will definitely make again maybe as a traybake .

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