Carrot Walnut Loaf with Cream Cheese frosting is simple, moist, tender, and delicious. It's the perfect sweet recipe for spring!
Recipe byTessa Arias
For the loaf:
2 1/2cups(350 grams) all-purpose flour
1 1/2teaspoonsground cinnamon
1cup(200 grams) light brown sugar, lightly packed
1/2cup(100 grams) granulated sugar
3large eggs, at room temperature
3cups(300 grams) shredded carrots (about 6 to 7 medium carrots)
1/2cup(85 grams) California walnuts, roughly chopped
For the frosting:
8ounces(227 grams) cream cheese, at room temperature
1stick (113 grams) unsalted butter, at room temperature
2teaspoonsvanilla extract or paste
2cups(250 grams) powdered sugar, sifted
Chopped California walnuts, for garnish
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.