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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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homemade carrot loaf sliced into pieces on a board with black and white linen

Carrot loaf with cream cheese frosting

Posted by: ari | well seasoned

recipe +-

Posted by: ari | well seasoned
homemade carrot loaf sliced into pieces on a board with black and white linen
Print Recipe
5 from 1 vote

Carrot loaf with cream cheese frosting

The secret to the incredible texture in this carrot loaf is ground walnuts! They give the exterior a crisp crust while keeping the center of the cake moist and nutty. The best carrot loaf ever, especially with homemade cream cheese frosting!
Prep Time20 mins
Cook Time1 hr 5 mins
Cooling Time10 mins
Total Time1 hr 35 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: baking with carrots, carrot loaf, cream cheese frosting, how to make cream cheese frosting, spring desserts
Servings: 8 servings
Calories: 505kcal
Author: ari | well seasoned


  • A standard loaf pan


For the carrot loaf

  • 1 ⅓ cups all-purpose flour + 1 Tbsp
  • 2 tsp baking powder
  • 1 ½ tsp cinnamon
  • ½ tsp kosher salt
  • ½ heaping cup walnuts finely ground (see instructions)
  • cup raisins
  • ¾ cup brown sugar
  • 3 extra large eggs room temperature
  • 1 ¼ cup canola oil
  • 1 Tbsp pure vanilla extract
  • 1 ½ cups carrots grated

For the cream cheese frosting

  • 8 oz cream cheese regular or reduced fat
  • 8 Tbsp unsalted butter room temperature
  • 2 tsp pure vanilla extract
  • generous pinch of kosher salt
  • 1 cup confectioner's sugar SIFTED (very important!)


To make the carrot loaf

  • Preheat oven to 375 F and place rack in the middle of the oven. Spray a loaf pan with baking spray and set aside.
  • Sift together 1 ⅓ cups flour, the baking powder, cinnamon, and salt, then set aside.
  • To grind walnuts, either place in the bowl of a food processor and pulse until a fine powder or place in a sealed Ziplock bag and smash with a rolling pin. Place crushed walnuts in a small bowl with raisins, then toss with 1 Tbsp of flour and set aside.
  • In the bowl of a stand mixer (or using a hand mixer), beat the brown sugar and eggs together on medium speed until very shiny and smooth, about 5 minutes. With the mixer still running, slowly drizzle in canola oil and vanilla. Scrape down the sides as needed.
  • Carefully fold in the flour mixture until just combined. Add nuts, raisins, and carrots, then fold once more until evenly distributed. 
  • Pour into prepared loaf pan, then bake for 60-70 minutes, or until evenly browned and a cake tester inserted into the middle of the loaf comes out clean with few crumbs.
  • Place pan on a cooling rack and let sit for 10 minutes, then remove loaf from pan (it should release easily when turned over) and place on the rack to cool completely. 

To make the cream cheese frosting

  • In the bowl of a stand mixer (or using a hand mixer) beat cream cheese and butter on high until very smooth and completely blended, about 2 minutes. Add vanilla and salt, then reduce speed to low and SLOWLY add sifted sugar. Continue to beat until sugar is incorporated and frosting is creamy, about 2 minutes. 
  • Spread frosting on top of cooled carrot loaf, then slice and enjoy!


Calories: 505kcal | Carbohydrates: 60g | Protein: 6g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 123mg | Sodium: 408mg | Potassium: 238mg | Fiber: 2g | Sugar: 37g | Vitamin A: 4834IU | Vitamin C: 2mg | Calcium: 142mg | Iron: 2mg