Carrot Cake Loaf with Cream Cheese Frosting
The secret to the incredible texture in this Carrot Cake Loaf is ground walnuts. They create a lightly crisp exterior while keeping the center tender, moist, and subtly nutty. Finish with a generous layer of homemade cream cheese frosting for a cozy dessert that’s easier than a layered carrot cake—but every bit as delicious.
Servings: 8 servings
Calories: 505kcal
Video
Equipment
Ingredients
For the Carrot Loaf
- 1⅓ cups (160g) all-purpose flour + 1 Tbsp, divided
- 2 tsp baking powder
- 1½ tsp ground cinnamon
- ½ tsp Kosher salt
- ½ cup (60g) walnuts finely ground (see instructions)
- ⅓ cup raisins
- ¾ cup (155g) light brown sugar
- 3 large eggs room temperature
- 1¼ cup (295ml) canola oil
- 1 Tbsp pure vanilla extract
- 1½ cups (115g) carrots grated
For the Cream Cheese Frosting
- 8 oz (227g) cream cheese room temperature
- 8 Tbsp (113g) unsalted butter room temperature
- 2 tsp pure vanilla extract
- generous pinch of Kosher salt
- 1 cup (120g) confectioner's sugar sifted (important for no lumps!)
Instructions
- Prep the loaf pan. Preheat oven to 375°F / 190°C and place rack in the middle of the oven. Spray a loaf pan with nonstick baking spray, then set aside.
- Combine the dry ingredients. Sift together 160g (1⅓ cups) flour, 2 tsp baking powder, 1 ½ tsp ground cinnamon, and ½ tsp Kosher salt, then set aside.
- Finely grind in the walnuts. 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 60g (½ cup) crushed walnuts in a small bowl with ⅓ cup raisins, then toss with remaining 1 Tbsp of flour and set aside.
- Prepare the wet ingredients. In the bowl of a stand mixer (or using a hand mixer), beat 155g (¾ cup) brown sugar and 3 eggs together on medium speed until very shiny and smooth, about 5 minutes. With the mixer still running, slowly drizzle in 295ml (1¼ cup) canola oil and 1 Tbsp vanilla. Scrape down the sides as needed.
- Fold in the dry ingredients. Carefully fold the flour mixture into the wet ingredients until just combined. Add finely ground nuts, raisins, and 115g (1½ cups) grated carrots, then fold once more until evenly distributed.
- Bake the carrot loaf. Pour batter 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.
- Cool, then serve. 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.
- Make the cream cheese frosting. In the bowl of a stand mixer (or using a hand mixer) beat 227g (8oz) room temperature cream cheese and (113g) 8 Tbsp softened butter on high until very smooth and completely blended, about 2 minutes. Add 2 tsp vanilla extract and a generous pinch of Kosher salt, then reduce speed to low and slowly add 1 cup (120g) sifted sugar. Continue to beat until sugar is incorporated and frosting is creamy, about 2 minutes.
- Serve with cream cheese frosting. Spread a generous even layer of cream cheese frosting on top of the cooled carrot cake loaf. Serve with additional frosting, as desired.
Nutrition
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
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