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Carrot Loaf Cake Recipe

This moist, spiced carrot loaf cake with walnuts and cream cheese frosting is simple to make and so delicious.
Prep Time20 minutes
Cook Time45 minutes
cooling time45 minutes
Total Time1 hour 50 minutes
Servings: 10 slices
Calories: 537kcal
Author: Lucy Brewer

Ingredients

For the Cake:

  • 1 ½ cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 3 large eggs
  • ¾ cup oil
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots (2-3 carrots)
  • ¾ cup roughly chopped walnuts
  • Extra chopped walnuts, for decorating

For the Frosting:

  • 4 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • ½ teaspoon vanilla extract
  • 2 cups powdered sugar
  • ¼ teaspoon salt

Instructions

  • Preheat the oven to 350 degrees. Line an 8 1/2 inch x 4 1/2 inch baking loaf pan with parchment paper and set aside.
  • Add 1 1/2 cups all-purpose flour, 3 teaspoons baking powder, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt to a large mixing bowl. Whisk until well combined and set aside.
    A glass bowl with flour, baking powder, and cinnamon on a marble surface, with eggs, walnuts, and a metal whisk nearby.
  • Add 1 cup granulated sugar and 3 large eggs to another large mixing bowl. Whisk until well combined. Add 3/4 cup oil and 1 teaspoon vanilla extract and whisk until well combined.
    A glass bowl with three eggs and sugar, a whisk, a small bowl of walnuts, and cracked eggshells on a marble countertop.
  • Pour the dry ingredients into the bowl with the wet ingredients. Use a spatula to mix until just combined. Fold in 2 cups grated carrots (2-3 carrots) and 3/4 cup roughly chopped walnuts.
    A glass bowl with cake batter, shredded carrots, and chopped walnuts sits on a marble countertop. Next to it are cracked egg shells in a dish and a small bowl of walnuts.
  • Pour the batter into the prepared loaf tin. Bake for 45 minutes, or until cooked through. Allow the cake to cool in the pan for 10 minutes before transferring to a cooling rack to cool completely.
    A loaf pan filled with carrot cake batter sits on a marble surface, with cracked eggshells and a bowl of walnuts nearby.
  • Add 4 ounces cream cheese, softened, 2 tablespoons butter, softened, and 1/2 teaspoon vanilla extract to a large mixing bowl. Beat using handheld electric beaters until smooth and creamy.
    A glass bowl with a block of cream cheese and a chunk of butter on a marble surface, next to a bowl of walnuts and a beige cloth.
  • Gradually add 2 cups powdered sugar and 1/4 teaspoon salt, and beat until well combined.
    A glass bowl with creamed butter and powdered sugar on a marble countertop; a small bowl of walnuts is nearby.
  • Spread the cream cheese frosting over the cooled cake before serving. Garnish with extra chopped walnuts if desired.
    A loaf cake with white frosting and walnut halves on top sits on parchment paper, beside a bowl of walnuts and a knife with frosting on a marble surface.

Notes

  • Cover the cake loosely with a sheet of foil if the top of the cake is browning too quickly before the cake has cooked through.
  • The loaf cake is cooked through if it springs back when lightly touched in the center. Alternatively, insert a skewer or toothpick into the center of the cake. If the skewer or toothpick comes out clean, the cake is cooked through.
  • This cake is also delicious served without frosting.
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