3 cups shredded carrots (about 6 to 7 medium carrots)
1/2 cup California walnuts, roughly chopped
CREAM CHEESE FROSTING
4 ounces cream cheese, at room temperature
1/2 stick unsalted butter, at room temperature
1 teaspoon vanilla extract or paste
1 cup powdered sugar, sifted
1/4 cup chopped California walnuts (for garnish)
Preparation
CARROT WALNUT 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 extract 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.
CREAM CHEESE FROSTING
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla extract on medium-high speed until very light, creamy, and smooth.
On low speed gradually add in the sugar and beat until fluffy.
Spread frosting evenly over the loaf, then 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.
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