Carrot Walnut Loaf with Cream Cheese Frosting

By Handle the Heat
Total Time
1 Hr, 20 Mins
Serves
8
Serving Size
1 slice
Course
Desserts

DESCRIPTION

Prep Time
20 Mins
Cook Time
1 Hr
Total Time
1 Hr, 20 Mins
Calories
756
Total Fat
40
Saturated Fat
11
Polyunsaturated Fat
13
Cholesterol
99
Sodium
570
Carbohydrates
92
Dietary Fiber
3
Total Sugars
57
Added Sugars
54
Protein
9
Vitamin D
0
Calcium
85
Iron
3
Potassium
311

Ingredients

CARROT WALNUT LOAF

  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 3/4 cup vegetable oil
  • 1 cup light brown sugar, lightly packed
  • 1/2 cup granulated sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 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

  1. Preheat the oven to 350°F.
  2. Spray an 8 1/2 by 4 1/2-inch loaf pan with nonstick cooking spray.
  3. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  4. 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.
  5. Pour the batter into the prepared loaf pan. Bake until a cake tester inserted comes out clean, about 65 to 75 minutes.
  6. Let cool for 20 minutes then turn out onto a wire rack to cool completely.

CREAM CHEESE FROSTING

  1. 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.
  2. On low speed gradually add in the sugar and beat until fluffy.
  3. Spread frosting evenly over the loaf, then sprinkle with walnuts.
  4. 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.