Carrot Cake Loaf with Cream Cheese Frosting
This moist, spiced carrot cake loaf with cream cheese frosting and crunchy walnuts is ideal for coffee breaks, dessert, or any moment in need of a little sweetness!
Servings 10 serves
Calories 5548kcal
Ingredients
Loaf
- 1 1/2 cups (225g/8 oz.) all-purpose flour, scoop & leveled
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp allspice
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 tsp of salt
- 125 g unsalted butter, softened to room temperature
- 3/4 cup packed light brown sugar, how to pack
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1/3 cup extra virgin olive oil
- 1 tsp vanilla extract
- 1 1/2 cups grated carrot, about 1 1/2 - 2 large carrots
- 1 cup walnuts, roughy chopped, plus extra for sprinkling on frosting
Cream Cheese Frosting
- 4.4 oz. (125g) full-fat block cream cheese, at room temperature
- 60 g unsalted butter, softened to room temperature
- 1 1/2 cups (225g/8 oz.) powdered sugar
Instructions
Loaf
- Preheat Oven & Line Tin: Preheat the oven to 356ºF (180ºC). Line a 9-inch x 5-inch loaf tin with parchment paper and set aside.
- Combine Dry Ingredients: In a medium-size mixing bowl, add the flour, baking powder, cinnamon, allspice, nutmeg, ginger, and salt. Whisk until well combined. Set aside.
- Beat Butter and Sugar: In a separate large mixing bowl, add the softened butter and both sugars. Beat on medium-high speed for 2 minutes until pale and creamy. Scrape down the sides.
- Incorporate Eggs: Add the eggs one at a time, beating for 15 seconds after each addition. Scrape the sides of the bowl.
- Mix in Wet Ingredients: Pour in the oil and vanilla and beat for low speed for 20 seconds to combine.
- Beat in Carrots: Add the grated carrot and beat on low speed for 15 seconds to incorporate.
- Combine with Dry Ingredients: Add the dry flour mixture and beat on low-medium speed until incorporated. Avoid over-mixing. Fold in any excess flour around the sides of the bowl with a rubber spatula.
- Fold in Walnuts: Gently fold in the chopped walnuts, the batter will be thick.
- Transfer Batter: Spoon the batter into the prepared loaf tin.
- Bake: Bake for 45-50 minutes until a skewer inserted into the middle comes out clean or with a few moist crumbs. Remove from the oven and allow to cool in the pan for 15 minutes.
- Cool: Transfer loaf to a wire rack to cool completely before adding the frosting.
Cream Cheese Frosting
- Mixing: In a large mixing bowl using electric beaters, beat the softened cream cheese and butter for 1 minute on medium speed. Scrape down the sides.
- Add Sugar: Sift in the powdered sugar and beat for 40 seconds on medium-high speed until well combined and whipped.
- Frost Loaf: Spread frosting evenly over the cooled carrot loaf. Sprinkle with extra walnuts and enjoy!
Notes
- Store: Keep the loaf in an airtight container at room temperature or in the refrigerator for up to 3-5 days.
- Freeze: Without the cream cheese frosting, wrap the whole loaf or slices of loaf in plastic wrap, then in foil. Place into a freezer-safe airtight container or zip-lock bags. Label with the freeze date. Freeze for up to 3 months.
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Thaw: Thaw frozen loaf at room temperature for several hours before frosting and serving or thaw overnight in the refrigerator.
Nutrition
Calories: 5548kcal | Carbohydrates: 570g | Protein: 59g | Fat: 352g | Saturated Fat: 141g | Polyunsaturated Fat: 73g | Monounsaturated Fat: 116g | Trans Fat: 6g | Cholesterol: 851mg | Sodium: 2650mg | Potassium: 1513mg | Fiber: 16g | Sugar: 398g | Vitamin A: 17009IU | Vitamin C: 6mg | Calcium: 1024mg | Iron: 17mg