Go Back
+ servings

Carrot Cake Loaf + Cream Cheese Frosting

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6



  • 1 1/2 cups gluten free all-purpose flour I use ‘Bob’s Red Mill Baking 1-1 Gluten Free Flour’
  • 4 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp allspice
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • Pinch of salt
  • 140 g butter softened at room temperature
  • 1 1/2 cups coconut sugar
  • 2 large eggs room temperature
  • 250 g carrots freshly grated
  • 1 cup walnuts roughy chopped, plus extra for sprinkling on frosting

Cream Cheese Frosting

  • 100 g cream cheese softened at room temperature
  • 45 g butter softened at room temperature
  • 1/2 Tbsp fresh lemon juice
  • 1 cup icing sugar



  • Preheat oven to 180ºC (356ºF). Line a 9” x 5” loaf pan with parchment paper and set aside.
  • In a mixing bowl, combine flour, baking powder, cinnamon, allspice, nutmeg, ginger and salt, mix well and set aside.
  • In a large mixing bowl or the bowl of a stand mixer, using an electric beater/whisk attachment, cream butter and sugar together until well combined and fluffy.
  • Add eggs and beat until well combined and light.
  • Add grated carrots and beat until just combined.
  • Add flour mixture half at a time, beating into the wet mixture until just combined, beat through remaining flour until a soft batter is formed.
  • Gently fold through chopped walnuts.
  • Pour batter into prepared loaf tin.
  • Bake for 40-45 minutes or until a skewer inserted into the middle comes out clean. The top should spring back when slightly pressed.
  • Let cake cool in pan for 15 minutes.
  • Remove cake from pan by turning it over onto a wire cooling rack. Tap on the pan slightly to help the cake come out.
  • Let cake cool completely on the wire rack.

Cream Cheese Frosting

  • In a large mixing bowl or the bowl of a stand mixer, using an electric beater/whisk attachment, add softened cream cheese, butter and lemon juice. Beat on high until just combined and softened.
  • Add icing sugar and beat for 1 minute until light and creamy, scraping down the sides when needed.
  • Spread frosting over cooled cake.
  • Sprinkle frosting with extra chopped walnuts.
  • Serve and enjoy!


Store in an airtight container, refrigerated, for 4-5 days.