Description
A delightful Cinnamon Walnut Carrot Cake Loaf that combines the warmth of spices with the sweetness of carrots, perfect for any gathering.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots (about 4 medium carrots)
- 1 cup walnuts, chopped
- 1 teaspoon vanilla extract
For the creamy topping, you’ll also need:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare your loaf pan by greasing and flouring a 9×5-inch loaf pan.
- In a medium bowl, whisk together the dry ingredients.
- In a large mixing bowl, combine the wet ingredients.
- Fold in the grated carrots and chopped walnuts.
- Gradually add the dry mixture to the wet mixture and mix until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, checking for doneness with a toothpick.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For a gluten-free version, replace all-purpose flour with a gluten-free flour blend.
- For a vegan version, substitute eggs with unsweetened applesauce or ground flaxseed mixed with water.
- Store leftovers wrapped tightly in plastic wrap or aluminum foil.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Cinnamon, Walnut, Carrot Cake, Loaf, Baking, Dessert