Description
This Cinnamon Walnut Carrot Cake Loaf is a moist and flavorful treat perfect for any occasion. Packed with grated carrots, crunchy walnuts, and warm spices like cinnamon and nutmeg, this loaf is topped with a rich cream cheese frosting that complements the subtle sweetness. Baked to perfection in a loaf pan, it offers a delightful balance of textures and tastes, making it a comforting dessert or an indulgent snack.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients
- 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
Cream Cheese Frosting
- 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 Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature for baking the loaf.
- Prepare Loaf Pan: Grease and flour a 9×5-inch loaf pan to prevent the cake from sticking and to achieve even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
- Combine Wet Ingredients: In a large mixing bowl, beat together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and fully integrated.
- Add Carrots and Walnuts: Fold the grated carrots and chopped walnuts into the wet mixture gently to distribute evenly without overmixing.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to maintain the batter’s light texture.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake: Bake in the preheated oven for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool: Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and place on a wire rack to cool completely before frosting.
Notes
- Ensure carrots are finely grated to blend well and keep the loaf moist.
- Do not overmix the batter to avoid a dense cake.
- If the loaf starts browning too quickly, loosely cover it with foil during the last 15 minutes of baking.
- Adjust milk quantity in frosting to achieve desired consistency.
- Store the cake covered at room temperature for up to 2 days or refrigerate for longer freshness.
