Thank you so much for stopping by, sweet friend! I’m thrilled to share my newest showstopper: this Irresistible Carrot Loaf Cake with Cream Cheese and Walnut Crust. This carrot loaf cake is everything you want: tender, subtly spiced, crowned with a gooey cream cheese layer and crunchy walnuts. Watching it disappear always feels like a family hug. If you love this, be sure to subscribe so I can send fresh recipes right to your inbox (and sometimes bonus baking tips!).
🍰 Overview of Carrot Loaf Cake Recipe Content
This carrot loaf cake is the perfect treat for breakfast, brunch, afternoon tea—or anytime you need a warm, comforting hug from the inside out.
- Why you’ll adore it: Moist carrot goodness, gently spiced, dreamy cream cheese, and that walnut crust for textural magic.
- What it tastes like: Think soft cinnamon-nutmeg sweetness tied together by creamy tanginess and nutty crunch.
- Seasonal appeal: Great all year, especially cozy fall mornings or Easter brunches.
- On the lighter side: Using just half veg oil and modest sugar keeps it hearty yet not overly indulgent.
Ingredients
- 1½ cups (190 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) brown sugar
- 2 large eggs
- ½ cup (120 ml) vegetable oil
- ¼ cup (60 ml) milk
- 1 tsp vanilla extract
- 1½ cups (180 g) finely grated carrots
- ¼ cup (30 g) chopped walnuts (optional)
Cream Cheese Layer & Walnut Crust would include cream cheese, powdered sugar, an egg, and more chopped walnuts.
Tools
- 9×5‑inch loaf pan (lined or greased)
- Mixing bowls
- Whisk and spatula
- Grater for carrots
- Measuring cups and spoons
Substitutions & Add-ins
- Swap half oil for unsweetened applesauce to lighten it up.
- Use dairy-free milk + cream cheese for a vegan twist.
- Toss in raisins or pineapple chunks for extra cheer.
🌟 How to Make Carrot Loaf Cake with Cream Cheese and Walnut Crust
Step 1: Prep & Dry Ingredients
Preheat your oven to 350 °F (175 °C). Whisk flour, baking powder, soda, salt, cinnamon, and nutmeg in a bowl.
Step 2: Wet Mixture
Beat together sugars, eggs, oil, milk, and vanilla until silky smooth. Mix in the grated carrots and chopped walnuts.
Step 3: Cream Cheese Filling
In another bowl, beat room-temperature cream cheese with powdered sugar and an egg until creamy. Set aside.
Step 4: Layer It Up
Spread half the carrot batter into the loaf pan. Dollop cream cheese filling and swirl lightly. Top with remaining batter, finish with crushed walnuts for that lovely crust.
Step 5: Bake
Bake for approx. 50–60 min (or until a toothpick in the cake layer comes clean). Let it rest 10 min, then cool completely before slicing—it’s so much better that way!
Tip: That cooling time is where the magic happens—cream cheese firms up, flavors deepen.
🍽️ What to Serve With This Carrot Loaf
- Dust with powdered sugar or drizzle with a light lemon glaze.
- Pair with hot coffee, spiced chai, or herbal tea.
- A side of fresh berries or citrus fruit brightens each bite beautifully.
✨ Tips for Making It Perfect
- Even carrot sizes: Finely grate so they blend into the crumb.
- No cracked crust: Bake in the center rack; turn the pan halfway through.
- Prep-ahead: Make batter and ice it the next morning—freshness ready when you are.
- Room-temp eggs & dairy: Helps everything mix evenly and bakes up fluffier.
🍽️ Storage Instructions
- Room temp: Cover in foil or plastic wrap—stays moist up to 3 days.
- Fridge: Wrapped airtight—keeps 5 days.
- Freeze: Individually wrap slices—freeze for up to 2 months. Thaw at room temp.
🧡 General Info
Carrot Loaf Cake dates back to WWII when carrots sweetened desserts during sugar rations. My twist? That creamy center and walnut crunch—grandma’s touch that always brings people back for seconds!
❓ Frequently Asked Questions
1. Can I use gluten-free flour?
Yes! Use a 1-to-1 gluten-free blend with xanthan gum. Moisture may vary, so consider a splash more milk.
2. Can I omit nuts?
Absolutely. Add raisins or seed mix instead for texture without nuts.
3. How do I know it’s done?
The top should spring back slightly, and a clean toothpick (avoid cream cheese swirl) indicates a perfect bake.
4. Can I double this recipe?
Yes—use two loaf pans, bake for 55–70 min, checking after 50 min.
5. Is it diabetic-friendly?
You can sub sugar with an equal amount of erythritol and use whole wheat flour or almond flour for a lower-carb version.
💖 Conclusion
This Irresistible Carrot Loaf Cake is soft, spice-filled, creamy, and crunch-topped—everything you want in a showstopper loaf. Craving more carrot magic? Try my Glazed Carrot Muffins or Carrot Sheet Cake with Coconut Frosting. Bake with love, and please come back to share a picture or leave a note—I adore seeing your kitchen wins! 🍴💌
📣 Interactive Elements Carrot Loaf Cake
Let me know in the comments how yours turned out. Pin it on Pinterest: Poulef’s Pinterest. Your feedback lights up my kitchen.
📊 Nutritional Information (per slice, makes 10 slices)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Carbs | 38 g |
| Sugars | 22 g |
| Protein | 5 g |
| Fat | 17 g |
| Saturated Fat | 5 g |
| Fiber | 2 g |
| Sodium | 170 mg |
Irresistible Carrot Loaf Cake with Cream Cheese & Walnut Crust
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
This moist, warmly spiced carrot loaf cake has a luscious cream cheese layer and a golden walnut crust—perfect for brunches, tea-time treats, or cozy mornings. It’s an irresistible balance of texture and flavor in every slice!
Ingredients
For the Carrot Cake:
-
1½ cups (190g) all-purpose flour
-
1 tsp baking powder
-
½ tsp baking soda
-
½ tsp salt
-
1 tsp ground cinnamon
-
½ tsp ground nutmeg
-
½ cup (100g) granulated sugar
-
½ cup (100g) brown sugar
-
2 large eggs
-
½ cup (120ml) vegetable oil
-
¼ cup (60ml) milk
-
1 tsp vanilla extract
-
1½ cups (180g) finely grated carrots
-
¼ cup (30g) chopped walnuts (optional)
For the Cream Cheese Layer:
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8 oz cream cheese, softened
-
½ cup powdered sugar
-
1 egg
-
¼ cup chopped walnuts (for topping)
Instructions
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Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
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In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
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In a separate bowl, beat granulated sugar, brown sugar, eggs, oil, milk, and vanilla until smooth. Fold in grated carrots and walnuts.
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In another bowl, beat cream cheese with powdered sugar and egg until creamy.
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Pour half the carrot batter into the pan. Spread cream cheese mixture on top, then add the remaining batter. Sprinkle with chopped walnuts.
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Bake for 55–60 minutes or until a toothpick inserted into the cake (not the cream cheese) comes out clean.
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Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
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Finely grate carrots for the best texture.
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You can skip the walnuts or substitute with pecans.
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To lighten it up, use half applesauce and half oil.
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This loaf tastes even better the next day!
- Prep Time: 15
- Cook Time: 55
- Category: Breakfast
- Method: Baking
- Cuisine: American
