introduction
I was juggling school pick-ups, a broken toaster, and a last-minute bake sale request when I grabbed the last bag of carrots and decided to turn them into something everyone would love. In my forties with two kids who change their minds on snacks by the minute, I needed a recipe that felt cozy, baked quickly, and held up well for the whole afternoon. This carrot walnut bread with cream cheese frosting fit the bill: it gave me a warm loaf to slice for lunchboxes and a leftover dessert that tasted fresh the next day. If you like easy bakes with a soft frosting finish, you might also enjoy soft pumpkin cookies with cream cheese frosting for another kid-friendly treat.
why make this recipe
This bread blends spice, crunchy nuts, and creamy frosting into a simple loaf that feels special without extra fuss. It uses basic pantry staples and fresh carrots, so it’s an easy way to use produce that might otherwise sit in the fridge. The texture stays moist thanks to the oil and eggs, and the cream cheese frosting adds the right balance of tang and sweetness. Make it for school events, a weekend brunch, or when you want a snack that pleases kids and adults. The loaf also slices neatly for coffee mornings and keeps well, which helps a busy family avoid daily baking.
For another dessert that uses cream cheese frosting in a different way, try this fresh apple cake with dreamy cream cheese frosting.
how to make Carrot Walnut Bread with Cream Cheese Frosting
Start by preparing everything so you move quickly: grate the carrots, chop the walnuts, and bring the cream cheese and butter to room temperature. Mix dry ingredients in one bowl and wet ingredients in another, then fold them together gently to keep the bread tender. Stir in the carrots and walnuts last so they distribute evenly. Bake until a toothpick comes out clean, cool completely, then spread the frosting. The frosting must go on a cool loaf so it stays thick and not runny. Keep the steps straightforward and don’t overmix—this keeps the crumb soft.
Ingredients :
2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 1 cup granulated sugar, 1/2 cup brown sugar, 1 cup vegetable oil, 4 large eggs, 2 cups grated carrots, 1 cup chopped walnuts, 8 oz cream cheese, softened, 1/2 cup unsalted butter, softened, 2 cups powdered sugar, 1 teaspoon vanilla extract
Directions :
- Preheat the oven to 350°F (175°C) and grease a loaf pan., 2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt., 3. In another bowl, mix the granulated sugar, brown sugar, and oil until well combined. Add the eggs one at a time, mixing well after each addition., 4. Stir in the grated carrots and chopped walnuts., 5. Gradually mix the dry ingredients into the wet ingredients until just combined., 6. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean., 7. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely., 8. For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well blended., 9. Once the loaf is completely cool, spread the cream cheese frosting on top and enjoy!
how to serve Carrot Walnut Bread with Cream Cheese Frosting
Slice the loaf into half-inch to one-inch pieces. Serve at room temperature for a tender crumb, or warm a slice for 10–12 seconds in the microwave for a cozy treat. It pairs well with coffee, tea, or a glass of milk for kids. For a simple brunch spread, set the loaf alongside fresh fruit and savory plates — for example, a grilled steak and sausage plate works if you want hearty mains plus sweet bread. Garnish with extra chopped walnuts or a light dusting of powdered sugar just before serving.
how to store Carrot Walnut Bread with Cream Cheese Frosting
Room temperature: Keep the frosted loaf in an airtight container or covered with plastic wrap in the fridge for up to 3 days. The frosting needs cool storage.
Refrigerator: Store slices in a shallow airtight container for up to 5 days. Bring to room temperature before serving for best texture.
Freezer: To freeze unfrosted slices, wrap each slice in plastic and place in a freezer bag for up to 3 months. Thaw in the fridge overnight and ice before serving. Do not freeze a fully frosted loaf; the frosting becomes watery after thawing.
tips to make Carrot Walnut Bread with Cream Cheese Frosting
- Grate carrots finely for an even, moist crumb. A box grater or food processor works well.
- Toast walnuts lightly in a dry pan for 3–4 minutes to boost flavor, then cool before adding.
- Measure flour correctly: spoon it into the cup and level it off to avoid a dry loaf.
- Mix just until the flour disappears. Overmixing makes the bread dense.
- Test doneness with a toothpick at the center. If it comes out with a few moist crumbs, it’s done.
- Let the loaf cool completely before adding frosting so the frosting keeps its texture.
- If your frosting seems too soft, chill it 10–15 minutes before spreading. If too stiff, let it sit at room temp for a few minutes and mix again.
- For neat slices, chill the loaf briefly after frosting and use a sharp knife wiped between cuts.
variation (if any)
- Swap walnuts for pecans if you prefer a sweeter nut flavor.
- Add 1/2 cup raisins or chopped pineapple for extra moisture and sweetness.
- Mix in 1/2 teaspoon nutmeg or a pinch of cloves for warmer spice notes.
- Make muffins instead: divide batter into a lined muffin tin and bake 18–22 minutes. Frost or use a simple glaze.
- For lower sugar, reduce granulated or brown sugar slightly and taste the batter—remember texture may change.
FAQs (minimum three FAQ)
Q: Can I use applesauce instead of oil?
A: You can replace up to half the oil with applesauce to reduce fat, but the loaf will be a bit denser and less tender. Keep an eye on baking time.
Q: Can I make this gluten-free?
A: Use a 1:1 gluten-free baking flour blend that contains xanthan gum. Texture will vary, but bake time is similar—check with a toothpick.
Q: How finely should I grate the carrots?
A: Fine to medium shreds work best. Very fine grating blends into the batter well and keeps the crumb moist.
Q: Can I freeze the frosted bread?
A: It’s best to freeze unfrosted slices and add fresh frosting after thawing. Frosted loaves can separate and turn watery when frozen and thawed.
Q: How do I prevent the frosting from being runny?
A: Make sure the cream cheese and butter are just soft, not warm. Chill the frosting briefly if it’s too loose, and always spread it on a completely cooled loaf.
Conclusion
If you want another take on carrot loaf with a similar cream cheese finish, see the recipe for Carrot Cake Loaf with Cream Cheese Frosting – Seasons and Suppers for ideas and variations that pair well with this bread.
Carrot Walnut Bread with Cream Cheese Frosting
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, mix the granulated sugar, brown sugar, and oil until well combined. Add the eggs one at a time, mixing well after each addition.
- Stir in the grated carrots and chopped walnuts.
- Gradually blend the dry ingredients into the wet ingredients until just combined.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well blended.
- Once the loaf is completely cool, spread the cream cheese frosting on top and enjoy!