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Home » Ingredients » Winter Vegetables

Carrot Cake Loaf With Walnuts

Published: Nov 26, 2017 · Modified: Jan 26, 2023. This post may contain affiliate links. Please read my disclosure policy.

Recipe Jump to Video
This carrot cake combines the crunchiness of the carrots and the walnuts with a moist batter. It is perfect for picnics, easy to carry and mess free! #yourguardianchef #dessert #carrotcake

This carrot cake loaf with walnuts is perfect for breakfast, picnics, or afternoon snacks. Flavored with mixed spices, the carrots are combined with walnuts to give an extra crunch. Baked in a bread pan, it is moist and crunchy at the same time; no need to add any frosting. So easy to make, it is the perfect way to use up carrots for a quick healthy delight.

Carrot cake loaf on a cutting board cut into slices

Jump to:
  • Ingredients
  • Instructions
  • Storage
  • Equipment
  • Top tips
  • Recipes you might also like
  • 📋Carrot Cake Loaf With Walnuts

This recipe is more a carrot bread than a cake. Baked in a loaf pan, it can be cut into square slices and eaten like a piece of bread.

You often see carrot cake with a thick layer of frosting, but I don't think it is necessary, especially since carrots are naturally sweet.

It seems like carrot cakes originate from the Medieval time when carrots were used instead of sugar.

If you want more breakfast loaf recipes, you can find the Healthy Italian Ricotta Cake (no butter) or the coconut orange cake.

Carrot cake loaf on a cutting board cut into slices

Ingredients

  • Butter at room temperature
  • Caster sugar
  • Fresh eggs
  • Grated carrots
  • Chopped walnuts
  • Flour
  • Baking powder
  • 1 ½ teaspoon mixed spices

NB: Mixed spices are a specific spice you easily find in the Uk and Ireland. If you cannot find it in your country, you can mix 1 teaspoon cinnamon, ¼ teaspoon minced cloves, and ¼ of nutmeg.

Ingredients for the carrot cake loaf with names

Instructions

Preparing the batter

Butter whipped with sugar
  1. With an electrical blender, whip the butter (room temperature) with the sugar until it becomes creamy.
Eggs added to the batter
  1. Add the three eggs, one at the time
Carrots grated with walnuts
  1. Grate the peeled carrots and mix them with the chopped walnuts
Carrot and walnuts mixed with flour and spices
  1. Add the flour sifted with baking powder and spices to the carrots.
Batter ready to be baked
  1. Add the dry ingredients to the butter mixture and combine
Buttered and floured loaf pan
  1. Butter and coat with flour a bread loaf baking pan
Spreading the batter uniformly into the loaf pan
  1. Pour the batter into the pan and spread it uniformly
Cake ready to be baked
  1. Bake in a hot oven at 355 F - 180 C for one hour
Baked loaf just out of the oven
  1. Once it is ready, let it cool down for 10 minutes
Carrot bread cooling down a cutting board
  1. Remove from the pan and place on a cutting board to cool down completely

Hint: do not remove it from the pan immediately otherwise, it will break. Although, remove it from the pan to cool down completely so the steam is released and the loaf forms a nice crunchy crust.

Carrot bread cooling down on a cutting board

Storage

Store this loaf in an airtight container; it will keep for 3 to 4 days.

Because this cake is shaped like a bread loaf, it can be easily packed in a school lunch box or for a picnic.

I like to make it for Easter Monday when we go for a hike in the Alps and a picnic.

Carroy cake with walnuts served on a plate

Equipment

While you can make this cake without any special electrical equipment, these tools will make the process much easier:

  • Braun blender: if you do not have an electrical blender, you can use a grater to grate the carrots and break the walnuts with your hands
  • Electrical Mixer: you can whisk the butter and the sugar with a hand whisk
  • Measuring mugs and Mini Measuring Set or a scale to measure the ingredients
  • Loaf Bread Baking Pan
  • Baking Utensil Set
carrots and walnuts grated in a blender

Top tips

  • What makes this cake nicely moist and fluffy is the whipping of the butter with the sugar. Make sure it is nice and foaming before you add the eggs.
  • Add one egg at a time to make sure they are well combined
  • Mixed spices are a specific spice you easily find in the Uk and Ireland. If you cannot find it in your country, you can mix 1 teaspoon cinnamon, ¼ teaspoon minced cloves, and ¼ of nutmeg.
  • Once you add the flour sifted with the baking powder, you need to bake the cake right after otherwise, you risk compromising the rising of the baking powder.
  • Do not remove it from the pan immediately otherwise; it will break. Although, remove it from the pan to cool down completely so the steam is released and the loaf forms a nice crunchy crust.
Carrot cake loaf on a cutting board cut into slices

Recipes you might also like

For more desserts recipes, check out the category: Desserts

Also, check the recipes below for desserts made with fruits and vegetables:

  • Peach Tarte Tatin with Calvados and Pistachios
  • Pear crumble recipe
  • Simply Apple Cupcakes Recipe
  • Lime sorbet
Apple cake with plenty of apples

If you are making this Carrot Cake Loaf With Walnuts, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

Carrot cake loaf

📋Carrot Cake Loaf With Walnuts

This carrot cake combines the crunchiness of the carrots and the walnuts with a moist batter. It is perfect for picnics, easy to carry and mess free!
Prep Time 30 minutes
Cook Time 1 hour
⏲️Total Time 1 hour 30 minutes
Servings: 10 slices
Print Rate SaveSaved!
Author: Laura Tobin

Ingredients
 
 

  • ¾ cup butter at room temperature
  • 1 ½ cup caster sugar
  • 3 fresh eggs
  • 2 cups grated carrots about 3 large carrots
  • ¾ cup chopped walnuts
  • 1 ½ cups flour
  • 1 teaspoon Baking Powder
  • 1 ½ teaspoon mixed spices (alternative 1 teaspoon cinnamon, ¼ teaspoon minced cloves and ¼ of nutmeg)
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Equipment

  • Braun blender
  • KitchenAid Mixer
  • Measuring mugs
  • Mini Measuring Set
  • Loaf Bread Baking Pan
  • Baking Utensil Set
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Instructions

Prepare the dry ingredients

  • Grate the peeled carrot in a blender
    2 cups grated carrots
  • Mix the grated carrots with the chopped walnuts
    ¾ cup chopped walnuts
  • Sift the flour with the baking powder and the spices
    1 ½ cups flour, 1 teaspoon Baking Powder
  • Add them to the carrots and walnuts

Whip the wet ingredients

  • With an electrical mixer, whip the butter (room temperature) with the sugar until it becomes creamy.
    ¾ cup butter at room temperature, 1 ½ cup caster sugar
  • Add the 3 eggs, one at the time
    3 fresh eggs
  • Add the dry ingredients to the wet ingredients and combine
    1 ½ teaspoon mixed spices

Prepare for baking

  • Butter and coat with flour a bread loaf baking pan.
  • Pour in the cake batter and spread uniformly
  • Bake in a hot oven at 355 F - 180 C for one hour

Cooling it down

  • Once the cake is ready, let it cool down for 10 minutes before turning it over on to a rack – then let it cool completely.
  • It will keep nice and moist for 3 days.

Video

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Notes

  • What makes this cake nicely moist and fluffy is the whipping of the butter with the sugar. Make sure it is nice and foaming before you add the eggs.
  • Add one egg at a time to make sure they are well combined
  • Mixed spices are a specific spice you easily find in the Uk and Ireland. If you cannot find it in your country, you can mix 1 teaspoon cinnamon, ¼ teaspoon minced cloves, and ¼ of nutmeg.
  • Once you add the flour sifted with the baking powder, you need to bake the cake right after otherwise, you risk compromising the rising of the baking powder.
  • Do not remove it from the pan immediately otherwise; it will break. Although, remove it from the pan to cool down completely so the steam is released and the loaf forms a nice crunchy crust.
  •  

Nutrition

Calories: 394kcal | Carbohydrates: 48g | Protein: 5g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 85mg | Sodium: 159mg | Potassium: 173mg | Fiber: 1g | Sugar: 31g | Vitamin A: 4775IU | Vitamin C: 1.7mg | Calcium: 37mg | Iron: 1.5mg
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  • Mushroom Bruschetta With Bacon
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Reader Interactions

Comments

  1. debi at Life Currents

    November 26, 2017 at 3:41 pm

    5 stars
    Carrot cake is my favorite cake. Maybe I feel like it's super healthy because it has carrots in it! Yours looks great! Can't wait to try it!

    Reply
    • Laura

      November 26, 2017 at 4:27 pm

      It is deceiving as there is a lot of butter as well

      Reply
  2. sue | theviewfromgreatisland

    November 26, 2017 at 3:47 pm

    5 stars
    This cake is right up my alley, I adore walnuts ~ I would love a thick slice right now with my morning coffee 🙂

    Reply
    • Laura

      November 26, 2017 at 4:26 pm

      It is perfect with coffee

      Reply
  3. Bintu | Recipes From A Pantry

    November 26, 2017 at 4:23 pm

    5 stars
    I love carrot cake - I'll definitely have to try it with walnuts too!

    Reply
    • Laura

      November 26, 2017 at 4:25 pm

      Do, I am sure you will love it

      Reply
  4. Britt | Sweet Tea & Thyme

    November 26, 2017 at 7:14 pm

    5 stars
    This is one of my favorite cakes! Loving it in loaf form, definitely more portable (and snackable!)

    Reply
    • Laura

      November 27, 2017 at 5:32 am

      That is what I like about it

      Reply
  5. Soniya

    November 26, 2017 at 7:59 pm

    5 stars
    This looks so delicious and inviting.. very well explained too.. going to try it soon!

    Reply
    • Laura

      November 27, 2017 at 5:31 am

      Thank you, I am sure you will like it

      Reply
  6. Helen

    December 01, 2017 at 2:58 pm

    5 stars
    This looks so yummy! Must buy a loaf tin.

    Reply
    • Laura

      December 04, 2017 at 8:50 am

      yes, it is !!

      Reply

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