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.

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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.
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.
Instructions
Preparing the batter
- With an electrical blender, whip the butter (room temperature) with the sugar until it becomes creamy.
- Add the three eggs, one at the time
- Grate the peeled carrots and mix them with the chopped walnuts
- Add the flour sifted with baking powder and spices to the carrots.
- Add the dry ingredients to the butter mixture and combine
- Butter and coat with flour a bread loaf baking pan
- Pour the batter into the pan and spread it uniformly
- Bake in a hot oven at 355 F - 180 C for one hour
- Once it is ready, let it cool down for 10 minutes
- 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.
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.
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
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.
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
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, or sign up to my newsletter.
📋Carrot Cake Loaf With Walnuts
Ingredients (Commissions Earned)
- 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)
Equipment (Commissions Earned)
Instructions
Prepare the dry ingredients
- Grate the peeled carrot in a blender2 cups grated carrots
- Mix the grated carrots with the chopped walnuts¾ cup chopped walnuts
- Sift the flour with the baking powder and the spices1 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 time3 fresh eggs
- Add the dry ingredients to the wet ingredients and combine1 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
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.
debi at Life Currents
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!
Laura
It is deceiving as there is a lot of butter as well
sue | theviewfromgreatisland
This cake is right up my alley, I adore walnuts ~ I would love a thick slice right now with my morning coffee 🙂
Laura
It is perfect with coffee
Bintu | Recipes From A Pantry
I love carrot cake - I'll definitely have to try it with walnuts too!
Laura
Do, I am sure you will love it
Britt | Sweet Tea & Thyme
This is one of my favorite cakes! Loving it in loaf form, definitely more portable (and snackable!)
Laura
That is what I like about it
Soniya
This looks so delicious and inviting.. very well explained too.. going to try it soon!
Laura
Thank you, I am sure you will like it
Helen
This looks so yummy! Must buy a loaf tin.
Laura
yes, it is !!