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Carrot and Walnut Loaf

  • Writer: Ruth Carlisle
    Ruth Carlisle
  • Mar 13, 2021
  • 2 min read

Updated: Jun 8, 2025



A CLASSIC CARROT LOAF

I feel like you can't beat a traditional carrot and walnut combo, and this week I have brought you that recipe in a 'loaf' form! This recipe is packed full of delicious spices, as well as being moist and has a lovely crunch to it from the walnuts! It is also low in sugar in comparison to other bakes. I enjoy using a coconut sugar as it has a rich, caramel flavour to it - but a light brown sugar will also work well!


This carrot and walnut loaf is also really quick to prepare and pop into the oven ready for a 'weekend/weekday/mother's day or whatever day really' treat!


If you try this recipe and love it, make sure to tag me in your instagram posts @the_happy_oat!





Makes: 1 loaf. Preparation and Cooking time: 1 hour 30 minutes


INGREDIENTS

For the cake:

  • 200g whole-wheat spelt flour (you can substitute for whole-wheat flour, spelt or plain flour)

  • 80g coconut sugar or light brown sugar

  • 2 tsp ground cinnamon

  • 2 tsp ground ginger

  • 2 tsp baking powder

  • 1 tsp vanilla essence

  • 80ml olive oil

  • 4 eggs

  • 4 large grated carrots (approx. 400g)

  • 85g chopped walnuts (plus extra for topping)

For the icing:

  • 100g light cream cheese

  • 40g icing sugar

  • 1/2 tsp cinnamon

METHOD

  1. Preheat your oven to 170C and line your loaf tin with baking paper.

  2. Place your spelt flour, coconut sugar, baking powder and spices and mix together.

  3. Crack the eggs into a jug and add the olive oil and vanilla essence. Whisk together then add the wet ingredients into the dry ingredients and beat together with an electric whisk.

  4. Fold in the grated carrot and chopped walnuts with a wooden spoon until well combined.

  5. Pour the mixture into your prepared loaf tin (it should fill to 3/4 full) and bake in the oven for 55-65 minutes (or until cooked through. You can check this by inserting a skewer into the centre of the loaf to ensure it comes out clean). (NOTE: If there is some mixture left over, pout the remaining mixture into cupcake cases to bake as cupcakes for 18-20 minutes)

  6. Once the cake is done, leave to cool on a wire cooling rack whilst you make your cream cheese icing.

  7. For the icing, put the cream cheese into a bowl and beat with an electric whisk for 2-3 minutes. Sift in the icing sugar and cinnamon and continue to gently whisk in together.

  8. Spread the icing over your cooled carrot and walnut loaf and top with chopped walnuts.


Happy Baking!

Ruth xxx

 
 
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