Carrot Loaf with Cream Cheese Frosting

Carrot Loaf with Cream Cheese Frosting

Carrot Loaf with Cream Cheese Frosting

I am having my first Fall moment in September. I usually start posting Fall recipes in the beginning of November to give way to these deliciously creepy Halloween recipes. But I figured it would be nice to have an early start this year so I could slowly ease in both the celebration and the season.

I can’t wait for my Pumpkin Pie Spiced Scones and a sip of Pumpkin Pie Spiced Latte

Yes! I am still crazy about Fall….. and I’ll always wait for it each year. And because we don’t really have Fall here in this tropical, humid country, we’ll be celebrating with pumpkin, apples, nutmeg, caramels, hot ciders, and cinnamon sugar…… like always

Oh, and I’d like to add something that’s equally fragrant, maybe reminiscent of spring, but definitely in my band to welcome Fall : Carrot Loaf with Cream Cheese Frosting. After all, it has cinnamon and nutmeg, those sweet sweet spices I’d love to sprinkle in my sheets…Mmmm, edible sleeping dust..

Carrot Loaf with Cream Cheese Frosting

I am betting I could finish off this loaf and then be on my way to eat another one. If there’s a Carrot Loaf with Cream Cheese Frosting eating contest, I’d definitely be in it — and I’d win for sure! I won’t even need that fork & knife up there…

I’ll definitely need a cup of coffee, though, because this moist loaf is just the perfect partner for it.

Before I sleep tonight (with a sprinkle of cinnamon and nutmeg), I’d like to officially open Fall at The Peach Kitchen. Yay! time to bring out Fall trinkets and whatnots (cue: groovy dance moves)

Carrot Loaf with Cream Cheese Frosting

It’s also time to make a lot of these loaf. I believe I have the perfect excuse: I am in season transition.

Crossing my fingers for a great September….


Carrot Loaf with Cream Cheese Frosting

  • Author: Peachy Adarne


  • 1 and 1/3 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1/2 cup plus 1 tbsp canola oil (or butter if you prefer)
  • 1 tsp vanilla extract (optional)
  • 1 1/3 cup packed grated carrots
  • 3/4 cup walnuts, roughly chopped

Cream Cheese Frosting:

  • 1 box cream cheese
  • 1/4 cup unsalted butter, softened to room temperature
  • 1/2 cup powdered sugar, sifted
  • 1 tsp vanilla extract


  1. Preheat oven to 160ºC (325ºF) and butter a 9×5-inch loaf pan.
  2. Combine flour, baking soda, baking powder, salt, cinnamon and nutmeg in a large bowl and sift together. Set aside.
  3. In a mixer bowl fitted with paddle attachment, beat together eggs, white sugar and brown sugar on medium-high speed until light and fluffy. On low speed and with the mixer running, add the oil slowly and beat until combined. Turn off mixer.
  4. Fold in (by hand) carrots until combined.
  5. Fold in flour mixture just until combined. Don’t overmix. Fold in nuts.
  6. Pour the batter into prepared loaf pan.
  7. Bake for 45-60 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool completely.
  8. To make the frosting: beat the cream cheese, butter and vanilla extract in a mixer bowl fitted with the paddle attachment,on medium speed for 1 minute until creamy and combined thoroughly.
  9. Add powdered sugar and beat until the mixture is fluffy and smooth. If the frosting is too thin, add more powdered sugar until desired consistency is reached. You can add pinch of salt or lemon juice to cut the sweetness. Spread frosting over the top of the cooled cake.
  10. Decorate with whole walnuts .
  11. Store cake in an airtight container in the refrigerator for up to 4 days.
  12. Cake is best served at room temperature when frosting is a little soft.

Did you make this recipe?

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73 Responses

    1. Ang Sarap naman nito mommy..Tapos may cream chesse frosting pa.mas lalong pinasarap

  1. That looks amazing and the photos are absolutely perfect! My mouth was drooling when I saw this LOL. I cannot wait to surprise the family with this amazing recipe!

  2. That first picture had me drooling right off the bat! What a moist and delicious bread! Of course I’m the type to lick the cream frosting off first, then eat the bread. 🙂

  3. Nice carrot loaf Peachy…and yes, I love the cream cheese topping…yum! Awesome pictures!
    I hope you are enjoying your week 😀

  4. Wow, Peachy this looks so yummy! I’m not really fond of carrot loaves, but my brother loves them and I’ve been promising him that I’ll try making some at home. I’ll use your recipe! 😀

  5. looks like i am going to try this once i get my oven… 😀 thanks for sharing the recipe. apart from banana breads, i love carrot cakes 😀

  6. Zomg, I love the photos! They look food magazine-worthy, especially the first one! I’m sure your recipe will be perfect for Halloween parties 😀

  7. wow!, I want to eat it right now! can I have a bite? Lol! I wish I know how to bake so I could also make loaf like this, healthy and looks so yummy!

  8. Oooh! This looks delicious! And I could really just imagine eating it with coffee. Nom nom! I especially like it nutty, so the walnuts are a plus for me.

    1. There are different varieties of taste in here ,all in all ,deliciozo❤️

  9. I want some!!! 🙂
    I’ve been craving for carrot cake since I saw this post.
    Wonder if I could follow the recipe properly to make one just as appetizing as yours hehe

  10. I can’t take my eyes off the pictures! Ganda ng shots! I bet the food tastes even better. Now, I’m craving!! I haven’t tried doing carrot loaf’s from scratch, I usually buy the mix from Maya. Thanks for sharing your recipe, will try this next week. 😀

  11. Everytime I visit your site, I just can’t help but get amazed by how beautiful your photos are. Lahat tuloy parang ang sarap! And such artistic pics. Yun talaga una kong napapansin diba? Kasi hindi ako mahilig magluto. Its usually the husband who cooks. And he’s been reading mummy blogs eversince I told him that mummies like you post recipes. 🙂 This is another post i should bookmark for the husband. Saya ng buhay ko, official taga tikim!

  12. Hhhmmn…I haven’t tried walnuts and nutmegs in my carrot cupcakes. But the looks of your loaf convinced me to try this recipe. It sure looks yummy. Thanks for the recipe.

  13. Peachy, do you think this recipe would work with kalabasa instead of carrot? A friend of mine made a substitution like that before and it came out good.

  14. cream cheese! cream cheese! panalo your photos and the food!!! they look yummy, friends na tayo mommy peach ha?! invite me to your home. hahahaha joke! 🙂

  15. My son loved it even without frosting and walnuts, no budget for that. I had to substitute a little cardamom for nutmeg, though. Thanks for the recipe!

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Hi, Peachy here!

I'm a foodie mommy living in the Philippines. I'm a mom to two daughters named PURPLE SKYE and PERIWINKLE MOONE and wife to a loving husband I fondly call peanutbutter♥. I am a foodie by heart, a coffee lover and a froyo and yogurt junkie. Learn more →






my photos on delishbook