Carrot Cake Loaf with Cream Cheese Frosting

This simple spring dessert is brimming with fresh flavor from earthy spices, rich frosting and grated carrots!

Serves: 16Prep: 25 minutesCook: 1 hour 35 minutesTotal: 2 hoursDifficulty: Easy

Serves: 16


  • 1 3⁄4 cups all-purpose flour
  • 1⁄2 cup sugar
  • 1⁄2 cup brown sugar
  • 1 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1⁄2 teaspoon baking soda
  • 1⁄2 teaspoon ground nutmeg
  • 1⁄2 cup canola oil
  • 1⁄2 cup Kroger® Original Sour Cream
  • 2 large eggs
  • 2 teaspoons vanilla, divided
  • 2 cups carrots, grated
  • 1⁄2 cup walnuts, chopped
  • 6 ounces cream cheese, softened
  • 1⁄4 cup butter, softened
  • 2 tablespoons powdered sugar


  • Heat oven to 350°F. Grease and flour a 9”x5” loaf pan; set aside.
  • In a bowl, whisk together flour, sugars, salt, cinnamon, baking powder, baking soda and nutmeg; set aside.
  • In another bowl, whisk together oil, sour cream, eggs and 1 teaspoon vanilla until well combined. Add dry ingredients and stir to combine. Fold in carrots and walnuts. Transfer to prepared pan.
  • Bake 50-55 minutes until toothpick inserted in center comes out clean. Cool in the pan for 10 minutes. Remove to a cooling rack and cool completely.
  • Meanwhile beat together cream cheese and butter until smooth. Add powdered sugar and 1 teaspoon vanilla, beating until smooth.
  • Spread top of loaf with icing. Sprinkle with chopped walnuts.
  • Serve slices of carrot cake with desired amount of cream cheese spread.
  • Refrigerate leftover cream cheese spread. Store cake covered at room temperature.