Garnished with toasted walnuts, a slice of this Iced Carrot Cake makes for a great mid-morning treat along with a cup of coffee!
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Those burnt walnuts went into the trash and I quickly toasted up another handful for garnishing this Iced Carrot Cake. The cake went into the oven, and I retreated back to my office to do some work. *sniff sniff* Hmm. Something smells like it’s burning. I just discounted this as the burnt nuts sitting in the trash can. That is until I went into the kitchen to see if my cake was done.
That cake had oozed up and over the top of the pan and all into the bottom of my oven. Talk about a burnt mess! So that was the burnt smell. I was super annoyed at this, and I couldn’t figure out what had gone wrong. The Iced Carrot Cake was just a variation of the carrot cake that I’ve been making for years. Oh. Pan size. In my eagerness to bake (and eat!) this cake, I had completely forgotten to adjust the recipe for the pan size. And when you pour enough batter for a 2-layer round cake into a bread pan? Well, it overflows. And burns. And creates a mess.
Once I got over being super annoyed at myself, I got right back up on that horse and made this Iced Carrot Cake again…with the correct amount of batter. I had been thinking about a slice of carrot cake for the entire day, darn it all!
Iced Carrot Cake
The inspiration for this Iced Carrot Cake came from the airport of all places. A while back, I was walking to my next gate when I passed a coffee shop advertising slices of Iced Carrot Cake. Well that sounds delicious, I thought. I didn’t have time to stop, but I did make a mental note to bake up one of these delicious loaves once I returned home.
As noted above, I used my go-to carrot cake recipe as the base for this cake. I reduced the volume of batter (on the 2nd attempt!) and I baked it for a lot longer since the bread pan is deeper than a cake pan. Other than that, I simply added a bit more milk to the frosting so that it would be pourable rather than spreadable. Easy peasy!
I know carrot cake is one of those things where folks have strong opinions. To add raisins, or not to add raisins. What about nuts? Or pineapple? I personally like walnuts and raisins in my carrot cake, so that’s how I rolled with this recipe. However, you do you. Put in your favorite ingredients. Just make sure to adjust the recipe for the new pan size! (Or just use this recipe as a base – it’s a really good one.) Happy baking, my friends!
Did you bake a loaf of this Iced Carrot Cake at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog). I’d love to see your version!
Iced Carrot Cake
For the Cake
For the Cake
- Preheat oven to 350°F.
- Grease and flour a 9”x5” loaf pan; set aside.
- Using a large bowl, add sugar, oil and eggs; mix until well combined. In a separate bowl, sift together flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt; mix until well combined.
- Add dry ingredients to the bowl with the wet ingredients; mix until well combined.
- Add carrots, walnuts and raisins; mix until well combined.
- Pour batter into greased pan. Bake at 350°F for 65-75 minutes, or until a toothpick inserted into center comes out mostly clean.
- Allow cake to cool at room temperature for at least 30 minutes before removing from pan.
For the Icing
- Using a countertop mixer, add the cream cheese and butter; mix on medium speed until well combined.
- Add brown sugar, vanilla extract, and cinnamon; mix until smooth.
- Add the powdered sugar ½ cup at a time.
- Add milk until frosting loosens enough to be pourable (but still thick).
- Pour frosting on top of cake.
- Garnish with toasted chopped walnuts.
Looking for more carrot cake recipes? Check out these other fun twists on the classic: