A classic twist on a regular carrot cake this saffron carrot cake recipe is made in a loaf pan and topped with walnut cream cheese frosting! This super rich and decadent cake recipe is easy to make and a show stopper to serve for Easter dessert. No tacky carrots adorning this carrot cake!

The loaf of saffron carrot cake sitting on a small wire cooling rack

Is Carrot Cake Healthier Than Regular Cake?

A lot of people ask “is carrot cake healthy” because it has some carrots in. While there may be more nutrients than regular cake, with all the sugar and fat in it, I would not say it is not a healthy alternative. What makes this the best carrot cake recipe is the added saffron and walnut cream cheese frosting, and it doesn’t even need a mixer to make! However, if saffron is hard to come by for you, you can leave it out. This carrot cake recipe is perfect for spring baking and even though it is made in a loaf pan, can make some great carrot cake cupcakes.

The Origin of Carrot Cake

Carrot cake came from a carrot pudding eaten during medieval times in Europe. Said pudding had a lot of usual carrot cake ingredients such as sweetener, eggs, raisins, etc but had the addition of meat. Some also say that carrot cake was invented because there was a sugar shortage and carrots were a sweeter vegetable in abundance. However, there is a lot of dispute on that one. The term carrot cake (as opposed to carrot pudding) first appeared in 1837, but its popularity did not rise until the late 20th century where Americans believed it to be a healthier sweet snack. Read all about it here!

An overhead shot of slices of saffron carrot cake with walnut cream cheese frosting on small white plates

Saffron Carrot Cake Ingredients

Carrots: You can use whole and peel and grate yourself or you buy already grated (shredded) carrots. Always pat the shredded dry with a paper towel to prevent any extra water in the cake.
Saffron: Can be pretty pricy, but you don’t use a lot. Order online, come across it at TJMaxx, or find it in a specialty store.
Walnuts: I do not use toasted because I find them to be pretty bitter already. You can use chopped or whole for this nutty bake. We will be chopping them finely anyways.
Cream cheese: Do not use the whipped kind; just the regular ol’ cream cheese block.

Major Allergens Present: Gluten, eggs, nuts, dairy

Saffron Carrot Cake Equipment

Hand or stand mixer (optional): While this recipe does not need a mixer, it is optional for the walnut cream cheese frosting. A hand mixer with the beaters will help create a smoother, more airy frosting. You can make this by hand if your cream cheese and butter are at room temperature.
Food processor: To grind the walnuts with for the walnut cream cheese frosting. Alternatively you can chop until ultra fine or crush with a ziplock bag and rolling pin.
Loaf pan (mine is 8 ” x 4″ x 2.5″): I liked the idea of making this in a loaf pan instead of what everyone normally sees. The same recipe can be used for a single layer 8″ cake.

A close up of a cross section of the saffron carrot cake

How to Make Carrot Cake with Saffron

What is Carrot Cake Made Out Of?

While regular carrot cake is made with usual contenders of sugar, oil, eggs, and flour with the additional carrots, this classic twist adds in cinnamon, cloves, and, most importantly, saffron! Since a little saffron goes a long way, just a small pinch will pack a rich feeling punch. And don’t forget the cream cheese frosting! We’re going to grind up walnuts to make paste and fold that into the frosting for added elevation. This saffron carrot cake recipe will have you feeling all the cozy vibes!

Make the saffron carrot cake batter and bake:

I absolutely hate grating carrots so I will always buy shredded carrots. However, if you prefer to grate, do this first. Make sure to pat the carrots dry because we do not want to add any extra moisture to the cake. The rest is just mixing the ingredients in order. Since this is in a loaf pan, it does take a while to bake so be prepared. However, you can make this recipe in a single layer 8-inch cake or make a dozen carrot cake cupcakes!

Make the walnut cream cheese frosting and finish:

First we want to grind those walnuts until they start to clump together and form an almost paste. That means the oils are coming out! For the frosting, you want to use room temperature cream cheese and butter. Cream cheese has a tendency to be lumpy so starting it out at room temp will yield a less lumpy frosting. The key is to mix the crap out of it and scraping the bowl often. You cannot over cream the cream cheese or scrape too often, but using a hand mixer with beaters can help this process. When everything is all said and done, chill for 30 minutes before using.

Finish the saffron carrot cake:

Remove the carrot cake from the pan and ensure it has fully cooled down. Massage the chilled cream cheese frosting with your spatula and spread on top. Garnish with walnuts and enjoy with a nice cup of coffee.

A head on shot of a stack of three slices of saffron carrot cake with walnut cream cheese frosting

Help Making Saffron Carrot Cake

How to Make Lump Free Cream Cheese Frosting:

Leave your cream cheese out for a few hours to soften or pop in the microwave for 10 second intervals until it is room temperature.
Let your butter soften as well.
Before adding the next ingredient make sure to scrape down the sides and paddle, mix on high for 20-30 seconds, then add the next ingredient.
When you add each ingredient let it mix on medium high for a bit and scrape down the sides and paddle often.

Enhancing This Easy Carrot Cake Recipe:

Go tropical! Add in some diced up fresh pineapple and fold in with the carrots. Replace the walnuts with toasted coconut for the cream cheese frosting.
Remove the saffron, and fold in about a cup of chopped pecans. Remove the walnuts from the frosting and add a teaspoon of cinnamon for a cinnamon pecan carrot cake.

How to Store and Freeze Saffron Carrot Cake:

Store final product covered in the fridge for up to 7 days.
Freeze carrot cake separate for up to 3 months.
Store cream cheese frosting in the fridge for up to 2 weeks or in the freezer for up to 3 months. Allow to come to slightly below room temperature before using. If coming from the freezer, give a good massage with a spatula before using.

Looking down at a single slice of saffron carrot cake with walnut cream cheese frosting with a fork ready to eat

Troubleshooting this Saffron Carrot Cake Recipe:

My cream cheese is super lumpy! You did not cream the cream cheese enough or your cream cheese was not at room temperature. You can cream it longer to beat out some of those lumps, but next time use softened cream cheese and butter and scrape often!
This is taking forever to bake! Patience is a virtue! A loaf pan always takes longer because it’s taller. So sit back and let it do its thing.

Something else going wrong? Reach out and we will troubleshoot together!