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

Saffron Carrot Cake with Walnut Cream Cheese Icing

by 12 Kitchens
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!
5 from 2 votes
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Prep Time 1 hour
Cook Time 1 hour 15 minutes
Total Time 2 hours 15 minutes
Category Cakes & Cupcakes
Difficulty Easy
Servings 10 Slices
Calories 341 kcal

Equipment

  • Food processor
  • 8 " x 4" x 2.5" loaf pan

Ingredients
 
 

Saffron carrot cake:

  • 254 g Carrots shredded
  • 108 g Vegetable oil
  • 84 g Light brown sugar
  • 140 g Granulated sugar
  • 2 ea Whole eggs
  • 144 g All purpose flour
  • 2 pinch Kosher salt
  • ¾ tsp Cinnamon, ground
  • ½ tsp Cardamom, ground
  • 1 pinch Saffron
  • ¼ tsp Baking soda
  • ¼ tsp Baking powder

Walnut cream cheese icing:

  • 56 g Walnuts plus extra for garnish
  • 112 g Cream cheese room temperature
  • 2 Tbs Butter, unsalted room temperature
  • ½ ea Lemon juice
  • 56 g Powdered sugar

Instructions
 

To prepare the carrot cake:

  • Preheat the oven to 350°F and prepare the loaf pan with pan spray and line the bottom with parchment paper.
  • Peel and grate the carrots and pat dry with a paper towel. I will usually peel and chop the end off carrots and weigh them as I go. If using store bought shredded carrots, just pat dry.
  • Whisk together the oil and sugar in the bowl.
  • Whisk in the eggs followed by the dry ingredients and saffron.
  • Add in the shredded carrots, and mix until evenly distributed.
  • Pour into your prepared loaf pan and bake for 60-75 minutes or until a knife inserted comes out clean. Cool completely before finishing.

To prepare the cream cheese frosting:

  • Finely grind the walnuts in your food processor until it clumps together in an almost paste.
  • With a spatula or with a hand mixer with beaters, cream the cream cheese until soft and lump free.
  • Add in the softened butter, and continue to cream until soft and creamy.
  • Add in the lemon juice and continue to cream.
  • Add the powdered sugar and mix until creamy and lump free.
  • Add in the walnuts and mix until combined. Chill for 30 minutes before using.

To finish the cake:

  • Remove the carrot cake from the loaf pan. I don't like to do this while it is warm or hot because I do not want to compress the top and get rid of the beautiful height!
  • Give the frosting a little spatula massage to even it out and spread on the carrot cake loaf. Top with the optional chopped walnuts.​

Nutrition

Calories: 341kcalCarbohydrates: 43gProtein: 3gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 18mgSodium: 120mgPotassium: 150mgFiber: 2gSugar: 24gVitamin A: 4466IUVitamin C: 2mgCalcium: 43mgIron: 1mg
Keyword Classic twist, Coffee pairing, cozy recipes, Easter dessert, Easy dessert, No mixer dessert, Nutty Desserts, Spring Baking
Tried this recipe?Mention @12kitchens or tag #12kitchensbaker!