Carrot Cake Loaf
Servings: 8 slices
Calories: 487kcal
My carrot cake loaf combines soft, spiced cake and creamy, tangy frosting. Easy to whip up, slice, and enjoy—especially with coffee!
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Equipment
- 1 9 inch by 5 inch Loaf Pan or larger
- 1 Hand Mixer for frosting, optional
- 1 Rotary Grater optional, but makes shredding carrots a lot easier!
Ingredients
- 1 ¾ cups all purpose flour
- ¾ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves powdered
- ¼ teaspoon salt
- ½ cup vegetable oil
- 2 eggs
- 1 ½ cups shredded carrots roughly 3-4 small- medium carrots
Cream Cheese Frosting
- 4 oz cream cheese softened to room temperature
- 2 tablespoons unsalted butter softened to room temperature
- 1½ cups powdere sugar
- ¼ teaspoon cinnamon adjust to taste
- ¼ teaspoon nutmeg adjust to taste
- ¼ teaspoon salt adjust to taste
Instructions
- Preheat your oven to 350℉ and line your loaf pan with parchment paper.
- Stir together all of the dry ingredients for the loaf.
- Make a well in the middle of the dry ingredients and add in the vegetable oil and eggs, stir until mostly combined, then stir in the shredded carrots.
- Pour into your parchment lined loaf pan and bake for about 55 minutes.
- When it’s done, allow it to cool completely before frosting, at least 1-2 hours.
- To make the frosting, add all frosting ingredients to a large bowl and mix until fluffy with your hand mixer.
- Frost your loaf and enjoy!
Notes
- Finely shred peeled carrots for the best texture and flavor. Avoid pre-shredded carrots.
- Insert a toothpick; if it comes out clean or with crumbs, the loaf is done.
- Ensure the loaf is fully cooled before frosting to avoid melting the cream cheese frosting.
- Use parchment paper for easy removal and cleaner slices.
- Soften cream cheese and butter for smooth, fluffy frosting.
- Store at room temperature if unfrosted, or store in the fridge for 3-4 days.
Nutrition
Calories: 487kcal | Carbohydrates: 67g | Protein: 5g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 283mg | Potassium: 170mg | Fiber: 2g | Sugar: 44g | Vitamin A: 4347IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 2mg
