The carrot cake loaf is a delightful twist on the traditional carrot cake, baked into a convenient loaf form and topped with rich cream cheese frosting.
This version is packed with flavor and texture, featuring classic ingredients like freshly grated carrots and warming spices, enhanced by the crunch of walnuts.
Perfect for a cozy afternoon tea, a special brunch, or as a treat to share with family and friends, this carrot cake loaf brings the comforting flavors of a beloved dessert into your home with style and ease.
- Prep Time: 30 minutes + cooling time
- Cook Time: 45 minutes
- Total Time: 1 hr, 15 mins + cooling time
- Yield: 1 loaf (about 10 slices) 1x
Ingredients
For the carrot cake loaf:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 2/3 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots
- 1/2 cup chopped walnuts
For the cream cheese frosting:
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
For garnishing:
- Chopped walnuts
- Small carrot pieces or carrot curls
Instructions
-
Prepare the carrot cake loaf (10 minutes + baking time):
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, beat together the vegetable oil, granulated sugar, eggs, and vanilla extract until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots and chopped walnuts.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
-
Make the cream cheese frosting (5 minutes):
- In a bowl, beat together the softened cream cheese and butter until creamy.
- Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting is smooth and spreadable.
-
Cool the loaf and apply frosting (10 minutes + cooling time):
- Allow the carrot cake loaf to cool in the pan for about 10 minutes, then remove from the pan and let it cool completely on a wire rack.
- Once cooled, spread the cream cheese frosting evenly over the top of the loaf.
-
Garnish and serve (5 minutes):
- Sprinkle chopped walnuts and arrange carrot pieces or curls on top of the frosted loaf for decoration.
- Slice and serve the loaf, or store it covered in the refrigerator if not serving immediately.
Notes
This carrot cake loaf with cream cheese frosting is a must-try for anyone who loves the rich, moist flavors of carrot cake.
It’s perfect for baking ahead of events or gatherings, as the flavors continue to develop and the loaf becomes even more moist after a day.
For an extra touch of luxury, you could add raisins or pineapple chunks to the batter before baking.
Remember to keep any leftovers refrigerated due to the cream cheese frosting.
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
