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Easy Carrot Cake Loaf Recipe

Carrot Cake Loaf
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This easy carrot cake loaf recipe is a comforting classic, perfect for those unpredictable days when you crave something cozy with a hint of sunshine. It’s a warm hug in every slice!

Ingredients

Scale

1 cup (213g) packed light brown sugar

1/2 cup vegetable oil

1/4 cup (57g) unsalted butter, melted

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon kosher salt

2 large eggs

1 3/4 cups (210g) all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

2 cups (210g) grated carrots, about 3 large carrots

1/2 cup chopped toasted walnuts, plus extra for sprinkling (optional)

4 ounces (113g) cream cheese, softened

2 tablespoons (28g) butter, softened

3/4 cup (90g) powdered sugar

1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and line the bottom and two sides with a piece of parchment paper, leaving a slight overhang.
  2. Make the batter: In a large mixing bowl, whisk together the brown sugar, vegetable oil, melted butter, cinnamon, nutmeg, ginger, and salt. Add the eggs, and whisk until fully combined.
  3. Switch to a silicone spatula and add the flour, baking powder, and baking soda, gently stirring until the batter is mostly combined. It’s okay if there are still a few streaks of dry flour.
  4. Add the grated carrots and chopped walnuts and stir just until distributed through the batter and no dry streaks of flour remain.
  5. Bake: Pour the batter into the prepared loaf pan and smooth the top with the spatula. Bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes.
  6. Let the carrot loaf cool in the pan on a wire rack for 10 minutes. Run a butter knife along the two unlined ends of the cake, then use the parchment overhang like a sling to pull the cake out of the pan. Set the cake on the wire rack to cool completely.
  7. Frost the cake (optional) and serve: While the cake cools, make the cream cheese frosting. In a medium bowl, use a hand mixer or a whisk to beat the cream cheese and butter until fully combined and smooth, about 1 minute. Add the powdered sugar and vanilla extract and mix until smooth and creamy, about 1 minute. When the cake has cooled completely, use a small offset spatula or the back of a spoon to spread the frosting on top of the cake, making decorative swoops and swirls. Sprinkle the top with a handful of chopped toasted walnuts.

Notes

  • Store the cake, covered tightly, for up to 4 days at room temperature without frosting or in the fridge with frosting.
  • Feel free to experiment with different mix-ins! Raisins, dried cranberries, or even shredded coconut would be delicious.
  • Don’t forget to leave a rating and comment below if you try it! ❤️

Nutrition

Find it online: https://easyrecipeslist.com/easy-carrot-cake-loaf-recipe/