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Carrot Cake Loaf

Carrot Cake Loaf Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 3/4 cup vegetable oil
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 2 cups finely grated carrots
  • 1/2 cup chopped walnuts (optional)
  • 4 oz cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract
  • Pinch of salt

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  2. In a large bowl, whisk oil, brown sugar, granulated sugar, eggs, and vanilla until smooth, about 1 minute.
  3. Add dry ingredients to wet and stir until just combined. Fold in carrots and walnuts (if using) until distributed, about 30 seconds.
  4. Scrape batter into pan and bake 50–60 minutes, until a toothpick comes out clean. Cool in pan 10 minutes, then transfer to a rack to cool completely.
  5. Beat cream cheese, butter, powdered sugar, vanilla, and salt until smooth. Spread over cooled loaf, slice, and serve.

Notes

Cool the loaf completely before frosting; if the cake is warm, the cream cheese will melt and turn runny.