EASY Carrot Cake Loaf With Cream Cheese Frosting

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A freshly baked Carrot Cake Loaf, moist and flavored with cinnamon, ginger, and nutmeg, topped with optional cream cheese frosting.

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Carrot Cake Loaf is a deliciously moist quick bread, rich in flavors of brown sugar, cinnamon, ginger, and nutmeg. This easy-to-make recipe combines the simplicity of bread with the classic taste of carrot cake. Whether enjoyed plain or dressed up with nuts, raisins, or cream cheese frosting, it’s a perfect treat for any occasion.

Ingredients:

  • 1 and 1/2 cups (188 g) all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
  • 2 large eggs, at room temperature
  • 1 cup (200g) packed light or dark brown sugar
  • 1/3 cup (80g) unsweetened applesauce or yogurt, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 cups (200g) freshly shredded carrots (about 3 large carrots)
  • Optional add-in: 3/4 cup chopped walnuts, pecans, raisins, or dried cranberries

Cinnamon Cream Cheese Frosting (Optional)

  • 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
  • 2 Tablespoons (28 g) unsalted butter, softened to room temperature
  • 1 cup (120g) confectioners’ sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon
  • Pinch salt

How to Make Carrot Cake Loaf:

  1. Preparation:
    • Preheat your oven to 350°F (177°C).
    • Grease a 9×5-inch loaf pan with butter or non-stick spray.
  2. Mixing Dry Ingredients:
    • In a medium bowl, whisk together 1 and 1/2 cups all-purpose flour, 1 teaspoon baking powder, 3/4 teaspoon baking soda, 1/4 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg.
  3. Mixing Wet Ingredients:
    • In a large bowl, combine 1/2 cup oil (vegetable, canola, or melted coconut), 2 large eggs (room temperature), 1 cup packed brown sugar, 1/3 cup unsweetened applesauce or yogurt (room temperature), and 1 teaspoon pure vanilla extract. Whisk these together until smooth.
  4. Combining Ingredients:
    • Gradually add the dry ingredients to the wet mixture, stirring just until combined, to avoid over-mixing.
  5. Adding Carrots:
    • Fold in 1 and 1/2 cups freshly shredded carrots. If you’re adding nuts, raisins, or dried cranberries, include them in this step.
  6. Baking:
    • Pour the batter into the prepared loaf pan.
    • Bake for about 1 hour. Check for doneness by inserting a toothpick into the center of the loaf; it should come out clean.
  7. Cooling:
    • Allow the loaf to cool in the pan for 20 minutes.
    • Then, carefully remove it from the pan and let it cool completely on a wire rack.
  8. Frosting (Optional):
    • Beat together 4 ounces softened cream cheese, 2 tablespoons softened unsalted butter, 1 cup confectioners’ sugar, 1/2 teaspoon vanilla extract, 1/4 teaspoon cinnamon, and a pinch of salt until smooth.
    • Spread this frosting over the cooled loaf.
  9. Serving:
    • Slice the loaf and serve.
    • This Carrot Cake Loaf can be enjoyed as a dessert, snack, or part of a breakfast spread.

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