Carrot Cake Loaf with Cream Cheese Frosting Recipe

Introduction

This Carrot Cake Loaf is a moist and flavorful treat perfect for any occasion. Packed with warm spices and topped with creamy frosting, it brings the classic carrot cake taste into an easy-to-make loaf form.

Ingredients

• 200 g grated carrots (room temperature)
• 110 g oil (room temperature)
• 100 g granulated sugar
• 100 g dark brown sugar
• 2 eggs (room temperature)
• 140 g sour cream (14-18%, room temperature)
• 1 tsp vanilla extract
• 240 g all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground allspice powder
• 1/4 tsp ground nutmeg powder
• 1/8 tsp ground cloves powder
• 1/2 tsp salt
• 100 g butter
• 50 g full-fat cream cheese
• 180 g powdered sugar (sifted)
• 1/2 tsp vanilla bean paste or vanilla extract

Instructions

1. Step 1: Preheat the oven to 175ºC (350ºF) using a conventional oven. Grease a 21.5 x 11.5 cm (8.5 x 4.5 inch) loaf pan and line it with parchment paper.
2. Step 2: Grate the carrots and set them aside at room temperature.
3. Step 3: In a large bowl, stir together the brown sugar, granulated sugar, and oil until combined.
4. Step 4: Add the eggs to the sugar and oil mixture, mixing until fully incorporated.
5. Step 5: In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, allspice, nutmeg, cloves, and salt.
6. Step 6: Add half of the dry ingredients to the wet mixture and mix until just combined.
7. Step 7: Stir in the sour cream and vanilla extract, then add the remaining dry ingredients. Mix until the batter is smooth and combined.
8. Step 8: Gently fold the grated carrots into the batter using a rubber spatula until evenly distributed.
9. Step 9: Pour the batter into the prepared loaf pan. Use a butter knife to run a straight line down the middle of the batter in the pan.
10. Step 10: Bake for 1 hour to 1 hour 15 minutes. Let the cake cool on a rack for 10 minutes, then carefully remove it from the pan and allow it to cool completely.
11. Step 11: Check doneness by inserting a toothpick or cake tester; it should come out clean. Adjust baking time if using a different-sized pan.
12. Step 12: For the frosting, remove butter and cream cheese from the fridge 10 minutes before use. Cut the butter into cubes and sift the powdered sugar.
13. Step 13: Using a stand mixer with a paddle attachment or a hand mixer, cream the butter on high speed for 5 minutes. Scrape down the bowl and mix for another 2 minutes.
14. Step 14: Add the vanilla bean paste and cream cheese, then mix together with the butter for 1 minute.
15. Step 15: On low speed, add the sifted powdered sugar in two parts, mixing each part fully before adding the next. Scrape down the bowl and beat for a final 2 minutes.
16. Step 16: Spread the cream cheese frosting evenly on top of the cooled loaf cake. Optionally, decorate with carrot sprinkles.

Tips & Variations

• For extra texture, add chopped walnuts or pecans to the batter.
• Swap sour cream for Greek yogurt if preferred; it will still keep the cake moist.
• Use freshly grated carrots for the best flavor and moisture.
• If you don’t have vanilla bean paste, pure vanilla extract works well as a substitute.

Storage

Store the carrot cake loaf covered in the refrigerator for up to 4 days. To keep it fresh longer, wrap tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving. Reheat slices gently in the microwave if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without cream cheese frosting?

Yes, the cake is delicious on its own or with a simple dusting of powdered sugar. The cream cheese frosting adds richness but is optional.

Why is my carrot cake dense instead of light?

Be careful not to overmix the batter once the dry ingredients are added. Overmixing can develop the gluten and result in a dense texture. Also, make sure your baking powder and soda are fresh for proper rising.

Carrot Cake Loaf with Cream Cheese Frosting Recipe

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★★★★★

4.4 from 81 reviews

• Author: Hugo
• Total Time: 1 hour 30 minutes
• Yield: 1 loaf cake (8.5 x 4.5 inch pan), 8-10 servings 1x

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Description

This moist and flavorful Carrot Cake Loaf combines grated carrots with warm spices and a tender crumb, topped with a luscious cream cheese frosting. Perfect as a delightful treat for tea time or dessert, this loaf cake boasts a balance of sweet and spice, made with simple ingredients and baked to perfection in a loaf pan.

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Ingredients

Scale 1x2x3x

Cake

• 200 g grated carrots (room temperature)
• 110 g oil (room temperature)
• 100 g granulated sugar
• 100 g dark brown sugar
• 2 eggs (room temperature)
• 140 g sour cream (14-18%, room temperature)
• 1 tsp vanilla extract
• 240 g all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground all spice powder
• 1/4 tsp ground nutmeg powder
• 1/8 tsp ground cloves powder
• 1/2 tsp salt

Cream Cheese Frosting

• 100 g butter, cubed (room temperature)
• 50 g full-fat cream cheese (room temperature)
• 180 g powdered sugar, sifted
• 1/2 tsp vanilla bean paste or vanilla extract

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Instructions

1. Preheat and Prepare Pan: Preheat the oven to 175ºC (350ºF) using a conventional oven. Grease an 8.5 x 4.5 inch (21.5 x 11.5 cm) loaf pan and line it with parchment paper for easy removal of the cake.
2. Grate Carrots: Grate the carrots finely and measure out 200 grams. Set aside to be gently folded in later.
3. Mix Wet Ingredients: In a large bowl, combine the dark brown sugar, granulated sugar, and oil. Stir well until mixed. Then add the eggs and mix thoroughly until fully incorporated.
4. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, all spice, nutmeg, cloves, and salt to ensure even distribution of spices and leavening agents.
5. Mix Batter – Part 1: Add half of the dry ingredients to the wet ingredients and blend gently until just combined to avoid overmixing.
6. Add Sour Cream and Vanilla: Incorporate the sour cream and vanilla extract into the batter, mixing until smooth and uniform.
7. Mix Batter – Part 2: Add the remaining dry ingredients to the wet mixture and combine gently until fully blended without overworking the batter.
8. Fold in Carrots: Using a rubber spatula, fold the grated carrots carefully into the batter until they are evenly dispersed.
9. Prepare for Baking: Pour the batter into the prepared loaf pan. Using a butter knife, run a straight line down the center of the batter in the pan to help it bake evenly and create a nice crack on top.
10. Bake: Place the loaf pan in the oven and bake for 65 to 75 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Baking time may vary depending on the size of the loaf pan used.
11. Cool: Remove the loaf from the oven and let it cool on a rack for 10 minutes. Then, gently transfer the cake from the pan onto the rack to cool completely before frosting.
12. Prepare Frosting: Remove the butter and cream cheese from the fridge about 10 minutes before frosting to bring to room temperature. Cut the butter into cubes to make creaming easier. Sift the powdered sugar.
13. Cream Butter: Using a stand mixer with paddle attachment or a hand mixer, beat the butter on high speed for 5 minutes until fluffy. Scrape down the bowl sides and mix for an additional 2 minutes to achieve a creamy texture.
14. Add Cream Cheese and Vanilla: Add the cream cheese and vanilla bean paste to the creamed butter. Beat together on medium speed for 1 minute until smooth and combined.
15. Add Powdered Sugar: On low speed, gradually add the sifted powdered sugar in two parts, mixing well after each addition. Scrape down the bowl sides frequently to ensure even mixing. Once all sugar is incorporated, increase speed to medium and beat for a final 2 minutes until frosting is light and fluffy.
16. Frost the Cake: Evenly spread the cream cheese frosting over the cooled carrot cake loaf. Optionally, decorate the top with carrot-shaped sprinkles or other preferred toppings.

Notes

• Baking times will vary depending on the size of the loaf pan; always check doneness with a toothpick or cake tester.
• Allow the cake to cool completely before frosting to prevent melting the cream cheese frosting.
• For best results, use room temperature ingredients to ensure smooth mixing and better texture.
• You can store the frosted carrot cake loaf in an airtight container in the refrigerator for up to 4 days.
• Carrot sprinkles or finely chopped nuts make excellent decoration options for the frosting.

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: carrot cake, loaf cake, cream cheese frosting, spiced carrot cake, autumn dessert, homemade carrot loaf