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.
Ingredients
Scale
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
Instructions
- 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.
- Grate Carrots: Grate the carrots finely and measure out 200 grams. Set aside to be gently folded in later.
- 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.
- 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.
- Mix Batter – Part 1: Add half of the dry ingredients to the wet ingredients and blend gently until just combined to avoid overmixing.
- Add Sour Cream and Vanilla: Incorporate the sour cream and vanilla extract into the batter, mixing until smooth and uniform.
- Mix Batter – Part 2: Add the remaining dry ingredients to the wet mixture and combine gently until fully blended without overworking the batter.
- Fold in Carrots: Using a rubber spatula, fold the grated carrots carefully into the batter until they are evenly dispersed.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
