Carrot Cake Loaf Recipe with Cream Cheese Frosting
Attention carrot cake lovers! This delicious Carrot Cake Loaf is made with simple ingredients and has all the yumminess of a traditional carrot cake. It has the perfect blend of cozy spices, sweet shredded carrots, and a satisfying crunch from chopped walnuts. It’s easy to whip up and makes your kitchen smell amazing! Slice it up for a proper serving, or grab a fork and dig in straight from the loaf—I’m not here to judge! 😉
Why You’ll Love This Recipe!
- Simple to Make: With just 10 minutes of prep time, this recipe is as straightforward as it gets. No fancy techniques or equipment—just mix, bake, and enjoy!
- Perfectly Spiced: The blend of cinnamon, nutmeg, and ginger gives this loaf that warm, cozy flavor everyone loves in a classic carrot cake.
- Versatile Toppings: Whether you go all out with the delicious cream cheese frosting, sprinkle it with powdered sugar, or leave it plain, this loaf is delicious any way you serve it.
- Moist and Flavorful: This loaf stays perfectly moist with every bite, thanks to freshly shredded carrots and oil.
What Will I Need to Complete This Recipe?
You will need the following ingredients:
- Large eggs
- Light Brown Sugar
- Vegetable oil, or another neutral oil
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Ground nutmeg
- Ground ginger
- Salt
- Shredded carrots
- Walnuts
- Cream cheese
- Powdered sugar
- Heavy cream
You will need the following supplies:
- Large mixing bowl
- Whisk
- Wooden spoon or spatula
- A cutting board and knife to chop walnuts or a food processor or blender is used to chop them roughly.
- 9×5 inch loaf pan
- Parchment paper for lining the pan
How to Make This Carrot Cake Loaf Recipe:
Preheat your oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment paper.
In a large mixing bowl, whisk the eggs, brown sugar, vegetable oil, and vanilla extract until well combined.
Add the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt into the bowl. Gently mix with a wooden spoon or spatula until just combined.
Fold in the shredded carrots and chopped walnuts until evenly distributed. (see notes on shredded carrots)
Pour the carrot cake batter into the prepared loaf pan and smooth the top. Bake for 55-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Make the cream cheese icing. In a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, mixing well, one cup at a time.
Add heavy cream and beat until the frosting reaches a spreadable consistency.
Once the cake is completely cooled, spread the cream cheese frosting over the top of the loaf. Optionally, garnish with extra chopped walnuts or a sprinkle of cinnamon.
Notes:
● Use the fine side of a box grater for finely shredded carrots. This ensures they blend seamlessly into the batter and provide the right moisture.
● To avoid a dense loaf, spoon the flour into your measuring cup and level it off with a knife instead of scooping directly from the bag. Or, if you have a food scale, measure flour out in grams provided in the recipe ingredients.
FAQs
How do I store this carrot cake loaf?
Store the loaf in an airtight container in the refrigerator for up to 5 days. Unfrosted, it can be wrapped tightly and frozen for up to 3 months. Thaw before frosting and serving.
Can I Make This Without Nuts?
Yes!! If you’re not a fan of walnuts, try substituting them with pecans, raisins, or shredded coconut for added texture. Alternatively, you can skip the add-ins entirely.
How Do I Prevent My Loaf From Sinking in the Middle
Make sure not to overmix the batter, preheat the oven properly, and avoid opening the oven door during baking. Test for doneness before removing it from the oven.
Can I Use Pre-Shredded Carrots?
Pre-shredded carrots can be used, but they are often drier and less flavorful. For best results freshly shredded carrots provide better moisture and taste.
Skip the Frosting!
Of course! The loaf is flavorful on its own. If you prefer a lighter topping, dusting powdered sugar or a glaze drizzle works well.
Whether you’re slicing up this moist Carrot Cake Loaf for brunch, sharing it with friends, or sneaking bites straight from the loaf, it’s a win every time. Feel free to change it up with your add-ins or frosting! Looking for another yummy baked dessert? Try our Easy Banana Chocolate Chunk Muffins Recipe!
Carrot Cake Loaf with Cream Cheese Frosting
Ingredients
Carrot Cake Loaf
- 3 large eggs
- 1 cup light brown sugar, packed
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (264 grams)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 cups shredded carrots *see note
- 1 cup walnuts, roughly chopped
Cream Cheese Frosting
- 4 ounces cream cheese frosting, softened
- 2 cups powdered sugar
- 2 tabelspoons heavy cream
Instructions
Carrot Cake Loaf
- Preheat your oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment paper.
- In a large mixing bowl, whisk the eggs, brown sugar, vegetable oil, and vanilla extract until well combined.
- Add the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt into the bowl. Gently mix with a wooden spoon or spatula until just combined.
- Fold in the shredded carrots and chopped walnuts until evenly distributed. (see notes on shredded carrots)
- Pour the carrot cake batter into the prepared loaf pan and smooth the top. Bake for 55-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Cream Cheese Frosting
- Make the cream cheese icing. In a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, mixing well, one cup at a time.
- Add heavy cream and beat until the frosting reaches a spreadable consistency.
- Once the cake is completely cooled, spread the cream cheese frosting over the top of the loaf. Optionally, garnish with extra chopped walnuts or a sprinkle of cinnamon.
