Carrot Cake Loaf Recipe

Why You’ll Love This Recipe

This Carrot Cake Loaf is wonderfully moist thanks to the carrots and oil, and it’s perfectly spiced with cinnamon, nutmeg, and a hint of vanilla. The addition of walnuts or raisins (optional) gives it a delightful crunch and texture. The cake itself is flavorful and comforting, but it’s the cream cheese frosting that really elevates it, giving each slice a touch of sweetness and creaminess. It’s an easy-to-make recipe that’s sure to become a favorite in your baking rotation!

Ingredients

For the loaf:

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 2 large eggs

• 1 cup granulated sugar

• 1/2 cup vegetable oil

• 1 teaspoon vanilla extract

• 1 1/2 cups grated carrots (about 3 medium carrots)

• 1/2 cup chopped walnuts or pecans (optional)

• 1/4 cup raisins (optional)

For the cream cheese frosting (optional):

• 8 oz cream cheese, softened

• 1/4 cup unsalted butter, softened

• 2 cups powdered sugar

• 1 teaspoon vanilla extract

• Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven:

• Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.

2. Mix the dry ingredients:

• In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.

3. Mix the wet ingredients:

• In a large mixing bowl, whisk the eggs and granulated sugar together until well combined. Add the vegetable oil and vanilla extract, mixing until smooth.

4. Add the grated carrots:

• Stir in the grated carrots, making sure they are evenly distributed throughout the batter.

5. Combine wet and dry ingredients:

• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. If you’re using walnuts or raisins, fold them into the batter at this stage.

6. Bake the loaf:

• Pour the batter into the prepared loaf pan and spread it out evenly. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean (or with just a few moist crumbs). If the top starts to brown too quickly, cover it loosely with foil and continue baking.

7. Cool the loaf:

• Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

8. Make the cream cheese frosting (optional):

• While the loaf is cooling, make the cream cheese frosting. In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.

• Gradually add the powdered sugar, one cup at a time, beating until smooth and fluffy. Stir in the vanilla extract and a pinch of salt. If the frosting is too thick, you can add a tablespoon of milk to achieve your desired consistency.

9. Frost the loaf:

• Once the loaf has completely cooled, spread the cream cheese frosting on top of the loaf. You can either frost the entire loaf or just the top for a more rustic look.

10. Serve and enjoy:

• Slice the carrot cake loaf and enjoy! It’s perfect on its own or served with a cup of tea or coffee.

Servings and Timing

• Servings: 10-12 slices

• Prep Time: 15 minutes

• Cook Time: 55-60 minutes

• Total Time: 1 hour 15 minutes (including cooling time)

Variations

• Add Coconut: For an extra tropical twist, fold in 1/2 cup of shredded coconut into the batter.

• Spiced Carrot Cake Loaf: Increase the spices to 1 1/2 teaspoons cinnamon and 1 teaspoon nutmeg for a bolder flavor.

• Vegan Option: Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of eggs, and substitute the cream cheese frosting with a vegan frosting made from coconut cream and powdered sugar.

Storage/Reheating

• Storage: Store leftover carrot cake loaf in an airtight container at room temperature for up to 3 days. If you’ve frosted the loaf, keep it in the fridge for freshness.

• Freezing: You can freeze the carrot cake loaf (frosted or unfrosted) for up to 3 months. Wrap it tightly in plastic wrap and foil. Thaw at room temperature before serving.

FAQs

Can I make this recipe without frosting?

Absolutely! This carrot cake loaf is delicious on its own without frosting. If you prefer, you can dust the top with powdered sugar for a lighter finish.

Can I use pre-grated carrots?

Yes, pre-grated carrots can be used, but for the best texture, I recommend grating fresh carrots to maintain the cake’s moisture and texture.

Can I make this cake ahead of time?

Yes, this carrot cake loaf keeps well and actually tastes even better the next day as the flavors have time to meld. Just store it in an airtight container.

Can I use a different pan size?

If you’d like to make a round cake or use a different loaf pan, adjust the baking time accordingly. For a round cake pan, you’ll likely need to bake for 25-30 minutes, depending on the size.

Can I make this gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend you use is suitable for baking to ensure the best texture.

Conclusion

Carrot Cake Loaf is a simple, comforting dessert that’s perfect for any time of year. With its moist, flavorful cake and creamy frosting, it’s sure to become a family favorite. Whether you’re baking it for a special occasion, a holiday, or just a cozy treat at home, this recipe is an easy and delicious way to enjoy the flavors of carrot cake in a simple loaf form. Enjoy each tender, spiced slice with a cup of tea or coffee!

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