Carrot Cake Loaf Cake with Easy Cream Cheese Frosting
Get ready to fall in love with this moist Carrot Cake Loaf Cake—it’s the perfect blend of cozy spices, tender texture, and a luscious cream cheese frosting that will leave you begging for more! This easy loaf comes together in a single mixing bowl with simple ingredients, making it a breeze to whip up. Whether you’re serving it as a sweet brunch treat or pairing it with a cup of tea for a cozy afternoon, this carrot cake loaf recipe is sure to become a go-to favorite.
I love loaf cakes because they sort of come across as possible for breakfast.. and I love cake for breakfast! If you’re a fan of baking cakes using loaf pans, check out my chocolate chip loaf cake with brown butter, as well as my olive oil banana bread!
Why You’ll Love This Recipe
- Moist Texture Every Time: This carrot cake loaf is wonderfully moist thanks to the combination of yogurt, oil, and grated carrots—it’s never dry or crumbly!
- Perfect Balance of Spices: The cinnamon and nutmeg bring just the right amount of warmth to every bite without overpowering the delicious flavor of the carrots and frosting.
- Simple and Fuss-Free: No stand mixer, paddle attachment, or extra steps—just grab a mixing bowl and a wooden spoon, and you’re all set for an easy loaf that feels special.
Ingredients
Ingredients for the Carrot Cake
- All-Purpose Flour: Provides the structure for the cake. For best results, use the spoon-and-level method to measure, ensuring the cake isn’t too dense.
- Baking Soda and Baking Powder: These leavening agents help the cake rise properly. Ensure they’re fresh by checking the expiration date, as outdated leaveners can lead to a dense cake.
- Ground Cinnamon and Nutmeg: These warm spices give the cake its classic flavor. For a more pronounced taste, consider grating whole nutmeg directly into the batter.
- Kosher Salt: Enhances the flavors and balances the sweetness. Using kosher salt provides better control over seasoning compared to table salt.
- Granulated Sugar and Light Brown Sugar: A combination of these sugars adds sweetness and moisture. Packing the brown sugar ensures accurate measurement and contributes to the cake’s rich flavor.
- Large Eggs: Provide structure and moisture. Using room-temperature eggs helps them incorporate more easily into the batter, resulting in a smoother texture.
- Neutral Oil (Vegetable or Canola Oil): Keeps the cake moist without imparting additional flavors. Opt for high-quality oils to ensure a light crumb and extended shelf life.
- Plain Greek Yogurt or Sour Cream: Adds tanginess and extra moisture. Full-fat versions yield a richer cake, while low-fat options can be used for a lighter texture.
- Vanilla Extract: Enhances the overall flavor profile. Pure vanilla extract offers a more authentic taste compared to imitation varieties.
- Finely Grated Carrots: The star ingredient, providing natural sweetness and moisture. Freshly grate the carrots to maintain their moisture content; pre-shredded carrots can be too dry.
- Optional: Chopped Walnuts or Pecans: Add a delightful crunch and nutty flavor. Toasting the nuts beforehand can enhance their flavor, but ensure they are cooled before adding to the batter.
Ingredients for the Cream Cheese Frosting
- Cream Cheese, Softened: The base of the frosting, offering a tangy and creamy texture. Use full-fat cream cheese for a richer frosting, and ensure it’s at room temperature to avoid lumps.
- Unsalted Butter, Softened: Adds creaminess and helps achieve a smooth consistency. Using unsalted butter allows you to control the saltiness of the frosting.
- Powdered Sugar: Sweetens the frosting while maintaining a smooth texture. Sifting the powdered sugar before mixing can prevent lumps and ensure a silky finish.
- Vanilla Extract: Imparts a subtle sweetness and enhances the overall flavor. A high-quality pure vanilla extract can elevate the taste of the frosting.
- Milk: Adjusts the frosting’s consistency to your preference. Add it gradually to achieve the desired spreadability; whole milk provides a creamier texture.
Ingredient Substitutions
- For the neutral oil: Substitute olive oil for a slightly fruity undertone that pairs beautifully with the spices.
- For the Greek yogurt or sour cream: Try buttermilk or even applesauce for extra moisture and a subtle twist.
- For the spices: Add a pinch of cardamom or ginger for a little extra warmth and depth.
- For the nuts: Swap in pistachios or slivered almonds instead of walnuts for a fun variation.
Ingredient Additions
- Crushed pineapple: Fold in a few tablespoons of well-drained crushed pineapple for a tropical touch and added moisture.
- Orange zest: Brighten the flavor with a bit of zest—it pairs beautifully with the spices and carrots.
- Coconut flakes: Toasted or unsweetened coconut adds texture and a subtle sweetness.
- Golden raisins: For a more traditional carrot cake loaf, add a handful of plump golden raisins.
Step by Step Instructions
Prepare the Pan and Oven: Preheat the oven to 350°Fahrenheit (175°Celsius). Grease a loaf pan and line it with parchment paper for easy removal.
Make the Cake Batter: In a large bowl, whisk together the granulated sugar, light brown sugar, eggs, oil, yogurt (or sour cream), and vanilla extract until the mixture is smooth and well combined.
Gradually add the dry ingredients (flour, baking soda, baking powder, salt, nutmeg, and cinnamon) to the wet mixture, gently folding with a rubber spatula until just combined.
Fold in the grated carrots and chopped nuts (if using) until evenly distributed throughout the batter. Be careful not to overmix.
Bake the Loaf: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Cool the Loaf: Allow the loaf to cool in the pan on a wire rack for about 10 minutes. Then, remove it from the pan and let it cool completely on the wire rack before applying the frosting.
Prepare the Cream Cheese Frosting: In a small bowl, beat together cream cheese, powdered sugar, milk, and vanilla extract until smooth. Make aure your ingredients are room temperature, otherwise this will not work by hand.
Frost the Loaf: Once the loaf is completely cool, spread the frosting evenly over the top. Sprinkle with extra nuts if desired.
Expert Tips
- Grate the carrots finely: This ensures they integrate seamlessly into the batter, creating a moist, tender texture.
- Line your loaf pan with parchment paper: For easy removal and perfectly clean edges on your finished cake.
- Don’t overmix the batter: Gently fold in the dry ingredients until just combined—this prevents a dense cake.
- Check the center of the loaf: Insert a butter knife or toothpick to ensure it’s baked through. If it comes out clean, your loaf is ready!
Serving Suggestions
- Brunch: Pair slices with a dollop of whipped cream and a drizzle of honey for an elevated brunch option.
- Cup of Tea: Serve a thick slice with a warm cup of chai or Earl Grey for a cozy afternoon treat.
- Layer Cake: Frost the loaf more generously, cut it into two layers, and make a mini layer cake for a special occasion.
- Carrot Cake Trifle: Cube leftover slices and layer them with whipped cream and fruit in a glass for an easy dessert.
Storage Instructions
- Room Temperature: Wrap the cooled cake tightly in plastic wrap or store in an airtight container for up to 2 days.
- Refrigerator: For longer storage, keep the loaf in the fridge. Make sure it’s in an airtight container to prevent the cream cheese frosting from drying out.
- Freezer: Slice the loaf and place the pieces in a freezer bag. Freeze for up to 3 months, and thaw individual slices for a quick treat the next day.
Did you try this recipe? I’d love to see it! Tag @onebowlbakery on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Carrot Cake Loaf Cake with Easy Cream Cheese Frosting
Whip up this delicious Carrot Cake Loaf Cake in a breeze. Moist, flavorful, and topped with cream cheese frosting. Perfect for brunch or tea time.
Equipment
- 9×5-inch loaf pan
- Parchment paper
- Large bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Grater
- Cooling rack
Ingredients
For the Cake:
- 1 cup (120g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- ½ cup (100g) granulated sugar
- ¼ cup (50g) light brown sugar, packed
- 2 large eggs (at room temperature)
- ½ cup (120ml) neutral oil (vegetable or canola oil)
- ¼ cup (60g) plain Greek yogurt or sour cream (at room temperature)
- 1 teaspoon vanilla extract
- 1½ cups (150g) finely grated carrots (about 2 medium carrots)
- ⅓ cup (40g) chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 4 ounces (115g) cream cheese softened at room temperature
- ½ cup (60g) powdered sugar
- 1 tablespoon milk
- ½ teaspoon vanilla extract
Instructions
Prepare the Pan and Oven:
- Preheat the oven to 350°Fahrenheit (175°Celsius). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
Make the Batter:
- In a large bowl, whisk together the granulated sugar, light brown sugar, eggs, oil, yogurt (or sour cream), and vanilla extract until smooth and well combined.
- Directly into the same bowl, sift or sprinkle in the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined. Avoid overmixing to prevent a dense cake.
- Fold in the grated carrots and chopped nuts (if using) until evenly distributed throughout the batter.
Bake the Loaf:
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Cool the Loaf:
- Allow the loaf to cool in the pan on a cooling rack for about 10 minutes. Then, remove it from the pan and let it cool completely on the rack before applying the frosting.
Prepare the Cream Cheese Frosting:
- In a medium bowl, using a hand mixer on medium speed, beat the softened cream cheese and butter until creamy. Add the powdered sugar and vanilla extract, and continue to beat until the frosting is smooth and spreadable. If needed, add milk a tablespoon at a time to achieve the desired consistency.
Frost the Loaf:
- Once the loaf is completely cooled, spread the cream cheese frosting evenly over the top. Sprinkle additional chopped nuts on top if desired.
Notes
- Grate the carrots finely: This ensures they integrate seamlessly into the batter, creating a moist, tender texture.
- Line your loaf pan with parchment paper: For easy removal and perfectly clean edges on your finished cake.
- Don’t overmix the batter: Gently fold in the dry ingredients until just combined—this prevents a dense cake.
- Check the center of the loaf: Insert a butter knife or toothpick to ensure it’s baked through. If it comes out clean, your loaf is ready!
Did you bake this recipe?Leave a comment and a review! below and tag @onebowlbakery on socials!
