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!
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