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Easy Carrot Cake Loaf Recipe

Easy Carrot Cake Loaf Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 608 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10 slices 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Easy Carrot Cake Loaf is a moist, perfectly spiced quick bread brimming with grated carrots and classic flavors. Topped with a rich cream cheese icing, it’s simple to make, great for breakfast, snacking, or dessert, and bakes beautifully in a loaf pan for easy slicing.

Ingredients

Units Scale

For the Carrot Cake Loaf

  • 1 1/2 cups (180g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (120ml) vegetable oil
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (about 160g) freshly grated carrots

For the Cream Cheese Icing

  • 4 ounces (115g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 cup (120g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons milk or cream, as needed

Instructions

  1. Prep the oven and loaf pan: Preheat your oven to 350°F (180°C). Lightly grease and line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
  3. Combine wet ingredients: In a large bowl, whisk the oil, granulated sugar, brown sugar, eggs, and vanilla extract together until the mixture is smooth and slightly thickened.
  4. Add the carrots: Fold the grated carrots into the wet mixture until distributed evenly.
  5. Combine wet and dry: Add the dry ingredients to the wet ingredients and gently mix until just combined—do not overmix to keep the loaf tender.
  6. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. If the loaf is browning too quickly, tent with foil in the last 15 minutes.
  7. Cool: Let the loaf cool in the pan for 10 minutes, then lift it out using the parchment overhang and cool completely on a wire rack before icing.
  8. Make the icing: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Add powdered sugar and vanilla; beat again until fluffy. Thin with milk or cream if needed, until spreadable.
  9. Frost and serve: Spread the cream cheese icing over the cooled loaf. Slice and enjoy!

Notes

  • Freshly grate carrots for the best texture. Pre-shredded carrots tend to be too dry.
  • The loaf keeps well at room temperature without icing for up to 3 days, or refrigerate with icing for up to 5 days.
  • Add 1/2 cup chopped walnuts or pecans for extra crunch if desired.
  • For a lighter icing, use the milk sparingly to thin—otherwise it will be hard to spread.

Nutrition

  • Serving Size: 1 slice (1/10 loaf with icing)
  • Calories: 310
  • Sugar: 26g
  • Sodium: 200mg
  • Fat: 15g
  • Saturated Fat: 4.5g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 41g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 45mg

Find it online: https://newsvks.com/easy-carrot-cake-loaf-recipe/