Carrot Cake Loaf with Cream Cheese Frosting
This is the BEST Carrot Cake Loaf Recipe you will ever make! It’s so moist, soft and FULL of carrot cake flavor topped with a delicious cream cheese frosting!
Servings: 8 servings per loaf
Ingredients
Carrot Cake
- 2 1/2 cups all-purpose flour
- 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 pound whole carrots peeled and shredded
- 1/2 cup sugar
- 1/2 cup brown sugar packed
- 4 large eggs
- 1/2 cup vegetable oil
Cream Cheese Frosting
- 8 ounces cream cheese softened
- 3 Tbsp butter softened
- 3 1/2 cups powdered sugar
- 1/2 teaspoon pure vanilla extract
- 1/2 cup finely chopped walnuts optional
Instructions
Carrot Cake Directions
- Grease and flour two 8 inch loaf pans. Preheat the oven to 350 degrees.
- In a large bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Whisk to combine.
- In a medium bowl, mix white sugar, brown sugar, and eggs. Process until mixture is thoroughly combined.
- Next, add the oil into the sugar/egg mixture until fully combined. Pour wet mixture into dry ingredients. Whisk dry ingredients and wet ingredients together until combined. Mixture will be a bit thick. Fold the shredded carrots into the batter using a wooden spoon.
- Distribute batter evenly in the loaf pans. Bake for about 60 minutes or until toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cream Cheese Frosting Directions
- Using hand mixer, beat softened cream cheese and butter on medium speed until fluffy.
- Add powdered sugar gradually until smooth. Mix in vanilla extract until thoroughly combined. Spread onto cooled carrot cake loaves.
- If desired, sprinkle finely chopped walnuts over the top of the frosting and serve.