Carrot Cake Loaf

5 from 11 votes

This Carrot Cake Loaf is perfectly moist and topped with a rich cream cheese frosting. A quick alternative to making a traditional layered carrot cake!

Prep Time20

Cook Time1

Total Time1 20

Course: Cake

Cuisine: American

Keyword: carrot bread, carrot cake loaves

Servings: servings per loaf

Calories: 651kcal

Author: Jill

Ingredients

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 teaspoon salt
1 pound whole carrots peeled and shredded
1/2 cup sugar
1/2 cup brown sugar packed
4 large eggs
3/4 cup vegetable oil

Cream Cheese Frosting

8 ounces cream cheese softened
3 Tablespoons butter softened
3 1/2 cups powdered sugar
1/2 teaspoon pure vanilla extract
1/2 cup finely chopped walnuts optional

Instructions

Carrot Cake

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

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.

Video

Notes

Store the cake tightly covered or slice it and use individual airtight containers in the refrigerator for up to 3 days. You may cover and freeze it for up to 3 months.

Nutrition