Description
This Carrot Cake Loaf is a moist and flavorful treat perfect for any occasion. Infused with warm spices like cinnamon, nutmeg, and cloves, shredded carrots add natural sweetness and moisture. The loaf is topped with a luscious cream cheese frosting that balances the spices and provides a creamy texture. Walnuts add a pleasant crunch, making this carrot cake loaf a delicious and comforting dessert or snack.
Ingredients
Scale
Dry 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
Wet Ingredients
- 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
Optional
- 1/2 cup finely chopped walnuts (optional)
Instructions
- Prepare the Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt. This ensures even distribution of the leavening agents and spices.
- Mix Wet Ingredients and Carrots: In another bowl, combine the shredded carrots, sugar, brown sugar, eggs, and vegetable oil. Whisk these together thoroughly until the mixture is smooth and well combined.
- Combine Mixtures: Gradually add the dry ingredients into the wet carrot mixture, folding gently to create a uniform batter. Avoid overmixing to keep the cake tender. If desired, fold in the chopped walnuts at this stage.
- Prepare the Baking Pan and Bake: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan to prevent sticking. Pour the batter into the prepared pan and smooth the top. Bake for approximately 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Loaf: Remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before frosting.
- Make the Cream Cheese Frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting is fluffy and spreadable.
- Frost the Loaf: Once the carrot loaf is completely cool, spread the cream cheese frosting evenly over the top. Optionally, sprinkle additional chopped walnuts over the frosting for garnish.
Notes
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
- You can substitute vegetable oil with canola or light olive oil for a different flavor profile.
- Make sure the carrots are finely shredded to ensure even moisture distribution in the loaf.
- Allow the cake to cool completely before frosting to prevent the cream cheese frosting from melting.
- Store leftover cake refrigerated in an airtight container for up to 5 days.
- Optionally, toast walnuts before adding them to enhance their flavor.
