Description
This Carrot Cake Loaf Cake is a crowd-pleaser with its moist texture and rich flavors. Packed with grated carrots, warm spices, and topped with creamy frosting, it’s perfect for any gathering or a cozy afternoon treat.
Ingredients
Scale
- 1 ¾ cups (210g) grated carrots
- 2 large eggs, at room temperature
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed light brown sugar
- ⅓ cup (80ml) oil (canola, sunflower, vegetable or olive oil)
- ½ cup (120ml) full fat sour cream, at room temperature
- 1 teaspoon (5ml) pure vanilla extract
- 1 ⅔ cups (235g) all-purpose flour
- ½ teaspoon salt
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ¼ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground all spice
- ⅛ teaspoon ground nutmeg
- 4 tablespoon (56g) unsalted butter, softened
- 3 oz (85g) full-fat cream cheese, softened
- 1 cup (120g) powdered confectioner's sugar, sifted
- ½ teaspoon vanilla bean paste or pure vanilla extract
- 1 teaspoon (5ml) milk
Instructions
- Preheat the oven to 350ºF. Line an 8.5×4.5-inch loaf pan or 9×5-inch loaf pan with parchment paper, leaving a 2-inch overhang and secure with metal binder clips.
- Grate the carrots using the fine side of a box grater and measure them out. Set aside.
- In a large bowl, whisk eggs, both sugars, oil, sour cream, and vanilla until smooth. Add grated carrots and stir them in evenly.
- In a medium bowl, sift together flour, baking powder, baking soda, and spices. Whisk to blend, then gently fold the dry ingredients into the wet mixture until well combined.
- Scrape the batter into the prepared loaf pan and smooth the top. Use a butter knife to create a line down the center of the batter.
- Bake for 45-50 minutes until golden brown and a skewer inserted into the center comes out clean. Let cool in the pan for 20 minutes before removing to cool completely.
- For the cream cheese frosting, whip softened butter and powdered sugar until smooth. Add cream cheese until fluffy, then mix in vanilla and milk. Spread over the cooled loaf.
Notes
Use room temperature ingredients for better mixing.
Feel free to add walnuts or raisins if you like extra texture in your cake.
This cake can be stored at room temperature for up to 3 days or refrigerated for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg