Carrot Cake Loaf
Carrot Cake Loaf is a deliciously moist carrot cake quick bread recipe with a luscious cream cheese frosting on top. It's just as delicious as a classic carrot cake, but instead it's made in a loaf pan and served in slices.
Servings 10
Calories 553kcal
Equipment
Ingredients
Carrot Cake Loaf
- 3 large eggs
- 3/4 cup vegetable oil
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt (table salt or fine sea salt is best)
- ½ teaspoon ground nutmeg
- 2 cups grated carrots (about 3 carrots)
- 1/2 cup chopped pecans or walnuts optional
Cream Cheese Frosting
- 4 ounces cream cheese softened
- 2 tablespoons butter softened
- ½ teaspoon vanilla extract
- 1½ cups powdered sugar
- 1/4 cup chopped pecans or walnuts optional garnish
Instructions
- Preheat the oven to 350 degrees F. Prepare a 9x5-inch loaf pan by spraying it with cooking spray or line it with parchment paper.
Carrot Cake Loaf
- In a large bowl, whisk together the large eggs, vegetable oil, granulated sugar, light brown sugar, and vanilla extract until smooth and well combined.3 large eggs, 3/4 cup vegetable oil, 3/4 cup granulated sugar, 1/2 cup light brown sugar, 2 teaspoons vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, baking powder, baking soda, salt, and nutmeg until combined.2 cups all-purpose flour, 2 teaspoons ground ginger, 2 teaspoons ground cinnamon, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground nutmeg
- Gradually add the dry ingredients into the wet ingredients, mixing gently with a spatula just until everything is combined and no flour streaks or pockets remain in the batter. Be careful not to overmix.
- Stir in the shredded carrots and chopped walnuts or pecans (if using) gently just until combined.2 cups grated carrots, 1/2 cup chopped pecans or walnuts
- Pour the batter into the prepared loaf pan and smooth out the top.
- Bake for 60-75 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Allow the bread to cool inside the loaf pan for 15 minutes. Remove the loaf from the loaf pan and transfer it to a wire cooling rack to cool completely before frosting.
Cream Cheese Frosting
- In a mixing bowl, using an electric hand mixer or a stand mixer, cream together the cream cheese, butter, and vanilla extract until creamy and whipped.4 ounces cream cheese, 2 tablespoons butter, ½ teaspoon vanilla extract
- Gradually add the powdered sugar and beat on low speed until smooth and combined (increase the speed as needed).1½ cups powdered sugar
- Spread the frosting evenly over top the cooled carrot cake bread. Sprinkle with chopped walnuts or pecans (if using). Slice & enjoy!1/4 cup chopped pecans or walnuts
Notes
- Always use freshly grated carrots instead of the pre-shredded carrots. Pre-shredded carrots you can buy at the grocery store are often too dry and coarse, which can affect the texture and moisture of the bread. Use a box grater to shred the carrots on either the fine side or larger side, depending on preference.
- When combining the wet and dry ingredients together, mix gently just until combined. Overmixing can lead to a dense, heavy loaf instead of a soft and tender crumb.
- Let the bread cool completely before adding the cream cheese frosting. If the bread is too warm, the frosting will slide and melt right off.
- Line your pan with parchment paper, leaving an overhang on the sides. This will make lifting the bread out of the pan easy once it's baked.
Nutrition
Calories: 553kcal | Carbohydrates: 68g | Protein: 6g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 266mg | Potassium: 227mg | Fiber: 2g | Sugar: 45g | Vitamin A: 3917IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg