A moist, spiced carrot cake loaf packed with grated carrots and warm flavors, topped with a smooth and tangy cream cheese frosting — perfect for a cozy dessert or teatime treat.
Origin Carrot Cake Loaf with Cream Cheese Frosting
Carrot cake has European roots, particularly from medieval times when sweeteners were scarce and carrots were used to add sweetness. Over time, it evolved into the beloved American-style carrot cake we know today, often enjoyed with rich cream cheese frosting.
What I Love About This Recipe
It’s soft, flavorful, and comforting — like carrot cake in a simpler, sliceable form. The cream cheese frosting adds just the right amount of richness. It stores well and makes a delightful snack or dessert.
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Carrot Cake Loaf with Cream Cheese Frosting
4
servings30
minutes40
minutes350
kcalIngredients
1½ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
1½ tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp salt
2 large eggs
½ cup brown sugar
¼ cup granulated sugar
½ cup vegetable oil
1½ cups grated carrots
1 tsp vanilla extract
¼ cup chopped walnuts or pecans (optional)
Directions
- Preheat oven to 350°F (175°C). Grease and line a loaf pan.
- In a bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, beat eggs, sugars, oil, and vanilla. Mix in carrots.
- Add dry ingredients to wet and mix until just combined. Fold in nuts if using.
- Pour into loaf pan and bake for 45–55 minutes, or until a toothpick comes out clean.
- Cool completely before frosting.
- For the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, and beat until fluffy.
- Spread over cooled loaf. Slice and enjoy.
Notes
- You can add raisins, crushed pineapple, or coconut for variation.
- Keep refrigerated due to the frosting, and let come to room temp before serving.
- Double the recipe to make one for now and freeze one for later!
