Carrot Cake Loaf
A warm, inviting dessert that combines sweetness of carrots with warm spices, topped with rich cream cheese frosting.
Ingredients
For the loaf
- 2 large large eggs, room temperature
- 3/4 cup butter, melted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 cup all-purpose flour
- 1/4 teaspoon ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 1/2 cup grated carrots
- 1/2 cup chopped walnuts (optional)
For the frosting
- 8 ounces cream cheese, softened to room temperature
- 1/4 cup salted butter, softened to room temperature
- 2 cups powdered sugar
- Chopped walnuts (for topping) Optional topping
Instructions
Preparation
- Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with nonstick baking spray.
- In a large bowl, beat together eggs with a handheld mixer until smooth.
- Mix in the melted butter, granulated sugar, brown sugar, and vanilla extract until well combined.
- In a separate bowl, whisk together flour, ground ginger, baking powder, baking soda, salt, ground cinnamon, and nutmeg.
- Slowly add the dry ingredients to the wet ingredients, mixing on low until just combined.
- Gently stir in the grated carrots and chopped walnuts.
- Pour the batter into the prepared pan, topping with more walnuts if desired. Make a small cut lengthwise in the center of the batter.
Baking
- Bake for 50-55 minutes until a toothpick inserted in the center comes out clean.
- Let the loaf cool for 10 minutes before transferring it to a wire rack.
Frosting
- Beat the cream cheese in a bowl until creamy.
- Add the softened butter and mix until well incorporated.
- Gradually stir in the powdered sugar until smooth.
- Once the loaf is completely cool, spread the frosting on top and add more chopped walnuts if desired.
Notes
To keep your Carrot Cake Loaf fresh, store it in an airtight container at room temperature for up to two days. If you need to keep it for longer, refrigerate for up to a week or freeze slices tightly wrapped in plastic wrap.