Easter may be fun, but this Carrot Loaf Cake with Cream Cheese Frosting is what you’ll really be celebrating!
This recipe was originally shared in 2016 by RecipeBoy himself.
Carrot cake is super delicious! It’s kind of like zucchini bread in the sense that they both contain vegetables but still taste great. I love that you can see the grated carrot in the bread. It shows kids that all things with vegetables do not have to be avoided and tossed aside. We like our carrot cake without a bunch of extra chunky things added in! Great grandma’s carrot cake is another good, classic recipe to try. There are no nuts or raisins or pineapple in that recipe either!
🛒 Ingredients Needed:
- all purpose flour
- baking powder, baking soda and salt
- ground cinnamon and ground nutmeg
- unsalted butter
- brown sugar
- eggs
- vanilla extract
- grated carrots
- cream cheese
- powdered sugar
✏️ How to make Carrot Loaf Cake:
*The complete, printable recipe is in the recipe card at the end of this post.
- Preheat the oven to 350℉. Spray a 9×5 (or 8×4) inch pan with nonstick spray.
- In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- In a large bowl, use an electric mixer to combine the butter and brown sugar until light and fluffy; beat in the eggs and vanilla, then the carrots. Add the dry ingredients and beat just until combined. Scrape the batter into the prepared pan.
- Bake 40 to 45 minutes. Let cool in the pan for 15 minutes, then turn the cake onto a rack to cool completely.
- To make the frosting, use an electric mixer to combine the cream cheese, powdered sugar and vanilla until creamy and well mixed. Spread the frosting on top of the cooled cake. Keep refrigerated in a covered container if you don’t eat it all right away!
➡️ Tips and Substitutions:
- You can certainly add walnuts and/or raisins if you like them added to carrot cake.
- Use another kind of frosting, if you prefer.
- We use a large loaf pan to make this cake, and it makes the cake turn out shorter. Use a smaller loaf pan if you want a taller cake!
❤️ What I Love About This Recipe:
- This carrot cake is perfect.
- This cake is not dry like some other cakes.
- Cream cheese frosting is my go-to frosting for any dessert. It’s so good!
If you’re looking for a good carrot cake, look no further. I think you could easily increase the recipe to make it into a square or round pan instead of a loaf cake. I really like how this loaf cake turns out though.
Carrot Loaf Cake with Cream Cheese Frosting
Ingredients
CAKE:
- 1¼ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup (1 stick) unsalted butter, at room temperature
- ½ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup packed grated carrots (about 2 large carrots)
FROSTING:
- 8 ounces cream cheese,
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350℉. Spray a 9×5 (or 8×4) inch pan with nonstick spray.
- In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- In a large bowl, use an electric mixer to combine the butter and brown sugar until light and fluffy; beat in the eggs and vanilla, then the carrots. Add the dry ingredients and beat just until combined. Scrape the batter into the prepared pan.
- Bake 40 to 45 minutes. Let cool in the pan for 15 minutes, then turn the cake onto a rack to cool completely.
- To make the frosting, use an electric mixer to combine the cream cheese, powdered sugar and vanilla until creamy and well mixed. Spread the frosting on top of the cooled cake. Keep refrigerated in a covered container if you don't eat it all right away!
Doris
Friday 21st of May 2021
Made this today. I added a bit of raisins and walnuts but otherwise followed directions. It came out perfect. Easy and yummy. Thanks for the great recipe.
Misty
Monday 4th of April 2016
I'm going to make this for my kids tomorrow, it looks so yummy! Thanks!