Indulge in the cozy comforts of home-baked goodness with our irresistible Carrot Cake Loaf – a delightful twist on the classic favorite. Bursting with warm spices, tender shreds of carrot, and a luscious cream cheese glaze, this loaf promises to elevate your baking game and satisfy your sweet cravings in one delicious bite.
Why this Recipe Works:
What makes our Carrot Cake Loaf stand out is its perfect balance of flavors and textures. The combination of aromatic spices, sweet grated carrots, and rich cream cheese frosting creates a harmony that’s simply irresistible. Whether enjoyed as a morning treat with a cup of coffee or as a decadent dessert, this loaf is sure to become a beloved favorite for any occasion.
Recipe Ingredients:
For the Carrot Cake:
- all-purpose flour
- baking soda
- baking powder
- ground cinnamon
- ground ginger
- salt
- granulated sugar
- brown sugar
- butter
- eggs
- vanilla extract
- carrots
For the Cream Cheese Glaze:
- cream cheese
- butter
- powdered sugar
- vanilla extract
- salt
Here are five tips for making this recipe:
- Be sure to finely grate the carrots to ensure they blend seamlessly into the cake batter.
- Don’t overmix the batter once the dry ingredients are added – this can result in a dense loaf.
- For a deeper flavor, consider adding a handful of chopped nuts or raisins to the batter.
- Allow the loaf to cool completely before adding the cream cheese glaze to prevent it from melting.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Equipment you may need to make this recipe:
- Mixing Bowls
- Whisk
- Measuring Cups
- Measuring Spoons
- Sifter or Fine-Mesh Strainer
- Hand Mixer or Stand Mixer
- Silicone Spatula
- Loaf Pan
Storage Tips
Store any leftover carrot cake loaf in an airtight container in the refrigerator for up to 3 days. The cream cheese glaze may soften slightly when stored, but the loaf will remain deliciously moist and flavorful. Simply slice off a piece whenever you need a sweet pick-me-up!
Carrot Cake Loaf
Ingredients
- 2 eggs
- 170 g unsalted butter melted and cooled
- 100 g sugar
- 100 g brown sugar
- 1 tsp vanilla extract
- 190 g all-purpose flour
- ¼ tsp ground ginger
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 250 g grated carrots
- 115 g cream cheese room temperature
- 2 tbsp unsalted butter room temperature
- 225 g powdered sugar
- ⅛ tsp vanilla extract
- pinch salt
Instructions
- Preheat your oven to 350°F (175°C). Butter a 9×5-inch loaf pan. Line it with parchment paper and set aside.
- In a medium bowl, whisk the flour, baking soda, baking powder, ginger, cinnamon, and salt. Set aside.
- In a separate large bowl, whisk together the eggs, vanilla extract and both sugars until smooth and creamy. Slowly mix in the melted butter.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the loaf from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make the cream cheese frosting. In a small bowl, beat the softened cream cheese and butter until smooth.
- Add the powdered sugar and vanilla extract, and beat until well combined.
- Spread the frosting over the cooled carrot cake loaf. Slice, serve, and enjoy!
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