Carrot Cake Loaf
User Reviews
4.4
Carrot Cake Loaf
Description
This Carrot Cake Loaf features a blend of spices including cinnamon, nutmeg, ginger, and cloves, which complement the natural sweetness and moisture of shredded carrots and optional raisins. The batter is a combination of brown sugar, granulated sugar, coconut oil, eggs, and buttermilk that keeps the loaf tender and moist. The loaf bakes covered or uncovered depending on browning, and the center is tested for doneness with a toothpick.
The cake is topped with a creamy frosting made from softened cream cheese, butter, powdered sugar, vanilla, and a pinch of salt, garnished with chopped walnuts or pecans for texture contrast. This loaf is suitable for breakfast, snack, or dessert and benefits from sitting a few hours to develop flavor and texture after baking.
Storage notes include keeping the unfrosted loaf at room temperature for up to four days or refrigerated in hot climates for up to seven days. Once frosted, refrigeration is recommended with up to one week storage. The loaf can be frozen unfrosted for up to three months and frosted after thawing.
Ingredients
For the cake:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon cloves ground
- 1/2 cup coconut oil can use canola or vegetable oil, melted
- 3/4 cup dark brown sugar packed
- 1/4 cup granulated sugar
- 2 egg at room temperature, large
- 1/2 cup buttermilk at room temperature
- 2 teaspoons vanilla extract pure
- 1 1/2 cups carrot pack when measuring, peeled and shredded
- 1/2 cup raisins optional
For the cream cheese frosting:
- 4 ounces cream cheese softened
- 2 tablespoons unsalted butter softened
- 1 cup confectioners sugar sifted
- 1 teaspoon vanilla extract
- Pinch salt
- 2 tablespoons walnuts for garnish, if desired, or pecans, chopped
Instructions
- Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan with nonstick cooking spray. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, nutmeg, ginger, and cloves.
- In a medium bowl, whisk together the oil, brown sugar, granulated sugar, eggs, buttermilk, and vanilla extract. Stir in the shredded carrots and raisins, if using.
- Add the liquid ingredients to the dry ingredients and stir until just combined. Do not over mix!
- Spread the batter evenly into the prepared loaf pan. Place on the middle rack in the oven and bake for 45 to 60 minutes or until a toothpick inserted in the center comes out clean. Every oven is different so check early to make sure you don’t over bake. Mine takes about 50 minutes. If the top starts to brown too quickly, you can loosely cover the top with aluminum foil hallway through.
- Remove from the oven and let the loaf cool in the pan for 15 minutes. Carefully remove the loaf from the pan and let cool completely on a wire rack.
- While the loaf is cooling, make the cream cheese frosting. Use a stand mixer or hand mixer to beat the cream cheese, butter, confectioner’s sugar, vanilla and salt together on medium speed until smooth, about 1 minute.
- Spread the frosting over the cooled bread. Sprinkle with chopped walnuts or pecans, if desired. Cut into thick slices and enjoy!
Notes
- You may add up to 1 cup chopped pecans or walnuts to the batter for added texture.
- Store the unfrosted loaf at room temperature up to 4 days, or refrigerated up to 7 days in warm climates.
- Once frosted, keep the loaf refrigerated and consume within 1 week.
- Freeze the loaf without frosting for up to 3 months; thaw and then frost before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Calories | 344kcal | 17% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 211mg | 9% |
| Potassium | 213mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
| Vitamin A | 2915IU | 58% |
| Vitamin C | 1mg | 1% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
You'll Also Love
