Carrot Cake Loaf with Cream Cheese Frosting
User Reviews
5.0
18 reviews
Excellent
Carrot Cake Loaf with Cream Cheese Frosting
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A soft, moist carrot cake that's baked as a loaf. So much faster and easier than baking an entire cake! Packed with carrots, raisins, & nuts!
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Ingredients
For the Cake
- ½ cup unsalted butter melted
- ½ cup canola or vegetable oil
- 2 large eggs
- ¾ cup buttermilk
- 1 ½ cups granulated sugar
- ¼ cup light brown sugar packed
- 2 teaspoons vanilla extract
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon allspice
- ¼ teaspoon ground nutmeg
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- pinch salt optional (buttermilk is already a salted milk and I omitted adding salt)
- 2 ¼ cups coarsely grated carrots packed loosely
- 1 cup raisins optional but recommended
- 1 cup diced nuts such as walnuts, pecans, optional
For the Cream Cheese Frosting
- 4 ounces cream cheese softened (I used Trader Joe's Whipped Light)
- ¼ cup unsalted butter half of one stick
- 1 ½ cups+ confectioners' sugar
- ½ teaspoon vanilla extract
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Instructions
For the Cake:
- Preheat oven to 350F; spray loaf pans with floured cooking spray; set aside. I used one 9-by-5-inch loaf pan and one 8-by-4-inch loaf pan. Choose any combination of loaf pan sizes, tube or Bundt cake pans, or muffin pans.
- In a large microwave-safe bowl, melt the butter, about 1 minute on high power.
- Add the oil, eggs, buttermilk, sugars, vanilla, cinnamon, cloves, allspice, nutmeg, and whisk vigorously until combined.
- Add the flour, baking soda, baking powder, optional salt, and stir to incorporate; don't overmix.
- Stir in the carrots.
- Stir in the raisins and optional nuts.
- Pour batter into prepared pans, making sure not to fill any pan more than halfway full because this batter rises considerably.
- Bake the two loaves (9x5 and 8x4) for 40 to 50 minutes, or until top is set in the center, golden, and a toothpick comes out clean.
- Allow cake to cool in pans for about 10 minutes before removing and transferring to a wire rack to finish cooling. While cakes cool, make the frosting.
For the Cream Cheese Frosting:
- To the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese, butter, and beat to soften and combine, about 1 to 2 minutes.
- Add the confectioners' sugar, vanilla, and beat until light and fluffy. Add additional sugar as desired for thicker frosting.
- Spread frosting over the tops of the cooled loaves. Slice into 3/4-inch wide slices and serve. I yield 9 to 10 slices from a 9x5 loaf.
Notes
- Add-ins: If using both raisins and nuts, use about 3/4 cup of each rather than 1 cup each, or the batter may become overwhelmed with add-ins.
- Baking times: Baking times will vary greatly by pan sizes used. I baked the 8-by-4-inch loaf for 42 minutes and the 9-by-5-inch loaf for 50 minutes. Muffins or mini loaves could bake in as short as 20 minutes, a big Bundt cake may need 55 to 65 minutes.
- Frosting: Some people prefer to refrigerate cream cheese frosting and if you're one of them, I suggest frosting the slices individually immediately prior to serving, rather than frost the whole loaf and then refrigerating it, which will dry it out.
- Storage: Store unfrosted loaf wrapped in plastic wrap and placed inside a large ziptop plastic bag for up to 1 week at room temperature, or freeze for up to 3 months. Freezing second loaf after it's cooled is recommended if you're not going to eat it within a week.
- Adapted from Pumpkin Chocolate Chip Bundt Cake.
Nutrition Information
Show Details
Serving
1
Calories
398kcal
(20%)
Carbohydrates
51g
(17%)
Protein
5g
(10%)
Fat
21g
(32%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
12g
Cholesterol
48mg
(16%)
Sodium
220mg
(9%)
Fiber
2g
(8%)
Sugar
36g
(72%)
Nutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 398kcal | 20% |
| Carbohydrates | 51g | 17% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 12g | 71% |
| Cholesterol | 48mg | 16% |
| Sodium | 220mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 36g | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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