Carrot Cake Loaf with Cream Cheese Frosting
User Reviews
5
Carrot Cake Loaf with Cream Cheese Frosting
Description
This recipe integrates melted butter and oil for moistness, with eggs and buttermilk contributing tenderness. Sugar and brown sugar add balanced sweetness, while warm spices like cinnamon, cloves, allspice, and nutmeg provide an aromatic spice profile characteristic of carrot cake. The batter includes coarsely grated carrots, and optionally raisins and nuts for texture and extra flavor. Leavening is by baking soda and baking powder, ensuring rise and lightness.
Baking times vary by pan size: larger loaves require 40–50 minutes while smaller pans or muffins need less time. The cake is baked until golden and a toothpick inserted comes out clean, indicating doneness. After cooling, the cake is topped with a cream cheese frosting mixing softened cream cheese, butter, confectioners’ sugar, and vanilla for a creamy, tangy contrast to the spiced cake.
The loaf form allows easy slicing and serving, suitable for breakfast, snack, or dessert. The cake keeps well at room temperature for up to a week or can be frozen. Frosting can be refrigerated separately and applied before serving to avoid drying out the loaf.
Ingredients
For the Cake
- ½ cup butter melted, unsalted
- ½ cup canola oil or vegetable oil
- 2 egg large
- 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 cloves ground
- 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 carrot packed loosely, coarsely grated
- 1 cup raisins optional but recommended
- 1 cup nuts such as walnuts, pecans, optional, diced
For the Cream Cheese Frosting
- 4 ounces cream cheese softened (I used Trader Joe's Whipped Light)
- ¼ cup butter half of one stick, unsalted
- 1 ½ confectioners' sugar cups+
- ½ teaspoon vanilla extract
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
- Adjust raisins and nuts to about ¾ cup each if using both to avoid an overly dense batter.
- Bake times depend on pan size: 42 minutes for 8x4-inch loaf, 50 minutes for 9x5-inch loaf; smaller pans need less time.
- Frosting can be refrigerated and applied individually at serving to prevent drying out the cake.
- Store unfrosted loaf wrapped tightly at room temperature for up to 1 week or freeze for up to 3 months after cooling.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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