5 from 33 votes
Carrot Cake Loaf with Cream Cheese Frosting
The Carrot Cake Loaf with Cream Cheese Frosting blends shredded carrots into a spiced cake batter baked in loaf pans. The rich cream cheese frosting is made with softened cream cheese, butter, powdered sugar, and vanilla, providing a smooth, sweet topping. This loaf presents moist, warmly spiced cake complemented by a tangy, creamy frosting, suitable for dessert or snack occasions.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings:
10
servings per loaf
Calories:
651 kcal
Course:
Cake
Cuisine:
American
Ingredients
Carrot Cake
- 2 1/2 cups all-purpose flour
- 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon cloves ground
- 1/2 teaspoon salt
- 1 pound carrot peeled and shredded, whole
- 1/2 cup sugar
- 1/2 cup brown sugar packed
- 4 large egg
- 1/2 cup vegetable oil
Cream Cheese Frosting
- 8 ounces cream cheese softened
- 3 Tablespoons butter softened
- 3 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract pure
- 1/2 cup walnut optional, finely chopped
Instructions
Carrot Cake Directions
- Grease and flour two 8 inch loaf pans. Preheat the oven to 350 degrees.
- In a large bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Whisk to combine.
- In a medium bowl, mix white sugar, brown sugar, and eggs. Process until mixture is thoroughly combined.
- Next, add the oil into the sugar/egg mixture until fully combined. Pour wet mixture into dry ingredients. Whisk dry ingredients and wet ingredients together until combined. Mixture will be a bit thick. Fold the shredded carrots into the batter using a wooden spoon.
- Distribute batter evenly in the loaf pans. Bake for about 60 minutes or until toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cup of Yum
Cream Cheese Frosting Directions
- Using hand mixer, beat softened cream cheese and butter on medium speed until fluffy.
- Add powdered sugar gradually until smooth. Mix in vanilla extract until thoroughly combined. Spread onto cooled carrot cake loaves.
- If desired, sprinkle finely chopped walnuts over the top of the frosting and serve.
Nutrition Information
Calories
651kcal
(33%)
Carbohydrates
93g
(31%)
Protein
9g
(18%)
Fat
28g
(43%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
10g
(59%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.2g
(10%)
Cholesterol
106mg
(35%)
Sodium
389mg
(16%)
Potassium
291mg
(6%)
Fiber
3g
(12%)
Sugar
65g
(130%)
Vitamin A
8097IU
(162%)
Vitamin C
3mg
(3%)
Calcium
77mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10 servings per loaf
Amount Per Serving
Calories 651
% Daily Value*
| Calories | 651kcal | 33% |
| Carbohydrates | 93g | 31% |
| Protein | 9g | 18% |
| Fat | 28g | 43% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 106mg | 35% |
| Sodium | 389mg | 16% |
| Potassium | 291mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 65g | 130% |
| Vitamin A | 8097IU | 162% |
| Vitamin C | 3mg | 3% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.