Carrot Cake Loaf
Easy carrot cake loaf recipe: Bakes up so moist, with homey, warm spices. Top with cream cheese frosting for a fabulous dessert or snack!
Servings: 1 loaf
Calories: 5145kcal
Ingredients
For the carrot cake loaf
- 1 cup unsalted butter softened
- 1 1/4 cup dark brown sugar (light brown sugar can be substituted)
- 2 eggs large
- 1 1/2 teaspoons vanilla extract
- 3/4 cup all-purpose flour
- 3/4 cup cake flour
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 3 carrots (medium), finely shredded
- 8 ounces crushed pineapple drained & squeezed of excess juice
- 1/3 cup chopped walnuts
For the cream cheese frosting
- 4 tablespoons unsalted butter softened
- 2 ounces cream cheese cold
- 3/4 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 1/4 cups powdered sugar
Instructions
To make the carrot cake loaf
- Preheat the oven to 425 degrees F and mist a standard-sized glass loaf pan with non-stick spray.
- Cream the softened butter and brown sugar together on medium-high speed until very pale and very fluffy (at least 5 full minutes).
- Stir in the eggs, one at a time, allowing each one to fully incorporate before adding the next.
- Stir in the vanilla.
- Stir in the all-purpose flour, cake flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves until just barely combined.
- Fold in the shredded carrots, drained pineapple, and chopped walnuts, and transfer the batter to the prepared pan.
- Bake for 10 minutes at 425 degrees F, then lower the oven temperature to 350 degrees F and continue to bake until a skewer inserted in the center comes out clean (approx. 40 to 50 minutes).
- Cool for 20 minutes in the pan, then unmold and finish cooling on a wire rack.
- Top with cream cheese frosting.
To make the cream cheese frosting
- Place the butter, cream cheese, lemon juice, and vanilla in a large mixing bowl, and beat on medium-low speed until smooth.
- Scrape the bottom and sides of the bowl with a silicone spatula, and add about half the powdered sugar.
- Stir in the powdered sugar until combined, then scrape the bottom and sides of the bowl again, and add the remaining powdered sugar.
- Stir together until combined, then turn the mixer up to medium-high speed and whip until the frosting is fluffy and stiff. (Be careful not to over-whip the cream cheese frosting, or it could become runny. As soon as the frosting looks stiff, turn off the mixer and use the frosting immediately.)
Notes
For more info on the frosting, click here: Cream Cheese Frosting.
Find the layer cake version here: Carrot Cake with Cream Cheese Frosting.
Find the cupcake version here: Carrot Cake Cupcakes.
Nutrition
Serving: 1loaf | Calories: 5145kcal | Carbohydrates: 622g | Protein: 47g | Fat: 286g | Saturated Fat: 163g | Polyunsaturated Fat: 31g | Monounsaturated Fat: 72g | Trans Fat: 9g | Cholesterol: 993mg | Sodium: 3119mg | Potassium: 2471mg | Fiber: 18g | Sugar: 450g | Vitamin A: 39032IU | Vitamin C: 121mg | Calcium: 853mg | Iron: 12mg