Go Back
–+ servings

Carrot Cake Loaf Cake

This is the most moist and easy Carrot Cake Loaf Cake and it is incredibly delicious. It is full of carrot and warm spices and it has the most soft and fluffy texture plus it’s topped with a delicious cream cheese frosting. This carrot cake loaf recipe is so easy and it will be quick family favorite.
5 fra 8 stemmer
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 16 slices
Calories 294 kcal

Equipment

Ingredients
 
 

CARROT CAKE LOAF

  • 200 g grated carrots room temperature
  • 110 g oil room temperature
  • 100 g granulated sugar
  • 100 g dark brown sugar
  • 2 eggs room temperature
  • 140 g sour cream 14-18% room temperature
  • 1 teaspoon vanilla extract
  • 240 g all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground all spice powder
  • ¼ teaspoon ground nutmeg powder
  • ⅛ teaspoon ground cloves powder
  • ½ teaspoon salt

CREAM CHEESE FROSTING

  • 100 g butter
  • 50 g full-fat cream cheese
  • 180 g powdered sugar sifted
  • ½ teaspoon vanilla bean paste or vanilla extract

The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.

Instructions
 

CARROT CAKE LOAF

  • Preheat the oven at 175ºC/350ºF conventional oven and grease a 21,5 x 11,5 cm /8,5x4,5 inch loaf pan lined with parchment paper.
  • Grate the carrots and weigh it out. Set it aside.
    200 g grated carrots
  • In a large bowl, stir together the brown sugar, granulated sugar and oil.
    110 g oil, 100 g granulated sugar, 100 g dark brown sugar
  • Add the eggs and mix it in until combined.
    2 eggs
  • In a separate bowl, sift together all-purpose flour, baking powder, baking soda, cinnamon, all spice, nutmeg, cloves and salt. Add half the dry ingredients to the wet ingredients and mix it together until combined.
    240 g all-purpose flour, 2 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon ground all spice powder, ¼ teaspoon ground nutmeg powder, ⅛ teaspoon ground cloves powder, ½ teaspoon salt
  • Then add the sour cream and vanilla extract and mix until combined. Add the other half of the dry ingredients to the wet ingredients and mix until combined.
    140 g sour cream, 1 teaspoon vanilla extract
  • Finally add the grated carrots, using a rubber spatula, gently fold it together with the batter until evenly combined.
  • Pour the cake batter into the prepared loaf pan. Take a butter knife and insert it into the top of the batter in the loaf pan and run it a straight line down the middle of the batter.
  • Bake it for 1 hour 5-15 minutes. Let the cake cool on a cooling rack. After 10 minutes, gently remove the cake from the cake tin and let it cool down completely.
  • Note: If the baking is larger or smaller loaf pan, it can affect the baking time, therefore bake it until a cake tester or tooth pick comes out clean.

CREAM CHEESE FROSTING

  • Once the loaf is completely cooled down, take the butter and cream cheese out of the fridge 10 minutes before starting. Cut the butter into cubes. Sift the powdered sugar.
    100 g butter, 50 g full-fat cream cheese, 180 g powdered sugar sifted
  • In your stand mixer, using the paddle attachment or using a hand mixer, start by creaming the butter for 5 minutes on high speed. Scrape down the sides of the bowl and give it another mix for 2 minutes.
  • Add the vanilla bean paste and cream cheese and cream it together with the butter for 1 minute.
    ½ teaspoon vanilla bean paste or vanilla extract
  • Scrape down the sides of the bowl and on low speed, mix the sifted powdered sugar in 2 parts, letting the powdered sugar mix in with butter and cream cheese before adding the next part. Scrape down the sides of the bowl and give it a final mix for 2 minutes.
  • Add the cream cheese frosting on top of the loaf cake and event it out. Optionally decorate it with carrot sprinkles.

Nutrition

Calories: 294kcalCarbohydrates: 37gProtein: 3gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 42mgSodium: 266mgPotassium: 90mgFiber: 1gSugar: 24gVitamin A: 2371IUVitamin C: 1mgCalcium: 59mgIron: 1mg
Keyword carrot cake, cream cheese frosting, loaf cake
Tried this recipe?Let us know how it was!