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Carrot Cake Loaf with Cream Cheese Frosting Recipe

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4.7 from 102 reviews

This Carrot Cake Loaf is a moist and flavorful dessert featuring grated carrots, warm spices, and a luscious cream cheese frosting. Enhanced with crushed pineapple for extra moisture and sweetness, it is baked into a perfect loaf that’s easy to slice and serve, making it ideal for breakfast, brunch, or a sweet treat anytime.

Ingredients

Scale

Carrot Cake Loaf

  • ½ cup (109 g) vegetable oil
  • ¾ cup (150 g) light brown sugar, packed
  • ¼ cup (50 g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (115 g) sour cream, room temperature
  • ¼ cup (49 g) crushed pineapple, drained well
  • 1 teaspoon vanilla extract
  • 2 cups (250 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground nutmeg
  • 1 ¾ cups (192.5 g) finely grated carrots (3–4 medium carrots), room temperature

Cream Cheese Frosting

  • 4 ounces cream cheese, softened
  • ¼ cup (½ stick / 57 g) butter, room temperature
  • ½ teaspoon vanilla extract
  • 2 cups (250 g) confectioners’ sugar
  • ½ cup (58.5 g) walnuts, roughly chopped (for garnish)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, allowing the paper to hang over the sides for easy removal later, then set it aside.
  2. Mix Wet Ingredients: In a large bowl, whisk together the vegetable oil, light brown sugar, and granulated sugar until well combined. Add the eggs one at a time, beating thoroughly after each addition to ensure they are fully incorporated.
  3. Add Sour Cream and Pineapple: Stir in the sour cream and drained crushed pineapple, whisking gently to blend these ingredients evenly into the batter.
  4. Incorporate Vanilla: Add the vanilla extract and stir until the mixture is smooth and homogenous.
  5. Combine Dry Ingredients: In a separate bowl, mix the all-purpose flour, baking powder, ground cinnamon, baking soda, kosher salt, and ground nutmeg.
  6. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix to keep the loaf tender.
  7. Fold in Carrots: Gently fold the finely grated carrots into the batter, ensuring even distribution without overworking the mixture.
  8. Transfer to Pan and Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 55 to 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. If the loaf browns too quickly, tent with aluminum foil to prevent burning.
  9. Cool the Loaf: Remove the loaf from the oven and let it cool in the pan for about 30 minutes. Then, use the overhanging parchment paper to lift the loaf out and place it on a wire rack to cool completely.
  10. Prepare Cream Cheese Frosting: While the loaf cools, prepare the frosting. In a large bowl, beat together softened cream cheese, softened butter, and vanilla extract using a hand mixer or a stand mixer with a paddle attachment on medium speed until smooth and creamy.
  11. Add Confectioners’ Sugar: Gradually add the confectioners’ sugar, continuing to beat until the frosting is fluffy and well combined.
  12. Frost the Loaf: Once the loaf is completely cooled, spread an even layer of the cream cheese frosting over the top using a spatula.
  13. Garnish and Serve: Sprinkle the chopped walnuts over the frosting as a garnish. Slice the loaf and serve your delicious carrot cake.

Notes

  • Make sure the eggs and sour cream are at room temperature to ensure optimal mixing and texture.
  • Do not overmix the batter after adding flour to avoid a dense loaf.
  • If you don’t have crushed pineapple, you can substitute with applesauce for moisture, though the flavor will differ slightly.
  • The frosting can be made ahead and refrigerated; bring it back to room temperature before spreading.
  • Store any leftovers in an airtight container in the refrigerator for up to 5 days.
  • Allow the loaf to cool completely before frosting to prevent melting.

Keywords: Carrot Cake, Loaf, Cream Cheese Frosting, Moist Cake, Pineapple, Quick Bread

Find it online: https://nataliereeve.com/carrot-cake-loaf-with-cream-cheese-frosting-recipe/