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Carrot Cake Loaf

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Carrot Cake is a classic dessert this time of year, and if you want a smaller recipe, this Carrot Cake Loaf is the perfect size. It's tender and moist with a luscious cream cheese frosting and lots of walnuts on top.

  • Author: Marisa Guerra
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour and 5 minutes
  • Yield: 10-12 servings
  • Category: Dessert

Ingredients

Carrot Cake Loaf

  • 120 grams (1 cup) flour
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp cloves
  • 106 grams (1/2 cup) brown sugar
  • 49 grams (1/4 cup) sugar
  • 2 eggs
  • 99 grams (1/2 cup) oil
  • 85 grams (1/4 cup, 2 tbsp) sour cream or plain greek yogurt
  • 123 grams (1 1/ cups) finely shredded carrots, squeezed out lightly

Cream Cheese Frosting

  • 4 oz cream cheese, softened
  • 114 grams (1 cup) powdered sugar
  • 28 grams (2 tbsp) heavy cream
  • Walnuts, finely chopped, for topping

Instructions

Carrot Loaf Cake

  1. Preheat oven to 350º F.
  2. Whisk together the flour, baking powder, baking soda, salt and spices in a medium bowl and set aside.
  3. In a stand mixer fitted with a paddle attachment, cream both sugars and oil together on medium speed until well combined.
  4. Add the eggs one at a time with the mixer on medium speed and scrape down the sides of the bowl as needed.
  5. Add the sour cream and mix until combined.
  6. With the mixer on low, add in the flour mixture followed by the carrots. Scrape down the sides of the bowl as needed and mix just until it is incorporated.
  7. Coat a 1 lb loaf pan with nonstick spray and line with parchment. Carefully add the batter to the pan. Smooth the batter out and gently tap the pan on the counter to avoid air bubbles.
  8. Bake for 44-46 minutes until a toothpick inserted into the center of the cake comes out clean.
  9. Cool for 30 minutes on a cooling rack before gently running a knife along the edges and carefully turning the cake out.

Cream Cheese Frosting

  1. Cream the softened cream cheese until smooth.
  2. With the mixer on low, slowly add in the confectioners sugar by the spoonful followed by the heavy whipping cream.
  3. Scrape down the sides of the bowl and mix just until combined.

Cake Assembly

  1. Once your cake has cooled, carefully spread frosting on the top of the cake
  2. Gently add chopped walnuts to the top of the cake. Chill until you serve. Enjoy!

Notes

  • Make sure you use whole carrots and wash, peel, and grate them until they are fine. Do not use baby carrots or pre-shredded carrots.
  • The cake can be wrapped in plastic wrap or placed in an airtight container and kept in the fridge for up to five days. It's best enjoyed slightly warmed.

Find it online: https://marisabakes.com/2024/03/25/carrot-cake-loaf/