Carrot Cake Loaf Cake
Carrot cake loaf cake is dense, moist and frosted with a thick layer of cream cheese frosting. This scrumptious loaf cake is perfect for an Easter brunch, a quick on-the-go breakfast or a snack to go with your afternoon coffee.
Equipment
- 8 1/2 x 4 1/2-inch loaf pan
- pastry brush, for greasing pan
- whisk
- large and medium mixing bowls, for cake batter
- stand mixer or large mixing bowl with a hand mixer, for cream cheese frosting
- large spoon
- Rubber/silicone spatula
- measuring cups and spoons
- Cooling grid
- small offset icing spatula
- large knife, for slicing cake
Ingredients
For the cake
- cake release or vegetable shortening for greasing the pan
- 1 1/2 cups (180g) all-purpose flour
- 1 1/2 cups (300g) granulated sugar
- 2 1/4 tsp (6g) cinnamon
- 1 1/4 tsp (7.5g) baking soda
- 3/4 tsp (4.5g) salt
- 1/2 cup (99g) vegetable oil
- 1/4 cup (56g) butter, melted
- 1/4 cup (60g) Greek yogurt
- 3 large eggs
- 1 1/2 tsp (7g) vanilla extract
- 2 1/2 large carrots, finely shredded
For the cream cheese frosting
- 4 oz (113g) cream cheese, softened
- 1/4 cup (57g) butter, softened
- 1 1/2 cups (169g) powdered sugar
- 1/2 tsp (2.5g) vanilla extract
- 1-2 tsp (5-10g) milk (Optional, for softer spreading)
- chopped nuts and cinnamon for garnish (Optional)
Instructions
For the cake
- Preheat oven to 325°F.
- Grease (very generously) 8 1/2 x 4 1/2-inch loaf pan with cake release, or grease with shortening and then flour. Set aside.
- Grate carrots on a fine grater. Set aside.
- Add flour, sugar, cinnamon, baking soda and salt to a large mixing bowl.
- Whisk the dry ingredients together until combined.
- In a separate medium mixing bowl, add vegetable oil, melted butter, Greek yogurt, eggs and vanilla extract.
- Whisk ingredients together until combined.
- Add wet ingredients to the dry ingredients in the large mixing bowl.
- Mix ingredients together until just combined and no dry ingredients remain. Do not overmix.
- Fold carrots into batter.
- Add batter to prepared loaf pan and bake for 50-65 minutes until a toothpick inserted into the center comes out with just a few crumbs attached. (If your cake is browning too fast, you can use a foil tent. Just fold a piece of foil in half and loosely place over the top of the cake.)
- Remove cake and let cool on a cooling grid for 10 minutes in the pan.
- Loosen cake from sides of pan with a small spatula and turn out onto the cooling grid. Cool cake for 1 hour or more until completely cool.
For the cream cheese frosting
- Add softened cream cheese and butter to the bowl of a stand mixer or a medium mixing bowl, using a hand mixer.
- Beat cream cheese and butter together with a paddle attachment until combined, scraping down the bowl when needed.
- Add powdered sugar and beat until combined.
- Add vanilla extract and beat until combined and creamy. (If you want your frosting to be a little thinner, add 1-2 tsp of milk until desired consistency. I like mine nice and thick.)
- Spread a thick amount of frosting on the top of the cake.
- Add cinnamon and chopped nuts. (Optional)
- Enjoy!
Notes
Storage
Room temperature (short term)
Frosted cake: Store in an airtight container or cover tightly with plastic wrap. (For room temperature, I would recommend the airtight container, because plastic wrap sticks to a frosted cake.) Keep in a cool spot away from heat/sunlight. Best within 1-2 days.
Refrigerator (best option)
Because of the cream cheese frosting, this is the safest and best-quality storage. Cover the loaf tightly or store in a sealed container. (If using plastic wrap, I would put cake in the refrigerator until frosting sets, and then wrap with plastic wrap. It will keep the frosting from sticking.) Refrigerate for up to 5-6 days.
Freezing – You can freeze cake frosted or unfrosted for up to 3 months. Wrap tightly in plastic wrap (2 layers) and then wrap in foil. If cake is frosted, I recommend putting the cake in the freezer until frosting sets before wrapping, so the frosting doesn’t stick. If freezing unfrosted, bring the cake to room temperature before frosting.