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Are you looking for the perfect moist cake? Well, this carrot cake loaf cake is just what you want and need! This loaf cake is tender, moist, full of spice flavor, and topped with a creamy cheese frosting!
Do you love cakes but are not a big fan of making layer cakes?
Well, I have you covered with this scrumptious and moist (I know, I hate that word too) carrot cake loaf cake!
This cake is studded with walnuts, filled with spice, and covered with an easy and fluffy cream cheese frosting.
It’s optional, but I also opted to sprinkle a little more chopped walnuts on the frosting for a little extra flavor and style.
If you’re a lover of carrot cake you’re going to LOVE this super easy carrot cake loaf cake.
Ingredients for carrot cake loaf cake
- All-purpose flour – A simple cake ingredient that helps hold the cake together.
- Spices – I used a mix of cinnamon, nutmeg, and ginger to bring you a big-time warm spice flavor.
- Baking soda and powder – Helps the cake rise.
- Eggs – Another traditional cake ingredient that helps bring moisture, fat, and body to the cake.
- Melted butter – This is the fat for the cake. Some recipes for cake will call for oil or even applesauce. This is the same idea just using tasty melted butter.
- Granulated sugar – This helps bring sweetness to the cake.
- Dark brown sugar – This also helps bring sweetness, moisture, and just a hint of molasses flavor.
- Vanilla extract – Just a touch for added flavor.
- Walnuts – If you don’t have walnut you can use pecans or leave the nuts out completely.
- Grated carrots – Make sure to grate your own carrots so they incorporate really well.
Tips for making a loaf cake
Making a loaf cake can be super simple but here are a few tips to make it even easier!
- Make sure to spray your loaf pan with non-stick spray or use parchment paper to make it easy to get your cake out of the pan!
- Use a box grater to easily grate your carrots.
- Start checking your cake when you have about 20 minutes left of baking. If the top starts to brown too quickly simply tent it with foil so it stops it from getting too browned.
How to store leftover carrot cake
Because this carrot cake has cream cheese frosting you’ll want to make sure to keep this cake stored in the fridge.
I like to store any leftovers in a large covered dish or Tupperware container.
More delicious dessert recipes
- Want an easy and light dessert? Try my Cheesecake Stuffed Strawberries.
- Craving a layer cake? Try my Strawberry Coconut Layer Cake.
- Need a fast and easy dessert? Try my Frozen Peach Cobbler.
- Love lemon? Try my Lemon Vanilla Pound Cake.
Carrot Cake Loaf Cake
Ingredients
For cake:
- 1-1/2 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 2 eggs, room temperature
- 3/4 cup butter, melted
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 teaspoon vanilla extract
- 1-1/2 cup grated carrots
- 1/2 cup walnuts, chopped
For frosting:
- 8 oz full fat cream cheese, softened, room temp
- 1/4 cup 2 oz butter, very soft
- 2 cup powdered sugar, sifted
Instructions
For the cake:
- Preheat the oven to 350 degrees F and line a 9×5 inch loaf pan with parchment paper or spray with non-stick spray, and set aside.
- In a medium-sized mixing bowl whisk or sift together all-purpose flour, baking powder, cinnamon, baking soda, kosher salt, nutmeg, and ground ginger.
- In the bowl of an electric mixer add eggs, melted butter, granulated sugar, dark brown sugar, and vanilla extract.
- Mix on medium speed until well combined and light in color, about 2 minutes.
- Add the dry ingredients to the wet ingredients and mix on low just until combined.
- Fold in the shredded carrots and walnuts.
- Add the carrot cake batter to the prepared loaf pan.
- Fold in carrot and pour into a 9 x 5-inch loaf tin (greased or lined with parchment paper). Top with more nuts as desired. Make a small cut lengthwise about ½ inch deep in the center of the bread.
- Bake for 50-55 minutes until the toothpick inserted into the center comes out clean or with a few breadcrumbs.
- Let the bread cool for 10 minutes before transferring it to a wire rack to cool completely.
- Once the cake is completely cooled frost with the cream cheese frosting.
- Optional: cover the frosting with chopped walnuts.
For the frosting:
- Beat cream cheese on medium speed until creamy.
- Add the softened butter and mix on medium speed until combined.
- Move your mixer to low speed and gradually stir in the powdered sugar until fully combined and fluffy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We enjoyed this very much, not overly sweet and perfect size for the two of us. I did half the frosting because it just seemed like too much for a loaf and it was just right. I will definitely make again.