Carrot Cake Loaf Recipe
If you're a Carrot Cake fan, you're going to love this Carrot Cake Loaf Recipe. Adapted from my regular Carrot Cake but using butter instead of oil for a lighter texture. This cake is full of spiced flavour, dense and a little light at the same time. It's topped off with a thick and rich cream cheese frosting and chopped walnuts.
Servings: 10 servings
Calories: 345kcal
Ingredients
For the cake
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup butter at room temperature
- 3 large eggs at room temperature
- 1 cup granulated white sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups carrots shredded
For the cream cheese frosting
- 6 oz cream cheese
- 2 tablespoons butter
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Topping (optional)
- 1/2 cup walnuts chopped
Instructions
For the cake
- Preheat oven to 375 degrees f/190 degrees c. Grease and line with parchment paper a 9 x 5 inch loaf tin.
- In a large bowl combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Whisk to combine and set aside.
- In the bowl of you electric mixer combine the butter and sugar. Mix on high speed for about 3 minutes until light. Add the eggs, one at a time. Mixing well after each addition. Mix in the vanilla extract.
- Fold the flour mixture into the batter and stir until just combined. Fold in the grated carrots.
- Pour evenly into the prepared loaf tin. Bake between 45 - 55 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and place on a cooling rack to completely cool. Leave the cake in the baking pan to cool.
For the icing
- In the bowl of your electric mixer combine the cream cheese and the butter. Mix on high speed until combined well, about 2 minutes. Add the powdered sugar and vanilla extract. Mix on high until light and fluffy, about 2 - 3 minutes.
Assembly and topping
- Remove the cooled cake from the baking pan and place on a serving platter. Using a spatula spread the cream cheese frosting over the top of the cake. Sprinkle over chopped walnuts if using.
- Cake can be served as soon as it's frosted or kept in the fridge in an airtight container.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Carrot Cake Loaf Recipe
Amount Per Serving (1 slice)
Calories 345
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g69%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 103mg34%
Sodium 341mg15%
Potassium 159mg5%
Carbohydrates 52g17%
Fiber 1g4%
Sugar 23g26%
Protein 5g10%
Vitamin A 3871IU77%
Vitamin C 1mg1%
Calcium 81mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.