The best carrot cake loaf with cream cheese frosting. Moist and flavourful carrot cake made in a loaf pan and topped with cream cheese frosting. What’s not to love! I’ve always loved carrot cake and you’ll be surprised to learn how easy it is to make. If you can bake banana bread, you can easily make a carrot loaf cake!

My two year old daughter has recently become obsessed with carrots, baby carrots in particular. She loves to eat them as a snack. So I decided to make carrot cake, which made her very happy! After baking the cake together she was so excited to tell her daddy that she made a carrot cake.

How to Make this Carrot Cake Loaf

Ingredients You’ll Need

• 2 C grated carrots
• 1/2 C vegetable oil
• 3/4 C white sugar
• 1/2 C brown sugar
• 2 large egs
• 2 C all purpose flour spooned and levelled
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1 tsp baking soda
• 1/4 tsp salt
• 2 tbsp butter at room temperature
• 4 oz cream cheese at room temperature
• 1 & 1/2 c icing sugar also called powdered sugar
• 1 & 1/2 tsp vanilla extract

Carrot Cake Batter

Preheat the oven to 350 F. Grease the edges of a loaf pan and line it with parchment paper.

Wash, peel, and grate your carrots. Set aside. The easiest way to grate your carrots is by using a cheese grater.

In a medium sized bowl whisk together flour, baking soda, baking powder, and cinnamon. Set aside.

In a large bowl whisk vegetable oil and sugars together until well combined.

Whisk in the eggs. Mix in the grated carrots.

Add in the dry ingredients. Fold into the wet using a rubber spatula. It’s important to mix just till no flour streaks remain, over mixing leads to dry loaf. Pour the batter into the prepared loaf pan.

Bake for 45-50 minutes or until a toothpick inserted into the centre comes out clean. Cool in the pan until loaf is at room temperature.

How to Make Cream Cheese Frosting

For the frosting you can use a stand mixer, hand held mixer, or with a lot of muscles you can make it by hand. Whip butter and softened cream cheese together for 2 minutes. Add in the vanilla and icing sugar. Continue mixing until the texture is smooth and fluffy. This usually takes a few minutes. Add frosting onto the cooled cake.

WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?

Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access. Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.

DO I NEED TO BRING MY EGGS TO ROOM TEMPERATURE?

Yes you do. Room temperature ingredients break down easier in the batter. This means less mixing, which gives you a moist loaf. If you forget to take your eggs out of the fridge, no worries! Just run them under warm tap water for a few minutes and this will bring them to room temperature.

STORING THE Loaf

Store the loaf in the fridge in an airtight container. They keep for 4 days after baking.

If you make this carrot cake loaf with cream cheese frosting please leave a star rating and comment below!

For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats 

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Carrot Cake Loaf with Cream Cheese Frosting

Jessie M

The best carrot cake loaf with cream cheese frosting. Moist and flavourful carrot cake made in a loaf pan and topped with cream cheese frosting.

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 45 mins

Course Breakfast, dessert

Cuisine American, Canadian

Servings 1 Loaf

Equipment

• loaf pan

Ingredients

  

Carrot Cake

• 2 C finely grated carrots
• 1/2 C vegetable oil
• 3/4 C white sugar
• 1/2 C brown sugar
• 2 large eggs at room temperature
• 2 C all purpose flour spooned and levelled*
• 1 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

Cream Cheese Frosting

• 2 tbsp salted butter at room temperature
• 4 oz cream cheese at room temperature
• 1 & 1/2 c icing sugar also called powdered sugar
• 1 & 1/2 tsp vanilla extract

Instructions

 

• Preheat oven to 350 F. Grease and line a loaf pan with parchment paper.

Carrot Cake

• Wash, peel, and grate your carrots. Set aside.
  2 C finely grated carrots
• In a medium sized bowl whisk together flour, baking soda, baking powder, and cinnamon. Set aside.
  2 C all purpose flour, 1 tsp baking soda, 2 tsp baking powder, 1/2 tsp ground cinnamon, 1/4 tsp salt
• In a large bowl whisk vegetable oil and sugars together until well combined.
  1/2 C vegetable oil, 3/4 C white sugar, 1/2 C brown sugar
• Whisk in the eggs.
  2 large eggs
• Mix in the grated carrots.
  2 C finely grated carrots
• Add in the dry ingredients. Fold into the wet using a rubber spatula. It's important to mix just till no flour streaks remain, over mixing leads to dry loaf.
• Pour the batter into the prepared loaf pan. Bake for 45-50 minutes or until a toothpick inserted into the centre comes out clean.
• Cool in the pan until loaf is at room temperature.

Cream Cheese Frosting

• For the frosting you can use a stand mixer, hand held mixer, or with a lot of muscles you can make it by hand. Whip butter and softened cream cheese together until soft and fluffy.
  2 tbsp salted butter, 4 oz cream cheese
• Add in the vanilla and icing sugar. Continue mixing until the texture is smooth and fluffy. This usually takes a few minutes.
  1 & 1/2 tsp vanilla extract, 1 & 1/2 c icing sugar
• Add frosting onto the cooled cake.

Notes

• Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then level off the access by scrape with knife. Scooping the measuring cup directly into your flour cause the flour to compress and getting more flour than the recipe calls for.

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