Description
A delicious Carrot Cake Loaf that combines spiced carrots, creamy frosting, and rich textures, perfect for breakfast or dessert.
Ingredients
Scale
- 1 cup light brown sugar
- ¼ cup neutral oil (vegetable or canola oil)
- ½ cup unsalted butter (melted)
- 1 tsp cinnamon powder
- ¼ tsp nutmeg
- ½ tsp salt
- 2 eggs (room temperature)
- 1¾ cups all-purpose flour
- 1¼ tsp baking powder
- ½ tsp baking soda
- 1½ cups grated carrots (about 2 large carrots)
- 6 oz cream cheese (softened)
- 3 tbsp unsalted butter (softened)
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
- In a large mixing bowl, whisk together the light brown sugar, melted unsalted butter, and canola oil until smooth.
- Add eggs one at a time, stirring well after each addition.
- Gently fold in the grated carrots until evenly distributed.
- In a separate bowl, mix together the all-purpose flour, salt, baking powder, baking soda, cinnamon, and nutmeg.
- Slowly fold the dry ingredients into the wet mixture until just blended.
- Pour the batter into the prepared loaf pan and bake for 55–60 minutes or until a toothpick comes out clean.
- Let the loaf cool in the pan for about 10 minutes before transferring to a wire rack.
- For the frosting, beat together softened unsalted butter, cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
- Once the loaf is cool, frost it with the cream cheese frosting and serve.
Notes
Store in the refrigerator for 5-7 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 22g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg