Carrot Cake just got a whole lot better. This loaf is just as delicious as a cake but a perfect size, plus you don't feel guilty about eating it for breakfast. Loaf=bread=healthier than cake right? And it's filled with carrots. It only seems logical to me.
I love the spices of carrot cake and my favourite part might be the cream cheese frosting. I just love cream cheese frosting. The tart and sweet are just the perfect combination.
Ingredients:
- All-purpose flour
- Baking powder
- Baking soda
- Cinnamon
- Nutmeg
- Ground cloves
- Salt
- Carrots
- White sugar
- Brown sugar
- Eggs
- Vegetable oil
- Cream cheese
- Butter
- Powdered sugar
- Vanilla extract
Equipment:
Instructions:
To make the loaf, place parchment in a loaf pan with the side overhanging. Grease the 2 sides without parchment. Preheat the oven to 350 degrees.
In a large bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Whisk thoroughly to combine.
In a large bowl or stand mixer, add white sugar, brown sugar, and eggs. Mix until thoroughly combined.
Next, with mixer running, drizzle oil into the sugar/egg mixture until mixture is thick and emulsified. About 30 seconds.
Pour flour mixture into wet ingredients, mix until just combined.
Fold carrots into the batter using your spatula or stir in. Pour batter into loaf pan.
Bake for about 45-50 minutes or until toothpick inserted into the center comes out clean or with just a few moist crumbs.
For the frosting: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy. Beat in the butter until combined. Add the confectioners’ sugar, vanilla, and a pinch of salt, then beat on low speed until smooth and creamy.
Carrot Cake Loaf
Ingredients
Loaf:
- 1 ¼ cups all purpose flour
- ¾ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- ¼ tsp table salt
- 200 g whole carrots peeled and grated (about 4 carrots)
- ¾ cups granulated sugar
- ¼ cup dark brown sugar packed
- 2 large eggs
- ¾ cups vegetable oil
Cream Cheese Frosting:
- 4 ounces block cream cheese room temperature
- 2 Tbsp unsalted butter room temperature
- 1 cup powdered sugar
- ½ tsp pure vanilla extract
- ¼ tsp ground cinnamon
- pinch of salt
Instructions
Loaf:
- Place parchment in a loaf pan with the side overhanging. Grease the 2 sides without parchment. Preheat the oven to 350 degrees.
- In a large bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Whisk thoroughly to combine.
- In a large bowl or stand mixer, add white sugar, brown sugar, and eggs. Mix until thoroughly combined.
- Next, with mixer running, drizzle oil into the sugar/egg mixture until mixture is thick and emulsified. About 30 seconds.
- Pour flour mixture into wet ingredients, mix until just combined.
- Fold carrots into the batter using your spatula or stir in. Pour batter into loaf pan.
- Bake for about 45-50 minutes or until toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cream Cheese Frosting:
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy.
- Beat in the butter until combined. Add the confectioners’ sugar, vanilla, and a pinch of salt, then beat on low speed until smooth and creamy.
Notes
I love carrot cake, so I’m definitely trying this recipe soon.
I made this recipe yesterday and my family loved it. I’ll definitely be making it again.