Carrot Cake Loaf

Carrot Cake Loaf is like a carrot cake but with a fluffier and loftier crumb. It's perfectly moist, tender and flavorful. The decadent cream cheese frosting adds sweetness and richness, turning this carrot loaf into an afternoon snack or dessert.

Course Bread, Brunch

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 45

Total Time 1

Servings slices

Calories 377

Author Kim

Ingredients

1 cup (120g) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 cup (100g) granulated sugar
1/2 cup (100g) brown sugar
1/2 cup (120ml) vegetable oil
2 large eggs room temperature
1 1/2 cups (150g) finely grated carrots well packed (about 3 large or 4 medium carrots)
1 cup (125g) walnuts (optional) lightly toasted and chopped

Cream Cheese Frosting

4 ounces (113g) cream cheese softened
2 tablespoons (30g) butter softened
1 teaspoon vanilla extract
1 1/2 cup (188g) confectioners’ sugar

Instructions

Preheat oven to 350ºF. Line a 9×5-inch loaf pan with enough parchment paper to overhang the long edges of the pan.
In a medium size mixing bowl, whisk flour, baking powder, baking soda and cinnamon together. Set aside.
Using a stand mixer or bowl and electric hand mixer, beat oil, sugar, and eggs together until light and creamy. Add grated carrots and walnuts and fold to combine.
Add the dry ingredients to the wet ingredients. Using a silicone spatula, fold the mixture until no streaks of flour are visible. Do not over mix.
Pour batter into the prepared loaf pan. Bake in a preheated oven for 45 minutes or until a toothpick test comes out clean.
Place the loaf pan on a wire rack to cool for approximately 45 minutes. Remove the carrot loaf from pan by using the parchment paper overhang as handles.
Place loaf on a plate and allow it to cool completely. This may take up to 90 minutes. Once fully cooled, ice the carrot loaf with cream cheese frosting.
To make the cream cheese frosting, add the softened cream cheese and butter to a stand mixer or bowl, if using an electric hand mixer. Beat on medium low speed until the mixture is light and creamy.
Add the confectioners’ sugar and mix on low speed until fully combined. Add the vanilla extract. Increase speed to medium and continue beating until mixture is light and fluffy.
Add a generous layer of cream cheese frosting to the fully cooled loaf, generously slathering it all over the top. You can add frosting to the sides, if you'd like. Slice and serve. Enjoy!

Notes

Storing leftovers: Wrap any leftover bread in plastic wrap and store on the counter for 3-4 days. Any longer than that and it would be best to refrigerate it. Wrap tightly and place in an airtight container and store in the refrigerator for about 1 week.

Freezing: It's best to freeze this without the frosting. First, let the bread cool completely. You can freeze individual slices by wrapping them tightly in plastic wrap, then place them into a large freezer-safe ziplock bag, remove any air, and store in the freezer. Or wrap the whole loaf in aluminum foil and then place in a freezer-safe bag. Bread will keep well in the freezer for up to three months.

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