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–+ servings
Sliced carrot cake loaf on a parchment paper.

Easy Carrot Cake Loaf With Cream Cheese Frosting

Rich and delish
This carrot cake loaf is made with an easy carrot cake batter, topped with an incredibly creamy and delicious cream cheese frosting, and topped with chopped pecans.
5 from 4 votes
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 403 kcal

Ingredients
 
 

  • 1 ½ cups Carrots grated
  • ½ cup Vegetable oil
  • ¼ cup Greek yogurt
  • 2 teaspoon Vanilla extract
  • 3 Eggs large
  • ⅔ cup Brown sugar
  • ½ cup Sugar
  • ½ teaspoon Kosher salt
  • 1 ½ teaspoon Cinnamon
  • ½ teaspoon Nutmeg
  • 1 ½ cups Flour
  • 1 teaspoon Baking powder
  • 1 ½ teaspoon Baking soda

Cream cheese frosting

  • 80 g Butter soft
  • 150 g Cream cheese
  • 1 teaspoon Vanilla extract
  • 2 cups Powder sugar
  • ⅓ teaspoon Kosher salt

Instructions
 

  • Preheat an oven to 180c (350f) and prep a loaf pan with parchment paper.
  • Peel and grate the carrots. Into a big mixing bowl, add the eggs, vegetable oil, brown sugar, sugar, vanilla extract, cinnamon, nutmeg, greek yogurt, and the grated carrots. Mix until well combined.
  • Add the flour, baking powder, and baking soda, and mix until just combined.
  • Pour the batter into the parchment paper-lined loaf pan and bake in a 180c (350f) preheated oven for 40-60 minutes or until a toothpick is inserted into the cake comes out clean.
  • Let the cake cool to room temperature before frosting. This step prevents the frosting to melt off the cake.

Make the cream cheese frosting:

  • Into a large bowl add room temperature butter and mix with a hand mixer or a stand mixer until the butter is light and fluffy.
  • Add the cream cheese and mix until smooth. Then add ½ of the powder sugar at a time (you don’t want to be in a powder sugar cloud).
  • Add a pinch of salt, and the vanilla extract and mix well until smooth.
  • Top the cake with the cream cheese frosting and make a wave pattern with an offset spatula. Top the cake with chopped walnuts or hazelnuts. Enjoy!

Notes

  • Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs, cream cheese, and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
  • Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
  • Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
  • Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
  • Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
  • Be patient! I know it’s extremely tempting to frost this cake as soon as it's ready. Allow the cake to cool to room temperature before frosting the cake. This step prevents the frosting to melt.

Nutrition

Calories: 403kcalCarbohydrates: 67gProtein: 5gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 82mgSodium: 537mgPotassium: 152mgFiber: 1gSugar: 26gVitamin A: 3681IUVitamin C: 1mgCalcium: 78mgIron: 1mg
Keyword carrot cake loaf
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