Carrot Cake Loaf

There’s something about the warmth of a freshly baked Carrot Cake Loaf that brings back the sweetest memories of my childhood. I remember my grandmother bustling around the kitchen, her apron dusted with flour, as she prepared this delightful treat for family gatherings. The aroma of cinnamon and freshly grated carrots would fill the air, drawing everyone in like a cozy hug. As a kid, I couldn’t wait for the moment it came out of the oven, golden and fragrant, ready to be adorned with rich cream cheese frosting. Now, I find myself baking this Carrot Cake Loaf for gatherings with friends and family, sharing the same joy it once brought me. It’s perfect for any occasion, whether a holiday gathering or a simple afternoon tea with loved ones.

What Goes Into Carrot Cake Loaf

This Carrot Cake Loaf is a celebration of wholesome ingredients that work harmoniously together. The stars of this recipe are the carrots, which provide natural sweetness and moisture, and the warm spices that create a comforting flavor profile. Each ingredient is chosen not just for taste but also for the lovely texture they bring. Together, they create a loaf that’s irresistible both plain or dressed in cream cheese frosting.

• ½ cup unsalted butter, melted: The base for your loaf, adding richness and flavor.
• ½ cup canola oil: Keeps the loaf moist and tender.
• 2 large eggs: Binds everything together.
• ¾ cup buttermilk: Ensures a soft, fluffy crumb.
• 1 ½ cups granulated sugar: Sweetness that balances the spices.
• ¼ cup light brown sugar, packed: Adds depth and a hint of caramel flavor.
• 2 teaspoons vanilla extract: Enhances all the flavors.
• 1 ½ teaspoons ground cinnamon: The warm spice that makes this loaf feel like home.
• ½ teaspoon ground cloves: Adds a subtle, aromatic kick.
• ½ teaspoon allspice: Complements the other spices perfectly.
• ¼ teaspoon ground nutmeg: A warm spice that enhances the overall flavor.
• 2 cups all-purpose flour: The backbone of the loaf.
• 1 ½ teaspoons baking soda: Helps the loaf rise.
• 1 teaspoon baking powder: Ensures a fluffy texture.
• pinch salt: Balances the sweetness.
• 2 ¼ cups coarsely grated carrots, packed loosely: The star ingredient that makes this loaf special.
• 1 cup raisins, optional but recommended: Adds bursts of sweetness.
• 1 cup diced nuts, such as walnuts or pecans, optional: Introduces a delightful crunch.
• 4 ounces cream cheese, softened: The key ingredient for the frosting.
• ¼ cup unsalted butter, half of one stick: Adds creaminess to the frosting.
• 1 ½ cups+ confectioners’ sugar: Sweetens the frosting to perfection.
• ½ teaspoon vanilla extract: Enhances the flavor of the frosting.

Cooking Method for Carrot Cake Loaf

Making this Carrot Cake Loaf is a straightforward and satisfying process. You’ll find that each step is simple and rewarding, leading to a loaf that’s not just delicious but also a joy to bake. Follow along with me, and let’s create something special!

1. Preheat the oven to 350°F. Grab your loaf pans and spray them with floured cooking spray to ensure your loaf releases easily after baking.
2. In a large microwave-safe bowl, melt the butter. This should take about 1 minute on high power. You want it completely melted but not bubbling.
3. Add the canola oil, eggs, buttermilk, granulated sugar, light brown sugar, vanilla extract, ground cinnamon, ground cloves, allspice, and ground nutmeg into the bowl. Whisk vigorously until everything is well combined, and don’t be afraid to get a little elbow grease into it!
4. Next, it’s time to add the dry ingredients. Sprinkle in the all-purpose flour, baking soda, baking powder, and a pinch of salt. Gently stir until just incorporated. Be careful not to overmix here; you want to keep that lovely, light texture.
5. Now, fold in the freshly grated carrots. Their vibrant orange color will brighten up your batter!
6. If you’re using raisins or nuts, now’s the time to fold them in too. They will add fantastic texture and flavor to the loaf.
7. Pour the batter evenly into your prepared loaf pans, taking care not to fill them more than halfway. This batter rises quite a bit, and we don’t want any overflowing messes!
8. Bake the loaves in the preheated oven for 40 to 50 minutes. You’ll know they’re done when the tops are set, golden brown, and a toothpick inserted into the center comes out clean. Keep an eye on them, as baking times may vary based on your pan size.
9. Once baked, allow the cakes to cool in the pans for about 10 minutes. After that, gently remove them and transfer to a wire rack to cool completely.
10. While the cakes cool, let’s whip up the frosting! In a stand mixer fitted with a paddle attachment, add the softened cream cheese and butter and beat until smooth and well combined.
11. Gradually add the confectioners’ sugar and vanilla extract. Beat until the frosting is light and fluffy. If you prefer a thicker frosting, feel free to add more sugar.
12. Once the loaves are completely cool, spread the cream cheese frosting generously over the tops. Slice into ¾-inch wide pieces and serve!

Helpful Hints

Here are some handy tips to make your baking experience even better! Whether you’re a novice or an experienced baker, these pointers will help you master the Carrot Cake Loaf.

• Storage: Keep any leftover loaf wrapped in plastic wrap and stored in a ziptop bag at room temperature for up to 1 week.
• Freezing: You can freeze the unfrosted loaf for up to 3 months. Just wrap it well in plastic and foil before freezing.
• Frosting tips: If you prefer cold frosting, consider frosting the slices individually just before serving to keep the loaf moist.
• Serving ideas: This loaf pairs wonderfully with a hot cup of tea or coffee, perfect for afternoon gatherings.
• Variations: You can add other spices like nutmeg or even shredded coconut for an exotic twist.

Serving Ideas for Carrot Cake Loaf

When it comes to serving your Carrot Cake Loaf, there are so many delightful ways to enjoy it. Here are some of my favorite ideas:

• Afternoon Tea: Slice the loaf into thick pieces, serve it with a dollop of whipped cream and a sprinkle of cinnamon for a charming afternoon tea.
• Holiday Gatherings: This loaf makes an impressive centerpiece for holiday tables, especially during Easter.
• With Ice Cream: Serve warm slices topped with a scoop of vanilla ice cream for a comforting dessert.
• Breakfast Delight: Enjoy a slice with your morning coffee for a sweet start to the day.
• Gift Ideas: Wrap a loaf in a decorative dish towel and gift it to friends or neighbors for a thoughtful surprise.
• Picnic Treat: Pack slices in your picnic basket for a sweet addition to a day outdoors.

FAQ

Conclusion

The Carrot Cake Loaf is truly a special treat that combines comforting flavors and delightful textures. Its moistness and rich frosting create a memorable experience with every bite. I encourage you to try this recipe and share it with loved ones; it’s bound to bring smiles and joy to your gatherings. Happy baking!

Carrot Cake Loaf

The ultimate comfort food, this Carrot Cake Loaf is moist, flavorful, and frosted with rich cream cheese frosting. Perfect for any gathering or a cozy evening at home, it’s sure to become a favorite!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 18 servings

Course: Desserts

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• ½ cup unsalted butter melted
• ½ cup canola or vegetable oil
• 2 large eggs
• ¾ cup buttermilk
• 1 ½ cups granulated sugar
• ¼ cup light brown sugar packed
• 2 teaspoons vanilla extract
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon allspice
• ¼ teaspoon ground nutmeg
• 2 cups all-purpose flour
• 1 ½ teaspoons baking soda
• 1 teaspoon baking powder
• pinch salt optional (buttermilk is already a salted milk and I omitted adding salt)
• 2 ¼ cups coarsely grated carrots packed loosely
• 1 cup raisins optional but recommended
• 1 cup diced nuts such as walnuts, pecans, optional
• 4 ounces cream cheese softened
• ¼ cup unsalted butter half of one stick
• 1 ½ cups+ confectioners’ sugar
• ½ teaspoon vanilla extract

Equipment

• Cutting Board
• Frying pan
• Grater
• Wooden Spoon
• Oven
• Chef's Knife
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. Preheat the oven to 350°F. Spray your loaf pans with floured cooking spray and set aside.
2. In a large microwave-safe bowl, melt the butter for about 1 minute on high power.
3. Add the canola oil, eggs, buttermilk, granulated sugar, light brown sugar, vanilla extract, ground cinnamon, ground cloves, allspice, and ground nutmeg. Whisk until combined.
4. Add the all-purpose flour, baking soda, baking powder, and a pinch of salt. Stir until just incorporated.
5. Fold in the grated carrots and optional raisins and nuts.
6. Pour the batter evenly into the prepared pans, filling them no more than halfway.
7. Bake in the preheated oven for 40 to 50 minutes until golden and a toothpick comes out clean.
8. Cool the cakes in the pans for 10 minutes before transferring to a wire rack.
9. In a stand mixer, combine cream cheese and butter, beating until smooth.
10. Gradually add confectioners’ sugar and vanilla extract. Beat until light and fluffy.
11. Frost the cooled loaves generously and slice to serve!

Notes

• Add-ins: If using both raisins and nuts, use about 3/4 cup of each rather than 1 cup each, or the batter may become overwhelmed with add-ins.
• Baking times: Baking times will vary greatly by pan sizes used. I baked the 8-by-4-inch loaf for 42 minutes and the 9-by-5-inch loaf for 50 minutes. Muffins or mini loaves could bake in as short as 20 minutes, a big Bundt cake may need 55 to 65 minutes.
• Frosting: Some people prefer to refrigerate cream cheese frosting, and if you’re one of them, consider frosting the slices individually just prior to serving.
• Storage: Store unfrosted loaf wrapped in plastic wrap and placed inside a large ziptop plastic bag for up to 1 week at room temperature, or freeze for up to 3 months.

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Meet Paige Wilson

I’m our photographer and stylist, so it’s my job to make our food look as sunny and delicious as it tastes. I’m obsessed with finding that perfect light. When I’m not behind the lens, I’m in the kitchen as the official “chief taster.” I work closely with Hailey and Brooke to cook, test, and refine the flavors for every single recipe until it’s just right.