Moist Carrot Cake Loaf
This cozy carrot cake loaf is infused with warm spices, topped with a creamy cheese frosting, and perfect for festive occasions or as an indulgent treat.
Ingredients
For the cake
- 2 cups all-purpose flour spoon and level for accuracy.
- 1.5 cups granulated sugar brown sugar adds a deeper molasses note if you like.
- 1 teaspoon baking soda helps lift the loaf for a light crumb.
- 1 teaspoon baking powder helps lift the loaf for a light crumb.
- 1.5 teaspoons ground cinnamon the warm signature spice.
- 0.5 teaspoon ground nutmeg optional, for an autumnal warmth.
- 0.5 teaspoon salt balances sweetness.
- 3 large eggs, room temperature helps emulsify and add structure.
- 1 cup vegetable oil (or 3/4 cup oil plus 1/4 cup applesauce for a lighter option)
- 1/3 cup plain yogurt or sour cream for tenderness and tang; Greek yogurt works too.
- 2 teaspoons vanilla extract for depth and aroma.
- 2 cups finely grated carrots about 4 medium carrots; peel and grate for best texture.
- 0.5 cup chopped walnuts or pecans optional, for a crunchy contrast.
- 0.5 cup raisins or chopped pineapple optional, for pops of sweetness and moisture.
For the cream cheese frosting
- 8 ounces cream cheese, softened use full-fat for the creamiest result.
- 0.5 cup unsalted butter, softened adds richness.
- 2 cups powdered sugar, sifted adjust to taste for sweetness.
- 1 teaspoon vanilla extract brightens the frosting.
- 1 tablespoon zest of 1 orange optional, lifts the frosting with citrus notes.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Line with parchment if you like easy removal.
- In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, beat the eggs lightly, then whisk in oil, yogurt, and vanilla until combined.
- Pour the wet ingredients into the dry and stir until just combined — do not overmix. Fold in the grated carrots, nuts, and raisins or pineapple if using.
- Spoon the batter into the prepared pan and smooth the top. Tap the pan on the counter once to settle the batter.
Baking
- Bake for 45–55 minutes, or until a toothpick comes out with a few moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Frosting
- For the frosting, beat the softened cream cheese and butter until smooth, then gradually add powdered sugar and vanilla. Stir in orange zest if using.
- Spread or pipe onto the cooled loaf and garnish with chopped nuts or a dusting of cinnamon.
Notes
Healthier swap: Replace half the oil with unsweetened applesauce for a lighter, healthy option without sacrificing moisture. Mini loaves: Divide batter into mini loaf pans for gifts or grab-and-go breakfasts.