Description
This carrot cake loaf recipe is moist and perfectly spiced. It’s generously frosted with cinnamon cream cheese frosting. Carrot bread is perfect for Easter brunch and makes the perfect breakfast or afternoon treat anytime of the year!
Ingredients
Carrot Loaf Cake:
- 1⅔ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ½ cup oil (extra virgin olive oil, canola, or vegetable)
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ⅓ cup unsweetened applesauce
- ¾ cup brown sugar (light or dark), packed
- ¼ cup granulated sugar
- 1½ cups shredded carrots (2–3 carrots, peeled and shredded)
Cinnamon Cream Cheese Frosting:
- 2 tablespoons unsalted butter, room temperature
- 2 ounces cream cheese, room temperature
- 1 cup powdered sugar, sifted
- ½ teaspoon cinnamon
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
1. Spray sides and bottom of a 9 by 5 inch loaf pan with baking spray. Line pan with parchment paper and spray parchment with baking spray. Preheat oven to 350°F.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
3. In another bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla until well combined.
4. Pour the wet ingredients into the dry ingredients and fold together with a spatula until just combined. Stir in shredded carrots.
5. Pour batter evenly into the prepared loaf pan. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
6. Place pan on a wire rack and let cake cool in the pan for 20 minutes. Then remove cake from pan and allow to cool completely on the rack.
7. To make frosting, sift together powdered sugar, cinnamon, and salt. Set aside.
8. In a bowl, beat butter and cream cheese until smooth and creamy. Mix in vanilla and salt.
9. Add the powdered sugar mixture and beat on low until combined, then on medium-high for one minute until fluffy.
10. Frost the loaf once it has cooled completely. Use immediately or refrigerate frosting for up to 4 days.
Notes
Grate whole, peeled carrots at home for best texture—avoid pre-shredded store-bought carrots.
You can substitute sour cream or yogurt for the applesauce.
For extra flavor, stir in 1/2 to 3/4 cup raisins or toasted, chopped nuts.
Unfrosted loaf can be stored at room temperature for 3-4 days. Once frosted, store in the fridge for up to 4 days.
Freeze the unfrosted loaf for up to 3 months. Thaw before frosting and serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 298
- Sugar: 28g
- Sodium: 232mg
- Fat: 14g
- Saturated Fat: 3g
- Trans Fat: 0.1g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 37mg