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Carrot Cake Loaf

· Grace Hayes

Carrot Cake Loaf – a simple recipe that results in a moist, rich-flavored cake with a velvety cream cheese frosting.

 

Carrot Cake Loaf with 2 slices on a cooling rack

 

This may just be the best carrot cake recipe I’ve ever tasted. I’m one to enjoy a simple carrot cake so I kept it simple and used only one spice, which also happens to be my favorite – cinnamon!!

 

 

I also can’t stand when carrot cakes have carrot pieces that are too big and they crunch when you eat them, so to combat that, I used a zester and really finely shred the carrots so you can barely tell they’re in the cake at all!

 

Carrot Cake Loaf

The ingredients you’ll need for the cake include 1/2 cup of olive oil, 1 cup of brown sugar. 2 eggs, 1/4 cup of sour cream, 1 tablespoon of vanilla extract, 1 3/4 cup of all-purpose flour, 1 tablespoon of cinnamon, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and about 2 cups of finely shredded carrots. 

 

Ingredients for Carrot Cake Loaf on a wood cutting board.

 

This recipe is pretty simple.

 

You mix the wet ingredients (including the sugar) together. 

 

Wet ingredients for Carrot Cake Loaf in a glass mixing bowl.

 

Then, in a separate bowl, mix the dry ingredients together.

 

Dry ingredients for Carrot Cake Loaf in a separate bowl.

 

Then, you combine the wet ingredients with the dry ingredients.

 

The batter should look like this.

 

Wet and dry ingredients mixed together in the glass mixing bowl.

 

Now, add in the shredded carrots. 

Pro-tip: if you want super finely shredded carrots that you don’t even realize that’s what you’re eating, use a zester.

 

Carrot Cake Loaf batter with carrots added but not mixed in yet

 

The final batter (once everything is mixed in) should look like this.

 

Carrot Cake Loaf batter with everything mixed in.

 

Pour into a buttered 8×4 loaf pan and bake in the oven at 350 degrees for 45-50 minutes. Once finished baking, let cool in the pan for 10 minutes before transferring to a cooling rack.

 

Final Carrot Cake Loaf on a cooling rack

 

Cream Cheese Frosting

For the frosting, you’ll need 4 ounces of cream cheese, 1/4 cup of butter (half a stick), 1 teaspoon of vanilla extract, 1 1/2 cups of powdered sugar, and a splash or 2 of heavy cream (depending on the consistency you prefer). 

You can also add a dash of cinnamon to the frosting, but that’s totally optional.

 

Ingredients for cream cheese frosting

 

Whip all the ingredients together for 2 minutes. Add in a splash of heavy cream in thinner consistency is desired. I probably added about 1 tablespoon to reach this consistency.

 

cream cheese frosting mixed together

 

Spread it on the Carrot Cake Loaf (make sure it’s cooled completely or the icing could heat up and become thin).

 

Finished Carrot Cake Loaf on a cooling rack

 

Now, all you have to do is eat! Yum!

 

Yield: 12 servings

Carrot Cake Loaf

Carrot Cake Loaf
Prep Time 15 minutes
Cook Time 50 minutes
Additional Time 20 minutes
Total Time 1 hour 25 minutes

Ingredients

Carrot Cake Loaf

  • 1 1/4 cup brown sugar
  • 1/2 cup olive oil
  • 1 tbsp vanilla extract
  • 1/4 cup sour cream
  • 2 eggs
  • 1 3/4 cup all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tbsp cinnamon
  • 2 cups finely shredded carrots

Cream Cheese Frosting

  • 1/4 cup butter (half a stick)
  • 1 tsp vanilla
  • 4 oz cream cheese
  • 1 1/2 cups powdered sugar
  • a splash of heavy cream

Instructions

  1. Preheat oven to 350 degrees. Butter a loaf pan and set aside.
  2. In a large mixing bowl, combine sugar, olive oil, vanilla extract, sour cream, and eggs. In a separate bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
  3. Add the dry ingredients to the wet ingredients. Add in the shredded carrots.
  4. Pour in the buttered loaf pan and bake for 45-50 minutes. Let cool in pan for 10 minutes, before transferring to a cooling rack.
  5. For the frosting, combine butter, cream cheese, vanilla, and powdered sugar. Whip for about 2 minutes. Add a splash or 2 of heavy cream based on desired consistency. Spread frosting on the carrot cake loaf.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 379Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 55mgSodium: 335mgCarbohydrates: 50gFiber: 2gSugar: 34gProtein: 4g
© Grace Hayes

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