Carrot cake is a timeless classic, and this Carrot Cake Loaf Cake is the perfect way to enjoy all the rich, spiced flavors in a simple, easy-to-make format. Whether you’re looking for a delicious dessert for a family gathering or a sweet treat to enjoy with your morning coffee, this loaf cake delivers moist texture, warm spices, and a luscious cream cheese frosting. Let’s dive into the details of this delightful recipe!
Why You’ll Love This Recipe
- Simple and Easy – Unlike a traditional layered carrot cake, this loaf cake is baked in a single pan, making preparation and cleanup a breeze.
- Incredibly Moist – The combination of oil, brown sugar, and finely grated carrots ensures that each bite is soft and tender.
- Packed with Flavor – With warm cinnamon, nutmeg, and crunchy walnuts, this cake has a perfect balance of spice and texture.
- Cream Cheese Frosting Perfection – No carrot cake is complete without a rich and tangy cream cheese frosting!
Ingredients You’ll Need
For the Cake:
- 1 & ½ cups all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 & ⅓ cups finely grated carrots (about 2 medium carrots)
- ⅔ cup chopped walnuts
For the Cream Cheese Frosting:
- 3 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 & ½ to 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Kitchen Equipment Needed
- 9×5-inch loaf pan
- Mixing bowls
- Whisk
- Spatula
- Hand mixer or stand mixer
- Cooling rack
How to Make Carrot Cake Loaf Cake
Step 1: Prep Your Oven and Pan
Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Step 3: Prepare the Wet Ingredients
In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth. Stir in the grated carrots.
Step 4: Combine the Ingredients
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chopped walnuts.
Step 5: Bake the Cake
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
Step 6: Cool the Cake
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 7: Make the Cream Cheese Frosting
While the cake is cooling, beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla extract, and salt, then beat until creamy.
Step 8: Frost and Serve
Once the cake is completely cool, spread the cream cheese frosting over the top. Decorate with extra walnuts if desired. Slice and enjoy!
Storage Tips
- Refrigeration: Store leftover cake in an airtight container in the fridge for up to 5 days.
- Freezing: You can freeze the unfrosted cake for up to 3 months. Wrap it tightly in plastic wrap and store in an airtight container. Thaw in the fridge overnight before frosting.
Recipe Variations and Substitutions
- Nut-Free Option: Omit the walnuts if you have allergies or prefer a smoother texture.
- Gluten-Free Version: Substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
- Extra Flavor Boost: Add a teaspoon of orange zest for a citrusy kick.
- Healthier Alternative: Swap half the oil for unsweetened applesauce to reduce fat content.
Food and Drink Pairings
- Pair with Coffee: A warm slice of carrot cake loaf pairs wonderfully with a latte or cinnamon-spiced coffee.
- Enjoy with Tea: A cup of chai or earl grey tea enhances the warm spice flavors.
- Add a Side of Fresh Fruit: Serve with sliced strawberries or a fruit salad for a refreshing balance.
Frequently Asked Questions
1. Can I make this cake ahead of time?
Yes! You can bake the cake a day in advance and store it at room temperature before frosting. Alternatively, refrigerate the frosted cake for up to 5 days.
2. Can I use pre-shredded carrots?
It’s best to grate fresh carrots since pre-shredded ones tend to be too dry and won’t provide the same moisture to the cake.
3. Can I double the recipe?
Yes! You can double the recipe and bake it in two loaf pans or a 9×13-inch cake pan. Adjust baking time accordingly.
4. How do I make the frosting thicker?
If your frosting is too thin, add more powdered sugar, one tablespoon at a time, until you reach the desired consistency.
5. What can I use instead of cream cheese frosting?
You can dust the loaf cake with powdered sugar, drizzle it with a simple vanilla glaze, or enjoy it plain.
Final Thoughts
This Carrot Cake Loaf Cake is a must-try recipe for anyone who loves the rich flavors of classic carrot cake in a simple, easy-to-make loaf format. Perfect for breakfast, dessert, or an afternoon snack, this cake will surely be a favorite.
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