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The Best Moist & Easy Carrot Cake Loaf Cake with Cream Cheese Frosting
Prepare to discover your new favorite dessert: the incredibly moist and easy Carrot Cake Loaf Cake. This delightful treat is packed with the wholesome goodness of fresh carrots and an exquisite blend of warm, inviting spices. Its texture is exceptionally soft and fluffy, making every bite a pure joy. To elevate this simple loaf to an extraordinary experience, it’s generously crowned with a luscious, tangy cream cheese frosting that perfectly complements the rich cake. This easy carrot cake loaf recipe isn’t just a baking project; it’s a quick journey to creating a comforting family favorite that you’ll want to bake again and again. Its simplicity and phenomenal taste make it ideal for any occasion, from a casual afternoon tea to a festive gathering. The beauty of this recipe lies in its straightforward approach, promising a consistently perfect result even for novice bakers.
What makes this carrot cake loaf cake truly stand out is its astonishing ease of preparation. Forget about multiple mixing bowls and complicated steps; this entire recipe comes together in just one bowl, streamlining your baking process and minimizing cleanup. Beyond its convenience, this loaf cake is incredibly delicious, boasting a moist crumb that practically melts in your mouth. The generous amount of fresh carrot combined with a symphony of warm spices creates a depth of flavor that is both comforting and sophisticated. Each slice offers a most amazing texture, beautifully balanced by the rich, creamy frosting. This delightful moist carrot cake loaf is so utterly good, you’ll find yourself craving it often and wanting to make it on repeat for every special moment, or simply for a sweet everyday indulgence.
If you’re a fan of easy and delicious loaf recipes, you must also try our One-Bowl Banana Bread, a classic comfort that’s just as simple to make. For a zesty twist, our Lemon Pound Cake offers a bright and refreshing flavor, while the Blueberry Pound Cake is bursting with juicy berries. Each of these recipes promises the same ease and deliciousness you’ll find in this carrot cake loaf.
WHY THIS CARROT CAKE LOAF RECIPE WORKS FLAWLESSLY
- Unmatched Moist & Soft Texture: This carrot cake loaf sets itself apart with its incredibly soft and moist texture. The secret lies in a careful balance of wet and dry ingredients, specifically the use of both granulated and brown sugar for moisture, and the addition of sour cream. Freshly grated carrots also play a vital role, releasing natural moisture during baking to ensure a tender, melt-in-your-mouth crumb that stays fresh for days.
- Effortless One-Bowl Preparation: Say goodbye to stacks of dirty dishes! This carrot cake loaf recipe is designed for ultimate convenience, coming together in just one bowl. This not only makes the preparation incredibly simple and quick but also encourages even mixing of ingredients, leading to a consistently perfect cake every time. It’s perfect for busy bakers who don’t want to compromise on homemade quality.
- Irresistible Cream Cheese Frosting: No carrot cake is complete without a rich and tangy cream cheese frosting, and this recipe delivers a truly exceptional one. Made with a perfect blend of butter, full-fat cream cheese, and sifted powdered sugar, it offers a silky smooth texture and a delightful balance of sweetness and tang. This frosting isn’t just a topping; it’s an integral part of the loaf cake experience, adding a luxurious finish.
ESSENTIAL INGREDIENT NOTES FOR A PERFECT CARROT CAKE LOAF
Achieving the perfect Carrot Cake Loaf requires attention to detail, especially when it comes to your ingredients. These are some of the key components for this recipe, with specific tips to ensure the best possible outcome. For a full list of ingredients and precise measurements, make sure to check out the detailed recipe card below.
- All-Purpose Flour: The foundation of our loaf cake, all-purpose flour provides the structure for a light and airy cake. I highly recommend using a brand where the protein amount is between 10-11%. This range typically yields a tender crumb without making the cake too dense or chewy. Ensure you sift the flour to prevent lumps and incorporate air, contributing to the cake’s fluffy texture.
- Sugar (Granulated and Brown): This recipe utilizes a combination of both granulated sugar and dark brown sugar. Granulated sugar provides the primary sweetness and helps with the cake’s structure. Brown sugar, on the other hand, is crucial for adding a deeper, caramel-like flavor and, more importantly, a significant amount of moisture due to its molasses content. This dual sugar approach contributes to both the flavor complexity and the incredibly moist crumb of the loaf cake.
- Eggs: Eggs act as a binder, emulsifier, and leavening agent in baking. For optimal results, always let your eggs come to room temperature before incorporating them into the batter. Room temperature eggs emulsify more easily with other ingredients, creating a smoother, more uniform batter and contributing to a lighter, more tender cake structure.
- Freshly Grated Carrot: The star ingredient! I cannot stress enough the importance of using freshly grated carrot. Pre-packaged shredded carrots can often be drier and coarser. Freshly grated carrots, however, release natural moisture during baking, which is key to a super soft and tender loaf. Measure out the grated carrot precisely, and ensure it’s at room temperature to blend seamlessly with the other ingredients.
- Oil: To achieve that signature moistness, a flavor-neutral vegetable oil is preferred over butter in this recipe. Oils like canola oil, sunflower oil, or even a light olive oil work perfectly as they keep the cake incredibly moist and tender without imparting any unwanted flavors. It also contributes to the cake’s extended shelf life, keeping it fresh longer than butter-based cakes.
- Sour Cream: This ingredient is a game-changer for a super soft and tender loaf. The acidity in sour cream reacts with the baking soda, aiding in leavening and creating a fine, delicate crumb. Its fat content also contributes significantly to the cake’s moistness and rich texture. Just like the eggs, make sure your sour cream is at room temperature for the best incorporation into the batter.
- Warm Spices: To give this loaf cake that classic, unmistakable carrot cake flavor, a thoughtful blend of ground cinnamon, allspice, nutmeg, and cloves is added. These spices work in harmony to create a warm, aromatic profile that is both comforting and vibrant. Adjust the amounts slightly to suit your personal preference for spice intensity.
STEP-BY-STEP INSTRUCTIONS: CRAFTING YOUR CARROT CAKE LOAF CAKE
Creating this delicious Carrot Cake Loaf Cake is a straightforward process, even for beginner bakers. This recipe primarily requires two large bowls, a whisk, and a rubber spatula for the cake batter. For the luscious cream cheese frosting, an electric mixer is essential; you can use either a stand mixer with a paddle attachment or a reliable hand mixer. Follow these steps carefully to ensure a perfect bake. The full recipe with precise measurements can be found below in the recipe card.
Before you begin, preheat your oven to 175ºC/350ºF (conventional oven setting). Prepare a 21.5 x 11.5 cm / 8.5×4.5 inch loaf pan by greasing it thoroughly and then lining it with parchment paper, leaving an overhang on the longer sides to easily lift the cake out after baking.
STEP 1: Prepare Wet Ingredients. Start by grating your carrots fresh and weighing them to ensure accuracy; set them aside. In your first large mixing bowl, combine the granulated sugar, dark brown sugar, and oil. Whisk these ingredients vigorously until they are well combined and the mixture is smooth. Next, crack in the room temperature eggs, one at a time, mixing well after each addition until fully incorporated. This ensures a consistent and smooth wet mixture.
STEP 2: Combine Dry and Wet Ingredients. In your second separate bowl, sift together all-purpose flour, baking powder, baking soda, ground cinnamon, allspice, nutmeg, cloves, and salt. Sifting is crucial for an airy cake and prevents lumps. Add approximately half of these dry ingredients to your wet mixture. Stir gently with your whisk or spatula until just combined, being careful not to overmix. Overmixing can lead to a tough cake. After that, incorporate the room temperature sour cream and vanilla extract, mixing until smooth. Finally, add the remaining half of the dry ingredients and mix until just combined, ensuring there are no dry streaks of flour.
STEP 3: Fold in Carrots and Fill Pan. With the batter ready, gently fold in the grated carrots using a rubber spatula. The goal here is to evenly distribute the carrots without deflating the air you’ve incorporated into the batter. Pour the beautifully spiced carrot cake batter into your prepared loaf tin. For an extra touch and to help the loaf rise evenly, take a butter knife and insert it into the center of the batter, running it in a straight line down the middle. This creates a small groove that encourages a beautiful, even crack on top.
STEP 4: Bake and Cool the Loaf. Transfer the loaf pan to your preheated oven and bake for approximately 1 hour to 1 hour 15 minutes. Baking times can vary slightly depending on your oven, so keep an eye on it. The cake is done when a wooden skewer or toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and let it cool in the pan on a wire cooling rack for about 10-15 minutes. This cooling period helps the cake set. After 10 minutes, gently use the parchment paper overhang to lift the cake out of the tin and place it directly onto the cooling rack to cool down completely. It is crucial for the cake to be entirely cool before frosting to prevent the frosting from melting.
STEP 5: Prepare Cream Cheese Frosting – Cream Butter. While your cake is cooling, you can begin preparing the iconic cream cheese frosting. Ensure your butter is at room temperature but still firm enough to hold its shape. In your stand mixer fitted with the paddle attachment, or using a hand mixer, cream the butter alone on high speed for a full 5 minutes. This process is vital for incorporating air, making the frosting light and fluffy. Scrape down the sides of the bowl thoroughly and continue mixing for another 2 minutes to ensure maximum aeration.
STEP 6: Add Cream Cheese and Powdered Sugar. Add the vanilla bean paste (or vanilla extract) and the full-fat cream cheese to the creamed butter. Cream these together for just 1 minute until well combined and smooth. Be careful not to overmix the cream cheese, as it can become too soft. Next, with the mixer on low speed, gradually add the sifted powdered sugar in two parts. Allow each addition to fully incorporate into the butter and cream cheese mixture before adding the next. This prevents a sugar cloud and ensures a smooth, lump-free frosting. Once all the sugar is in, scrape down the sides of the bowl once more and give it a final mix on medium speed for 2 minutes to achieve a perfectly smooth and pipeable consistency.
STEP 7: Frost and Decorate. Once your carrot cake loaf is completely cool, generously spread the prepared cream cheese frosting on top. Use an offset spatula or the back of a spoon to create an even layer, or get creative with swirls and peaks for a more decorative finish. For an optional delightful touch, you can decorate the top with a sprinkle of finely chopped pecans, walnuts, or even some adorable carrot sprinkles, adding both visual appeal and a slight crunch. Slice and serve your magnificent homemade Carrot Cake Loaf Cake, and get ready for rave reviews!
EXPERT BAKING TIPS FOR THE BEST CARROT CAKE LOAF
- Use a Kitchen Scale for Precision: Baking is a science, and precision is key to consistent results. My recipes are always set to grams as the default unit because it’s the most accurate way to measure ingredients. Using a kitchen scale eliminates variations that come with volumetric measurements (cups), ensuring your carrot cake loaf turns out perfectly every single time. It truly makes a significant difference in the final texture and taste of your bake.
- Avoid Overmixing Your Batter: Once you’ve combined the wet and dry ingredients, mix just until no streaks of flour remain. Overmixing develops the gluten in the flour, which can lead to a tough, dense cake rather than the desired soft and fluffy texture. As a final check, I always use a rubber spatula to gently fold the batter a few times, scraping the bottom and sides of the bowl, just to ensure everything is thoroughly incorporated without overworking the batter.
- Choose the Right Baking Pan: The type of baking pan you use can significantly impact your cake’s outcome. For the absolute best result, opt for an aluminum baking pan. These pans are light in color, which means they attract less heat, allowing the cake to bake more gently and evenly. This gentle baking results in a softer, more uniformly colored cake with a tender crust. Darker baking pans, on the other hand, absorb more heat, which can lead to a darker, sometimes drier crust, potentially resulting in a less moist cake overall. Always grease your pan and line it with parchment paper for easy removal.
- Don’t Open the Oven Door Too Early: Resist the urge to peek during the first 45-50 minutes of baking. Opening the oven door too early can cause a sudden drop in temperature, which may lead to your loaf cake sinking in the middle. The cake needs undisturbed heat to properly rise and set its structure.
- Chill Your Cream Cheese Frosting (If Needed): If your cream cheese frosting seems too soft or runny, especially if your kitchen is warm, don’t hesitate to pop it into the refrigerator for 15-30 minutes. A slightly chilled frosting is much easier to spread and manage, resulting in a cleaner, more professional finish on your cooled loaf cake. Give it a quick whisk after chilling to restore its smooth consistency.
FREQUENTLY ASKED QUESTIONS ABOUT CARROT CAKE LOAF
The best way to determine if your loaf cake is done is to use a cake tester or a simple toothpick. Once the recipe’s suggested baking time has passed, carefully insert the cake tester into the very center of the loaf. If it comes out clean, with no wet batter clinging to it, your cake is ready. If it comes out with wet batter, continue baking in 5-minute increments until it’s done.
Absolutely, this loaf cake can be made a day ahead, which is perfect for meal prep or entertaining. I highly recommend waiting to add the cream cheese frosting until you are ready to serve it. Bake the loaf cake as instructed, allow it to cool completely, and then store it in an airtight container or tightly wrapped in plastic wrap at room temperature. Prepare the cream cheese frosting the day you plan to serve, or prepare it ahead and store it in the refrigerator, bringing it to room temperature and whisking before spreading on the cake.
Yes, if you don’t have sour cream on hand, full-fat Greek yogurt makes an excellent 1:1 substitute. It offers a similar tang and richness that will contribute to the moistness and tender crumb of your carrot cake loaf. Ensure it’s plain, unsweetened Greek yogurt for the best results.
Certainly! Adding nuts and/or raisins is a fantastic way to enhance the flavor and texture of this carrot cake loaf. You can optionally add up to 60g (approximately ½ cup) in total of chopped pecans, walnuts, or raisins to the batter along with the grated carrots. For an extra bright note, consider adding a hint of orange zest to the dry ingredients for a citrusy lift.
STORAGE GUIDELINES FOR YOUR CARROT CAKE LOAF
Proper storage is essential to keep your delicious Carrot Cake Loaf Cake fresh and moist. If you have already applied the luscious cream cheese frosting, it’s crucial to store the loaf cake in an airtight container in the refrigerator. The cream cheese frosting contains dairy and requires refrigeration to stay fresh and safe. When you’re ready to indulge, take the loaf cake out of the refrigerator and allow it to come to room temperature for about 30-60 minutes before eating. This brings out the best flavors and ensures the cake and frosting have the perfect texture. For the best taste and quality, enjoy your homemade carrot cake loaf within 2-3 days of baking.
Other Loaf Cake Recipes To Try
- Best Pumpkin Bread with Streusel Topping and Pumpkin Spice Glaze
- 25 Best Summer Dessert Ideas
- 20 Best Easter Dessert Ideas
- Lemon Poppy Seed Cake
We truly hope you enjoy baking and savoring this delightful Carrot Cake Loaf Cake! If you loved this recipe, please make sure to leave a STAR REVIEW to help other bakers discover it. Don’t forget to tag me on Instagram @juliemarieeats when you share your creations. For more inspiring recipe ideas, you can always find me by following me on Pinterest. Happy baking!
Carrot Cake Loaf Cake
Pin Recipe
Equipment
- 21,5 x 11,5 cm (8,5×4,5 in) loaf pan
Ingredients
CARROT CAKE LOAF
- 200 g grated carrots room temperature
- 110 g oil room temperature
- 100 g granulated sugar
- 100 g dark brown sugar
- 2 eggs room temperature
- 140 g sour cream 14-18% room temperature
- 1 teaspoon vanilla extract
- 240 g all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground all spice powder
- ¼ teaspoon ground nutmeg powder
- ⅛ teaspoon ground cloves powder
- ½ teaspoon salt
CREAM CHEESE FROSTING
- 100 g butter
- 50 g full-fat cream cheese
- 180 g powdered sugar sifted
- ½ teaspoon vanilla bean paste or vanilla extract
The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it’s recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.
Instructions
CARROT CAKE LOAF
- Preheat the oven at 175ºC/350ºF conventional oven and grease a 21,5 x 11,5 cm /8,5×4,5 inch loaf pan lined with parchment paper.
- Grate the carrots and weigh it out. Set it aside.200 g grated carrots
- In a large bowl, stir together the brown sugar, granulated sugar and oil.110 g oil, 100 g granulated sugar, 100 g dark brown sugar
- Add the eggs and mix it in until combined.2 eggs
- In a separate bowl, sift together all-purpose flour, baking powder, baking soda, cinnamon, all spice, nutmeg, cloves and salt. Add half the dry ingredients to the wet ingredients and mix it together until combined.240 g all-purpose flour, 2 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon ground all spice powder, ¼ teaspoon ground nutmeg powder, ⅛ teaspoon ground cloves powder, ½ teaspoon salt
- Then add the sour cream and vanilla extract and mix until combined. Add the other half of the dry ingredients to the wet ingredients and mix until combined.140 g sour cream, 1 teaspoon vanilla extract
- Finally add the grated carrots, using a rubber spatula, gently fold it together with the batter until evenly combined.
- Pour the cake batter into the prepared loaf pan. Take a butter knife and insert it into the top of the batter in the loaf pan and run it a straight line down the middle of the batter.
- Bake it for 1 hour 5-15 minutes. Let the cake cool on a cooling rack. After 10 minutes, gently remove the cake from the cake tin and let it cool down completely.
- Note: If the baking is larger or smaller loaf pan, it can affect the baking time, therefore bake it until a cake tester or tooth pick comes out clean.
CREAM CHEESE FROSTING
- Once the loaf is completely cooled down, take the butter and cream cheese out of the fridge 10 minutes before starting. Cut the butter into cubes. Sift the powdered sugar.100 g butter, 50 g full-fat cream cheese, 180 g powdered sugar sifted
- In your stand mixer, using the paddle attachment or using a hand mixer, start by creaming the butter for 5 minutes on high speed. Scrape down the sides of the bowl and give it another mix for 2 minutes.
- Add the vanilla bean paste and cream cheese and cream it together with the butter for 1 minute.½ teaspoon vanilla bean paste or vanilla extract
- Scrape down the sides of the bowl and on low speed, mix the sifted powdered sugar in 2 parts, letting the powdered sugar mix in with butter and cream cheese before adding the next part. Scrape down the sides of the bowl and give it a final mix for 2 minutes.
- Add the cream cheese frosting on top of the loaf cake and event it out. Optionally decorate it with carrot sprinkles.