Description
This delicious carrot cake loaf is moist and topped with a creamy frosting, making it perfect for any occasion.
Ingredients
Scale
- 1 cup light brown sugar
- ¼ cup neutral oil (vegetable or canola oil)
- ½ cup unsalted butter, melted
- 1 tsp cinnamon powder
- ¼ tsp nutmeg
- ½ tsp salt
- 2 eggs (room temperature)
- 1¾ cup all-purpose flour
- 1¼ tsp baking powder
- ½ tsp baking soda
- 1½ cups grated carrots (about 2 large carrots)
- 6 oz cream cheese (softened)
- 3 tbsp unsalted butter (softened)
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
- In a large mixing bowl, whisk together light brown sugar, melted unsalted butter, and canola oil until smooth.
- Add the eggs one at a time and mix until fully combined.
- Fold in the grated carrots.
- In a separate bowl, combine flour, salt, baking powder, baking soda, cinnamon, and nutmeg.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared loaf pan and bake for 55–60 minutes, until a toothpick comes out clean.
- Once baked, let the loaf cool for about 10 minutes in the pan, then transfer to a wire rack to cool completely.
- To make the frosting, beat together softened unsalted butter, cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
- Once the loaf is completely cooled, frost with the cream cheese frosting, slice, and serve.
Notes
- This loaf can be served warm or at room temperature.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 190mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 75mg