There is something truly comforting and utterly delightful about a Carrot Loaf Cake with Cream Cheese Frosting Recipe. This moist, warmly spiced loaf is packed with fresh grated carrots and crunchy pecans, offering a perfect balance of sweetness and texture. The luscious cream cheese frosting melts on top like a velvety cloud, adding a tangy richness that makes every bite irresistible. Whether you’re sharing with loved ones or treating yourself to a cozy afternoon snack, this cake feels like a heartfelt hug in dessert form.
Ingredients You’ll Need
The ingredients for this Carrot Loaf Cake with Cream Cheese Frosting Recipe are delightfully straightforward yet essential to creating its signature flavor and texture. Each component plays a vital role, from the fragrant spices that bring warmth to the crumb, to the fresh carrots that add moisture and natural sweetness, and finally the cream cheese frosting that ties everything together with its creamy tang.
- All-purpose flour (1 ¾ cups): Provides the structure for the loaf, keeping it tender yet firm.
- Ground cinnamon (1 heaping teaspoon): Adds a cozy warmth that perfectly complements the carrots.
- Ground ginger (½ teaspoon): Brings a subtle kick of spice to elevate the flavor profile.
- Ground nutmeg (â…› teaspoon): A little depth and aromatic warmth in every bite.
- Baking powder (2 teaspoons): Ensures the loaf rises beautifully, creating a light texture.
- Salt (¼ teaspoon): Balances sweetness and enhances all the flavors.
- Large eggs (2): Bind the ingredients together and add rich moisture.
- Neutral vegetable oil (6 tablespoons): Keeps the loaf moist without overpowering the flavors.
- Sugar (1 cup): Sweetens the loaf just right, complementing the natural carrot sweetness.
- Vanilla extract (1 teaspoon): Adds a fragrant, sweet depth to the batter.
- Grated carrot (2 cups, packed): The star ingredient, bringing moisture, color, and natural sweetness.
- Finely chopped pecans (½ cup): Adds delightful crunch and nutty flavor that contrasts the soft crumb.
- Cream cheese (3 oz, softened): The silky base for the luscious frosting topping.
- Butter (1 tablespoon, softened): Adds richness and smoothness to the frosting.
- Vanilla extract (¼ teaspoon): Enhances the frosting with a sweet aroma.
- Powdered sugar (½ cup or more to taste): Sweetens the frosting to creamy perfection.
- Frosting carrots and chopped pecans (to garnish): Adds a charming decorative finish and extra texture.
How to Make Carrot Loaf Cake with Cream Cheese Frosting Recipe
Step 1: Prep Your Pan and Oven
Start by lining a 4×8 inch loaf pan with baking parchment for easy cake removal later. Preheat your oven to 320 degrees Fahrenheit, giving it enough time to reach the perfect baking temperature while you assemble the batter.
Step 2: Mix Dry Ingredients
In a small bowl, whisk together all the dry ingredients: the flour, cinnamon, ginger, nutmeg, baking powder, and salt. This ensures even distribution of spices and leavening agents, creating a well-balanced base for your cake.
Step 3: Beat Wet Ingredients
Grab a large mixing bowl and use an electric mixer to beat the eggs until they become light and fluffy — about 2 minutes. Then add the vegetable oil, sugar, and vanilla extract, beating for another 2 minutes to fully incorporate and develop a smooth, slightly thickened mixture.
Step 4: Combine and Fold in Carrots and Nuts
Gently fold the grated carrots and chopped pecans into the wet egg mixture using a rubber spatula. Then carefully fold in the dry ingredients just until combined — overmixing can make the cake dense, so keep it light and tender!
Step 5: Bake the Loaf
Pour the batter evenly into the prepared loaf pan, smoothing the top with your spatula. Bake for 60 to 65 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before frosting.
Step 6: Make and Spread the Cream Cheese Frosting
Beat the softened cream cheese, butter, vanilla extract, and powdered sugar together until smooth and fluffy. Spread this luscious frosting generously over the cooled carrot loaf, then decorate with frosting carrots and extra chopped pecans for that stunning final touch.
How to Serve Carrot Loaf Cake with Cream Cheese Frosting Recipe
Garnishes
Adding a few little frosting carrots or a sprinkle of chopped pecans on top isn’t just for show — it gives every slice a delightful crunch and a pop of visual charm. These simple touches elevate your cake from delicious to absolutely gorgeous.
Side Dishes
This carrot loaf cake pairs wonderfully with a cup of freshly brewed coffee or a warm chai tea. You can also serve it alongside fresh fruit like sliced oranges or berries to add freshness and contrast to the rich, spiced loaf.
Creative Ways to Present
For a lovely twist, slice the loaf and serve it as mini dessert sandwiches with extra cream cheese frosting in between. You can also cut small cubes and arrange them on a dessert platter with nuts and fruit for a beautiful party spread that’s easy to grab and enjoy.
Make Ahead and Storage
Storing Leftovers
Keep your leftover carrot loaf cake wrapped tightly in plastic wrap or stored in an airtight container in the refrigerator. It will stay fresh and moist for up to 4 days, perfect for enjoying throughout the week.
Freezing
This cake freezes beautifully! Wrap the unfrosted loaf tightly in plastic wrap followed by aluminum foil, then place it in the freezer. When you’re ready to enjoy, thaw it overnight in the fridge before adding your cream cheese frosting fresh.
Reheating
If you prefer your slices warm, simply heat them gently in the microwave for 15-20 seconds or briefly in a conventional oven at low heat. This gives the loaf a fresh-baked feel without drying it out.
FAQs
Can I substitute pecans with another nut?
Absolutely! Walnuts or almonds are great alternatives, giving a slightly different crunch and flavor but keeping that lovely nutty texture in your carrot loaf cake.
Is it okay to use pre-grated carrots?
While fresh grated carrots are best for moisture and texture, pre-grated carrots from the store can work in a pinch. Just make sure they aren’t too wet or dry for the best results.
How long does the cream cheese frosting stay good?
The frosting should be eaten within 3 to 4 days when kept refrigerated to maintain its creamy texture and freshness.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with your favorite gluten-free flour blend, making sure it has xanthan gum or a binding agent for optimal texture.
What’s the best way to grate carrots quickly?
Using the medium side of a box grater or a food processor with a grating attachment will give you evenly grated carrots quickly and make mixing easier.
Final Thoughts
Now that you’ve got this wonderful Carrot Loaf Cake with Cream Cheese Frosting Recipe in your baking arsenal, I encourage you to give it a try. Its perfect balance of spice, sweetness, and creamy frosting will surely become a favorite treat to share with friends and family. Trust me, once you taste this gem of a loaf, you’ll find yourself coming back for seconds and sharing the joy even more.
Print
Carrot Loaf Cake with Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and flavorful carrot loaf cake is spiced with cinnamon, ginger, and nutmeg, enhanced with chopped pecans for a delightful crunch. Topped with a smooth and creamy cream cheese frosting, it makes a perfect treat for any occasion.
Ingredients
Cake
- 1 ¾ cups all-purpose flour
- 1 heaping teaspoon ground cinnamon
- ½ teaspoon ground ginger
- â…› teaspoon ground nutmeg
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs
- 6 tablespoons neutral vegetable oil
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 cups grated carrot (packed)
- ½ cup finely chopped pecans
Frosting
- 3 oz cream cheese (softened)
- 1 tablespoon butter (softened)
- ¼ teaspoon vanilla extract
- ½ cup powdered sugar (or more to taste)
Garnish
- Frosting carrots (optional)
- Chopped pecans (optional)
Instructions
- Prep: Line a 4×8 inch loaf pan with baking parchment to ensure easy removal of the cake. Preheat your oven to 320°F (160°C) to prepare for baking.
- Combine dry ingredients: In a small bowl, mix together the all-purpose flour, ground cinnamon, ground ginger, ground nutmeg, baking powder, and salt. Set this mixture aside as you prepare the wet ingredients.
- Prepare wet ingredients: In a large mixing bowl, beat the eggs with an electric mixer until they become light and fluffy, about 2 minutes. Gradually add the vegetable oil, sugar, and vanilla extract while continuing to mix for another 2 minutes until well combined.
- Combine batter: Gently fold the grated carrots and chopped pecans into the egg mixture using a rubber spatula. Next, fold in the dry ingredients until just combined, being careful not to overmix to maintain a tender crumb.
- Bake: Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 60 to 65 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Prepare frosting and decorate: Beat the softened cream cheese, butter, vanilla extract, and powdered sugar together with an electric mixer until smooth and fluffy. Once the cake is completely cooled, spread the frosting evenly over the top. Garnish with decorative frosting carrots and chopped pecans as desired.
Notes
- Ensure the cake is completely cooled before frosting to prevent the frosting from melting.
- For extra moistness, you can substitute some of the vegetable oil with applesauce.
- Chopped walnuts can be used as an alternative to pecans.
- Store the frosted carrot loaf cake in an airtight container in the refrigerator for up to 5 days.
- Allow refrigerated cake to come to room temperature before serving for best flavor.
