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
Scale
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.
