Carrot Cake Loaf

This Carrot Cake Loaf is moist, flavorful, and perfect for any occasion.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Dessert

Cuisine American

Servings slices

Calories 320 kcal

Equipment

Loaf pan
Mixing bowls
Whisk
Handheld or Stand mixer

Ingredients

1.5 cups all-purpose flour spooned & leveled
1 teaspoon baking powder
0.75 teaspoon baking soda
0.25 teaspoon salt
1 teaspoon ground cinnamon
0.5 teaspoon ground ginger
0.25 teaspoon ground nutmeg
0.5 cup vegetable oil canola oil or melted coconut oil
2 large eggs at room temperature
1 cup packed brown sugar light or dark
0.33 cup unsweetened applesauce or yogurt, at room temperature
4 ounces cream cheese full-fat brick, softened to room temperature
2 tablespoons unsalted butter softened to room temperature
1 cup confectioners’ sugar
0.5 teaspoon pure vanilla extract
0.25 teaspoon ground cinnamon

Instructions

Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan.
Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a large bowl until combined. Set aside. In a medium bowl, whisk the oil, eggs, brown sugar, applesauce, vanilla, and carrots together until combined. Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Fold in the nuts/add-in.
Spread the batter into the prepared loaf pan. Bake for 55 – 65 minutes. Cover with aluminum foil halfway through to prevent heavy browning.
Cool completely in the pan set on a wire rack before removing and frosting.
Using a handheld or stand mixer, beat the cream cheese in a medium bowl on medium-high speed until smooth. Beat in the butter until combined. Add confectioners’ sugar, vanilla, cinnamon, and a pinch of salt, then mix until smooth. Frost cooled bread, slice, and serve.
Store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to about 10 days. With frosting, store in the refrigerator for up to 1 week.

Notes

Loaf freezes best without frosting. Freeze baked & cooled loaf for up to 3 months. Thaw overnight in the refrigerator. Bring to room temperature and frost before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 3gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 40mgSodium: 180mgPotassium: 180mgFiber: 1gSugar: 15gVitamin A: 850IUVitamin C: 0.5mgCalcium: 30mgIron: 1mg

Keyword baking, cake, Carrot Cake Loaf, Dessert, Sweet Bread