Carrot Cake Loaf
Craving a cozy, spiced treat? This Carrot Cake Loaf is the perfect balance of warm spices, tender shredded carrots, and crunchy nuts, all topped with a luscious cream cheese icing.
Ingredients
Carrot Cake Loaf
- 1 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cloves
- 2 eggs (room temperature)
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/4 cup applesauce
- 1 1/4 cup shredded carrots
- 1/2 cup chopped pecans or walnuts
Cream Cheese Icing
- 4 ounces cream cheese (softene
- 2 tablespoons unsalted butter (softened)
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Set your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with nonstick cooking spray and set it aside.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a medium mixing bowl, whisk together eggs, vegetable oil, vanilla extract, brown sugar, granulated sugar, and applesauce.
- Gradually add the wet mixture into the dry ingredients. Stir until just combined, avoiding overmixing.
- Gently mix in shredded carrots and chopped pecans or walnuts until evenly distributed.
- Pour the batter into the greased 9x5-inch loaf pan and spread evenly.
- Place the loaf pan in the preheated oven and bake for 40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out mostly clean.
- Let the cake cool in the pan for 30 minutes, then transfer it to a cooling rack to cool completely.
- In a stand mixer, beat the softened cream cheese and butter on medium speed for 2 minutes until smooth. Reduce speed to low, gradually adding powdered sugar and vanilla extract, mixing until combined. Increase speed to medium and beat for 1-2 minutes until light and fluffy.
- Once completely cool, spread the cream cheese icing evenly over the top. Optionally, garnish with extra chopped nuts or a light dusting of cinnamon.
- Enjoy immediately or store the loaf in an airtight container at room temperature for up to 2 days. If frosted, refrigerate for up to 5 days. For long-term storage, wrap the unfrosted loaf in plastic wrap and freeze for up to 3 months.