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Easy Carrot Cake Loaf

Freshly baked carrot cake loaf with cream cheese frosting and chopped walnuts
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Warm spices, sweet carrots, and a moist, tender crumb come together in this Easy Carrot Cake Loaf! 🥕 Perfect as a dessert, breakfast treat, or cozy snack, this simple recipe requires just one bowl and minimal equipment. Enjoy it plain, topped with a luscious cream cheese frosting, or drizzled with a refreshing lemon glaze. Quick to prepare and packed with flavor, it’s a must-try for any baking occasion!

Ingredients

Scale
  • For the Carrot Cake:
    • 1 cup (213g) packed light brown sugar
    • ½ cup vegetable oil
    • ¼ cup (57g) unsalted butter, melted
    • 1½ teaspoons ground cinnamon
    • ½ teaspoon ground nutmeg
    • ½ teaspoon ground ginger
    • ½ teaspoon kosher salt
    • 2 large eggs
    • 1¾ cups (210g) all-purpose flour
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • 2 cups (210g) freshly grated carrots (about 3 large carrots)
    • ½ cup chopped toasted walnuts (optional)
  • For the Cream Cheese Frosting (Optional):
    • 4 oz (113g) cream cheese, softened
    • 2 tablespoons (28g) unsalted butter, softened
    • ¾ cup (90g) powdered sugar
    • ½ teaspoon vanilla extract

Instructions

  1. Preheat & Prepare: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
  2. Make the Batter: In a large bowl, whisk together brown sugar, vegetable oil, melted butter, cinnamon, nutmeg, ginger, and salt until smooth. Add eggs one at a time, whisking after each addition.
  3. Add Dry Ingredients: Sift in flour, baking powder, and baking soda. Gently fold with a spatula until just combined—avoid overmixing.
  4. Incorporate Carrots & Nuts: Fold in grated carrots and walnuts (if using) until evenly distributed.
  5. Bake: Pour batter into prepared pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
  6. Make Frosting (Optional): Beat cream cheese and butter until fluffy. Add powdered sugar and vanilla; mix until creamy. Spread over cooled loaf and garnish with extra walnuts if desired.

Notes

Store unfrosted loaf at room temperature for up to 4 days. Frosted loaf can be refrigerated for up to 5 days. Freeze unfrosted slices for up to 3 months. Variations include adding raisins, shredded coconut, or a lemon glaze for a bright twist.

Nutrition

Keywords: carrot cake loaf, easy carrot cake, quick dessert, moist carrot cake, cream cheese frosting

Find it online: https://alexandrarecipes.com/easy-carrot-cake-loaf-recipe/