Description
A moist and flavorful carrot loaf cake, perfect for Easter or Thanksgiving celebrations. This cake features a blend of warm spices and shredded carrots, topped with a creamy frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups shredded carrots (about 3–4 medium carrots)
- 1 cup chopped pecans or walnuts (optional)
- For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, beat the granulated sugar and vegetable oil. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the shredded carrots and chopped nuts (if using).
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the frosting. In a medium bowl, beat the softened cream cheese and butter until smooth.
- Beat in the vanilla extract. Gradually add the powdered sugar, mixing until the frosting is creamy and well combined.
- Once the cake is completely cool, spread the frosting evenly over the top.
Notes
- Ensure your carrots are finely shredded for the best texture.
- For a richer flavor, you can add 1/2 cup of raisins to the batter along with the carrots.
- The cake can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Carrot Loaf Cake, Easter Cake, Thanksgiving Cake, Spiced Carrot Cake, Cream Cheese Frosting, Loaf Cake Recipe