Carrot Cake Loaf Cake is a delightful twist on the classic carrot cake, perfect for those who prefer a more manageable, smaller version. This easy-to-make dessert brings together the traditional flavors of carrot cake in a compact, convenient loaf form, making it perfect for smaller gatherings or a quick treat.

Why You’ll Love This Recipe

If you're a fan of carrot cake, this loaf cake will quickly become a favorite. It combines the warmth of cinnamon, nutmeg, and ginger with the sweetness of carrots, raisins, and crunchy nuts, creating a comforting, flavorful dessert. The smaller loaf format is perfect for those who don't want a large cake, and it's easy to adapt to your preferences, whether you love or dislike raisins, nuts, or frosting.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

3 eggs
1 cup sugar
1 cup oil (olive oil is preferred)
2 teaspoons vanilla
1 ⅓ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
½ teaspoon salt
3 carrots, grated (about 1 cup)
½ cup raisins
½ cup chopped pecans or walnuts

For the cream cheese frosting:

4 oz cream cheese
¼ cup butter
1 ¼ cups powdered sugar
1 teaspoon heavy cream (or milk)
1 teaspoon vanilla

Directions

Preheat your oven to 350°F (175°C) and grease a 9x5 loaf pan.
In a mixing bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, and salt.
In a separate large bowl, beat the eggs and sugar together. Add the oil and vanilla, mixing well.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in the grated carrots, raisins, and chopped pecans.
Pour the batter into the prepared loaf pan and bake for about 1 hour and 15 minutes, or until the center of the cake tests clean with a toothpick.
Remove from the oven and let cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely.
For the frosting, beat the cream cheese, butter, powdered sugar, heavy cream, and vanilla until smooth.
Frost the cooled loaf cake and top with extra pecans if desired.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 1 hour 15 minutes
Total time: 1 hour 30 minutes

Variations

Skip the frosting to make this a simple carrot bread.
Replace the raisins with dried cranberries or cherries.
Add ½ cup of chocolate chips or shredded coconut for extra flavor.
Use a different nut, like almonds or hazelnuts, in place of pecans or walnuts.
For a different twist, try a powdered sugar glaze instead of cream cheese frosting.

Storage/Reheating

Store the carrot cake loaf in an airtight container in the refrigerator for up to 4-5 days. For longer storage, wrap the loaf tightly in plastic wrap and freeze for up to 3 months. To reheat, slice and warm in the microwave for about 20-30 seconds.

FAQs

1. Can I make this carrot cake loaf gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend.

2. Can I use a different type of oil?

Olive oil adds a nice flavor, but you can also use vegetable oil or canola oil.

3. How do I know when the cake is done?

Use a toothpick or cake tester. Insert it into the center of the loaf; if it comes out clean, the cake is done.

4. Can I make this without the frosting?

Yes, you can skip the frosting if you prefer a simpler carrot loaf or bread.

5. Can I use frozen grated carrots?

Fresh carrots are best, but frozen grated carrots can work as long as they are well-drained to avoid excess moisture.

6. How can I make this recipe dairy-free?

Use dairy-free cream cheese and butter for the frosting, and replace the heavy cream with a non-dairy milk like almond or oat milk.

7. Can I make this recipe in a different size pan?

Yes, you can use a smaller loaf pan or a round cake pan, but adjust the baking time accordingly.

8. Is this recipe suitable for a brunch or gathering?

Absolutely! This carrot cake loaf is perfect for brunches, afternoon tea, or small gatherings.

9. How long will the loaf cake last?

When stored properly, this loaf will last for 4-5 days in the fridge.

10. Can I add other mix-ins?

Feel free to add other mix-ins like coconut flakes, chocolate chips, or even a handful of chopped dried fruits.

Conclusion

Carrot Cake Loaf Cake offers all the flavor of traditional carrot cake but in a more convenient and compact form. It's an ideal choice for small gatherings, brunches, or a quick treat. The versatility of this recipe allows you to adjust it to your liking, whether you want to skip the frosting, add extra fruits or nuts, or even switch up the spices. Give it a try, and enjoy this delicious take on a classic!

Carrot Cake Loaf Cake

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Author: Emmily
Total Time: 1 hour 30 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

Carrot Cake Loaf Cake is a delicious twist on the classic carrot cake, offering all the flavor in a smaller, more manageable loaf form. This easy-to-make dessert features the perfect blend of cinnamon, nutmeg, and ginger, complemented by grated carrots, raisins, and nuts. Whether you're hosting a small gathering or enjoying a quick treat, this carrot cake loaf is sure to satisfy your cravings for something sweet and comforting. It's perfect for any occasion, especially when paired with rich cream cheese frosting.

Instructions

Instructions:

Preheat the oven to 350°F (175°C) and grease a 9x5 loaf pan.
Combine dry ingredients: In a mixing bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt.
Mix wet ingredients: In a separate large bowl, beat the eggs and sugar until well combined. Add the oil and vanilla and mix well.
Combine the dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Add carrots, raisins, and nuts: Gently fold in the grated carrots, raisins, and chopped pecans or walnuts.
Bake: Pour the batter into the prepared loaf pan and bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Prepare the frosting: Beat the cream cheese, butter, powdered sugar, heavy cream, and vanilla until smooth and fluffy.
Frost the cake: Once the cake has cooled, frost the top with the cream cheese frosting. Optionally, garnish with extra pecans.

Notes

Feel free to substitute the raisins with dried cranberries or cherries, and use different nuts (like almonds or hazelnuts) for a unique twist.
You can skip the frosting if you prefer a simpler carrot loaf.
This recipe is flexible: Add chocolate chips, coconut flakes, or extra dried fruit to customize the loaf to your taste.

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: American