introduction
One weeknight I juggled homework, a broken blender, and a toddler who wanted to “help” measure sugar. I needed a simple, forgiving bake that felt like a hug and still looked like I cared. I pulled out carrots, brown sugar, and cream cheese, and an hour later the kitchen smelled warm and cozy. The loaf cooled while the kids finished homework, and slicing into it felt like a small victory. If you want a quick crowd-pleaser that stores well and travels easily to school events, this loaf is that secret weapon. For another easy comfort-bake that uses cream cheese frosting, try this fresh apple cake with dreamy cream cheese frosting for more brunch ideas.
why make this recipe
This carrot cake loaf gives you the cozy spice of carrot cake without the fuss of multiple layers. It bakes in one pan, so you save time on cleanup and have a dessert that fits into a busy family routine. The mix of brown sugar, butter, and oil keeps the loaf moist for days, and the cream cheese frosting turns a simple loaf into something special for birthdays, brunches, or after-school snacks. The flavors are familiar to kids and adults: warm cinnamon, a hint of nutmeg, and a tangy, silky frosting. This recipe also lends itself well to tweaks—add nuts or swap spices—and it reheats nicely for a quick treat with coffee.
how to make Carrot Cake Loaf with Cream Cheese Frosting
Make this loaf in three clear stages: mix the wet ingredients, fold in carrots and dry ingredients, then bake until a toothpick comes out clean. Use room-temperature eggs so the batter binds smoothly, and fold gently to avoid overworking the flour. Cool the loaf fully before frosting; chilled frosting spreads neater and won’t melt into warm cake. If you want frosting ideas or a different sweet twist, check a simple cookie-frosting swap like this soft pumpkin cookies with cream cheese frosting to borrow consistency tips.
Ingredients :
1 cup light brown sugar, ¼ cup neutral oil (vegetable or canola oil), ½ cup unsalted butter (melted), 1 tsp cinnamon powder, ¼ tsp nutmeg, ½ tsp salt, 2 eggs (room temperature), 1¾ cup all-purpose flour, 1¼ tsp baking powder, ½ tsp baking soda, 1½ cups grated carrots (about 2 large carrots), 6 oz cream cheese (softened), 3 tbsp unsalted butter (softended), 1 cup powdered sugar, 1 tsp vanilla extract
Directions :
Start by peeling and grating your carrots using the fine or medium side of a box grater. You’ll need freshly grated carrots for the best texture and moisture—avoid pre-shredded store-bought ones, which are often too dry. Set them aside while you prep the batter., Preheat your oven to 350°F (175°C) and line a standard loaf pan with parchment paper or lightly grease it. In a large mixing bowl, whisk together light brown sugar, melted unsalted butter, and canola oil until the mixture is smooth and glossy. This trio gives your loaf a moist, rich texture and that signature caramel-like sweetness. Make sure the melted butter is slightly cooled so it doesn’t cook the eggs when added., Next, whisk in the eggs, one at a time, until fully combined and the batter looks thick and creamy. Fold in the freshly grated carrots—they’ll keep the loaf moist and add natural sweetness. Then add your dry ingredients: all-purpose flour, salt, baking powder, baking soda, ground cinnamon, and nutmeg. Gently fold everything together just until no dry spots remain—be careful not to overmix, or your loaf may turn out dense., Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake at 350°F for 55–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, you can loosely tent it with foil during the last 10–15 minutes of baking. Once done, remove the loaf from the oven and let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely., While the loaf is cooling, make your frosting. In a medium bowl, combine softened unsalted butter, softened cream cheese, sifted powdered sugar, and vanilla extract. Beat everything together with an electric mixer (or by hand with a whisk) until the frosting is smooth, fluffy, and slightly thick. If your frosting is too soft, pop it in the fridge for 10–15 minutes to firm up before spreading., Once the loaf is fully cooled, generously spread the cream cheese frosting over the top using a spatula or butter knife. You can leave it rustic or swirl it for a bakery-style look. Slice, serve, and enjoy every soft, spiced, and creamy bite! This loaf is perfect for brunch, dessert, or an afternoon pick-me-up with a cup of tea.
how to serve Carrot Cake Loaf with Cream Cheese Frosting
Slice the loaf into thick or thin pieces depending on the crowd. For brunch, serve with plain Greek yogurt and fresh berries for a balanced plate. For dessert, add a small scoop of vanilla ice cream or a drizzle of honey to each slice. Warm slices gently in the microwave for 10–12 seconds to revive that just-baked feel; spread a little extra frosting once warmed if you like it gooey. For parties, place slices on a pretty platter with a light dusting of cinnamon for a quick presentation.
how to store Carrot Cake Loaf with Cream Cheese Frosting
Room temperature: Keep it in an airtight container for up to 2 days. Refrigeration: Store in an airtight container for up to 4 days—cream cheese frosting needs refrigeration. Freezing: Wrap the unfrosted loaf tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge, then frost before serving. If you freeze already frosted slices, protect them individually and expect a slightly softer frosting after thawing.
tips to make Carrot Cake Loaf with Cream Cheese Frosting
- Grate the carrots fresh and press out any excess moisture with a clean towel if they seem watery; this keeps the batter from becoming too loose.
- Use room-temperature eggs and cream cheese so the batter and frosting mix smoothly.
- Don’t overmix the batter; fold until the dry streaks disappear to keep the crumb tender.
- If the loaf browns too fast, tent it with foil for the last 15 minutes.
- Chill the frosting slightly if it gets too soft, then spread in thin layers for the best look. For inspiration on different textures and presentation, see this helpful guide on Biscoff cheesecake tips to borrow plating and frosting tricks.
variation (if any)
- Nuts: Fold 1/2 to 3/4 cup chopped walnuts or pecans into the batter for crunch.
- Raisins or dates: Add 1/2 cup raisins or chopped dates for extra chew and sweetness.
- Pineapple: Drain 1/2 cup crushed pineapple well and fold in for a moist, tropical twist.
- Spice swap: Add 1/2 tsp ginger or 1/4 tsp cloves for a spicier profile.
- Glaze instead of frosting: Make a simple lemon glaze with powdered sugar and lemon juice for a lighter topping.
FAQs (minimum three FAQ)
Q: Can I use store-bought shredded carrots?
A: Freshly grated carrots give the best moisture and texture. Store-bought shredded carrots can be drier, which may change the loaf’s crumb. If you only have pre-shredded carrots, press out extra moisture and add a tablespoon or two of oil if the batter seems too thick.
Q: Can I make this gluten-free?
A: Yes. Replace the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. The texture may be slightly different, so avoid overmixing and check doneness a few minutes earlier.
Q: My frosting slides off the loaf—what went wrong?
A: The most common reasons are spreading on a warm loaf or frosting that’s too soft. Cool the loaf completely and chill the frosting for 10–15 minutes to firm it up, then spread in a thin first layer (crumb coat) and chill again before adding the final layer.
Q: Can I halve the recipe for a smaller loaf?
A: Yes, halve all ingredients and bake in a smaller loaf pan, but start checking for doneness around 30–35 minutes since baking time will vary.
Q: How do I keep the loaf moist for a few days?
A: Store in an airtight container in the fridge. The oil and brown sugar help retain moisture; brief reheating before serving revives a just-baked texture.
Conclusion
If you want a simple, crowd-pleasing loaf with classic cream cheese frosting, this carrot cake loaf fits the bill for busy families. For an alternate take and recipe inspiration that matches this loaf’s comfort factor, you can compare notes with the original Carrot Cake Loaf with Cream Cheese Frosting – Seasons and Suppers.
Carrot Cake Loaf with Cream Cheese Frosting
Ingredients
Method
- Peel and grate your carrots using the fine or medium side of a box grater. Set aside.
- Preheat your oven to 350°F (175°C) and line a standard loaf pan with parchment paper or lightly grease it.
- In a large mixing bowl, whisk together light brown sugar, melted unsalted butter, and canola oil until smooth and glossy.
- Whisk in the eggs, one at a time, until fully combined and thick.
- Fold in the freshly grated carrots.
- Add the dry ingredients: all-purpose flour, salt, baking powder, baking soda, ground cinnamon, and nutmeg. Fold until no dry spots remain, being careful not to overmix.
- Pour the batter into your prepared loaf pan and smooth the top with a spatula.
- Bake at 350°F for 55–60 minutes, or until a toothpick comes out clean.
- Let the loaf cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- In a medium bowl, combine softened unsalted butter, softened cream cheese, sifted powdered sugar, and vanilla extract.
- Beat until the frosting is smooth and fluffy. Chill if it gets too soft.
- Once the loaf is fully cooled, generously spread the cream cheese frosting over the top.