Easy Carrot Cake Loaf
This incredibly easy Carrot Cake Loaf recipe yields a perfectly moist, warmly spiced cake every time. Made in one bowl, no fancy equipment needed! Perfect for breakfast, snacks, or dessert.
Yield: 4
Materials
For the Loaf:
- · 1 ½ cups 190g all-purpose flour
- · 1 teaspoon baking soda
- · 1 ½ teaspoons ground cinnamon
- · ¼ teaspoon ground nutmeg
- · ½ teaspoon salt
- · ½ cup 120ml vegetable or canola oil
- · ¾ cup 150g packed light brown sugar
- · ¼ cup 50g granulated sugar
- · 2 large eggs room temperature
- · 2 teaspoons pure vanilla extract
- · 1 ½ cups packed finely grated carrots (about 3 medium)
- · ½ cup chopped walnuts or pecans optional
- · ½ cup raisins optional
For the Cream Cheese Frosting (Optional):
- · 4 oz 113g full-fat cream cheese, softened
- · 2 tablespoons unsalted butter softened
- · 1 cup 120g powdered sugar
- · ½ teaspoon vanilla extract
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper.
- Mix Dry: In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- Combine Wet: Make a well in the center of the dry ingredients. Add oil, both sugars, eggs, and vanilla to the well. Whisk the wet ingredients together, then gradually whisk into the dry ingredients until just combined.
- Fold: Gently fold in the grated carrots and any optional add-ins (nuts/raisins) until evenly distributed.
- 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: Let the loaf cool in the pan for 20 minutes. Then, transfer it to a wire rack to cool completely.
- Frost (If Using): Beat cream cheese and butter until smooth. Beat in powdered sugar and vanilla until creamy. Spread over the completely cooled loaf. Slice and serve.