If you’re on the lookout for a truly charming and flavorful treat, the Carrot Loaf Cake with Cream Cheese Frosting Recipe will quickly become your go-to dessert. This cake is a delightful harmony of warm spices, tender grated carrots, and crunchy pecans, all hugged by a luxuriously creamy frosting that melts in your mouth. It’s perfect for cozy afternoons, impressive enough to share with guests, and simple to make with everyday ingredients that come together to create something truly special. Trust me, once you try this Carrot Loaf Cake with Cream Cheese Frosting Recipe, you’ll be baking it again and again.
Ingredients You’ll Need
What’s incredible about this Carrot Loaf Cake with Cream Cheese Frosting Recipe is how straightforward and essential the ingredients are—each one playing a key part in building the texture, depth, and vibrant look of the final cake.
- All-purpose flour (1 ¾ cups): The sturdy base that holds the cake together with a soft crumb texture.
- Ground cinnamon (1 heaping teaspoon): Adds warmth and a fragrant hint that complements the carrots beautifully.
- Ground ginger (½ teaspoon): Brings a gentle spice that enhances the cake’s complexity.
- Ground nutmeg (â…› teaspoon): A subtle touch for depth in the spice profile.
- Baking powder (2 teaspoons): Ensures your loaf rises perfectly, keeping it light and fluffy.
- Salt (¼ teaspoon): Balances the sweetness and intensifies flavors.
- Large eggs (2): The natural binder that also contributes moisture and richness.
- Neutral vegetable oil (6 tablespoons): Keeps the cake irresistibly moist without overpowering other flavors.
- Sugar (1 cup): Sweetens the loaf just right for a perfectly balanced taste.
- Vanilla extract (1 teaspoon): Adds a lovely aromatic sweetness to both cake and frosting.
- Grated carrots (2 cups, packed): The star ingredient, providing moisture, sweetness, and a vibrant color.
- Finely chopped pecans (½ cup): Adds a satisfying crunch and nutty flavor in every bite.
- Cream cheese (3 oz, softened): For that creamy, tangy frosting that complements the cake’s spices.
- Butter (1 tablespoon, softened): Makes the frosting smooth and luxuriously rich.
- Powdered sugar (½ cup, or more to taste): Sweetens the frosting perfectly with a silky texture.
- Frosting carrots and chopped pecans (for garnish): Adds a decorative and tasty finishing touch.
How to Make Carrot Loaf Cake with Cream Cheese Frosting Recipe
Step 1: Prep Your Pan and Oven
First, line a 4×8 inch loaf pan with baking parchment to ensure your cake doesn’t stick and comes out perfectly intact. Preheat your oven to 320°F – this gentle heat will help your cake bake evenly without drying out.
Step 2: Combine the Dry Ingredients
In a small bowl, mix together the all-purpose flour, ground cinnamon, ground ginger, nutmeg, baking powder, and salt. This blend of spices and leavening agents is what creates the deliciously inviting aroma and the right rise for your loaf.
Step 3: Beat the Wet Ingredients
Grab a large bowl and beat the eggs with an electric mixer until they’re light and fluffy, about two minutes. Then add the vegetable oil, sugar, and vanilla extract, continuing to beat for another couple of minutes. This step is what makes the batter airy and helps the sugar dissolve completely, giving your cake an even crumb.
Step 4: Fold in Carrots, Nuts, and Dry Mixture
Using a rubber spatula, gently fold the grated carrots and chopped pecans into the egg mixture, distributing them evenly without deflating your batter. Then carefully fold in the dry ingredients just until combined—overmixing here can make the loaf tough, so keep it light and tender.
Step 5: Bake to Perfection
Spread the batter evenly into the prepared loaf pan and place it in your preheated oven. Bake for 60 to 65 minutes, or until a toothpick inserted into the center emerges clean. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely, which keeps the crumb moist and prevents frosting from melting.
Step 6: Whip Up the Cream Cheese Frosting
While the cake cools, beat the softened cream cheese, butter, vanilla extract, and powdered sugar until fluffy and smooth. Once the cake is fully cooled, spread this luscious frosting generously over the top. Finish with charming frosting carrots and a sprinkle of chopped pecans for a picture-perfect presentation.
How to Serve Carrot Loaf Cake with Cream Cheese Frosting Recipe
Garnishes
To elevate this carrot loaf cake, I love adding tiny frosting carrots made from a squeeze bag or shaping marzipan, plus an extra handful of chopped pecans on top. Not only do they bring a lovely texture contrast, but they also make the cake irresistible visually—perfect for any occasion.
Side Dishes
This cake pairs beautifully with a steaming cup of chai tea or a rich, dark coffee. For brunch, serve alongside fresh fruit or a creamy yogurt for a refreshing balance to the loaf’s spice and richness.
Creative Ways to Present
Try slicing the loaf and serving it with a dollop of whipped cream and a sprinkle of cinnamon for a cozy dessert. You could even turn it into elegant mini loaf cakes for gifting or parties, adding personalized frosting decorations. The possibilities with this Carrot Loaf Cake with Cream Cheese Frosting Recipe are endless and fun!
Make Ahead and Storage
Storing Leftovers
Once frosted, this carrot loaf cake keeps best wrapped tightly or stored in an airtight container in the refrigerator for up to 4 days. This way, it stays moist and the frosting retains its creamy texture without getting too soft.
Freezing
If you want to enjoy the cake later, freeze it unfrosted tightly wrapped in plastic wrap and foil for up to 2 months. When ready, thaw overnight in the fridge and add the cream cheese frosting fresh for the best flavor and texture.
Reheating
Reheat slices gently by warming in the microwave for about 15 seconds or until just warmed through. Be careful not to overheat or the cream cheese frosting may melt too much—best enjoyed slightly cool or at room temperature.
FAQs
Can I use walnuts instead of pecans in the recipe?
Absolutely! Walnuts work wonderfully as a replacement and offer a slightly earthier taste that complements the spices just as well. Feel free to swap them directly at the same quantity.
Is it possible to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a good quality gluten-free flour blend. Just ensure it includes xanthan gum to help maintain the structure of the cake since it relies on gluten for its tender crumb.
How long does it take for the cake to cool before frosting?
It’s best to allow the cake to cool completely on a wire rack, which usually takes about an hour after removing it from the pan. Frosting a warm cake can cause the frosting to melt and slide off.
Can I prepare the frosting in advance?
You can make the cream cheese frosting a day ahead and store it in the fridge. Just bring it back to room temperature and give it a quick whip with a mixer before spreading on the cake for that perfect creamy texture.
Is this carrot loaf cake suitable for a vegan diet?
This recipe as written is not vegan due to eggs, butter, and cream cheese, but you can experiment with vegan substitutes—such as flax eggs, plant-based butter, and vegan cream cheese—to create a similar delightful cake with an animal-free twist.
Final Thoughts
I genuinely hope you fall in love with this Carrot Loaf Cake with Cream Cheese Frosting Recipe as much as I have. Its perfect balance of spice, moisture, and creamy frosting is like a big warm hug in dessert form. Whether you’re baking it for family or a special treat just for yourself, this cake promises to bring smiles and a touch of cozy comfort to any day. Give it a whirl and get ready for lots of “oohs” and “ahhs” around your table!
Print
Carrot Loaf Cake with Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and flavorful Carrot Loaf Cake combines grated carrots, warm spices, and crunchy pecans to create a delightful treat perfect for any occasion. Topped with a creamy, smooth cream cheese frosting and garnished with frosting carrots and chopped pecans, this cake is a wonderful blend of texture and taste.
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 heaping teaspoon ground cinnamon
- ½ teaspoon ground ginger
- â…› teaspoon ground nutmeg
- 2 teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients
- 2 large eggs
- 6 tablespoons neutral vegetable oil
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 cups grated carrot (packed)
- ½ cup finely chopped pecans
Frosting
- 3 oz cream cheese (softened)
- 1 tablespoon butter (softened)
- ¼ teaspoon vanilla extract
- ½ cup powdered sugar (or more to taste)
Garnish
- Frosting carrots
- Chopped pecans
Instructions
- Prep: Line a 4×8 inch loaf pan with baking parchment. Preheat the oven to 320°F (160°C) to ensure it reaches the correct baking temperature for even cooking.
- Dry ingredients: In a small bowl, combine the all-purpose flour, ground cinnamon, ground ginger, ground nutmeg, baking powder, and salt. Mix well to evenly distribute the spices and leavening agents and set aside.
- Wet ingredients: In a large mixing bowl, add the eggs and beat with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Gradually add the neutral vegetable oil, sugar, and vanilla extract, continuing to beat for another 2 minutes to get a smooth, well-incorporated mixture.
- Combine batter: Using a rubber spatula, gently fold in the grated carrots and finely chopped pecans into the egg mixture. Then carefully fold in the dry ingredients until just combined, being careful not to overmix to maintain a tender crumb in the finished cake.
- Bake: Transfer the batter into the prepared loaf pan, smoothing the top evenly. Bake in the preheated oven for 60-65 minutes or until a toothpick inserted into the center comes out clean. After baking, allow the loaf to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Frosting: In a clean bowl, beat the softened cream cheese, softened butter, and vanilla extract together with an electric mixer until smooth and fluffy. Gradually add the powdered sugar and continue beating until the frosting reaches a creamy consistency. Spread the frosting evenly over the completely cooled carrot loaf and decorate with frosting carrots and chopped pecans as desired.
Notes
- Ensure the cake is completely cooled before frosting to prevent the frosting from melting.
- The grated carrots should be well-packed to provide moisture and texture to the loaf.
- You can substitute pecans with walnuts if preferred.
- For a sweeter frosting, add powdered sugar gradually to taste.
- Store the cake in an airtight container in the refrigerator for up to 4 days.
- Allow the frosting to soften slightly at room temperature before serving for best flavor.
