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
Scale
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.
