Cream Cheese Frosted Carrot Cake Loaf

This Cream Cheese Frosted Carrot Cake Loaf Cake is made-from-scratch deliciousness. It's what happens when carrot cake and sweet breads collide. Just like quick breads, loaf cakes are terrific for smaller group events such as brunch, coffee or tea parties. The classic sweet cream cheese frosting adds just the right finishing touch.

Easy Cream Cheese Frosted Carrot Cake Loaf Recipe

Carrot cake seems to make its appearance most often around Easter. I love that it's associated with Spring, but it's way too delicious to be limited to only that time of year. My Mom's recipe for carrot cake is the best and I paid homage to her recipe in my cookbook. If you're a fan of sweet breads, this cake could be left unfrosted similar to banana bread and enjoyed that way alongside a cup of coffee or tea. You may also choose to frost the entire loaf, and that works as well.

How to Make the Best Cream Cheese Frosted Carrot Cake Loaf

This is the kind of cake that satisfies your sweet tooth with ingredients that are likely already stashed in your pantry.

• Ingredients you'll need to make homemade Carrot Cake Loaf: All purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, salt, pumpkin pie spice OR ground cinnamon, melted butter, buttermilk, grated fresh carrot, shredded flaked coconut, raisins, chopped walnuts or pecans, large eggs, vanilla extract and powdered sugar, cream cheese and heavy cream to make the frosting.
• Kitchen tools you'll need: A stand mixer or a hand mixer, measuring cups and spoons, large bowl, medium bowl, grater or food processor, large rubber spatula, large 9 or 10 inch loaf pan or two standard 8 inch loaf pans and whisk.
• Pumpkin pie spice doesn't taste like pumpkin. It's a blend of cinnamon, nutmeg, ginger and cloves that compliments the cake batter beautifully. You can use ground cinnamon, if that's what you have on hand.
• If you're baking for someone who isn't very fond of raisins or walnuts you can leave them out without any other adjustments needed. I enjoy the chewiness the raisins add to the batter along with the shredded coconut and toasted walnuts.
• You could also substitute pecans for the walnuts, if desired.
• This cake is also suitable for making in advance and it freezes like a dream. If you choose to freeze it wait to add the frosting after thawing and just before serving.
•  Store Cream Cheese Frosted Carrot Cake Loaf in an airtight container chilled for up to 1 week.
• You can freeze this cake for up to 3 months.

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Cream Cheese Frosted Carrot Cake Loaf

Prep Time20 minutes mins

Cook Time1 hour hr 5 minutes mins

Cooling Time4 hours hrs

Total Time1 hour hr 25 minutes mins

Course: Bread, Breakfast, brunch, Cakes, Dessert

Cuisine: American

Keyword: cream-cheese-frosted-carrot-cake-loaf

Servings: 10 slices

Calories: 502kcal

Author: Melissa Sperka

Ingredients

• 2 cup all-purpose flour
• ¾ cup granulated sugar
• ¾ cup light brown sugar
• 2 ½ teaspoon pumpkin pie spice [See Cook's note]
• 2 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup butter melted
• 1 cup whole buttermilk
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup finely grated carrot
• 1 cup sweetened flaked coconut
• ½ cup toasted walnuts
• ½ cup golden raisins [optional]
• Frosting:
• 4 oz cream cheese softened
• ¾ cup powdered sugar
• ¼ cup heavy cream

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Instructions

• Preheat the oven to 350°F. Butter and flour a 9 x 4 x 5-inch loaf pan or spray with baking spray. Set aside. Sift together the flour, granulated sugar, brown sugar, pumpkin pie spice, baking powder, baking soda and salt.
• In a separate bowl, whisk together the melted butter, buttermilk, eggs and vanilla. Mix the wet ingredients into the dry ingredients by hand until fully combined.
• Add the shredded carrots, coconut, walnuts and raisins. Mix well.
• Pour the batter into the prepared loaf pan. Bake for 55-65 minutes or until a toothpick inserted into the center comes back clean. Cool completely on a cooling rack.
• To frost, beat together the cream cheese, powdered sugar and cream. Spread on top. Sprinkle with ground cinnamon, if desired. Slice and serve. Store chilled and bring to room temperature for serving.

Notes

1) You may substitute 2 teaspoon ground cinnamon, ¼ teaspoon ground ginger. ¼ teaspoon nutmeg and ⅛ teaspoon ground clove or Allspice for the pumpkin pie spice. Adjust to your taste.
2) If making to freeze leave off the frosting and wrap tightly in freezer safe wrap. Frost after thawing and just before serving.

Nutrition

Serving: 1serving | Calories: 502kcal | Carbohydrates: 75g | Protein: 9g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 360mg | Potassium: 374mg | Fiber: 3g | Sugar: 50g | Vitamin A: 2629IU | Vitamin C: 1mg | Calcium: 154mg | Iron: 2mg

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