This Cream Cheese Frosted Carrot Cake Loaf 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 with friends The classic sweet cream cheese frosting adds just the right touch.
Does Carrot Cake Have A Season?
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.
Ways To Personalize
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Helpful Kitchen Items:
Cream Cheese Frosted Carrot Cake Loaf
Ingredients
- 2 cup all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 2 1/2 tsp pumpkin pie spice [See Cook's note]
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter melted
- 1 cup whole buttermilk
- 3 large eggs
- 1 tsp pure vanilla extract
- 1 cup finely grated carrot
- 1 cup sweetened flaked coconut
- 1/2 cup toasted walnuts
- 1/2 cup white raisins [optional]
- Frosting:
- 4 oz cream cheese softened
- 3/4 cup powdered sugar
- 1/4 cup heavy cream
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
2) If making to freeze leave off the frosting and wrap tightly in freezer safe wrap. Frost after thawing and just before serving.
Connie Branecki says
April 2, 2015 at 4:44 pmThis is great! Iv’e been in the mood for carrot cake but didn’t want to do the whole big 3 layer version ! Thanks so much Melissa!
Melissa says
April 2, 2015 at 4:49 pmHi Connie, I know EXACTLY what you mean. Happy Easter to you and yours. ☺
Arthur in the Garden! says
April 2, 2015 at 5:10 pmYummy!
Carol at Wild Goose Mama says
April 2, 2015 at 11:42 pmBesides the wonderful array of spices—-the texture is gorgeous.
Quite delectable looking.
Linda says
April 8, 2015 at 12:16 amI love loaf cakes, and I love them loaded. I’ll be using the raisins, nuts and coconut for sure. All in a carrot cake? Just perfect!
Melissa says
April 8, 2015 at 12:20 amLinda, I agree a surprise in every bite!
Jean says
April 17, 2015 at 12:13 pmI love the concept, buWt don’t like coconut and nuts. I do love pineapple and raisins. How much would be the substitusions of both? TAI
pamela wilmott says
June 15, 2016 at 9:54 ami have not tryed your recipe s yet but iam going to make this bread today i hope you send me some of your recips to thank you and have a good day to pam wilmott
Melissa says
June 15, 2016 at 10:47 amHi Pam, if you’d like to subscribe to email updates, please do so here. Happy to have you!