Cream Cheese Frosted Carrot Cake Loaf

Course Bread, Breakfast, Cakes, Dessert

Cuisine American, Southern

Keyword best-carrot-cake-recipe, cream-cheese-frosted-carrot-cake-loaf

Prep Time 20

Cook Time 1 5

Cooling Time 4

Total Time 1 25

Servings slices

Calories 502kcal

Author Melissa Sperka

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 golden 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 9x4x5-inch loaf pan or spray with baking spray. Set aside.
In a medium bowl use a whisk to 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.
Frosting: 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 tsp ground cinnamon, 1/4 tsp ground ginger. 1/4 tsp nutmeg and 1/8 tsp 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.

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