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Quick Carrot Cake Loaf with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 3 reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf (about 10-12 slices)
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

This Quick Carrot Cake Loaf is a moist and flavorful treat combining warm spices, shredded carrots, and a tender crumb. Enhanced with optional nuts or dried fruits and topped with a creamy cinnamon-spiced cream cheese frosting, it's perfect for a cozy snack or dessert. The recipe is straightforward, baked in a loaf pan, and yields a delightful homemade carrot cake experience in under an hour.

Ingredients

Dry Ingredients

  • 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg

Wet Ingredients

  • 1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
  • 2 large eggs, at room temperature
  • 1 cup (200g) packed light or dark brown sugar
  • 1/3 cup (80g) unsweetened applesauce or yogurt, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 cups (200g) peeled and shredded carrots (about 3 large carrots)

Optional Add-ins

  • 3/4 cup chopped walnuts or pecans, raisins, or dried cranberries

Frosting Ingredients

  • 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
  • 2 Tablespoons (28g) unsalted butter, softened to room temperature
  • 1 cup (120g) confectioners’ sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan thoroughly to prevent sticking. For muffins or mini loaves, adjust pans accordingly.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, and ground nutmeg until evenly combined. Set this mixture aside.
  3. Mix Wet Ingredients: In a separate medium bowl, whisk the vegetable oil, eggs, packed brown sugar, unsweetened applesauce (or yogurt), pure vanilla extract, and shredded carrots until the mixture is uniform and well combined.
  4. Combine Wet and Dry Ingredients: Pour the wet ingredient mixture into the bowl with the dry ingredients. Gently whisk until just combined to avoid overmixing, which can make the loaf dense. Fold in your choice of optional add-ins like chopped nuts or dried fruit to enhance texture and flavor. The batter will be semi-thick.
  5. Fill and Bake: Spread the batter evenly into the prepared loaf pan. Bake in the preheated oven for 55 to 65 minutes. To prevent excessive browning on top, loosely cover the loaf with aluminum foil halfway through baking. Check doneness by inserting a toothpick into the center; it should come out mostly clean without raw batter.
  6. Cool the Bread: Remove the bread from the oven and allow it to cool completely in the pan placed on a wire rack. Cooling fully before frosting helps the frosting to spread smoothly.
  7. Make Frosting (Optional): Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese in a medium bowl on medium-high speed until smooth and creamy. Add the softened butter and beat until combined. Gradually add confectioners’ sugar, vanilla extract, ground cinnamon, and a pinch of salt, then beat on low speed until the frosting is smooth and creamy. Taste and adjust cinnamon or salt as desired.
  8. Frost and Serve: Spread the prepared frosting over the cooled carrot cake loaf evenly. Slice and serve as desired.
  9. Storage Without Frosting: Cover the loaf and store leftovers at room temperature for 3 to 4 days or refrigerate for up to 10 days.
  10. Storage With Frosting: Cover the frosted loaf and keep refrigerated. Consume within 1 week for best quality.

Notes

  • You can substitute applesauce or yogurt based on preference and dietary needs; applesauce yields a sweeter loaf, while yogurt adds more moisture and tang.
  • Optional add-ins such as walnuts, pecans, raisins, or dried cranberries provide additional texture and flavor variations.
  • For muffins or mini loaves, adjust baking time accordingly, typically reducing by 10-15 minutes depending on size.
  • Covering the loaf halfway through baking prevents over-browning while ensuring full cooking.
  • To keep the loaf moist, avoid overbaking by checking with a toothpick starting at 55 minutes.

Find it online: https://suerecipe.com/quick-carrot-cake-loaf-with-cream-cheese-frosting-recipe/