Carrot Cake Loaf with Cream Cheese Frosting

When it’s done right, carrot cake with cream cheese frosting is one of my favorite indulgences.

And this is my new favorite recipe for carrot cake.

Carrot Cake Loaf with Cream Cheese Frosting - Soft, moist carrot cake that's baked as a loaf. So much faster & easier than baking a cake!

I’m really picky about carrot cake. Just like when I dissected Lemon Bars and pointed out many things that could go awry from dog biscuit-like crust to lackluster lemon oomph, carrot cake is also ripe for caketastrophes, with the number one issue being dryness. I would rather eat a dry rice cake than ingest all those calories on cake that tastes like a dry rice cake. Problem solved because this is the moistest carrot cake I’ve ever had.

Additionally, many carrot cakes don’t include enough of the starring ingredient, carrots. I also have to have raisins in my carrot cake or it’s just not the same. I know some people don’t like raisins, but I’m a Raisin Lover. Here they’re used plentifully, adding flavor, texture, and help keep an already soft and moist cake even more so.

As for nuts, they’re a total deal-breaker for me in baked goods and this carrot cake is nut-free. With both raisins and nuts, you can add or omit based on your ideal definition of carrot cake.

Carrot Cake Loaf with Cream Cheese Frosting - Soft, moist carrot cake that's baked as a loaf. So much faster & easier than baking a cake!

Another issue that plagues carrot cakes is blandness. When it comes to cinnamon-and-spice-and-everything-nice, I use a heavier hand than most recipes call for. Carrots, eggs, sugar, buttermilk, flour; they’re all ingredients that can stand up to bolder spices. In no way is this carrot cake overly-spiced; it’s not a spice cake, but it’s flavorful. It’s not to be confused with those grocery store carrot cakes that are generally so bland they’re just one step above jarred baby food carrots.

As for actually baking the cake, many people seem to shun layered cakes and Bundt cakes, whereas loaves of things, like banana bread or quickbreads baked in loaf pans, seem more popular. I’ll be the first to admit, I typically don’t have the patience for layered cakes or for frosting them, so I baked this in loaf pans. So much easier than a fancy three-layered cake and absolutely nothing is sacrificed in the taste department.

This batter makes enough for two loaves. I used one 9-by-5-inch pan and one 8-by-4-inch pan. The photos are of the 9-by-5-inch. I like symmetry and wanted to do two 8-by-4-inch loaves, but there was just a bit too much batter. I could have them made 4 to 6 muffins, but kept it easy in two loaf pans. Choose any combination of loaf pans, muffin pans, tube or Bundt cake pans. It would make a great 10- to 12-cup Bundt, two mini Bundts, or about 4 mini loaves. Whatever odd assortment of pans you have, go with it, adjusting baking times accordingly.

Carrot Cake Loaf with Cream Cheese Frosting - Soft, moist carrot cake that's baked as a loaf. So much faster & easier than baking a cake!

To make this cake, I combined elements from my Carrot Pineapple Banana Bread with Browned Butter Cream Cheese Frosting and from my Pumpkin Bundt Cake. It’s a whisk-tougher batter and the first 11 ingredients are added to the bowl, all at once, and whisked. There is nothing fussy about it and it goes from cupboard to oven in less than five minutes with very few dirty dishes.

I was torn whether to use oil or butter, and if using butter; to cream it or melt it. My banana bread recipes all begin with melted butter because I love the flavor, but the pumpkin bundt uses oil and it’s the moistest cake I’ve ever had. So for the carrot cake, I used both oil and melted butter. Why not. I absolutely was not dragging out my mixer, so it’s melted butter rather than creamed. Melted butter usually produces denser cakes rather than light and airy, which is my preference anyway.

Carrot Cake Loaf with Cream Cheese Frosting - Soft, moist carrot cake that's baked as a loaf. So much faster & easier than baking a cake!

Simply melt the butter, add the oil, buttermilk, eggs, sugars, vanilla, all the spices, and whisk. That’s the first 11 ingredients.

The buttermilk tenderizes the batter and helps an otherwise dense batter rise nicely while baking. I used both granulated and brown sugar since a bit of brown sugar adds flavor and moisture.

The spices include a mix of cinnamon, allspice, cloves, and nutmeg. If you don’t happen to keep them all on hand, I suggest using more cinnamon. Cinnamon cures everything. For a twist, if you love pumpkin like I do, pumpkin pie spice would be lovely, too. As written, the cake is nicely spiced and before you double the cinnamon or other spices like I usually do with most recipes, taste the batter and go from there.

Add the flour, baking soda, baking powder, optional salt, fold in the carrots, raisins,  and optional nuts. If you’re using both raisins and nuts, reduce each to about 3/4-cup rather than one full cup each so you don’t overwhelm the batter with add-ins, tasty as it sounds.

Carrot Cake Loaf with Cream Cheese Frosting - Soft, moist carrot cake that's baked as a loaf. So much faster & easier than baking a cake!

Pour the batter into your pan(s), making sure not to fill any pan more than halfway full because the batter rises considerably. Bake at 350F until top is set in the middle, and it will likely have domed up a little. A toothpick will come out clean, and even when the cake is done, the pan will feel heavy for it’s size. This is one moist cake, I’m telling you.

Baking times will vary greatly by pan sizes used. For standard-sized loaf pans, 40 to 50 minutes, is recommended. I baked the 8-by-4-inch loaf for 42 minutes and the 9-by-5-inch for 50 minutes. If you’re making mini loaves or muffins, I’d start checking them by 20 minutes, and go from there. One big Bundt cake will probably take 55 to 65 minutes, but because of oven variances, various pans used, moisture content in the carrots, and personal preference, baking times will vary.

While the cake bakes, make the frosting. Carrot cake just isn’t carrot cake without cream cheese frosting. Beat together butter, cream cheese, confectioners’ sugar, a splash of vanilla, and whip until it’s soft and fluffy.

For the photos, I wanted you to see the moistness and texture on the surface of the slices and didn’t cover them frosting. But in reality, I eat a thick, ridiculous layer of frosting, smeared all over. I lay the slice flat and butter it. With frosting. That little skimpy one-inch stripe on top is just for photos. Cream cheese frosting is worth lacing up my running shoes for.

Carrot Cake Loaf with Cream Cheese Frosting - Soft, moist carrot cake that's baked as a loaf. So much faster & easier than baking a cake!

This is my new favorite carrot cake recipe. I’ve been saying that a lot lately about things being the best. These Coconut Oil White Chocolate CookiesThe Best Lemon Bars, these Brown Sugar Cookies, these Peanut Butter Chocolate Chunk Cookies, but these things have all been on my Bucket List for 2013 and one by one, I’m checking them off. Classics and basics that I want a solid recipe for, for years to come.

This recipe is a keeper. The cake is tender, springy, dense but not heavy, falling-apart soft and moist without being greasy. The oil keeps it moist beyond all words, the butter adds flavor, and the buttermilk does both. It’s full of texture from the carrots and raisins. And it’s warmly spiced with cinnamon and the spices classic carrot cake is known for. The cream cheese frosting is the literal icing on the cake; tangy, creamy, luscious.

I have not been able to keep away from this cake. It’s a good thing the recipe makes two loaves.

Carrot Cake Loaf with Cream Cheese Frosting - Soft, moist carrot cake that's baked as a loaf. So much faster & easier than baking a cake!

Carrot Cake Loaf with Cream Cheese Frosting - Soft, moist carrot cake that's baked as a loaf. So much faster & easier than baking a cake!

Carrot Cake Loaf with Cream Cheese Frosting

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 2 loaves (one 9x5 & one 8x4)

This is my favorite recipe for carrot cake because it turns out ridiculously moist, soft, tender, and is full of cinnamon-and-spice-and-everything-nice, including an abundance of carrots and sweet, juicy raisins. The batter is extremely fast and easy to make by combining the first 11 ingredients together at once in a bowl and whisking. Carrot cake isn't carrot cake without cream cheese frosting and this one is tangy, thick, wonderful, and a must have. The recipe makes two loaves; but can be made as mini loaves, muffins, or a Bundt cake.

Ingredients:

For the Cake

1/2 cup unsalted butter, melted

1/2 cup canola or vegetable oil

2 large eggs

3/4 cup buttermilk

1 1/2 cups granulated sugar

1/4 cup light brown sugar, packed

2 teaspoons vanilla extract

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon allspice

1/4 teaspoon ground nutmeg

2 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon baking powder

pinch salt, optional (buttermilk is already a salted milk and I omitted adding salt)

2 1/4 cups coarsely grated carrots, packed loosely

1 cup raisins, optional but recommended

1 cup diced nuts (such as walnuts, pecans), optional

For the Cream Cheese Frosting

4 ounces cream cheese, softened (I used Trader Joe's Whipped Light)

1/4 cup unsalted butter (half of one stick)

1 1/2 cups+ confectioners' sugar

1/2 teaspoon vanilla extract

Directions:

For the Cake - Preheat oven to 350F; spray loaf pans with floured cooking spray; set aside. I used one 9-by-5-inch loaf pan and one 8-by-4-inch loaf pan. Choose any combination of loaf pan sizes, tube or Bundt cake pans, or muffin pans.

In a large microwave-safe bowl, melt the butter, about 1 minute on high power. Add the oil, eggs, buttermilk, sugars, vanilla, cinnamon, cloves, allspice, nutmeg, and whisk vigorously until combined. Add the flour, baking soda, baking powder, optional salt, and stir to incorporate; don't overmix. Stir in the carrots. Stir in the raisins and optional nuts. If using both raisins and nuts, use about 3/4 cup of each rather than 1 cup each, or the batter may become overwhelmed with add-ins. Pour batter into prepared pans, making sure not to fill any pan more than halfway full because this batter rises considerably.

Bake the two loaves (9x5 and 8x4) for 40 to 50 minutes, or until top is set in the center, golden, and a toothpick comes out clean. Baking times will vary greatly by pan sizes used. I baked the 8-by-4-inch loaf for 42 minutes and the 9-by-5-inch loaf for 50 minutes. Muffins or mini loaves could bake in as short as 20 minutes, a big Bundt cake may need 55 to 65 minutes. Allow cake to cool in pans for about 10 minutes before removing and transferring to a wire rack to finish cooling. While cakes cool, make the frosting.

For the Cream Cheese Frosting - To the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese, butter, and beat to soften and combine, about 1 to 2 minutes. Add the confectioners' sugar, vanilla, and beat until light and fluffy. Add additional sugar as desired for thicker frosting. Spread frosting over the tops of the cooled loaves. Slice into 3/4-inch wide slices and serve. I yield 9 to 10 slices from a 9x5 loaf.

Some people prefer to refrigerate cream cheese frosting and if you're one of them, I suggest frosting the slices individually immediately prior to serving, rather than frost the whole loaf and then refrigerating it, which will dry it out.

Store unfrosted loaf wrapped in plasticwrap and placed inside a large ziptop plastic bag for up to 1 week at room temperature, or freeze for up to 3 months. Freezing second loaf after it's cooled is recommended if you're not going to eat it within a week.

Adapted from Carrot Pineapple Banana Bread with Browned Butter Cream Cheese Frosting and Pumpkin Chocolate Chip Bundt Cake

http://www.averiecooks.com/2013/01/carrot-cake-loaf-with-cream-cheese-frosting.html

Related Recipes:

Carrot Pineapple Banana Bread with Browned Butter Cream Cheese Frosting – One of my favorite quick-breads on my site. It has everything I could want in a bread; carrots, pineapple, banana, raisins, pudding mix, browned butter, and cream cheese. It’s rich, decadent, and it’s denser like banana bread, with the richness of cake. The photos don’t do this recipe the justice its due

Oatmeal Raisin Carrot Cake Bites (no-bake, vegan, GF) – Cookie dough bites are always popular and instead of cookie dough, these are carrot cake dough. They’re soft, chewy, and filled with texture

Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache – I took elements of this cake when making the Carrot Cake Loaf because this is my favorite cake on my site. If you crossed the buttery-est yellow cake with pumpkin, added chocolate chips, and draped it all in a rich ganache, this is what you’d get. It’s a one-bowl, whisk-together cake that takes minutes to make, with amazing results. Moist, tender, flavorful, easy and everyone who’s made this cake writes to tell me they make it…again. Always a hit

Pumpkin Banana Bread with Browned Butter Cream Cheese Frosting – This quickbread pairs two of my favorites, pumpkin bread and banana bread, into one and it’s topped with a frosting that I could eat by the spoonful

Coconut Spice Cheesecake Bars – Part cheese cake, part spice cake,with the flavors of carrot cake and cream cheese frosting. Chocolate chips, butterscotch chips, and coconut are baked in between the cake and cream cheese layers for richly spiced bars that are very fast and easy to make since there’s a shortcut involved

Do you like carrot cake?

If you have a favorite recipe for any carrot cake, bread, or loaves, I’d love to hear about it.

   

129 Responses to “Carrot Cake Loaf with Cream Cheese Frosting”

  1. #
    51
    Jackie @ domestic Fits — January 31, 2013 at 7:44 am

    I love this! I didn’t really love carrot cake as a kid, now it’s one of my favorites. And I agree that it needs raisins, or dried cherries, some form of dried fruit!

    Reply

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    Valerie — January 31, 2013 at 8:55 am

    I agree, a carrot cake without the punch of spice is not a carrot cake. I really need a 9×5 loaf pan- for some reason all I have are two 8×4′s…I think the large one wandered off with the also-missing 8×2-inch cake pan. (I’d love to know what goes on in those cluttered farmer’s cabinets at night!)

    I love the chunky texture of this cake, and that gorgeously thick cream cheese frosting! Is it wrong to “sometimes” fantasize about eating a bowl of cream cheese frosting with a bag of salty pretzels?

    Reply

    • Averie @ Averie Cooks replied: — January 31st, 2013 at 12:14 pm

      I love your fantasies. I don’t even need the pretzels. Just a spoon :)

      And my pans are all such a varied hodgepodge. I recently just bought pans from…the grocery store of all places! That all match. 2 of each in 8×4 and 9×5. And each was like $5.99. So for under $25, I match now :)

      Reply

      • Jill Franz replied: — August 25th, 2013 at 12:54 pm

        Years ago I used to work in the grocery store bakery/deli and I would always sneak a cup of the cream cheese frosting that they had in a HUGE tub and go to the back where no one could see me and just eat it with a spoon like it was candy! Crazy I know! But it was so good every now and then! Lol….

        • Averie Sunshine replied: — August 25th, 2013 at 1:00 pm

          I eat frosting with a spoon now! I fully admit it. It’s awesome :) Most of the time the cake is just…meh. But the frosting is where it’s at. However with this cake, it really can hold it’s own!

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    Bree — January 31, 2013 at 1:20 pm

    This looks absolutely perfect Averie!

    Reply

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    Sylvie @ Gourmande in the Kitchen — February 2, 2013 at 9:28 pm

    A good carrot cake is hard to come by, they can often be bland or dry but this one looks perfect in every way!

    Reply

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    Nagini — February 3, 2013 at 4:09 am

    I baked this for my dad’s birthday yesterday, it was delicious! Thanks for sharing.

    Reply

    • Averie @ Averie Cooks replied: — February 3rd, 2013 at 5:35 am

      Thanks for coming back to tell me you made it and glad it was a success! My daughter’s bday was yesterday too (she got a pink cake though)!! Happy Bday to your dad!

      Reply

      • Nagini replied: — February 3rd, 2013 at 7:11 am

        Thank you! Happy Birthday to your daughter too :)

  6. #
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    Marcie @ Flavor the Moments — February 7, 2013 at 6:48 pm

    I’m definitely a carrot cake lover, and I like it spicy too. This one’s for me! Your photographs are just beautiful. The warm, rich color of the table just makes that carrot cake pop!

    Reply

  7. #
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    Ashley — March 5, 2013 at 7:25 pm

    One of my good friends brought me an amazing curry for lunch the other day…Just because. To return the favor, I am baking these right now. Carrot cake is her absolute favorite. They are still in the oven, but I can’t stop dipping into the batter mix!! I am making a cinnamon maple cream cheese frosting. I cannot wait to dig in to the finished product!!

    Reply

    • Averie @ Averie Cooks replied: — March 5th, 2013 at 8:12 pm

      The carrot cake is my fave ever carrot cake! I bet with your cinn-maple-cream cheese icing it’s going to be to-die for crazy good! WOW! Please report back and LMK how things pan out (literally) & if your friend approves!

      Reply

      • Ashley replied: — March 6th, 2013 at 6:23 pm

        I forgot carrot cake isn’t the best “cupcake” type cake. They fell in the middle, but I just filled it with frosting and it was still so super delicious! She loved them!! Thanks, I’m excited to make this again, this time as a loaf.

        • Averie @ Averie Cooks replied: — March 6th, 2013 at 6:33 pm

          Ok I forgot about that too – that it’s a dense batter and not a light and airy batter like cupcake batter, but good recovery on just filling them with frosting and nobody was probably any the wiser anyway!

  8. #
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    Shannon — April 1, 2013 at 11:43 am

    I made this Saturday for Easter on Sunday. It was great! Very good flavor and so moist. I made it into a bundt cake and it cooked in 50 minutes. The frosting is divine. So light and airy. We added raw walnuts to the top of those that wanted nuts. I kept the frosting in the fridge and frosted individual pieces. And I left out the raisins b/c my mom doesn’t like them. ???? I know but she doesn’t.

    My daughter asked to take some to school today in her lunch. That’s impressive.

    Reply

    • Averie @ Averie Cooks replied: — April 1st, 2013 at 12:15 pm

      Thanks for LMK that you made it and that it even passed the lunchbox test with your daughter :) Good to know you made it as a Budnt and it took 50 mins to bake for you. I love making it as a Bundt as well!

      Reply

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    Sarah — April 1, 2013 at 5:55 pm

    I made the recipe into cupcakes for Easter! Delicious! Everyone LOVED them. Thank you so much!!!!! I have been searching for a great carrot cake recipe!

    Reply

    • Averie @ Averie Cooks replied: — April 1st, 2013 at 6:22 pm

      I am so happy to hear they worked out as cupcakes and were a big hit! Thanks for coming back to LMK!

      Reply

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    Albany Jane — May 26, 2013 at 1:57 pm

    Thank you bunches for this recipe! I just made this cake last night, and it is absolutely fabulous! The best carrot cake I’ve made at home in ages! Saving this page so I can make it over and over again.

    Reply

    • Averie Sunshine replied: — May 26th, 2013 at 2:03 pm

      So glad that you loved the cake and that it’s the best you’ve made at home! Love hearing things like that and thanks for LMK!

      Reply

  11. #
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    Ginger Wolf — July 6, 2013 at 6:41 pm

    Wonderful recipe. Baked in a fancy bundt pan, 55 minutes. Let cool completely then heavy on the frosting. I added pecans, normally add crushed pineapple but not this time. Thinking would go heavier on the spices as it comes across as mild. Love the addition of melted butter, adds a richness along with the little bit of brown sugar. Again, this is a keeper! Thank you.

    Reply

    • Averie Sunshine replied: — July 6th, 2013 at 7:49 pm

      Thanks for the glowing report and for LMK exactly what you did – that is so helpful for me and others to hear, i.e. big Bundt for 55 mins.

      Glad you like the butter, too. Between the butter, oil, and buttermilk – it’s one moist cake, right!

      And yes on the spices and going heavier. For my personal cakes and how I make them, I go heavier than what I write here. In the past when I write things as heavy as I go on cinnamon, nutmeg, etc. I get people writing in to me and complaining that it’s too much and all they can taste is cinnamon. I personally believe you can almost never have too much vanilla, cinnamon, or cream cheese frosting :)

      Thanks again for trying this recipe~!

      Reply

  12. #
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    Erin — August 25, 2013 at 5:32 am

    Hi Averie! Can you substitute gluten free flour for the all purpose flour? I usually use Better Batter or Cup4Cup. Thanks!!

    Reply

    • Averie Sunshine replied: — August 25th, 2013 at 1:16 pm

      Probably – but since I haven’t tried it, I don’t know for sure. If it’s the type of GF flour that says it’s a 1:1 swap with regular all-purpose, then go for it!

      Reply

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    Barbara — December 18, 2013 at 4:18 pm

    I was so excited to bake this and give as gifts for Christmas. Unfortunately the middle collapsed on all of them. I have never had this happen before so I am not sure what happened.

    Reply

    • Averie Sunshine replied: — December 18th, 2013 at 4:20 pm

      Collapsing in the middle means, generally, it was not baked fully through or reached a hot enough internal temp. I would say another 10 mins or so in the oven was all you needed. Just bake longer next time.

      Reply

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    Barbara — December 18, 2013 at 5:29 pm

    Realized as I cut one that the middle never cooked as there was too much moisture. Is there a way around this?

    Reply

    • Averie Sunshine replied: — December 18th, 2013 at 6:28 pm

      I really honestly just recommend baking a bit longer. Climates and ovens vary and I live in dry San Diego and just watch your cake, not the clock, and you will be fine; bake until done. Tent with foil if top is getting browned before middle cooks through.

      You could reduce the amt of buttermilk or the oil or both; but you will sacrifice fluffiness and softness, and I haven’t tested the recipe that way. LMK what your trials bring.

      Reply

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    Jackie Kanavas — December 23, 2013 at 6:22 pm

    this is one of the best carrot cakes that I’ve have ever made. Delicious!! I made 4 loaves of it from one recipe (mini loaf pans that someone gave me as a gift) . The cream cheese frosting is also fabulous. Using Trader Joe’s light whipped cream cheese was an excellent suggestion!

    Reply

    • Averie Sunshine replied: — December 23rd, 2013 at 7:26 pm

      Thanks for saying it’s one of the best CC’s you’ve ever made! I agree :) I have always wanted to try it baking in a 4-some of mini pans. I have some and love them! Haven’t tried it with this particular recipe but glad to know it works!

      And I love TJ’s light whipped cream cheese for things like frosting when saving a few calories is nice :)

      Reply

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    cedens — April 16, 2014 at 8:09 am

    Averie- Do you think you can make this as a sheet cake? I saw the cutest thing where they made a sheet cake and cut it into rounds for mini carrot cakes, but i wanted to make your cake cause it sounds super moist and tasty.
    Thanks!

    Reply

    • Averie Sunshine replied: — April 16th, 2014 at 10:03 am

      You probably could but I don’t know how baking time would be effected. Baking as a loaf does keep it super moist and I think an 8×8 or 9×9 pan would be fine but wouldn’t go much larger than that unless you start doubling the recipe but I haven’t tried any of this. LMK if you do.

      Reply

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    Angelica — June 10, 2014 at 9:51 pm

    May I ask approximately how many standard-size muffins do you think this would yield? :)

    Reply

    • Averie Sunshine replied: — June 11th, 2014 at 1:10 am

      Hmm, I’d guess 15 to 18 standard, and maybe 12-14 more on the XL size, but purely guesses!

      Reply

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