Dessertscrazyforcrust4.2
The BEST Carrot Cake Loaf Recipe
This is the BEST Carrot Cake Loaf Cake you'll ever make. It's soft and FULL of carrot cake flavor with a delicious cream cheese frosting!
👥 12 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 45 min🔥 Cook: 45 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●spatula
- ●wooden spoon
📝 Preparation Steps
1
Preheat oven to 350°F. Grease and flour two 8x4-inch or 9x5-inch loaf pans.
2
Whisk salt, baking powder, baking soda, cinnamon, ginger, nutmeg, and flour in a medium bowl. Set aside.
baking powder2 teaspoons(248g) all purpose flour2 cups(163g) shredded carrots (from about 4-6 carrots)2 cups(226g) cream cheese (softened)8 ounces(340g) powdered sugar3 cupsbaking soda2 teaspoonsground cinnamon2 teaspoons
3
Whisk eggs until beaten, then whisk in oil, vanilla, applesauce and both sugars. Whisk until combined, then add dry ingredients and stir with a spatula or wooden spoon until just combined. Stir in carrots.
(248g) all purpose flour2 cupslarge eggs4(163g) shredded carrots (from about 4-6 carrots)2 cups(226g) cream cheese (softened)8 ounces(340g) powdered sugar3 cups
4
Pour batter evenly into the prepared pans. Bake for ⏱️ 40-55 minutes or until a toothpick comes out almost clean in the center.
5
Let the cake completely cool before removing from the pan and frosting.
6
To make the frosting: beat cream cheese and butter until smooth. Add powdered sugar, 1 cup at a time, until the mixture comes together, then add vanilla and salt. Beat until smooth
7
Remove cakes from pans and frost the top, then slice and serve.
8
Store loosely covered in the refrigerator for up to 3 days.
Nutrition Facts
calories
351 kcal
fat Content
21 g
serving Size
1 slice
fiber Content
1 g
sugar Content
31 g
sodium Content
1823 mg
protein Content
3 g
cholesterol Content
52 mg
carbohydrate Content
82 g
saturated Fat Content
6 g
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