Carrot Cake Loaf
Craving a deliciously moist and flavorful cake? This Carrot Cake Loaf is a perfect balance of sweet, spiced goodness with a hint of cream cheese icing on top. It's a delightful treat that’s easy to make and guaranteed to satisfy your sweet tooth.
Ingredients
Cake Ingredients
- 1 1/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp cloves
- 2 eggs (room temperature)
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/4 cup applesauce
- 1 1/4 cups shredded carrots
- 1/2 cup chopped pecans or walnuts (optional)
Cream Cheese Icing Ingredients
- 4 ounces cream cheese (softened)
- 2 tbsp unsalted butter (softened)
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan with nonstick cooking spray or butter and set it aside.
Prepare the dry ingredients
- In a large bowl, combine 1 1/4 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1 tsp cinnamon, 1/8 tsp nutmeg, and 1/8 tsp cloves. Stir well to combine.
Mix the wet ingredients
- In a medium bowl, whisk together 2 eggs, 1/2 cup vegetable oil, 1 tsp vanilla extract, 1/2 cup light brown sugar, 1/2 cup granulated sugar, and 1/4 cup applesauce until smooth and fully combined.
Combine the wet and dry ingredients
- Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
Add the carrots and nuts
- Gently fold in 1 1/4 cup shredded carrots and 1/2 cup chopped pecans or walnuts.
- Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
- Bake for about 40 minutes or until the cake is golden brown on top and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 30 minutes, then transfer it to a cooling rack to cool completely.