Carrot Cake Loaf with Cream Cheese Frosting
Serves 18
10 mins prep
45 mins cook
55 mins total
A soft, moist carrot cake that's baked as a loaf. So much faster and easier than baking an entire cake! Packed with carrots, raisins, & nuts!
0 servings
For the Cake
For the Cream Cheese Frosting
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For the <strong>Cake</strong>:
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.
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.
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 <strong>Cream Cheese Frosting</strong>:
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.