Carrot Cake Loaf with Cream Cheese Frosting
Serves 1810 mins prep45 mins cook
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
What you need
Instructions
For the Cake: -1 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. -1 In a large microwave-safe bowl, melt the butter, about 1 minute on high power. -1 Add the oil, eggs, buttermilk, sugars, vanilla, cinnamon, cloves, allspice, nutmeg, and whisk vigorously until combined. -1 Add the flour, baking soda, baking powder, optional salt, and stir to incorporate; don't overmix. -1 Stir in the carrots. -1 Stir in the raisins and optional nuts. -1 Pour batter into prepared pans, making sure not to fill any pan more than halfway full because this batter rises considerably. -1 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. -1 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: -1 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. -1 Add the confectioners' sugar, vanilla, and beat until light and fluffy. Add additional sugar as desired for thicker frosting. -1 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.View original recipe