How to Bake the Perfect Carrot Cake Loaf (Simple & Delicious)
There’s a magical thing about a carrot cake loaf that makes it feel like it was made just for you. It’s not just the moist crumb or the perfect balance of spice, though that certainly helps, but the way it fills your kitchen with that warm, comforting scent. You know the one.
Servings: 12
Calories: 320kcal
Ingredients
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1 ¾ teaspoons ground cinnamon a touch more for warmth
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- Pinch of ground allspice
Wet Ingredients:
- ½ cup vegetable oil
- ¾ cup packed dark brown sugar
- ¼ cup granulated sugar
- 2 large eggs at room temperature
- ½ cup buttermilk at room temperature
- 2 teaspoons pure vanilla extract
- Add-ins:
- 1 ½ cups peeled and shredded carrots
- ½ cup chopped walnuts
Cream Cheese Frosting:
- 2 tablespoons unsalted butter softened
- 4 ounces cream cheese softened
- 1 teaspoon vanilla extract
- 1 cup confectioners’ sugar sifted
- Pinch of salt
- chopped walnuts for garnish
Instructions
- Set your oven to 350°F (175°C) so it’s perfectly preheated and ready for baking.
- Lightly spray your 9x5 inch loaf pan with nonstick cooking spray to ensure an easy release once your delicious loaf is ready to come out.
- Start by combining the flour, baking powder, and baking soda in a large bowl, whisking them into a smooth, even mix.
- Add in the cinnamon, nutmeg, ginger, and a pinch of allspice for that cozy, spiced flavor.
- Sprinkle in the salt and whisk everything together to blend those warm spices perfectly.
- In a separate bowl, mix the vegetable oil and sugars (both dark brown and granulated).
- Add the eggs, buttermilk, and vanilla extract to create a smooth, creamy mixture that will keep your loaf tender and moist.
- Fold in the shredded carrots and chopped walnuts with a gentle hand.
- Slowly blend in the wet ingredients with the dry, folding them carefully. The batter should remain thick and slightly lumpy, which will help create that dense, rich texture we want for the loaf.
- Carefully transfer the batter into the greased loaf pan, smoothing it out for an even layer. Bake at 350°F for 45-55 minutes.
- Check for doneness by inserting a toothpick in the center, if it comes out clean, your loaf is ready! If the top starts to brown too soon, cover it loosely with foil and continue baking until fully cooked.
- After baking, let the loaf rest in the pan for 15 minutes. Carefully remove it and place it on a wire rack to cool fully before frosting.
- As the loaf cools, go ahead and prepare the cream cheese frosting. Whip the softened cream cheese and butter until they blend into a luscious, smooth texture.
- Gently sift the powdered sugar, then mix in the vanilla extract and a pinch of salt for flavor. Taste and adjust the sweetness if needed.
- When the loaf is cool to the touch, cover it with a rich layer of frosting. T
- op with chopped walnuts for an extra crunchy finish and enjoy every bite of this sweet, spiced treat!
Notes
- Make sure the oven is at the right temperature before you place the loaf inside. A warm oven ensures the perfect rise.
- Give it time to cool! Let the loaf cool in the pan for about 15 minutes, then transfer to a wire rack. If you frost it while it’s still warm, the frosting will melt right off.
- If you find your cream cheese frosting too runny, pop it in the fridge for 10-15 minutes to firm it up before spreading.