Carrot Cake Loaf
Sweet cream cheese icing is the perfect topping to this moist Carrot Cake Loaf recipe. A light crunch from chopped pecans or other nuts gives a wonderful contrast to fresh carrots.
Servings 20 slices
Calories 485kcal
Ingredients
- 1 1/2 cups vegetable oil
- 2 cups sugar
- 4 eggs beaten
- 2 cups flour
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 3 cups grated carrots
- 1 cup chopped nuts
Frosting
- 3 1/2 cups confectioners sugar
- 1/2 cup butter softened
- 8 ounces cream cheese softened
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350°F
- Beat oil and sugar well.1 1/2 cups vegetable oil, 2 cups sugar
- Add eggs, beat well.4 eggs
- Sift flour, cinnamon, baking soda and baking powder; slowly blend with egg mixture.2 cups flour, 2 teaspoons cinnamon, 2 teaspoons baking soda, 2 teaspoons baking powder
- Fold in carrots and nuts. Pour into two greased loaf pans.3 cups grated carrots, 1 cup chopped nuts
- Bake for 45 minutes to 1 hour until a toothpick inserted in the center comes out clean.
Frosting
- Beat confectioners sugar, butter, cream cheese and vanilla until creamy. Spread frosting evenly over cooled carrot loaves.3 1/2 cups confectioners sugar, 1/2 cup butter, 8 ounces cream cheese, 1 teaspoon vanilla
Nutrition
Calories: 485kcal | Carbohydrates: 54g | Protein: 4g | Fat: 30g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 213mg | Potassium: 172mg | Fiber: 1g | Sugar: 42g | Vitamin A: 3551IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg