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Moist carrot cake loaf with cream cheese frosting
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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.
Course Dessert
Cuisine American
Keyword Carrot Cake Loaf
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 20 slices
Calories 485kcal
Author Jennifer @ Plowing Through Life

Equipment

  • Loaf Pan
  • Stand Mixer
  • Mixing Bowls
  • Silicone Spatula

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.
  • Add eggs, beat well.
  • Sift flour, cinnamon, baking soda and baking powder; slowly blend with egg mixture.
  • Fold in carrots and nuts. Pour into two greased loaf pans.
  • 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.

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