Description
A moist and flavorful carrot cake loaf topped with creamy frosting and garnished with walnuts.
Ingredients
Scale
- ½ cup (109 g) vegetable oil
- ¾ cup (150 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (115 g) sour cream, room temperature
- ¼ cup (49 g) crushed pineapple, drained well
- 1 teaspoon vanilla
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- 1 ¾ cups (192.5 g) finely grated carrots, 3-4 medium carrots, room temperature
- 4 ounces cream cheese, softened
- ¼ cup (½ stick / 57 g) butter, room temperature
- ½ teaspoon vanilla extract
- 2 cups (250 g) confectioners’ sugar
- ½ cup (58.5 g) walnuts, roughly chopped (for garnish)
Instructions
- Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper, allowing it to hang over the sides for easy removal. Set aside.
- In a large bowl, whisk together oil, brown sugar, and granulated sugar.
- Add eggs, one at a time, mixing well after each addition.
- Stir in the sour cream and pineapple. Whisk to combine.
- Add vanilla extract. Stir until well combined.
- Add the flour, baking powder, cinnamon, baking soda, salt, and nutmeg to the bowl.
- Gradually mix the dry ingredients with the wet ingredients. Mix until just combined. (do not overmix)
- Gently fold in the grated carrots.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 55 to 60 minutes, or until the top is golden brown and a toothpick inserted into the center of the loaf comes out with a few crumbs, but no wet batter. If the top starts to brown too quickly, loosely tent the loaf with aluminum foil.
- Once done baking, remove the loaf from the oven and let cool in the pan for about 30 minutes. Then, transfer to a wire rack to cool completely.
- While the loaf is cooling, make the cream cheese frosting. To a large bowl, add the softened cream cheese, butter, and vanilla extract. Using a hand mixer or stand mixer fitted with the paddle attachment, beat on medium speed until the mixture is smooth and creamy.
- Gradually add the confectioners’ sugar, mixing until fluffy.
- Once the loaf is completely cooled, spread an even layer of the cream cheese frosting over the top. Smooth with a spatula.
- Sprinkle with chopped walnuts for garnish (optional). Cut and serve.
Notes
- Ensure all ingredients are at room temperature for best results.
- Store leftovers in an airtight container in the refrigerator.
- This loaf can also be made with shredded coconut or raisins for added flavor.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg