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slices of carrot cake loaf
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The BEST Carrot Cake Loaf

This is the BEST Carrot Cake Loaf Cake you'll ever make. It's soft and FULL of carrot cake flavor with a delicious cream cheese frosting!
Course Dessert
Cuisine American
Keyword cake
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 12 servings
Calories 351kcal
Author Dorothy Kern

Ingredients

For the Cake:

  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 cups 248g all purpose flour
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened applesauce
  • 1 tablespoon vanilla extract
  • 1 1/2 cups 312g packed brown sugar
  • 1/2 cup 99g granulated sugar
  • 2 cups shredded carrots from about 4-6 carrots

For the Frosting:

Instructions

  • Preheat oven to 350°F. Grease and flour two 8x4-inch loaf pans.
  • Whisk salt, baking powder, baking soda, cinnamon, ginger, nutmeg, and flour in a medium bowl. Set aside.
  • Whisk eggs until beaten, then whisk in oil, vanilla, applesauce and both sugars. Whisk until combined, then add dry ingredients and stir with a spatula or wooden spoon until just combined. Stir in carrots.
  • Pour batter evenly into the prepared pans. Bake for 40-55 minutes or until a toothpick comes out almost clean in the center.
  • Let the cake completely cool before removing from the pan and frosting.
  • To make the frosting: beat cream cheese and butter until smooth. Add powdered sugar, 1 cup at a time, until the mixture comes together, then add vanilla and salt. Beat until smooth
  • Remove cakes from pans and frost the top, then slice and serve.
  • Store loosely covered in the refrigerator for up to 3 days.

Video

Nutrition

Serving: 1slice | Calories: 351kcal | Carbohydrates: 82g | Protein: 3g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 52mg | Sodium: 1823mg | Fiber: 1g | Sugar: 31g