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!
Servings: 12 servings
Calories: 351kcal
Cost: $7
Ingredients
For the Cake:
- ½ teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 2 cups (248g) all purpose flour
- 4 large eggs
- ½ cup (118ml) vegetable oil
- ½ cup unsweetened applesauce
- 1 tablespoon vanilla extract
- 1 ½ cups (300g) packed brown sugar
- ½ cup (100g) granulated sugar
- 2 cups shredded carrots (from about 4-6 carrots)
For the Frosting:
- 8 ounces (226g) cream cheese softened
- ½ cup (113g) unsalted butter, softened
- 3 cups (340g) powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F. Grease and flour two 8x4-inch or 9x5-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