Carrot Cake Loaf With Cream Cheese Frosting
This Carrot Cake Loaf with Cream Cheese Frosting is one of the easiest loaf cake recipes. I used baby food carrots as the main ingredient. The baked loaf was fragrant with the combined aromas of cinnamon and sugar. The cake was dense, but each slice was soft and luscious. Top this with thick, rich cream cheese frosting, which complements the scrumptious taste of the spice. This recipe was inspired by The Spruce Eats. Serves 6.
Servings: 6 people
- 3 whole large eggs
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons cinnamon powder
- ½ teaspoon salt
- 2 cups all-purpose flour
- 1 ½ teaspoon pure vanilla extract
- 2 jars (4 oz. each) baby food carrots
- 1 jar (4 oz.) baby food apple sauce
For the Cream Cheese Frosting:
- 2 Tablespoons softened butter or margarine (unsalted)
- 4 ounces Philadelphia cream cheese, softened at room temperature
- 2 cups powdered sugar
- 2 teaspoons milk
To bake the Carrot Cake Loaf
Pre heat the oven to 350 F. Grease and flour a large loaf pan measuring 9 x 5 inches. Place parchment paper at the bottom of pan. Set aside.
In a large bowl, combine the eggs, sugar and oil together. Blend well using a cake mixer.
Add the dry ingredients. Pour the vanilla. Continue beating till ingredients are blended and batter is smooth.
Using a large spatula, fold in the baby food carrots and apple sauce. Blend ingredients well.
Pour the batter into the loaf pan.Bake for 45 to 50 minutes in 350 F degrees. Check if loaf cake is done by inserting the tip of a sharp knife in the center. If knife is clean, cake is baked completely.When cake is cool enough to handle, transfer to a cake rack while you make the frosting.
To make the Cream Cheese Frosting:
Using a cake mixer, cream the butter or margarine with the softened cream cheese. Blend till smooth.Gradually add the powdered sugar, alternating with a few drops of the milk. If mixture is too stiff or dry . add half a teaspoon of milk. Beat till there are no more lumps. This yields about 1 1/2 cups frosting.
To assemble the loaf cake:
Cool the loaf cake for at least 1 hour. *Note: Do not put the frosting if cake is still warm or the icing will melt or be absorbed inside.When the Carrot Loaf Cake has cooled completely, place on a cake platter that fits.Using a cake spatula, frost the top and sides of the loaf with the Cream Cheese Frosting.When done, keep refrigerated till ready to serve.Slice cake and serve with your preferred beverages for dessert or snacks.
Notes on Nutrition: The nutrition information provided in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog, my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]
Serving: 1g | Calories: 820kcal | Carbohydrates: 123g | Protein: 4g | Fat: 37g | Saturated Fat: 30g | Cholesterol: 1mg | Sodium: 562mg | Potassium: 120mg | Fiber: 1g | Sugar: 89g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 2mg