Irresistible Carrot Cake Loaf: A Slice of Heaven in Every Bite

Discover the delight of our Carrot Cake Loaf, a moist and flavorful twist on the traditional carrot cake. This recipe brings together the warm, comforting spices of cinnamon and nutmeg, the sweetness of grated carrots and crushed pineapple, and the crunch of candied walnuts. Topped with a rich cream cheese frosting, this loaf is perfect for any occasion.

In our household, this Carrot Cake Loaf is more than just a dessert; it’s a cherished family tradition. My husband, who isn’t usually a fan of sweets, always requests this loaf for his birthday. The kids love helping me grate the carrots and mix the batter, making it a fun family activity. Over the years, it has become a staple at our family gatherings, bringing smiles and warm memories with every bite.

Why This Carrot Cake Loaf?Unmatched Moistness and Flavor

Our Carrot Cake Loaf boasts an unparalleled moistness thanks to the addition of crushed pineapple and safflower oil. The combination of cinnamon, allspice, ginger, and nutmeg creates a symphony of flavors that will tantalize your taste buds.

Simple Yet Elegant

This loaf cake is perfect for those who appreciate simplicity without compromising on taste. Its rustic presentation is both charming and fuss-free, making it ideal for casual get-togethers or as a delightful treat for yourself.

Versatile and Nutritious

Packed with grated carrots, this loaf offers a nutritious twist to a classic dessert. You can enjoy it as a decadent breakfast, a sweet snack, or a satisfying dessert.

Ingredients

Carrot Cake Loaf

180g (1 ½ cups) all-purpose flour
7g (1 ½ teaspoons) baking soda
4g (¾ teaspoon) baking powder
4g (1 ½ teaspoons) ground cinnamon
1g (¼ heaping teaspoon) ground allspice
1g (¼ heaping teaspoon) ground ginger
1g (¼ heaping teaspoon) salt
A pinch of nutmeg
150g (¾ cup) brown sugar
75g (¼ cup plus 2 tablespoons) granulated sugar
3 large eggs
10ml (2 teaspoons) vanilla extract
180ml (¾ cup) safflower oil or vegetable oil
200g (1 ½ cups) grated carrots
180g (¾ cup) crushed pineapple, well-drained
60g (½ cup) chopped candied or roasted walnuts

Cream Cheese Frosting

113g (4 ounces) softened cream cheese
56g (4 tablespoons) softened unsalted butter
180g (1 ½ cups) powdered sugar
15ml (1 tablespoon) milk or half & half
5ml (1 teaspoon) vanilla extract

Directions

Preheat the oven to 350°F (175°C). Line a 9×5 inch (23×13 cm) loaf pan with parchment paper, leaving some overhang on the sides for easy removal. Lightly spray with cooking spray.
Combine dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice, ginger, nutmeg, and salt. Set aside.
Mix wet ingredients: In a medium bowl, whisk together the brown sugar, granulated sugar, eggs, vanilla, and oil until well combined.
Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and stir just until combined. Fold in the grated carrots and crushed pineapple.
Bake: Pour the batter into the prepared loaf pan. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean. Turn the loaf halfway through baking to ensure even cooking. If the top browns too quickly, loosely cover with foil for the last 10-15 minutes.
Cool: Let the loaf cool in the pan for 15 minutes, then use the parchment overhang to lift it out and place on a wire rack to cool completely.
Prepare the frosting: In a medium bowl, mash together the softened cream cheese and butter until creamy. Add half of the powdered sugar, half of the milk, and all the vanilla. Beat with a hand mixer until smooth, then add the remaining powdered sugar and milk. Beat until light and fluffy.
Frost: Once the loaf is completely cooled, generously frost the top with the cream cheese frosting. Sprinkle with chopped candied walnuts.

Notes

Substitutions: You can substitute the safflower oil with any mild-flavored oil such as canola or sunflower oil.
Nutritional Information: Each slice contains approximately 698 calories.
Storage: Store the frosted loaf in the refrigerator for up to 5 days. Let it come to room temperature before serving.