Carrot Cake Loaf Cake

Carrot Cake Loaf cake is full of simple ingredients you may already have at home. If you love carrot cake but need a smaller version….here you go!

We love carrot cake! It’s a classic dessert that rarely disappoints. However, most recipes for old-fashioned carrot cake are layer cakes. Let’s face it: sometimes you want a more petite dessert. This is where a loaf cake comes in! It’s all the goodness of the original but perfect for just a few people or a small gathering.

EASY SWAPS YOU CAN MAKE:

Here are a few things to remember when making this recipe.

• Don’t like raisins? Leave them out!
• Don’t want to add nuts? Leave them out! Want to use a different nut? Go for it!
• Want to make this more of a bread? Don’t frost it.
• You could easily add dried cherries or cranberries in the place of the raisins.
• You could add 1/2 cup of chocolate chips or shredded sweetened coconut.
• Skip the cream cheese frosting and add a powdered sugar glaze.

YOU MAY ALSO ENJOY THESE RECIPES:

• Pecan Pie Muffins
• Pineapple Loaf Cake
• Carrot Cake Bars

Carrot Cake Loaf Cake

Leigh Walkup

Carrot Cake Loaf Cake is an old- fashioned carrot cake, just in a petite version. It's simple and so delicious!

5 from 2 votes

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Prep Time 15 minutes mins

1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Course brunch, Cake, Dessert

Cuisine American

Servings 6

Ingredients

  

1x2x3x

• 3 eggs
• 1 cup sugar
• 1 cup oil we use olive
• 2 teaspoons vanilla
• 1 1/3 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 3 carrots grated (about 1 cup)
• 1/2 cup raisins
• 1/2 cup chopped pecans or walnuts

Cream Cheese Icing

• 4 oz cream cheese
• 1/4 cup butter
• 1 1/4 cup powdered sugar
• 1 teaspoon heavy cream can use milk
• 1 teaspoon vanilla

Instructions

 

• In a mixing bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, and salt. In a separate large bowl, combine the eggs and sugar. Add the oil and vanilla.
• Add the dry ingredients to the wet ingredients and mix together. Next, fold in the carrots, raisins, and pecans.
• Pour into a greased 9×5 loaf pan and bake at 350 for about 1 hour and 15 minutes, or until the center tests clean. Remove from oven and let cool for 10 minutes before removing from the pan. Let the loaf cake cool completely. Add frosting.
• Mix all of the frosting ingredients together, frost the cake, and top it with a few extra pecans.

Notes

Swaps and Suggestions:

• Don’t like raisins? Leave them out!
• Don’t want to add nuts? Leave them out! Want to use a different nut? Go for it!
• Want to make this more of a bread? Don’t frost it.
• You could easily add dried cherries or cranberries in the place of the raisins.
• You could add 1/2 cup of chocolate chips or shredded sweetened coconut.
• Skip the cream cheese frosting and add a powdered sugar glaze.

Keyword Carrot Cake Loaf Cake, Carrot Cake, Loaf Cake, Easy Dessert

Tried this recipe?Let us know how it was!

Storing

This loaf cake should be kept in an airtight container in the fridge. It will keep for 4-5 days.

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