Carrot Cake Loaf
This Carrot Cake Loaf with Cream Cheese Icing is a moist and flavorful dessert that’s easy to make and perfect for any occasion. The freshly grated carrots add natural sweetness and a tender crumb, while the tangy cream cheese icing takes it to the next level. Whether you're serving it for brunch, dessert, or a special occasion, this carrot cake loaf is sure to impress!
Yield: 10 servings
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Equipment
- 8-inch Loaf Pan (20cm)
Ingredients
Carrot Cake Loaf Ingredients
- 225 ml Milk*
- 1 tsp White Vinegar or Lemon Juice*
- 100 g Cane Sugar* or castor sugar
- 70 g Light Brown Sugar
- 90 ml Vegetable Oil or any neutral oil
- 2 tsp Vanilla Extract
- 255 g All Purpose Flour
- 2 tsp Baking Powder
- ¾ tsp Baking Soda
- 1 tsp Cinnamon Powder
- ¼ tsp Salt
- 150 g Carrots (roughly 2-3 medium-sized) peeled and grated,
- 35 g Chopped Walnuts optional
Cream Cheese Icing Ingredients
- 110 g Cream Cheese* soft
- 45 g Butter* soft
- 60 g Powdered Sugar sifted
- ½ tsp Vanilla Extract
Instructions
Loaf Instructions
- Preheat your oven to 350℉(175℃).
- Grease an 8-inch (20cm) loaf tin with oil. Line it with an overhang of baking paper
- In a bowl combine milk, and lemon juice and let it sit for 10 minutes until slightly curdled.
- Add oil, vanilla extract, cane sugar and light brown sugar. Mix with a whisk until the sugar has dissolved.
- In a separate bowl combine all the dry ingredients (flour, baking powder, baking soda, cinnamon and salt)
- Mix dry ingredients into liquid ingredients with an electric whisk or hand whisk.
- Add grated carrots and fold the batter gently.
- Fill the loaf tin with carrot cake batter.
- Score the carrot cake batter in the middle about 1/4 inch deep with a knife starting from one end to the other to get an even rise.
- Bake for roughly 30-40 min or until firm to touch.
- Cool completely before you add cream cheese icing.
Cream Cheese Icing Instructions
- Combine the soft butter, soft cream cheese, and vanilla in a mixing bowl.
- Mix until light and fluffy with a paddle attachment or electric whisk.
- Add powdered sugar and mix until the icing is light and fluffy.
- Once the loaf cake is fully cooled, place it on a plate and top with the cream cheese icing.
- Using an offset or the back of a spoon, smooth out the cream cheese icing.
- Decorate with chopped walnuts.
- Slice the Carrot Cake Loaf into thick slices and serve.
- For best results store it in an airtight container for 2-3 days at room temperature or in the fridge for 7 days.
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy-based whole milk.
- Butter: Dairy-free salted butter sticks or any salted butter of your choice.
- Lemon Juice: You can substitute with Apple Cider Vinegar / White Vinegar and vice-versa.
- Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or use organic cane sugar.
- Cream Cheese: Dairy-free cream cheese or any plain full-fat cream cheese of your choice.