The classic Carrot Cake. Today I’m sharing with you this humble and absolutely yummy homemade Carrot Cake Loaf thats spread with a scrumptious Cream Cheese Frosting. YUM!!
Offering you all the wonderful traditional flavours of carrot cake, I’m sure you cannot wait to get you hands on your own slice. The texture is in-between a cake and a loaf, hence the name :). Paired with this velvety smooth and melt-in-your-mouth creamy cheese frosting (omg) it’s the perfect addition to this gluten free carrot cake loaf. With an extra sprinkling of chopped walnuts, this is one showstopper of a cake!
Decadent
Morish
Creamy
Heartwarming
Flavourful
This carrot cake loaf is also gluten free so no one is going to miss out on this beauty! If you don’t mind the gluten or you just don’t have gluten free flour on hand (because you aren’t gluten free) you’re welcome to go ahead and use your regular go-to regular all purpose flour. If you’re going to use regular wheat flour, please ensure to not over-beat the batter, we don’t want tough/dense cake do we? Nope!!
I cannot wait for you guys to try this cake, my family has been obsessing over it this past weekend and it’s nearly all gone, I only got 1 slice to myself!! That’s how popular it is!
Also wonderful to bake and share with those at a picnic, party or gathering, who can resist cream cheese frosting??!!
Carrot Cake Loaf + Cream Cheese Frosting
Ingredients
Cake
- 1 1/2 cups gluten free all-purpose flour I use ‘Bob’s Red Mill Baking 1-1 Gluten Free Flour’
- 4 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp allspice
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- Pinch of salt
- 140 g butter softened at room temperature
- 1 1/2 cups coconut sugar
- 2 large eggs room temperature
- 250 g carrots freshly grated
- 1 cup walnuts roughy chopped, plus extra for sprinkling on frosting
Cream Cheese Frosting
- 100 g cream cheese softened at room temperature
- 45 g butter softened at room temperature
- 1/2 Tbsp fresh lemon juice
- 1 cup icing sugar
Instructions
Cake
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Preheat oven to 180ºC (356ºF). Line a 9” x 5” loaf pan with parchment paper and set aside.
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In a mixing bowl, combine flour, baking powder, cinnamon, allspice, nutmeg, ginger and salt, mix well and set aside.
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In a large mixing bowl or the bowl of a stand mixer, using an electric beater/whisk attachment, cream butter and sugar together until well combined and fluffy.
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Add eggs and beat until well combined and light.
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Add grated carrots and beat until just combined.
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Add flour mixture half at a time, beating into the wet mixture until just combined, beat through remaining flour until a soft batter is formed.
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Gently fold through chopped walnuts.
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Pour batter into prepared loaf tin.
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Bake for 40-45 minutes or until a skewer inserted into the middle comes out clean. The top should spring back when slightly pressed.
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Let cake cool in pan for 15 minutes.
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Remove cake from pan by turning it over onto a wire cooling rack. Tap on the pan slightly to help the cake come out.
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Let cake cool completely on the wire rack.
Cream Cheese Frosting
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In a large mixing bowl or the bowl of a stand mixer, using an electric beater/whisk attachment, add softened cream cheese, butter and lemon juice. Beat on high until just combined and softened.
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Add icing sugar and beat for 1 minute until light and creamy, scraping down the sides when needed.
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Spread frosting over cooled cake.
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Sprinkle frosting with extra chopped walnuts.
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Serve and enjoy!
Recipe Notes
Store in an airtight container, refrigerated, for 4-5 days.
Hi!! What can I use instead of coconut sugar?
Hi Ana! You can replace the coconut sugar with either light brown sugar, raw sugar or rapadura sugar. Any other sugars that are brown in colour should be good substitute for the coconut sugar. Hope that helps and enjoy the recipe! 🙂
Thank you so much! I’m looking forward to making this loaf! It sounds and look incredible
Hi this looks amazing!
Can I sub the butter with olive oil or any other oil? If yes then which one and what will be it’s measure??
Hi Niti, thanks so much! I haven’t made this carrot cake without butter before nor using any type of oil. Because the quantity of the butter both in the cake itself and the frosting is a large amount, I cannot guarantee that using an oil will have the same outcome as this original recipe, especially in the frosting. If you really need to replace with an oil, I would recommend using coconut oil in it’s solid/softened state, not it’s liquid state. I hope this helps! 🙂
Hi from Germany!
It looks very tasty and I would like to bake it. But….how much is one cup in gramm and what is “all spice”?
Greetings Susi
Oh my!! This looks absolutely delicious!!!
Thanks so much! It’s definitely a must try! 🙂