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Carrot Cake Loaf & Cream Cheese Frosting

September 12, 2018 by Samantha 8 Comments

Carrot-cake-loaf-cream-cheese-frosting-gluten-free-carrot-cake-vegetarian
Carrot-cake-loaf-cream-cheese-frosting-gluten-free-carrot-cake-vegetarian
Carrot-cake-loaf-cream-cheese-frosting-gluten-free-carrot-cake-vegetarian
Carrot-cake-loaf-cream-cheese-frosting-gluten-free-carrot-cake-vegetarian
Carrot-cake-loaf-cream-cheese-frosting-gluten-free-carrot-cake-vegetarian
Carrot-cake-loaf-cream-cheese-frosting-gluten-free-carrot-cake-vegetarian

Carrot-cake-loaf-cream-cheese-frosting-gluten-free-carrot-cake-vegetarian

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!

Carrot-cake-loaf-cream-cheese-frosting-gluten-free-carrot-cake-vegetarian

Carrot-cake-loaf-cream-cheese-frosting-gluten-free-carrot-cake-vegetarian

Carrot-cake-loaf-cream-cheese-frosting-gluten-free-carrot-cake-vegetarian

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-gluten-free-carrot-cake-vegetarian

Carrot-cake-loaf-cream-cheese-frosting-gluten-free-carrot-cake-vegetarian

5 from 1 vote
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Carrot Cake Loaf + Cream Cheese Frosting

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6

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
US Customary - Metric

Instructions

Cake

  1. Preheat oven to 180ºC (356ºF). Line a 9” x 5” loaf pan with parchment paper and set aside.
  2. In a mixing bowl, combine flour, baking powder, cinnamon, allspice, nutmeg, ginger and salt, mix well and set aside.
  3. 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.
  4. Add eggs and beat until well combined and light.
  5. Add grated carrots and beat until just combined.
  6. 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.
  7. Gently fold through chopped walnuts.
  8. Pour batter into prepared loaf tin.
  9. Bake for 40-45 minutes or until a skewer inserted into the middle comes out clean. The top should spring back when slightly pressed.
  10. Let cake cool in pan for 15 minutes.
  11. Remove cake from pan by turning it over onto a wire cooling rack. Tap on the pan slightly to help the cake come out.
  12. Let cake cool completely on the wire rack.

Cream Cheese Frosting

  1. 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.
  2. Add icing sugar and beat for 1 minute until light and creamy, scraping down the sides when needed.
  3. Spread frosting over cooled cake.
  4. Sprinkle frosting with extra chopped walnuts.
  5. Serve and enjoy!

Recipe Notes

Store in an airtight container, refrigerated, for 4-5 days.

Filed Under: All Recipes, Breakfast & Bread, Cakes & Cupcakes, Sweets Tagged With: baking, carrot cake, cream cheese, easy, frosting, gluten free, loaf, vegetarian

Previous Post: « Pumpkin Blueberry Muffins
Next Post: Almond Butter Chocolate Crispy Bars »

Reader Interactions

Comments

  1. Ana Paola says

    May 18, 2020 at 12:32 am

    Hi!! What can I use instead of coconut sugar?

    Reply
    • Samantha says

      May 18, 2020 at 11:30 am

      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! 🙂

      Reply
      • Ana says

        May 18, 2020 at 1:32 pm

        Thank you so much! I’m looking forward to making this loaf! It sounds and look incredible

        Reply
  2. Niti Mayer says

    November 25, 2018 at 3:46 pm

    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??

    Reply
    • Samantha says

      November 26, 2018 at 10:58 am

      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! 🙂

      Reply
  3. Susi Störkel-Roth says

    September 18, 2018 at 10:18 pm

    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

    Reply
  4. Sheenam | thetwincookingproject.net says

    September 13, 2018 at 8:07 pm

    Oh my!! This looks absolutely delicious!!!

    Reply
    • Samantha says

      September 14, 2018 at 8:42 am

      Thanks so much! It’s definitely a must try! 🙂

      Reply

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