Carrot Cake Loaf with Cream Cheese Frosting


So… I thought I posted this recipe like 2 weeks ago but apparently not. I’m not sure what happened but, no big deal, I will rewrite and post again. (super big sigh!)

This carrot cake is so good and I literally ate the extra cream cheese frosting with a spoon. Yup. No shame. So delicious. I made this a couple weeks ago and I’m making it again tomorrow to bring to my parents house because it is my mom’s favorite. It’s the perfect size since it’s a loaf and not a tiered cake or a bundt cake which I have made before. So, go ahead and grate those carrots and let’s bake a cake!

What you will need:

Loaf pan, greased and lined with parchment paper

1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1 cup granulated sugar
1/2 cup vegetable oil
1 1/2 cups grated carrots (packed and drained)
2 large eggs

For the frosting:

4 oz. cream cheese at room temp
2 tablespoons butter at room temp
1 teaspoon vanilla extract
1 1/2 cups powdered sugar

Preheat oven to 350F. In a bowl, whisk together flour, baking soda, baking powder and cinnamon. Set aside. In another bowl, beat together sugar, oil carrots and eggs until combined. Stir in the flour mixture until combined. Pour into prepared pan.

Bake for about 40 minutes. Allow to cool a bit before removing with parchment paper. Cool completely before frosting.

To make the frosting, beat cream cheese, butter and vanilla until nice and creamy and smooth. Add in powdered sugar and beat until you reach desired consistency. Frost cooled cake, slice and enjoy!

Store covered in the fridge.

Carrot Cake Recipe


I love Easter because it kicks off the wonderful season of Spring; flowers are in bloom, animals frolic outside, and you can start wearing sandals! I live in Chicago so this is a big deal. My mom is hosting Easter this year, and I decided I would make a carrot cake, one of her favorite desserts. Grated carrots make this cake very sweet and moist (I know everyone hates that word, but it was all I could think of) and the frosting is made with cream cheese. Yum! So easy to make and even easier to eat. Let’s get this party started…

What you will need:

Two 9 in. cake pans

For the carrot cake:

1 cup chopped walnuts or pecans
2 1/2 cups finely grated carrots
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 large eggs
1 1/2 cups granulated sugar
1 cup vegetable oil
2 teaspoons pure vanilla extract

For the cream cheese frosting:

1/4 cup unsalted butter at room temperature
8 ounces cream cheese at room temperature
2 cups sifted powdered sugar
1 teaspoon pure vanilla extract
1 teaspoon lemon zest (optional)


I had to show a picture of the grating carrots process because it was a lot harder to do than I thought!

Preheat oven to 350 degrees fahrenheit. Butter or spray two 9 in. cake pans and line the bottoms with a circle of parchment paper.

To make the carrot cake:

In a medium sized bowl, whisk the flour, baking soda, baking powder, salt and ground cinnamon. Set aside.

In a large bowl (or bowl of your electric mixer), beat the eggs until frothy. Gradually add the sugar and beat until the batter is thick and light colored (about 3 minutes). Add the oil in a steady stream and then add the vanilla. Add the flour mixture and beat until incorporated. With a large rubber spatular, fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake for 25-30 minutes.

Remove from oven and let cool on a wire rack. After 10 minutes, invert the cakes onto the wire racks and let cool completely before frosting.

To make the frosting:

In a large bowl (or bowl of your electric mixer), beat the cream cheese and butter until blended with no lumps. Gradually add the powdered sugar until smooth. Beat in the vanilla and lemon zest. Frost cake and enjoy!

Happy Easter!