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.

Pumpkin Pie Spice Zucchini Cake with Cream Cheese Frosting


I know! I know! It’s a mouthful to say but just give me a mouthful of this cake! Seriously, happy fall everyone. No better way to celebrate the cooler air than with this beauty right here. And this frosting…. I think I ate half of it out of the bowl as I was frosting the cake. Ooops! At least there was enough to cover it 🙂 Cream cheese frosting always reminds me of Dunkaroo’s from the 90’s. Anyone remember those? Yum!

Anyway, enough reminiscing. Go start those ovens and let’s bake this cake!

What you will need:

13 x 9 inch baking pan sprayed with non-stick spray

2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup vegetable oil
3/4 cup brown sugar
1/2 cup granulated sugar
1/2 cup applesauce
3 large eggs
2 teaspoons vanilla extract
2 cups shredded zucchini, drained


8 oz. cream cheese
1/4 cup butter at room temp
1 teaspoon vanilla extract
3 cups powdered sugar

Preheat oven to 350 degrees fahrenheit. In a bowl, whisk together the flour, baking powder, baking soda, salt and spice. Set aside. In another bowl, beat together oil, both sugars and applesauce. Then add in eggs and vanilla and beat until combined. Slowly add in flour mixture until just combined. Fold in zucchini until combined. Pour batter into prepared pan and bake for 25-35 minutes. Allow to cool completely.

While cake cools, beat together all frosting ingredients. Spread over the cooled cake. Store cake covered and in the fridge. Slice and enjoy!