Start your holiday baking off right with this delicious Frosted Carrot Cake Loaf. Loaded with pecans, grated carrots and raisins and topped with homemade cream cheese frosting.
Frosted Carrot Cake Loaf
This made from scratch Frosted Carrot Cake Loaf is moist and delicious and will quickly become a holiday favorite!
Baking Tips
Read through the whole recipe before starting.
Measure out your ingredients before you start baking. That way everything is ready to go and you know you have all the ingredients you need.
Make sure your eggs and cream cheese are at room temperature. I usually set them out on the counter 30 minutes to an hour before I’m ready to start baking.
For a smoother frosting sift the powdered sugar to remove any lumps. This is something my mom always did and her frosting was always perfect.
Carrot Cake Loaf Ingredients
Ingredients:
1 1/3 cup all purpose flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/2 tsp salt
3 eggs
1 cup granulated sugar
1 cup vegetable oil
2 tsp vanilla extract
3 carrots – grated
1/2 cup raisins
1/2 cup crushed pecans
Frosting Ingredients
4 oz cream cheese – softened
1/4 cup unsalted butter (4 tbsp) softened
1 1/4 cup powdered sugar
1 tsp heavy cream or milk
1 tsp vanilla
How To Make Frosted Carrot Cake Loaf
Preheat oven to 350 degrees. Prepare a 9×5 loaf pan by coating with a non-stick spray. Line with parchment paper for easy removal, (optional).
In a mixing bowl, mix the flour, baking powder, cinnamon, ginger, nutmeg and salt until combined.
In a large bowl, mix together the eggs and sugar until combined.
Then, add in the oil and vanilla. Mix everything together until the oil is fully combined. Stir in the dry ingredients.
With a spatula, fold in the carrots, raisins and pecans.
Pour into the prepared pan and bake for 1 hour to 1 hour and 15 minutes.
Cool for 10 minutes and then move the loaf to a rack and cool completely.
Prepare the frosting by mixing all of the ingredients together in a mixer. Add extra cream or milk if you want a thinner icing.
Frost the cooled loaf and top with a few extra pecans if you like.
Frosted Carrot Cake Loaf
Start your holiday baking with this Frosted Carrot Cake Loaf. Loaded with pecans, grated carrots and raisins and topped with homemade cream cheese frosting.
Ingredients
- 1 1/3 cup all purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 3 eggs
- 1 cup granulated sugar
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 3 carrots, grated
- 1/2 cup raisins
- 1/2 cup crushed pecans
Frosting Ingredients
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/4 cup powdered sugar
- 1 tsp heavy cream or milk
- 1 tsp vanilla
Instructions
-
Preheat oven to 350 degrees.
-
Prepare a 9×5 loaf pan by coating with a non-stick spray. Line with parchment paper for easy removal, optional.
-
In a mixing bowl, mix the flour, baking powder, cinnamon, ginger, nutmeg and salt until combined.
-
In a large bowl, mix together the eggs and sugar until combined. Then, add in the oil and vanilla. Mix everything together until the oil is fully combined.
-
Stir in the dry ingredients. With a spatula, fold in the carrots, raisins and pecans.
-
Pour into the prepared pan and bake for 1 hour to 1 hour and 15 minutes.
-
Cool for 10 minutes and then move the loaf to a rack and cool completely.
-
Prepare the frosting by mixing all of the ingredients together in a mixer. Add extra cream or milk if you want a thinner icing.
-
Frost the cooled loaf and top with a few extra pecans if you like.
Recipe Video
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