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Carrot Cake Loaf with Cream Cheese Frosting Recipe

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This moist and flavorful Carrot Cake Loaf combines warm spices, grated carrots, walnuts, and raisins, topped with a creamy cardamom-spiced cream cheese frosting. Perfect for a cozy dessert or afternoon snack, this loaf is baked to perfection with a soft crumb and delightful sweet-spiced aroma.

Ingredients

Cake

  • 2 large eggs (room temperature)
  • 3/4 cup butter (melted)
  • 1 cup brown sugar (light or dark)
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cardamom
  • 1/4 tsp nutmeg
  • 1 1/2 cups grated carrots
  • 1/2 cup chopped walnuts (plus more for topping)
  • 1/2 cup golden raisins (or raisins, or dried cranberries)

Frosting

  • 8 ounces cream cheese (1 block, softened to room temperature)
  • 1/4 cup salted butter (1/2 stick, softened to room temperature)
  • 2 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp ground cardamom (optional)

Instructions

  1. Prepare the pan: Preheat your oven to 350°F and spray a 9x5-inch loaf pan with nonstick baking spray containing flour to ensure easy release after baking.
  2. Mix wet ingredients: In a large bowl, use a handheld mixer to beat the eggs until smooth. Add the melted butter, brown sugar, and vanilla extract then mix until fully combined and smooth.
  3. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground cardamom, and nutmeg to evenly distribute the spices and leavening agents.
  4. Add mix-ins and fold: Fold the grated carrots, chopped walnuts, and golden raisins gently into the flour mixture. Then incorporate this combined dry mixture carefully into the wet ingredients until just combined, avoiding overmixing. Pour the batter into the prepared loaf pan and spread evenly. Using a knife, make a shallow lengthwise cut about ½ inch deep along the center of the loaf to help it bake evenly.
  5. Bake the loaf: Place the pan in the preheated oven and bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. After baking, let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  6. Prepare the frosting: While the loaf cools, beat the softened cream cheese until smooth. Add the softened butter and mix on low until combined. Gradually beat in the powdered sugar until you achieve a creamy, spreadable texture. Stir in the vanilla extract and optional ground cardamom for extra warmth and flavor.
  7. Frost and garnish: Once the carrot cake loaf is fully cooled, spread the cream cheese frosting evenly over the top. Finish by sprinkling additional chopped walnuts for added texture and decoration, if desired.

Notes

  • Ensure eggs and cream cheese are at room temperature for better batter and frosting consistency.
  • Use freshly grated carrots for optimal moisture and texture.
  • You can swap walnuts for pecans or omit nuts for a nut-free version.
  • The shallow cut in the batter helps the loaf bake evenly and prevents cracking.
  • Allow the loaf to cool completely before frosting to prevent melting the cream cheese frosting.
  • Store leftover carrot cake covered in the refrigerator for up to 5 days.
  • Can be wrapped and frozen for up to 2 months; thaw in the fridge before serving.

Find it online: https://dishcooks.com/carrot-cake-loaf-with-cream-cheese-frosting-recipe/