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Easy One-Bowl Carrot Cake Loaf Recipe with Cream Cheese Frosting

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A simple, no-fuss carrot cake loaf made in one bowl, topped with a creamy and tangy cream cheese frosting. Perfect for any occasion, this moist and warmly spiced loaf is easy to prepare and delicious to share.

Ingredients

Scale
  • 1 ½ cups (190 grams) all-purpose flour
  • ¾ cup (150 grams) granulated sugar
  • ½ cup (120 ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 ½ cups (150 grams) grated carrots
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • Optional: ½ cup (60 grams) chopped walnuts or pecans
  • For the Cream Cheese Frosting:
  • 4 oz (115 grams) cream cheese, softened
  • 2 tablespoons (28 grams) unsalted butter, softened
  • 1 cup (120 grams) powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • Optional: a tiny pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your loaf pan or line it with parchment paper and set aside.
  2. Grate the carrots using a box grater or food processor to get about 1 ½ cups (150 grams) of finely shredded carrots.
  3. In a large mixing bowl, combine ½ cup (120 ml) vegetable oil, ¾ cup (150 grams) granulated sugar, and 2 large eggs. Beat together until fully blended and smooth, about 1-2 minutes.
  4. Stir in 1 teaspoon vanilla extract and the shredded carrots until just combined.
  5. In a small bowl or by sifting directly into the wet mixture, combine 1 ½ cups (190 grams) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon salt. Add ½ cup (60 grams) chopped nuts if using.
  6. Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined. Do not overmix.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. To make the cream cheese frosting, beat 4 oz (115 grams) softened cream cheese with 2 tablespoons (28 grams) softened unsalted butter until smooth and fluffy.
  11. Gradually add 1 cup (120 grams) powdered sugar and ½ teaspoon vanilla extract, beating until creamy and spreadable.
  12. Spread the frosting evenly over the cooled loaf. Slice and serve.

Notes

Do not overmix the batter to avoid a dense loaf. Use finely shredded carrots for even texture. Let the loaf cool completely before frosting to prevent melting. Line the loaf pan with parchment paper for easy removal. If frosting is too thick, add a teaspoon of milk; if too runny, chill in the fridge.

Nutrition

Keywords: carrot cake, one-bowl recipe, cream cheese frosting, easy dessert, loaf cake, moist carrot cake, simple baking

Find it online: https://rowanrecipes.com/easy-one-bowl-carrot-cake-loaf-recipe-with-cream-cheese-frosting/