Name: Easy Carrot Loaf Cake with Cream Cheese Frosting Recipe
Prep time: 15 min
Cook time: PT-487947H32M32S
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour (187g); ½ teaspoon kosher salt; ¼ teaspoon baking soda; 1 teaspoon baking powder (aluminum-free); ¾ teaspoon ground turmeric; 1 ½ teaspoons ground ginger; 1 cup granulated sugar (166g); ½ cup neutral-flavored oil (avocado or vegetable) (109g); 2 large eggs (room temperature); ½ cup full-fat sour cream (115g) (room temperature); 2 teaspoons vanilla extract; 1 ½ cups finely grated carrots (150g), measured after grating; 4 ounces cream cheese (room temperature) (120g); 1 tablespoon unsalted butter (room temperature); 1 cup powdered sugar (115g); ½ teaspoon vanilla extract; 1 tablespoon heavy cream; Few drops of orange and green food coloring

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Why You’ll Love This Recipe

This Easy Carrot Loaf Cake with Cream Cheese Frosting is the ultimate comfort dessert. The combination of warm spices like turmeric and ginger, paired with freshly grated carrots, creates a moist, flavorful loaf that’s perfect for any occasion. Topped with a creamy, tangy cream cheese frosting and decorated with vibrant orange and green piping to mimic carrots, this loaf is not only delicious but visually stunning. It’s an easy recipe that’s sure to impress!

Ingredients

For the Turmeric Ginger Carrot Loaf Cake:

1 ½ cups all-purpose flour (187g)
½ teaspoon kosher salt
¼ teaspoon baking soda
1 teaspoon baking powder (aluminum-free)
¾ teaspoon ground turmeric
1 ½ teaspoons ground ginger
1 cup granulated sugar (166g)
½ cup neutral-flavored oil (avocado or vegetable) (109g)
2 large eggs (room temperature)
½ cup full-fat sour cream (115g) (room temperature)
2 teaspoons vanilla extract
1 ½ cups finely grated carrots (150g), measured after grating

For the Cream Cheese Frosting:

4 ounces cream cheese (room temperature) (120g)
1 tablespoon unsalted butter (room temperature)
1 cup powdered sugar (115g)
½ teaspoon vanilla extract
1 tablespoon heavy cream
Few drops of orange and green food coloring

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Loaf Cake:

Prepare the Dry Ingredients: In a medium mixing bowl, whisk together the flour, kosher salt, baking soda, baking powder, turmeric, and ground ginger. Set aside.
Prepare the Wet Ingredients: In a large mixing bowl, whisk together the granulated sugar and oil until smooth. Add the eggs one at a time, whisking well between each addition. Add the sour cream and vanilla extract, whisking until everything is fully combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients and fold gently with a rubber spatula until just combined. Add the finely grated carrots and fold them in until fully incorporated.
Bake the Cake: Pour the batter into a prepared loaf pan. Drag a clean butter knife down the center of the batter to create a groove, which will help the loaf crack attractively as it bakes.
- Bake for 55 minutes to 1 hour, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.

Make the Cream Cheese Frosting:

Combine the Cream Cheese and Butter: In a medium bowl, combine the room temperature cream cheese and butter. Beat with hand beaters or a whisk until smooth and there are no lumps.
Add the Powdered Sugar: Gradually add the powdered sugar and vanilla extract. Beat until fully combined.
Add the Heavy Cream: Add the heavy cream and beat until smooth and fluffy. If the frosting is too thick, add more heavy cream as needed until you achieve a spreadable consistency.
Color the Frosting: Remove 2 tablespoons of the frosting and color it with a few drops of orange food coloring. Transfer the orange frosting to a piping bag fitted with a small round tip.
- Remove 1 tablespoon of frosting and color it with green food coloring. Transfer the green frosting to a piping bag with a small round tip.

Ice the Loaf:

Frost the Loaf: Spread the plain cream cheese frosting evenly over the top of the cooled loaf using an offset spatula.
Pipe the Carrots: Using the orange and green frostings, pipe little carrot shapes on top of the loaf. You can create carrot designs, or simply make small carrot tops with the green frosting.
Serve: Slice the loaf and serve immediately, or store it in the refrigerator until ready to enjoy!

Servings and Timing

Servings: 8-10 slices
Prep Time: 15 minutes
Cook Time: 55-60 minutes
Total Time: 1 hour 30 minutes (including cooling time)

Variations

Vegan Version: Substitute the eggs with flax eggs and use dairy-free sour cream and plant-based butter to make the cake vegan.
Add-ins: You can add chopped walnuts, pecans, or raisins to the cake batter for extra texture and flavor.
Spices: If you love warm spices, add a pinch of nutmeg or cloves to the cake batter for extra depth of flavor.

Storage/Reheating

Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days.
Reheating: To serve, allow the cake to come to room temperature. If you prefer, you can microwave a slice for 10-15 seconds to warm it up.

FAQs

1. Can I make this cake ahead of time?

Yes, you can bake the cake a day or two ahead and store it in the refrigerator. Frost it the day you plan to serve it.

2. Can I use regular cream cheese for the frosting?

Yes, regular cream cheese works just as well as the low-fat version. Just make sure it’s at room temperature for a smoother frosting.

3. Can I freeze this cake?

Yes, you can freeze the un-frosted cake. Wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 3 months. Let it thaw completely before frosting and serving.

4. Can I use a different frosting for this cake?

Yes, you can use a simple buttercream frosting, whipped cream, or even a glaze if you prefer something lighter.

5. How can I make sure my cake turns out moist?

Make sure not to overmix the batter, and be sure the sweet potatoes are finely grated to incorporate moisture into the cake. Adding sour cream also helps create a moist texture.

6. Can I make this cake in a different pan?

Yes, you can use a round cake pan or even a bundt pan. Just adjust the baking time depending on the size and shape of the pan.

7. Can I use pre-grated carrots?

Yes, pre-grated carrots are convenient, but fresh carrots will give the best texture. Be sure to measure them after grating.

8. What can I serve with this cake?

This cake is delicious on its own, but it also pairs well with a cup of coffee, tea, or even a scoop of vanilla ice cream for a dessert treat.

9. How do I make the frosting thicker or thinner?

If the frosting is too thick, add a little more heavy cream to thin it out. If it’s too thin, add more powdered sugar to thicken it.

10. How can I avoid the frosting melting?

Ensure the cake is completely cooled before frosting, and if necessary, refrigerate the frosted cake for 30 minutes to firm up the frosting.

Conclusion

This Easy Carrot Loaf Cake with Cream Cheese Frosting is a deliciously spiced, moist cake that’s perfect for any occasion, especially during the fall months. The bright and creamy frosting, along with the hint of turmeric and ginger, makes this cake a true standout. It’s a comforting, flavorful treat that your friends and family will love!

Easy Carrot Loaf Cake with Cream Cheese Frosting Recipe

Why You’ll Love This Recipe

Ingredients