Description
This Easy Carrot Loaf Cake with Cream Cheese Frosting is a moist, spiced cake featuring turmeric and ginger, topped with a tangy cream cheese frosting. It’s the perfect fall dessert, visually stunning with vibrant carrot decorations, and easy to make for any occasion.
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
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
- In a medium bowl, whisk together the flour, kosher salt, baking soda, baking powder, turmeric, and ground ginger. Set aside.
- In a large bowl, whisk together granulated sugar and oil until smooth. Add eggs one at a time, whisking between each addition. Add sour cream and vanilla extract, whisking until fully combined.
- Gradually add dry ingredients to wet ingredients and fold gently until just combined. Add grated carrots and fold in until incorporated.
- Pour the batter into the prepared pans. Use a knife to create a groove down the center. Bake for 55 minutes to 1 hour, or until a toothpick inserted comes out clean. Let the cake cool completely.
- In a medium bowl, beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until smooth. Add heavy cream and beat until fluffy.
- Color 2 tablespoons of frosting with orange food coloring for the carrot tops and 1 tablespoon with green food coloring. Pipe the frosting on top of the cooled loaf in carrot shapes or designs.
- Refrigerate the cake for 1 hour before serving, or serve at room temperature.
Notes
- Vegan Version: Substitute eggs with flax eggs and use dairy-free sour cream and plant-based butter for a vegan version.
- Optional Add-ins: Add walnuts, pecans, or raisins to the batter for extra texture.
- Spices: Add a pinch of nutmeg or cloves for extra spice depth.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Fall
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
