You will love every slice of this moist Carrot Loaf Cake that is topped with swirled cream cheese and then frosted with a rich cream cheese icing. Simply heavenly, if you ask me!
Happy start of the week everyone! I hope you enjoyed our recipe last week. Today, let us make this moist, rich and super special Carrot Loaf Cake. Some of you asked if I already have a carrot cake recipe on the blog, and I took that as a sign. It is, indeed, time to make this special carrot cake.
What Makes this Carrot Loaf Cake Special?
- This carrot cake in loaf form is super moist, and it is even made special with a swirl of cream cheese batter on top, giving it notes of richness in every slice.
- A smooth and creamy cream cheese icing is poured on top, giving the cake a decadent finish.
- The cake is subtly spiced with cinnamon and nutmeg, just the way I like it.
Carrot Loaf Cake: Process
Make the cream cheese filling. We are going to use a 9×5 loaf pan that is lined with parchment paper. Make sure the parchment extends up about an inch or two from the edges to make it easy to remove the baked loaf. In a mixing bowl, beat together cream cheese, flour, sugar and egg until creamy. Set this aside.
Whisk together the dry ingredients. In a small bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon and nutmeg.
Cream the butter and sugars. In another mixing bowl, beat together the butter and sugars until creamy and combined. It may still appear gritty at this point. Beat in the eggs one at a time. Beat in the vanilla. Add the grated carrots and beat the mixture briefly until incorporated.
Add the flour mixture in three additions alternating with the milk, gently beating after each addition. The mixture should be smooth.
Pour the batters into the loaf pan. First, pour about 2/3 of the batter. Then, pour the cream cheese batter on top. Finally, pour the remaining batter on top of the cream cheese. To make the swirl, gently run 2 skewers or chopsticks along the batter once or twice to make a swirled effect.
Bake the carrot loaf cake at 350 F for 50-60 minutes, or until the center is set and a toothpick tester/ knife comes out clean. Allow the cake to cool, then transfer it to a serving plate.
To make the delicious frosting, beat together the butter and cream cheese until smooth. Beat in the powdered sugar, orange juice, and vanilla extract until the mixture is smooth. If you want a pourable frosting, microwave it on a microwaveable bowl for 15 seconds or so. You can also simply spread the icing over the loaf. Either way, it’s heavenly!
I do hope you make this simple carrot cake soon! I guarantee that you will love how moist, rich and creamy it is! I am sure craving a slice right now.
Moist Carrot Loaf Cake with Swirled Cream Cheese
You will love every slice of this moist Carrot Loaf Cake that is topped with swirled cream cheese and then frosted with a rich cream cheese icing.
Ingredients
For the Cream Cheese Batter
- 125 grams cream cheese, softened ( half of a block of cream cheese)
- 1 tbsp all-purpose flour
- 1/4 cup sugar
- 1 egg
For the Carrot Cake
- 1 ½ cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 cup softened butter
- 3/4 cup white sugar
- 1/4 cup brown sugar
- 2 large eggs
- 2 tsp vanilla
- 1 ½ cups grated carrots (140 grams grated)
- 1 cup milk
Cream Cheese Frosting
- 125 grams softened cream cheese ( half block of cream cheese)
- 1/4 cup softened butter
- 1 tsp vanilla
- 4-6 tsp orange juice
- 1 cup powdered sugar
Instructions
- Preheat oven to 350 F. Line a 9 x5 loaf pan with parchment paper that extends up the sides. Make the cream cheese filling. In a mixing bowl, beat together cream cheese, flour, sugar and egg until creamy. Set this aside.
- In a small bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon and nutmeg. In another mixing bowl, beat together the butter and sugars until creamy and combined.
- Beat in the eggs one at a time. Beat in the vanilla. Add the grated carrots and beat the mixture briefly until incorporated.
- Add the flour mixture in three additions alternating with the milk, gently beating after each addition. The mixture should be smooth.
- Pour about 2/3 of the batter into the prepared loaf pan. Then, pour the cream cheese batter on top. Finally, pour the remaining batter on top of the cream cheese. To make the swirl, gently run 2 skewers or chopsticks along the batter once or twice to make a swirled effect.
- Bake the carrot loaf cake at 350 F for 50-60 minutes, or until the center is set and a toothpick tester/ knife comes out clean.
- Let the cake cool, then transfer to a rimmed plate. Pour cream cheese frosting on top.
- To Make Cream Cheese Icing, beat together the butter and cream cheese until smooth. Add the powdered sugar, orange juice, and vanilla extract. Beat until incorporated. Before using, heat the frosting in a microwave-safe bowl for 15 seconds or so, until it is pourable. You can also just spread the frosting if you prefer ( no microwaving needed).
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 536Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 134mgSodium: 599mgCarbohydrates: 71gFiber: 1gSugar: 49gProtein: 8g
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