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This Is the Easiest Carrot “Cake” You’ll Ever Make
This Is the Easiest Carrot “Cake” You’ll Ever Make
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Whip up a quick and moist carrot cake loaf in one bowl - perfect for a delicious breakfast or brunch.
Ingredients:
  • For the cake
  • 1 cup (213g) packed light brown sugar
  • 1/2 cup vegetable oil
  • 1/4 cup (57g) unsalted butter, melted
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 1 3/4 cups (210g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 cups (210g) grated carrots, about 3 large carrots
  • 1/2 cup chopped toasted walnuts, plus extra for sprinkling (optional)
  • For the optional cream cheese frosting
  • 4 ounces (113g) cream cheese, softened
  • 2 tablespoons (28g) butter, softened
  • 3/4 cup (90g) powdered sugar
  • 1/2 teaspoon vanilla extract
Instructions:
  • Preheat the oven to 350°F and prepare the loaf pan by greasing it and lining the bottom and two sides with parchment paper, allowing for a slight overhang.
  • Prepare the batter: Combine brown sugar, vegetable oil, melted butter, cinnamon, nutmeg, ginger, and salt in a large mixing bowl. Mix in the eggs until fully incorporated. Gradually fold in the flour, baking powder, and baking soda with a silicone spatula until almost combined. Don't worry about a few streaks of dry flour. Gently incorporate grated carrots and chopped walnuts until evenly distributed with no dry flour streaks left.
  • Bake: Pour the batter into the prepared loaf pan and level the top with a spatula. Bake for 50-60 minutes until a toothpick comes out clean. Allow the carrot loaf to cool in the pan for 10 minutes, then use the parchment paper overhang to easily lift the cake out. Cool completely on a wire rack before slicing.
  • Prepare the cream cheese frosting: In a medium bowl, beat cream cheese and butter until smooth, approximately 1 minute. Mix in powdered sugar and vanilla extract until creamy, about 1 minute. Once the cake has cooled, spread the frosting on top with a spatula, creating decorative swoops and swirls. Garnish with chopped toasted walnuts. Store covered for up to 4 days at room temperature or in the fridge. Share your feedback by leaving stars and a comment!

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