This carrot cake quick bread or loaf cake is absolutely divine! It is the perfect treat for Easter or any other spring gathering. And unlike a frosted two-layer carrot cake a loaf cake is so much easier to make (and means there’s less cake left to tempt you for days on end!). It’s perfectly spiced, ultra-moist and has the best cream cheese frosting to top it all off.
My family adores this cake and requests that I make it for every Easter brunch after we come home from church. I also make a second loaf to bring to dinner later that evening and there’s never a crumb left.
1 ¾ cup flour (can sub in ½ cup whole wheat flour)
¾ cup quick cooking oats
2 tsp cinnamon
¼ tsp cloves
¼ tsp all spice
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup packed brown sugar
¼ cup butter softened
1 ¼ cup milk (preferably not skim)
1 tsp vanilla
1 ½ cup freshly grated carrot
4 oz. block style cream cheese softened
¼ cup softened butter
2 cups powdered sugar
1 tbsp milk ( if necessary to soften)
Preheat oven to 350 degrees and spray loaf pan with non stick spray.
Combine all dry ingredients (first 8 ingredients) in a large mixing bowl until well combined.
In a separate bowl cream together butter and brown sugar. Beat in egg, milk and vanilla.
Add wet ingredients to dry ingredients and combine until just mixed together. Fold in grated carrots.
Bake for 1 hour or until a toothpick inserted in the center comes out with just one or two crumbs.
Make cream cheese frosting.
Frost cooled loaf cake and serve.
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Quick tip: Feel free to add in other favorite carrot cake mix-ins like walnuts, pecans, raisins or coconut.