Does Carrot Cake with Cream Cheese Frosting Need to be Refrigerated?

It is always a good idea to refrigerate cakes with cream cheese frosting. Carrot Loaf should be stored in an airtight container or wrapped well in plastic wrap and kept in the fridge. Take out a few hours before serving and bring to room temperature.

Why is carrot cake made with oil and not butter?

Carrot cake has so many flavors and a neutral oil is better for letting those flavors shine. It also produces a moister, more tender cake.

Is carrot cake better the next day?

Any recipe with spices always tasted better the next day as the spices have a chance to "sink in" to the cake!

Carrot Cake Loaf Recipe With Cream Cheese Frosting

Description

A great carrot cake loaf recipe is a good one to have in your back pocket. This simple carrot cake bread, with or without its delicious cream cheese frosting, is an easy way to start the day and a perfect way to end it. Studded with walnuts and coconut and raisins or currants, this moist carrot cake loaf could also be made with crushed pineapple. Whatever you choose, I know it will be the right choice!

Ingredients

Scale

1 1/2 c grated fresh carrots

3/4 c canola oil

2 room temperature beaten eggs

1 c sugar

1/4 c packed brown sugar

3/4 t baking powder

3/4 t baking soda

1/4 t sea salt

1 t vanilla extract

1 1/4 t cinnamon

1/4 t ginger (optional)

1 1/2 c flour

1/2 c chopped pecans, walnuts or sliced almonds

1/4 c raisins or currants or even some diced pineapple or candied ginger

1/4 c sweetened shredded coconut

1/4 c sweetened, crushed pineapple, drained (optional)

Frosting:

4 T softened butter

3/4 c powdered sugar

4 oz softened cream cheese

2 T cream

1/2 t vanilla extract

1/2 t cinnamon for added flavor (optional)

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Instructions

Preheat oven to 350.

Grease a 5 x 9″ pan with cooking spray and line with parchment paper.

In a large bowl combine the carrots, oil, eggs, sugars, baking powder and soda, salt, vanilla and cinnamon. Mix until ingredients are well combined.

Add flour gradually and with the last addition stir in the raisins, nuts and coconut and other mix-ins you choose.

Scrape batter into prepared loaf pan and bake for up to 1 hour or until a cake tester inserted into the middle of the loaf comes out clean. Place on a wire rack and allow to cool for 10 minutes before removing from pan to cool completely.

Make frosting by combining all the ingredients with a handheld mixer until mixture is of frosting consistency.

Frost the top when cake is completely cool. Garnish with nuts, coconut and some dried shredded carrots.

Notes

To make a cream cheese glaze, leave out the butter and add up to an additional 4 T milk or until glaze is of drizzling consistency.