It is Day 8 of 12 Days of Christmas Desserts, my dear friends and I couldn’t be more excited to share this recipe.
This Carrot Cake Loaf always brings a smile to my face. It’s a little nod to the classic carrot cake but made easier by baking it in a loaf pan – making it quicker and more convenient! It has that nostalgic, cozy taste that reminds me of holiday gatherings and festive moments.
And the best part? Even those who aren’t fond of the idea of “carrot” in their cake will be pleasantly surprised. I promise – it doesn’t taste like carrots at all! Instead, it’s packed with spices like cinnamon and nutmeg that make it feel like the holidays in every bite. Plus, you get the bonus of extra vitamins, so it’s basically a win-win!
This cake is incredibly easy to make, requiring only two bowls and one loaf pan. An absolute breeze to whip up, and it’s perfect for Christmas celebrations. The warm flavors of cinnamon and nutmeg make it a standout treat during the holiday season.
I absolutely love this recipe, and I’m sure you will too!
What makes this Carrot Cake Loaf so special?
What makes this Carrot Cake Loaf so great is how incredibly easy it is to make – the recipe is straightforward and quick, so you don’t need to be a baking pro to get it right. It’s delicious without being overly sweet, offering the perfect balance of sweetness with spices like cinnamon and nutmeg that really shine through. Plus, the combination of these warm spices and the festive cranberries gives the loaf its signature holiday flavor, making it the perfect treat for Christmas.
Why you’ll love this recipe
- Easy to make
- Super delicious, with just the right amount of sweetness
- The perfect Christmas flavor profile – cinnamon, nutmeg, and a touch of cranberry magic
- A crowd-pleaser – everyone will love it!
Ingredients
Flour: Use all-purpose flour, not self-raising. This is key for the perfect texture.
Baking soda: The rising agent that helps the loaf rise perfectly.
Salt: A pinch of salt enhances the spices and balances out the sweetness.
Cinnamon: This is a must-have spice for that warm, Christmasy flavor.
Nutmeg: Adds a little extra depth of flavor and complexity.
Vegetable oil: Keeps the cake moist and tender.
Sugar: For the sweetness that complements the spice.
Brown sugar: Brings richness and depth of flavor to the cake.
Vanilla extract: A splash of vanilla adds to the overall flavor profile.
Egg: Helps bind everything together and adds moisture.
Carrots: Freshly grated carrots provide texture and a bit of natural sweetness.
Pecans: Perfectly paired with carrot cake, and extra pecans can be used for decoration.
Cranberries: For a festive touch and a burst of tartness that balances the sweetness.
Cream cheese: For the velvety, rich frosting.
Powdered sugar: Sweetens the frosting and gives it that smooth texture.
Heavy whipping cream: Helps create a smooth, creamy frosting.
Tips for recipe success
- Grate the carrots finely. This helps them incorporate better into the batter and gives a smooth texture to the cake.
- Don’t overmix the batter. Mix until just combined to ensure a light, tender loaf.
- Chill the frosting. If your cream cheese frosting is too soft, pop it in the fridge for 10-15 minutes before frosting your cake.
- Add extra pecans on top. Not only do they add a delightful crunch, but they also look beautiful as a decoration.
- Let the loaf cool completely before frosting. This ensures the frosting doesn’t melt and creates a gorgeous finish.
Carrot Cake Loaf
Course: DessertCuisine: SwissDifficulty: Easy15
servings15
minutes35
minutes256
kcalA simple and festive twist on traditional carrot cake, this easy Carrot Cake Loaf brings all the nostalgic flavors of Christmas in a quick, easy-to-make loaf. Perfect for your holiday celebrations!
Ingredients
- Batter
125g all-purpose flour
1 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
1/8 tsp nutmeg
150ml vegetable oil
75g caster sugar
75g brown sugar
1 tsp vanilla extract
2 eggs
150g grated carrots
50g chopped pecans
30g cranberries
- Frosting
100g cream cheese (room temp)
60g powdered sugar
40ml heavy whipping cream
1/4 tsp vanilla extract- Decor
25 grams chopped pecans for dècor
Directions
- Batter
- Preheat your oven to 180°C (350°F) and line a loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In a separate large bowl, whisk the oil, granulated sugar, brown sugar, and vanilla extract until combined.
- Add the eggs one at a time, whisking well after each addition.
- Fold in the dry ingredients, mixing until just combined.
- Stir in the grated carrots, chopped pecans, and dried cranberries until just incorporated. Do not overmix.
- Pour the batter into the loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Frosting
- Beat the cream cheese in a bowl for 1 minute, until smooth and creamy.
- Add the powdered sugar and mix until well combined.
- Gradually beat in the heavy whipping cream until the frosting is smooth and fluffy.
- Add the vanilla extract if using and mix until combined.
- Assembly and decoration
- Spread the cream cheese frosting evenly over the cooled cake.
- Sprinkle the chopped pecans over the top for a beautiful finishing touch.
Notes
- For an extra burst of flavor, toast the pecans in a pan or oven until golden and aromatic before adding them to your cake.
- If your frosting is too soft, simply chill it in the fridge for 10-15 minutes to firm it up, making it easier to spread smoothly.
- For the best texture and flavor, store the cake in the fridge, then let it come to room temperature before serving.
- Get creative with festive decorations! Try adding a sprinkle of shredded coconut or a dash of cinnamon on top of the frosting for a beautiful, seasonal touch.
