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Classic Carrot Cake
Bakeanna

CLASSIC CARROT LOAF CAKE

Introducing our irresistible classic carrot cake - a moist, soft loaf bursting with warm spices, fresh grated carrots and just the right amount of sweetness.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 SERVINGS
Course: Dessert
Cuisine: American
Ingredients Method Video

Ingredients
  

THE BATTER
  • 3/4 cup vegetable oil
  • 1 cup sugar
  • 2 eggs at room temperature
  • 1 cup all-purpose flour sifted
  • 1 tsp baking powder sifted
  • 1 tsp baking soda sifted
  • 1/2 tsp salt
  • 1 tbsp ground cinnamon
  • 1 1/2 cup shredded carrots
  • 1/2 small can of crushed pineapples lightly drained
  • Chopped pecans for topping optional
THE CREAM CHEESE FROSTING
  • 1/2 stick unsalted butter at room temperature
  • 180 g cream cheese at room temperature
  • 1 pack vanilla
  • 2 cups powdered sugar

Method
 

  1. Preheat your oven to 175°C. Grease a 9x5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal later.
  2. In a large bowl, whisk together the granulated sugar, vegetable oil, and 2 large eggs until smooth. Stir in 1 teaspoon of vanilla extract.
  3. Add in all the dry ingredients and mix.
  4. Add in the pineapples and carrots and mix till combined.
  5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  6. Place the pan in the oven and bake for 50-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Allow the cake to cool in the pan for about 10 minutes, then use the parchment overhang to lift the cake out and transfer it to a wire rack to cool completely.
  8. While the cake cools, beat together the softened cream cheese, unsalted butter, powdered sugar and vanilla.
  9. Once the cake is completely cooled, drizzle the cream cheese glaze over the top. Slice and enjoy!

Video