Carrot Loaf Cake with Citrus Cream Cheese Frosting 

Prep Time: 25 minutes 

Bake Time: 50-60 minutes 

Yield: One 9 x 5-inch loaf

Ingredients 

For the Carrot Loaf Cake 

1 ½ cups all-purpose flour, spooned & leveled 


1 teaspoon baking powder

1 teaspoon baking soda


1 teaspoon ground cinnamon

¾ teaspoon kosher salt

½ teaspoon ground ginger

½ teaspoon freshly grated nutmeg 

¼ teaspoon ground black pepper 

4 ounces Zeal Creamery Unsalted Butter, melted 

2 large eggs, room temperature 

½ cup granulated sugar 

¼ cup light brown sugar, packed 

1 teaspoon pure vanilla extract 

1 ½ cups peeled & shredded carrots (about 3 large carrots) 

1 cup toasted pecans, roughly chopped 

For the Citrus Cream Cheese Frosting (optional)

4 ounces cream cheese, room temperature

1 ounce Zeal Creamery Unsalted Butter, room temperature

1 ¼ cups confectioners’ sugar

1 teaspoon orange zest 

1 teaspoon lemon zest 

½ teaspoon lime zest 

¼ teaspoon pure vanilla extract

⅛ teaspoon kosher salt 


Directions:

  1. Preheat oven to 350°F. Lightly coat a 9x5-inch loaf pan with cooking spray. Set aside. 

  2. In a medium mixing bowl, add the dry ingredients: flour, baking powder, baking soda, cinnamon, salt, ginger, nutmeg, and black pepper. Whisk to combine. 

  3. In a large mixing bowl, add the melted butter, eggs, granulated sugar, brown sugar, and vanilla. Whisk to combine. 

  4. Use a spatula to fold the dry ingredients into the wet. 

  5. Fold in the carrots and pecans. 

  6. Pour the batter into the prepared pan, spreading it evenly. 

  7. Bake until the loaf is golden, has risen, and the edges of the bread start to pull away from the pan a bit, 50-60 minutes. 

  8. Remove from oven and let cool in pan on a baking rack for 10 minutes. Remove loaf from pan and let cool to room temperature before frosting. 

  9. While the cake is baking or cooling, make the citrus cream cheese frosting: To a medium mixing bowl, add the cream cheese and butter. Using a handheld or stand mixer fitted with a paddle attachment, beat on medium-high speed until mixture is smooth and creamy. 

  10. Add the confectioners’ sugar, zests, vanilla, and salt. Beat on low speed until smooth and creamy. Taste, and adjust flavoring as needed. (Note: If you prefer a thicker frosting, add more powdered sugar. If you prefer thinner, add ½ teaspoon of water or citrus juice as needed to reach desired consistency). 

  11. Frost cooled bread, slice, and serve! 

Notes:

  • Frosted loaf can be kept covered in the refrigerator for one week. 

Mickayla Wawrousek