Carrot cake loaf with cream cheese icing

Makes 1 loaf



1 3/4 cups
all-purpose flour
1 1/2 tsp
1/2 tsp
1 1/2 tsp
3/4 tsp
ground ginger
1/4 tsp
1/4 tsp
2/3 cup
canola oil
1/2 cup
1/2 cup
granulated sugar
1/4 cup
packed dark brown sugar
2 tsp
2 cups
grated carrots
2 tbsp

Cream Cheese Icing

1/4 cup
softened cream cheese
1 cup
1/4 tsp


  • PREHEAT oven to 350F and spray a 9 × 5-in. loaf pan with oil.
  • WHISK flour, baking powder, baking soda, cinnamon, ginger, allspice and salt in a large bowl. Beat eggs, oil, buttermilk, both sugars and vanilla in a medium bowl, then stir into flour mixture until just combined. Stir in carrots.
  • SCRAPE batter into prepared pan and bake until a tester inserted into centre of loaf comes out clean, 50 to 60 min. Cool in pan for 10 min. Remove from pan and cool completely.
  • CREAM CHEESE ICING: Beat cream cheese with icing sugar (add ½ cup at a time) in a bowl until fluffy. Beat in vanilla. Spread over cooled loaf and sprinkle with pepitas.


How to ice a layer cake

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