Carrot cake loaf with cream cheese icing



1 loaf

Carrot cake loaf with cream cheese icing

Photo, Erik Putz.

There's nothing more classic than a carrot cake loaf. We top ours with sweet and creamy cream cheese icing and pepitas. Serve it tonight.


  • 1 3/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 3/4 tsp ground ginger
  • 1/4 tsp allspice
  • 1/4 tsp salt
  • 2 eggs
  • 2/3 cup canola oil
  • 1/2 cup buttermilk
  • 1/2 cup granulated sugar
  • 1/4 cup packed dark brown sugar
  • 2 tsp vanilla
  • 2 cups grated carrots
  • 2 tbsp pepitas

Cream Cheese Icing

  • 1/4 cup softened cream cheese
  • 1 cup icing sugar
  • 1/4 tsp vanilla
  • pepitas


  • 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.

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