Moist Carrot Loaf Cake with Cream Cheese Frosting
This moist carrot loaf cake is made with Greek yogurt, warm spices, and fresh carrots, then topped with a creamy frosting. Easy to make, full of flavor, and perfect for any occasion!
Ingredients
For the Cake:
- 2 cups all-purpose flour
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup oil vegetable or canola
- ¾ cup plain Greek yogurt
- 1 tsp vanilla extract
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- 2 tsp ground cinnamon
- 1 cup finely grated carrots
For the Cream Cheese Frosting:
- ½ cup cream cheese room temperature
- 4 tbsp unsalted butter room temperature
- 1 cup powdered sugar
- ½ tsp vanilla extract
Instructions
Step 1: Preheat & Prep
- Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving a slight overhang for easy removal.
Step 2: Combine Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ginger, nutmeg, and cinnamon.
Step 3: Mix Wet Ingredients
- In a large bowl, whisk together the eggs, granulated sugar, brown sugar, oil, Greek yogurt, and vanilla until smooth.
Step 4: Combine & Fold
- Gradually mix the dry ingredients into the wet ingredients until just combined. Gently fold in the finely grated carrots.
Step 5: Bake the Loaf
- Pour the batter into the prepared pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 6: Make the Frosting
- While the carrot loaf cake cools, beat the cream cheese and butter in a bowl until smooth. Add the vanilla extract and powdered sugar, then beat on high for 3–4 minutes until fluffy.
Step 7: Frost & Serve
- Once the loaf is completely cool, spread the cream cheese frosting over the top. Slice and enjoy!