Carrot Loaf Cake with Whipped Cream Cheese Frosting

The secret for this simple cake is the cream cheese IN the batter that makes it stay super moist, even when I had to bake the cake on the longer side, about 85 min. I used my Emile Henry loaf pan which could barely contain the batter and it was on the verge of over-flowing. Thankfully, no baking fail.

The carrots are grated on the large side which gives the cake a nice texture. There are no add-ins like raisins, coconut or walnuts, which you can certainly incorporate, but I really enjoyed digging into just cake!

I used my own recipe for the frosting. I wanted something light and airy because the idea was to pipe it on the cut-side of the slice. More surface area = more frosting and I didn’t want something too rich and heavy that would overwhelm the cake.

Basically Carrot Loaf Cake
Recipe here

Whipped Cream Cheese Frosting
8 oz cream cheese, room temp
3 oz powdered sugar, sifted
8 oz heavy whipping cream, chilled
2 teaspoon vanilla paste

In a stand mixer fitted with a whisk attachment, add the cream cheese and powdered sugar. Whip on medium-high until the powdered sugar has dissolved and the cream cheese is creamy and fluffy. Add the whipped cream and vanilla paste. Start whipping on low and gradually increase the speed to medium-high as the whipped cream becomes more incorporated into the cream cheese mixture. Whip until the frosting holds medium peaks. Place into a piping bag fitted with a round tip. Pipe onto the individual cake slices and serve immediately.

If you make this cake, I’d love to see it! Tag me on Instagram @pastrywithjenn.