Easy One-Bowl Carrot Loaf Cake with Cream Cheese Glaze (Moist & Fluffy!)
This easy one-bowl carrot loaf cake is ultra moist, perfectly spiced, and topped with a rich cream cheese glaze. No mixer or layers required—just simple ingredients and big flavor. The perfect spring or Easter dessert!
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Servings: 12 slices
Ingredients
For the Loaf Cake
- ½ cup vegetable oil or any neutral oil or melted butter
- 1 cup light brown sugar, packed
- 2 large eggs
- ¼ cup sour cream
- ¼ cup whole milk
- 1 tsp vanilla extract
- 13/4 cups all-purpose flour
- 11/2 cups finely grated carrots
- ½ cup chopped pecans
- 1 tsp cinnamon
- ¼ tsp ground ginger
- ¼ tsp nutmeg
- ½ tsp salt
- 11/2 tsp baking powder
For the Cream Cheese Glaze
- 4 oz cream cheese, room temperature
- 4 tbsp unsalted butter, room temperature
- 1 tsp vanilla extract
- 1 –2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×5 inch loaf pan with parchment paper or grease well.
- Make the batter: In a large mixing bowl, whisk together the oil and brown sugar until well combined and slightly fluffy (about 1 minute).
- Add in the eggs and vanilla extract, and whisk again until smooth.
- Add the sour cream and milk, and mix again until fully incorporated.
- Fold in the flour, baking powder, salt, cinnamon, ginger, and nutmeg until just combined. Don’t overmix!
- Fold in the grated carrots and chopped pecans.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely (about 1 hour).
- Make the glaze: In a medium bowl, beat together the cream cheese, butter, and vanilla until smooth. Slowly mix in 1 cup of powdered sugar. Add more sugar if needed to reach your desired consistency.
- Once the loaf is completely cool, spread the glaze on top, slice into 12 pieces, and serve!
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Nutrition
Serving: 12g