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carrot cake loaf the relatable chef

Carrot Cake Loaf

Nothing yells Spring time more than classic carrot cake. I'll admit.. I have never been a huge fan. But I decided to give it a whirl and see if I could make a version that was enticing to me... and well.. I sure did!
This moist and flavorful carrot cake loaf is studded with golden raisins and toasted walnuts, adding just the right touch of sweetness and crunch.
The star of the show is my decadent cream cheese icing which is lightly infused with lemon juice to just give it a hint of acidity and helps balance the richness. I then fold in some toasted coconut and well at this point.. it's game over. The toasted coconut added a whole other level of depth that I truly not resist. I hope you love this recipe as much as I did.
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Prep Time 15 minutes
Cook Time 1 hour
Course Dessert
Cuisine American
Servings 8 slices

Ingredients
  

  • 1 cup Packed light brown sugar
  • 2 Eggs
  • .5 cup Regular sugar
  • 1 tsp Vanilla
  • 3.4 oz Box of vanilla pudding dry mix
  • 1.5 tsp Cinnamon
  • .5 tsp Nutmeg
  • .5 tsp Ground Ginger
  • .5 tsp Salt
  • 1.5 cups AP Flour
  • 2 tsp Baking Powder
  • .5 tsp Baking Soda
  • .5 cup Vegetable oil
  • 1/4 cup Unsalted butter, melted
  • 2 cups Grated Carrots about 3-4 carrots
  • .5 cup Golden Raisins
  • .5 cup Toasted Walnuts, lightly chopped

Frosting

  • 1 stick butter
  • 8 oz Cream Cheese
  • 1 tsp Vanilla
  • .5 Lemon, juiced
  • 2-3 cups Powdered Sugar taste to your liking
  • .5 cup unsweetened coconut shredded

Instructions
 

In your mixer bowl, add eggs and mix until yolks are combined. Add in your butter, both sugars and vanilla.

  • In another large bowl, add your flour, pudding, cinnamon, nutmeg, ginger, salt, baking powder and baking soda. Whisk together until well combined. Add to your wet mix and mix together until well combined.
  • Using a spatula, fold in your grated carrots, raisins and walnuts. Combine together.
  • Grease a 9x5-inch loaf pan and line with a piece of parchment paper, leaving a slight overhang.
  • Pour the batter into the loaf pan. Bake at 350 F degrees until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes.
  • While the cake cools, make the cream cheese frosting.
  • Using a skillet, spray non stick spray and heat on low-medium. Add your shredded coconut. Using a spatula, be sure to move it around until all sides are lightly browned, being sure to not burn. Its ok if not every piece is the same color.
  • In a bowl, beat the cream cheese and butter until fully combined and smooth. Add the powdered sugar, lemon and vanilla extract and mix until smooth and creamy, about 1 minute.
  • Using a spatula, fold in the toasted coconut
  • Once the cake has cooled completely, spread the frosting on top of the cake, making decorative swoops and swirls. Garnish the top with a handful of the extra toasted walnuts if you want.