Carrot cake is one of those popular desserts you can make all year round. What I love most about this cake it that it isn’t cloyingly sweet — with a hint of cinnamon and the thick cream cheese frosting, the flavours really blend well together. Thus creating a dessert that can calm anyone’s sweet tooth, but not be too much.
This recipe is so simple, anyone can make this cake. Don’t be afraid to dabble in the art of baking. This recipe will be so easy, you will make it over and over again!
Carrot Cake Loaf with Cream Cheese Frosting
½ cup unsalted butter
½ cup vegetable oil
1 ½ cup non fat Greek yogourt
1 cup granulated sugar
3/4 cup buttermilk
2 cups shredded carrots
2 1/4 cups flour
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp salt
4 oz cream cheese, softened
1 1/2 cups powdered sugar
1. Preheat your oven to 350°F. Spray a 9 x 5 loaf pan with nonstick cooking spray.
2. Cream together butter and sugar until light and fluffy. Beat in oil and yogurt. Add the eggs, one at a time, beating after each. Slowly pour in the buttermilk then stir in the shredded carrots.
3. In another bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon. Add to the wet ingredients and mix until just combined. Pour batter into prepared loaf pan and bake for 1 hour.
4. Let cake cool completely before frosting. To make the cream cheese icing, beat together the softened cream cheese and remaining 4 Tbsp butter. Add the powdered sugar and continue to beat until light and fluffy. Spread frosting all over the top of the cooled carrot cake loaf.
Amanda Riva is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients.
Amanda Riva is part of the Blog Network family.