Carrot Cake Loaf With Cream Cheese Frosting
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A cake always means a celebration in our family, I baked this Carrot Cake Loaf with Cream Cheese Frosting, for my son Constante, on his birthday. Of all the cakes on earth, this is one of the few he likes, Compared to other carrot cake recipes, this is the easiest I have baked. Its main ingredient is baby food carrots. Yes, you heard right.
I confess that food prep is not my strength. I don’t like the preparation part of cooking or baking. I am not thrilled to have to chop, grate, slice or mince for long periods of time. I like to go straight to the baking or cooking part of the process. So, when a good friend baker suggested I use baby food carrots I got excited.
Once baked and out of the oven, the carrot loaf was intoxicatingly fragrant with the strong, sweet cinnamon aroma. I let the loaf cool before slathering on the luscious cream cheese frosting. The pristine white top made the cake so elegant. This was indeed a celebratory cake for a special son.
In the past, we got together to celebrate birthdays. My husband and I liked to drive to Philadelphia and have brunch with our son. Since the pandemic lockdown last year, that changed. We haven’t seen our sons in person in a long time. They both live and work in different cities. There are vaccines now and slowly, as they become more available, we are hopeful we can all be together soon.
For my son, Constante, as you twirl your pancit noodles, and enjoy a slice of Carrot Cake, we wish you a wonderful birthday. Here’s to another milestone to celebrate. Always remember: Birthdays are not for looking back, they’re for lighting those candles and seeing the possibilities that lie ahead. May this year and many more bring you the blessings you deserve.
Carrot Cake Loaf With Cream Cheese Frosting
Equipment
- Large Loaf Pan - 9 x 5 inches
Ingredients
- 3 whole large eggs
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons cinnamon powder
- ½ teaspoon salt
- 2 cups all-purpose flour
- 1 ½ teaspoon pure vanilla extract
- 2 jars (4 oz. each) baby food carrots
- 1 jar (4 oz.) baby food apple sauce
For the Cream Cheese Frosting:
- 2 Tablespoons softened butter or margarine (unsalted)
- 4 ounces Philadelphia cream cheese, softened at room temperature
- 2 cups powdered sugar
- 2 teaspoons milk
Instructions
To bake the Carrot Cake Loaf
- Pre heat the oven to 350 F. Grease and flour a large loaf pan measuring 9 x 5 inches. Place parchment paper at the bottom of pan. Set aside.
- In a large bowl, combine the eggs, sugar and oil together. Blend well using a cake mixer.
- Add the dry ingredients. Pour the vanilla. Continue beating till ingredients are blended and batter is smooth.
- Using a large spatula, fold in the baby food carrots and apple sauce. Blend ingredients well.
- Pour the batter into the loaf pan.Bake for 45 to 50 minutes in 350 F degrees. Check if loaf cake is done by inserting the tip of a sharp knife in the center. If knife is clean, cake is baked completely.When cake is cool enough to handle, transfer to a cake rack while you make the frosting.
To make the Cream Cheese Frosting:
- Using a cake mixer, cream the butter or margarine with the softened cream cheese. Blend till smooth.Gradually add the powdered sugar, alternating with a few drops of the milk. If mixture is too stiff or dry . add half a teaspoon of milk. Beat till there are no more lumps. This yields about 1 1/2 cups frosting.
To assemble the loaf cake:
- Cool the loaf cake for at least 1 hour. *Note: Do not put the frosting if cake is still warm or the icing will melt or be absorbed inside.When the Carrot Loaf Cake has cooled completely, place on a cake platter that fits.Using a cake spatula, frost the top and sides of the loaf with the Cream Cheese Frosting.When done, keep refrigerated till ready to serve.Slice cake and serve with your preferred beverages for dessert or snacks.
Copyright Notice:
- Notes on Nutrition: The nutrition information provided in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog, my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]
Nutrition
Notes on Nutrition: The nutrition information provided in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog, my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]
