I LOVE carrot cake.
I love carrot cake so much that I am requesting it for our wedding cake! To me, there’s absolutely nothing better in life than a thick slice of moist carrot cake topped with thick cream cheese frosting. I mean…it has carrots in it so it’s could be considered a little healthy, right? I ask this as I lick cream cheese icing off the spoon. I’ll tell you what I’m not wild about though, and that’s carrot cake loaded down with weird stuff like pineapple and raisins. Um..no thanks. Just give me carrot cake, plain and simple, and I’ll love you forever.
This glorious recipe comes from my friend Jenny’s new cookbook, The Picky Palate Cookbook. I love everything Jenny makes and we make her recipes at home all the time. And can I tell you what I really love about Jenny’s recipes? They are simple, no-mess-no- fuss recipes that everyone loves. You won’t find strange ingredients or complicated steps in anything….because what’s worse than finding a great sounding recipe then realizing that you can’t find one or two of the ingredients anywhere? I can’t stand that.
When I got Jenny’s cookbook, I kept flipping through it trying to decide what recipe to try first — they all sounded so good! I finally settled on this carrot cake because I have a thing for loaf cakes and already had a bunch of carrots on hand. Perfect.
The cake barely took fifteen minutes to mix together and while it baked my little kitchen smelled aaahhhhmazing. When it came out of the oven, it was all I could do to keep my paws off until it was cool and frosted. Speaking of, I really love how thick this version of cream cheese icing is! I mean, you can’t go wrong with any cream cheese icing but you know how some dribble down the sides? Not this. Super thick and delicious!
Share this cake with someone you love.
Carrot Cake Loaf with Thick Cream Cheese Frosting
yields 1 loaf
1 1/4 cups (2 1/2 sticks) butter, softened
1 1/4 cups 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
Preheat your oven to 350 degrees. Spray a 9 x 5 loaf pan with nonstick cooking spray.
Cream together 2 sticks of butter and sugar until light and fluffy. Add the eggs, one at a time, beating after each. Slowly pour in the buttermilk then stir in the shredded carrots.
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.
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.
2 hours (includes time to cool)