Ingredients Jump to Instructions ↓

  1. 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan

  2. 1 1/4 cups all-purpose flour (spooned and leveled), plus more for pan

  3. 1 teaspoon baking powder

  4. 1/2 teaspoon baking soda

  5. 1/2 teaspoon salt

  6. 1/2 teaspoon ground cinnamon

  7. 1/2 teaspoon ground nutmeg

  8. 1/2 cup packed dark-brown sugar

  9. 2 large eggs

  10. 1 1/2 teaspoons pure vanilla extract

  11. 1 cup packed grated carrots (from about 2 carrots)

  12. 1 bar (8 ounces) cream cheese, room temperature

  13. 1 cup confectioners' sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch (6-cup) loaf pan. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

  2. Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in eggs and 1 teaspoon vanilla. Beat in carrots. With mixer on low, gradually add flour mixture; beat just until combined. Transfer batter to prepared pan; bake until a toothpick inserted in center comes out clean, 40 to 45 minutes. Let cool in pan 5 minutes. Turn cake out onto a wire rack, and let cool completely.

  3. Make frosting: Using mixer, beat cream cheese, confectioners' sugar, and 1/2 teaspoon vanilla until fluffy. Frost top of cooled cake.


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