Celebrating Christ’s resurrection is best done in fellowship and over food, which is why I’m making this delicious carrot cake loaf for our Resurrection Sunday family celebration!

If you’re looking for the ultimate Easter dessert to bring to your celebration festivities, this carrot cake is it. It’s warm, spiced, moist, and topped with a silky cream cheese frosting that takes it over the top. Whether you’re hosting brunch, joining a potluck, or sharing a meal with loved ones, this carrot cake is the perfect sweet ending to a day full of joy, worship, and togetherness.

And let me be the first to say, Happy Easter—Christ is Risen!

“He is not here, for he has risen, as he said. Come, see the place where he lay.“

Matthew 28:6

---

Small-Batch Carrot Cake Loaf with Cream Cheese Frosting

How to make a carrot cake with cream cheese frosting: My inspo for this recipe originally came from a scaled-down tweaked version of thegourmetgourmand.com carrot loaf recipe!

🕒 Prep Time: 20 minutes

⏱️ Cook Time: 45 minutes

🍽️ Servings: 1 8.5×4.5 loaf

---

🥕 Ingredients

For the Carrot Cake Loaf

• 1 ¼ cups all-purpose flour
• ⅝ teaspoon baking powder
• ½ teaspoon baking soda
• ⅝ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• Pinch of ground cloves
• ¼ teaspoon salt
• ½ lb whole carrots, peeled and shredded (about 2 cups packed)
• ¾ cup granulated sugar
• ¼ cup dark brown sugar, packed
• 2 large eggs
• ¾ cup olive oil

For the Cream Cheese Frosting

• 4 oz cream cheese, softened
• 1 ½ tablespoons butter, softened
• 2 cups powdered sugar (you can use slightly less if you prefer it less sweet)
• ¼ teaspoon pure vanilla extract
• Green and orange food coloring (optional for festive decor)

---

Instructions

How to Make the Cake:

1. Grease and flour one 8.5 x 4.5 loaf pan. Preheat oven to 350°F.
2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. Shred carrots using a food processor or grater.
4. In a blender or mixing bowl, beat the granulated sugar, brown sugar, and eggs until fully combined.
5. Slowly drizzle in the olive oil while processing or mixing until the mixture thickens and combines smoothly.
6. Pour wet mixture into the dry ingredients and whisk just until combined.
7. Fold in the shredded carrots.
8. Pour batter into the prepared loaf pan and smooth the top.
9. Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
10. Let cool completely before frosting.

How to make the Cream Cheese Frosting:

1. Using a hand mixer, beat cream cheese and butter on medium speed until light and fluffy.
2. Gradually add powdered sugar, ½ cup at a time, until smooth.
3. Mix in vanilla extract.
4. Spread onto the cooled carrot cake loaf.

Natural Homemade Food Coloring (No Harmful Dyes!)

This Easter, I wanted to keep things clean and natural—so I made my own food coloring using simple pantry staples! Not only is it better for your body, but it gives a beautiful, earthy tone to your festive desserts.

Here are some easy ways to create natural food dyes:

• Green: Matcha powder
• Yellow/Orange: Turmeric powder or saffron
• Purple: Blueberry juice or blended blueberries, strained
• Pink/Red: Beet juice or Cherries
• Blue: Spirulina or red cabbage boiled with baking soda
• Brown: Cocoa Powder
• Black: Activate charcoal

To use: Mix the powder or juice with a bit of frosting or icing until your desired color is achieved. Start small and adjust intensity as needed.

This method is perfect for tinting frosting, glazes, and even batters if you want a subtle, nature-inspired hue. Plus, it’s a great way to keep your desserts dye-free and kid-friendly!

---

Wishing you a joyful Resurrection Sunday—He is risen indeed!

In Christ,

Cosette