Carrot Cake Loaf Recipe

 

Prep: 15 mins

Cook: 60 mins

Total: 75 mins

Servings: 12 servings

Yield: 1 loaf

Introduction

Carrot cake is beloved by all. It's always moist thanks to the inclusion of oil in its ingredient list as well as copious amounts of shredded carrots. It takes wonderfully to add-ins like dried fruit, nuts, and even pineapple. It's also easy to mix up without a stand or hand mixer and, besides the shredding of the carrots, it takes almost no time to assemble.

Many people love a layered carrot cake, generously frosted with tangy cream cheese frosting, but when you're craving carrot cake and don't necessarily have the energy, time, or inclination to go all out with a layered job, try a carrot loaf cake.

A loaf cake might not be quite as sexy as a layer cake, but it is easier to prepare, wonderfully portable, and lasts for days on the counter and can therefore be nibbled-at whenever you make your way through the kitchen. In short, we would not be remotely surprised if this fab, easy-peasy carrot loaf cake became your new go-to.

Ingredients

• Dry Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves

• Wet Ingredients:

  • 1 3/4 cups light brown sugar
  • 3/4 cup vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs
  • 1 large egg yolk

• Additional:

  • 2 cups carrots, finely grated

Steps to Make It

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan with cooking spray or softened butter. Line the bottom and 2 short sides with parchment paper.

2. Prepare the Dry Ingredients:

   • In a small bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt, nutmeg, and cloves.

3. Mix the Wet Ingredients:

   • In a medium bowl, vigorously whisk together the brown sugar, oil, and vanilla until well combined.
   • Gently whisk in the eggs and the egg yolk, one at a time, until the mixture is smooth.

4. Combine Dry and Wet Ingredients:

   • Add the dry ingredients to the wet ingredients. Using a flexible spatula, gently fold the dry ingredients into the wet mixture until just a few streaks of flour remain.
   • Fold in the finely grated carrots until evenly distributed.

5. Bake the Cake:

   • Transfer the batter to the prepared loaf pan, smoothing the top if necessary. Bake for about 1 hour, rotating the pan after 30 minutes. The cake is done when a tester inserted into the center comes out with a moist crumb or two but no wet batter.
   • Remove the cake from the oven and let it cool for ten minutes before lifting it out of the pan using the parchment "handles." Let it cool completely before serving (or frosting, if you like).

Storage

• Cooled leftover cake can be wrapped tightly in plastic wrap and left on the counter for up to three days. Because this cake is moist, it's just as good the next day or two.

Recipe Tips

• You can purchase pre-shredded carrots, but they tend to be kind of dry. It is worth shredding them yourself for the extra moisture they will impart.
• Finely grate the carrots for the best final texture.
• Do not over-mix your batter. Stop mixing when you can still see a few streaks of flour in the batter and then gently fold in the carrots.

Recipe Variations

• For a Glazed Cake: Whisk together 1/4 cup softened cream cheese, 1/2 cup powdered sugar, 1 teaspoon vanilla extract, and 2 tablespoons of whole milk in a small bowl. If too runny, add more sugar; if too thick, add more milk.
• Add-Ins: Add up to a cup of sweetened shredded coconut or toasted pecans, or a handful of raisins or dried cranberries.

Nutrition Facts (per serving)

• Calories: 307
• Fat: 15g
• Carbohydrates: 41g
• Protein: 3g

Enjoy this easy and delicious carrot cake loaf that brings all the flavors of a classic carrot cake in a simpler and more convenient form!