Carrot Cake Loaf Recipe -

The Carrot Cake Loaf is a delectable treat that combines the warm, spiced flavors of traditional carrot cake with the convenient, sliceable form of a loaf. This recipe yields a dense yet ultra-soft loaf, richly flavored with brown sugar, cinnamon, ginger, and nutmeg. The versatility of this loaf allows for personalization with add-ins like walnuts, raisins, or pecans, and it can be enjoyed plain or elevated with a luscious cinnamon cream cheese frosting.

Ingredients

1 and ½ cups (188g) all-purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ cup (120ml) vegetable oil, canola oil, or melted coconut oil
2 large eggs, at room temperature
1 cup (200g) packed light or dark brown sugar
⅓ cup (80g) unsweetened applesauce or yogurt, at room temperature
1 teaspoon pure vanilla extract
1 and ½ cups (200g) peeled and shredded carrots (about 3 large carrots)
Optional: ¾ cup chopped walnuts, pecans, raisins, or dried cranberries

Preparation

Step 1:

Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan thoroughly.

Step 2:

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set this mixture aside.

Step 3:

In a medium bowl, combine the oil, eggs, brown sugar, applesauce or yogurt, and vanilla extract. Whisk these together until smooth, then stir in the shredded carrots.

Step 4:

Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid over-mixing to ensure the loaf remains tender. If using, fold in your choice of nuts or dried fruit.

Step 5:

Transfer the batter to the prepared loaf pan, smoothing the top with a spatula. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out mostly clean. To prevent excessive browning, cover the loaf with aluminum foil halfway through baking.

Step 6:

Allow the loaf to cool completely in the pan set on a wire rack before removing and frosting, if desired.

Optional Frosting

Beat cream cheese until smooth, then incorporate butter, confectioners’ sugar, vanilla extract, cinnamon, and a pinch of salt until the frosting is smooth and creamy. Adjust the seasoning with more cinnamon or salt to taste. Spread over the cooled bread before slicing.

COOKING Note

For a moist loaf, avoid over-mixing the batter and ensure the loaf is not overbaked by checking for doneness with a toothpick.

Serving Suggestions

Slice the cooled loaf and serve as is for a simple treat, or top with cinnamon cream cheese frosting for an extra layer of flavor and decadence.

Tips

For added texture and taste, incorporate nuts or dried fruits into the batter.
Shred the carrots finely for a uniform texture within the loaf.
If the loaf starts to brown too much while baking, cover it loosely with aluminum foil.

Prep Time: 15 minutes

Cooking Time: 55-65 minutes

Total Time: 70-80 minutes

Nutritional Information

Calories: Approximately 350-450 per slice (without frosting)
Protein: 4-6g per slice
Sodium: 150-250mg per slice

The Carrot Cake Loaf is a wonderfully spiced, moist, and tender treat that perfectly captures the essence of classic carrot cake with a simpler, more straightforward preparation and presentation. Whether enjoyed plain, studded with nuts and dried fruits, or adorned with creamy frosting, this loaf is sure to satisfy the craving for a homey, comforting baked good.