Description
Carrot Cake Loaf brings all the flavor of traditional carrot cake in an easier single-pan format. Moist spiced cake gets topped with silky cream cheese glaze for the perfect spring dessert.
Ingredients
1 3/4 cups finely grated carrots
1/2 cup vegetable oil
3/4 cup dark brown sugar, packed
1/4 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/2 teaspoon salt
1/2 cup sour cream
1/4 cup whole milk
1 cup powdered sugar
2 tablespoons cream cheese, soft
3–4 tablespoons milk for glaze
Instructions
1. Preheat oven to 350°F. Line loaf pan with parchment paper, leaving overhang on sides for easy removal later. This prevents sticking completely.
2. Whisk together oil and both sugars for 30 seconds until combined. Add eggs one at a time, whisking after each. Stir in vanilla extract.
3. Sift flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt together in separate bowl. This ensures even distribution of leavening agents.
4. Add dry ingredients to wet mixture in three parts, alternating with sour cream and milk. Begin and end with flour mixture. Fold gently until few streaks of flour remain.
5. Gently fold grated carrots into batter. Don’t overmix or cake gets tough. Pour into prepared pan and smooth top.
6. Bake 55-60 minutes until golden brown and toothpick comes out clean. Cover loosely with foil if top browns too quickly. Cool in pan 30 minutes before removing.
7. Beat cream cheese, powdered sugar, and milk until smooth and pourable. Drizzle over completely cooled cake. Let glaze set 15 minutes before slicing.
Notes
Weigh flour for most accurate results.
Don’t overmix once you add flour.
Cool completely before adding glaze.
Use box grater for perfect carrot texture.
Let flavors develop overnight for best taste.
Add chopped walnuts or pecans for extra crunch and flavor.
Make this into muffins by dividing batter among lined muffin tins.
Grate your own carrots rather than buying pre-shredded bags.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 385
- Sugar: 36g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg