carrot cake loaf

baked carrot cake loaf topped with creamy frosting and chopped walnuts on a wire rack.

Introduction:

Welcome to our kitchen, where we’re about to embark on a delightful journey of baking the perfect Carrot Cake Loaf. This recipe promises to fill your home with the cozy aroma of cinnamon and the sweet satisfaction of a well-deserved treat.

Jump to Recipe

why you’ll love carrot cake loaf ?

You’ll adore this recipe for its irresistible blend of moist, spiced carrot cake loaf, boasting layers of flavor from cinnamon, ginger, and nutmeg. Topped with luscious cream cheese frosting and a sprinkle of walnuts, each slice promises a perfect balance of sweetness and texture. It’s a comforting treat that’s simple to make yet delivers a delightful taste experience, perfect for any occasion or craving.

Ingredients you’ll need to make carrot cake loaf :

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ¼ (heaping) teaspoon ground allspice
  • ¼ (heaping) teaspoon ground ginger
  • ¼ (heaping) teaspoon salt
  • Pinch of nutmeg
  • ¾ cup brown sugar
  • ¼ cup plus 2 tablespoons granulated sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • ¾ cup safflower oil (or vegetable oil)
  • 1 ½ cups grated carrots
  • ¾ cup crushed pineapple, well-drained of juice
  • ½ cup chopped candied (or roasted) walnuts
ingrediants needed to bake  carrot cake loaf

Equipment Needed to make carrot cake loaf :

Step-by-Step Preparation to make carrot cake loaf:

  1. Preheat and Prepare: Preheat the oven to 350°F. Line the loaf pan with parchment paper and spritz it generously with cooking spray.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, allspice, ginger, salt, and nutmeg.
  3. Blend Wet Ingredients: In another bowl, whisk together brown sugar, granulated sugar, eggs, vanilla extract, and oil until well combined.
  4. Combine Wet and Dry: Add the wet ingredients to the dry ingredients and whisk until just combined.
  5. Fold in Carrots and Pineapple: Gently fold in grated carrots and crushed pineapple until evenly distributed in the batter. Avoid overmixing.
  6. Bake to Perfection: Pour the batter into the prepared loaf pan and bake for 1 hour and 5-10 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool and Frost: Allow the loaf to cool in the pan for 15 minutes, then transfer it to a wire rack. Once completely cooled, frost the top generously with cream cheese frosting and sprinkle with chopped walnuts.

Expert Tips:

  • Ensure the cream cheese and butter are softened for the frosting to achieve a creamy texture.
  • Use a hand blender for the frosting to ensure it’s smooth and fluffy.
  • Avoid overmixing the batter to maintain the desired texture of the loaf.

FAQs:

  • Can I use other nuts instead of walnuts? Yes, feel free to substitute walnuts with pecans or almonds for a different flavor profile.
  • Can I omit the pineapple from the recipe? While pineapple adds moisture and flavor to the loaf, you can omit it if desired. Adjust the moisture content accordingly.
  • How should I store the Carrot Cake Loaf? Store the loaf in an airtight container in the refrigerator for up to 3-4 days. Bring it to room temperature before serving for the best taste.

Conclusion:

Now that you’ve mastered the art of baking a delicious Carrot Cake Loaf, it’s time to share this delightful treat with family and friends. Enjoy every slice of this moist and flavorful dessert that’s perfect for any occasion!

baked carrot cake loaf topped with creamy frosting and chopped walnuts on a wire rack.

Can I use other types of flour instead of all-purpose flour?

Yes, you can experiment with whole wheat flour or gluten-free flour blends, but note that it may affect the texture slightly.

Can I substitute the safflower oil with another type of oil ?

Yes, you can use vegetable oil, canola oil, or melted coconut oil as alternatives.

Can I make carrot cake loaf ahead of time ?

Yes, you can bake the carrot cake loaf ahead of time and store it in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. Frost it before serving for the best results.

How long does the cream cheese frosting last ?

The frosting can be stored in the refrigerator for up to 3-5 days. Make sure to bring it to room temperature and whisk it before using it again.

carrot cake loaf

Course: DessertCuisine: American
Servings

4

servings
Prep time

15

minutes
Cooking time

50

minutes
Calories

300

kcal
Total time

1

hour 

5

minutes

Treat yourself to the comforting flavors of our Carrot Cake Loaf—a moist, aromatic delight bursting with grated carrots, pineapple, and warm spices. Finished with a velvety cream cheese frosting and crunchy walnuts, it’s a slice of homemade heaven you’ll crave again and again.

Ingredients

  • 1 ½ cups all-purpose flour

  • 1 ½ teaspoons baking soda

  • ¾ teaspoon baking powder

  • 1 ½ teaspoons ground cinnamon

  • ¼ (heaping) teaspoon ground allspice

  • ¼ (heaping) teaspoon ground ginger

  • ¼ (heaping) teaspoon salt

  • Pinch of nutmeg

  • ¾ cup brown sugar

  • ¼ cup plus 2 tablespoons granulated sugar

  • 3 eggs

  • 2 teaspoons vanilla extract

  • ¾ cup safflower oil (or vegetable oil)

  • 1 ½ cups grated carrots

  • ¾ cup crushed pineapple, well-drained of juice

  • ½ cup chopped candied (or roasted) walnuts

Directions

  • Preheat and Prepare: Preheat the oven to 350°F. Line the loaf pan with parchment paper and spritz it generously with cooking spray.
  • Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, allspice, ginger, salt, and nutmeg.
  • Blend Wet Ingredients: In another bowl, whisk together brown sugar, granulated sugar, eggs, vanilla extract, and oil until well combined.
  • Combine Wet and Dry: Add the wet ingredients to the dry ingredients and whisk until just combined.
  • Fold in Carrots and Pineapple: Gently fold in grated carrots and crushed pineapple until evenly distributed in the batter. Avoid overmixing.
  • Bake to Perfection: Pour the batter into the prepared loaf pan and bake for 1 hour and 5-10 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool and Frost: Allow the loaf to cool in the pan for 15 minutes, then transfer it to a wire rack. Once completely cooled, frost the top generously with cream cheese frosting and sprinkle with chopped walnuts.

Notes

  • One key tip for perfecting this recipe is to avoid overmixing the batter. When combining the wet and dry ingredients, mix until just combined to maintain the desired texture of the loaf. Overmixing can lead to a dense or tough cake. So, gently fold in the carrots and pineapple until evenly distributed, ensuring a moist and tender crumb in every slice

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