Description
Moist and spiced Classic Carrot Cake Loaf brings warmth from traditional American baking traditions. Cream cheese frosting and rich carrot notes create a delightful dessert slice perfect for afternoon tea or casual gatherings with friends.
Ingredients
Scale
Main Ingredients:
- 4 eggs, beaten
- 3 cups (720 milliliters) grated carrots
- 1 ½ cups (360 milliliters) vegetable oil
- 2 cups (480 milliliters) flour
- 2 cups (400 grams) sugar
- 1 cup (240 milliliters) chopped nuts
Spices and Leavening Agents:
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
Frosting Ingredients:
- 8 ounces (226 grams) cream cheese, softened
- ½ cup (113 grams) butter, softened
- 3 ½ cups (420 grams) confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven by heating to 350°F (175°C), ensuring an even temperature for optimal baking.
- In a spacious mixing bowl, whisk together vegetable oil and granulated sugar until the mixture becomes smooth and well-integrated.
- Incorporate beaten eggs into the sugar mixture, stirring thoroughly to create a uniform and silky texture.
- Sift together all-purpose flour, ground cinnamon, baking soda, and baking powder in a separate bowl to eliminate any lumps.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently to create a consistent batter without overmixing.
- Carefully introduce freshly grated carrots and finely chopped nuts into the batter, ensuring even distribution throughout the mixture.
- Grease two standard loaf pans (9 x 5 inches or 23 x 13 centimeters) with butter or cooking spray, preventing the cake from sticking.
- Distribute the batter evenly between the prepared pans, filling each approximately two-thirds full to allow room for rising.
- Place the loaf pans in the preheated oven and bake for 50-55 minutes, rotating pans halfway through for uniform cooking.
- Test cake doneness by inserting a clean toothpick into the center; it should emerge without any raw batter clinging to it.
- Remove cakes from the oven and allow them to cool in the pans for 10 minutes before transferring to a wire rack.
- For the frosting, use an electric mixer to blend confectioners’ sugar, softened unsalted butter, cream cheese, and vanilla extract.
- Beat the frosting ingredients until they form a smooth, creamy consistency with no visible lumps.
- Once the carrot cake loaves have completely cooled, generously spread the cream cheese frosting across the top of each cake.
- Optional: Garnish with additional chopped nuts or a light dusting of ground cinnamon for enhanced presentation.
Notes
- Elevate your baking skills with this moist and flavorful carrot cake loaf that transforms ordinary ingredients into a delightful dessert.
- Grated carrots provide natural sweetness and incredible moisture, making each slice incredibly tender and irresistible.
- Chopped nuts add a delightful crunch and depth of flavor, creating a perfect balance between soft cake and textured bites.
- Cream cheese frosting delivers a tangy, smooth complement that perfectly balances the warm spices in the cake.
- Store leftover cake covered in the refrigerator for up to 5 days, allowing flavors to develop and intensify with time.
- Customize this recipe by adding raisins, shredded coconut, or experimenting with different types of nuts for a personal touch.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 550 kcal
- Sugar: 65 g
- Sodium: 300 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 70 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 80 mg