Carrot Cake Loaf
This moist carrot loaf cake bursts with warm spices and sweet, tender carrots, delivering a cozy, autumnal flavor in every bite. Topped with velvety cream cheese frosting, its tangy sweetness perfectly complements the cake’s rich, nutty depth.
Equipment
- 1 9 x 5 inch load pan
- mixing bowls
- 1 whisk
- 1 spatula
Ingredients
- 1 cup 213g packed light brown sugar
- 1/2 cup vegetable oil
- 1/4 cup 57g unsalted butter, melted
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 large eggs
- 1 3/4 cups 210g all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 cups 210g grated carrots, about 3 large carrots
- 1/2 cup chopped roasted pecans
Instructions
- Preheat the oven to 350°F.
- Grease a 9×5-inch loaf pan and line the bottom and two sides with a piece of parchment paper, leaving a slight overhang.
- In a large mixing bowl, whisk together the brown sugar, vegetable oil, melted butter, cinnamon, nutmeg, ginger, and salt. Add the eggs, and whisk until fully combined.
- Switch to a silicone spatula and add the flour, baking powder, and baking soda, gently stirring until the batter is mostly combined. It’s okay if there are still a few streaks of dry flour.
- Add the grated carrots and chopped pecans and stir just until distributed through the batter and no dry streaks of flour remain.
- Pour the batter into the prepared loaf pan and smooth the top with the spatula. Bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes.
- Let the carrot loaf cool in the pan on a wire rack for 10 minutes. Run a butter knife along the two unlined ends of the cake, then use the parchment overhang like a sling to pull the cake out of the pan. Set the cake on the wire rack to cool completely.
Video
Notes
You could also use walnuts in place of the pecans.
If you are a raisin lover you could also add a 1/2 cup to the batter.