Carrot Cake Loaf

This is our mom’s famous carrot cake recipe, but in a quick loaf form. The carrot cake loaf comes together in one bowl and is one of the simplest recipes (we promise it’s pretty much fool-proof). After the cake finishes baking, we spread a generous layer of cream cheese frosting on top. This is everyone’s favorite carrot cake for good reason and this version in loaf form is no exception. 

Tips for the perfect carrot cake:

1. Carrots – do not buy the pre-grated carrots. These carrots are too thick and dry for the cake. They will sit inside the cake as a mix-in instead of melting into the cake layers for a perfectly moist carrot cake sponge.
2. Crushed pineapple – we know this sounds like a strange ingredient but trust us, this makes the cake. Buy one of the small cans, drain it slightly, and place 4 oz into the batter. As the cake bakes, the pineapple releases juice and acidity into the cake that makes for balanced, moist layers.
3. Cream cheese icing – yes, you can use other icing here but why would you? Cream cheese is the perfect pairing for a carrot cake. You could also use our brown butter version here.

Carrot Cake Loaf Ingredient Notes:

1. Vegetable Oil: Provides moisture and richness to the cake. Its neutral flavor allows the carrot and spices to shine.

2. Sugar: Sweetens the cake and contributes to its texture. It also helps keep the cake moist.

3. Eggs: Act as a binder and provide structure to the cake.

4. Flour: The main dry ingredient, providing structure and stability to the cake.

5. Baking Powder and Baking Soda: Leavening agents that help the cake rise. Baking powder provides an initial rise, while baking soda reacts with the acidic ingredients (like pineapple) for additional leavening.

6. Salt: Enhances the flavor of the cake and balances the sweetness.

7. Ground Cinnamon and Ground Cardamom: These spices add warmth and depth of flavor. Cinnamon is a classic complement to carrot, and cardamom adds a unique twist.

8. Grated Carrots: The star ingredient, providing natural sweetness and moisture to the cake. Freshly grated carrots are much better than pre-grated carrots since they are moister.

9. Unsweetened Coconut Flakes: Adds texture and a subtle coconut flavor to the carrot cake.

10. Crushed Pineapple: Unconventional but crucial for moistness. The pineapple also gives it a fruity tangy note.

Cream Cheese Icing:

11. Butter: Provides richness and creaminess to the frosting. We use softened, salted butter

12. Cream Cheese: The perfect pairing for carrot cake due to its tangy, creamy texture that complements the sweetness of the cake.

13. Salt: Balances the sweetness and enhances the overall flavor profile.

14. Almond Extract (Optional) and Vanilla: Adds depth of flavor. Almond extract provides a subtle nuttiness that complements the other ingredients.

15. Powdered Sugar: Sweetens and thickens the icing, providing a smooth, spreadable texture.

Recipe Outline for the Carrot Cake Loaf:

Preheat oven to 350 degrees.

• Grease and line 8×4” loaf pan (medium loaf pan) with parchment paper.
  • Proper preparation ensures easy removal of the cake after baking.
• In a large bowl, whisk together oil and sugar. Add eggs one at a time until well combined.
  • This step ensures even distribution of ingredients and creates a smooth, cohesive batter.
• Add dry ingredients and mix until just combined.
  • Avoid overmixing, as it can lead to a tough texture. Stop once the ingredients are incorporated.
• Add in pineapple and grated carrots and mix until just combined.
  • These ingredients provide moisture and flavor. Gently fold them in to maintain their texture.
• Pour into prepared loaf pan and bake for 50 minutes depending on thickness or until a toothpick comes out clean.
  • Baking time may vary, so use a toothpick test to ensure the cake is fully cooked.

Cream Cheese Icing:

• In the base of a kitchen aid or large bowl with a hand mixer, add softened butter and cream cheese.
  • Softening the ingredients ensures a smooth, lump-free icing.
• On medium high speed, beat the cream cheese and butter until fluffy (around 2 minutes).
  • Whipping incorporates air, resulting in a light, creamy texture.
• Add salt, almond extract, and vanilla. Whip until combined.
  • These flavorings enhance the overall taste of the icing.
• On low speed, add the powdered sugar ½ cup at a time.
  • Gradual addition prevents clumps and ensures a smooth consistency.
• Once all the sugar has been added, turn up the mixture and whip on medium high until light and fluffy (around 2 minutes).
  • This final step creates a creamy, spreadable icing.

Assembly:

• Spread icing over the cooled loaf in an even layer.
  • Ensure the cake is fully cooled before applying the icing for the best texture and appearance.

Carrot Cake Loaf FAQs:

Carrot Cake Loaf Recipe: