CLASSIC CARROT LOAF CAKE
Introducing our irresistible Classic Carrot Loaf Cake – a moist, tender loaf bursting with warm spices, fresh shredded carrots, and just the right amount of sweetness. Topped with a creamy, rich cream cheese glaze, this cake brings all the cozy flavors you love in every bite. Whether you’re making it for a family gathering, a weekend brunch, or simply to enjoy with your afternoon coffee, this carrot loaf cake is the perfect balance of comfort and indulgence. It’s easy to bake, full of wholesome ingredients, and sure to be a hit at any table!
This Classic Carrot Loaf Cake is a flavor-packed delight. The natural sweetness of the carrots blends perfectly with the warmth of cinnamon and nutmeg, creating a cozy, comforting taste in every bite. Each slice is soft and moist, with a hint of vanilla that ties everything together. The cream cheese glaze adds a tangy richness that complements the subtle spice of the cake, balancing sweetness with a creamy, smooth finish. It’s a harmonious mix of earthy, sweet, and spiced flavors, making this cake an irresistible treat for any occasion!
INGREDIENTS YOU NEED:
- Vegetable Oil
- Granulated Sugar
- Eggs
- Vanilla
- All-purpose Flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Crushed Pineapples
- Carrots
- Chopped Pecans or any kind of nuts you like
- Unsalted Butter
- Cream Cheese
- Powdered Sugar
TIPS FOR THE BEST CARROT CAKE
Here are some tips for making the best carrot cake:
- Use Fresh Carrots: Grate fresh carrots yourself for the best texture and moisture. Pre-shredded carrots tend to be too dry and won’t blend as well into the batter.
- Don’t Overmix the Batter: Once you add the dry ingredients, mix just until combined. Overmixing can make the cake dense instead of light and fluffy.
- Measure Ingredients Carefully: For the perfect balance of moisture and texture, make sure to measure your flour, sugar, and other ingredients accurately. Spoon and level the flour for best results.
- Add Texture with Mix-ins: For added flavor and texture, you can mix in chopped nuts, raisins, or shredded coconut. Walnuts or pecans pair beautifully with the spices in carrot cake.
- Room Temperature Ingredients: Make sure your eggs, butter, and cream cheese (for the frosting) are at room temperature. This helps create a smoother, more consistent batter and frosting.
- Let it Cool Completely: Before frosting, allow the cake to cool completely. This ensures the frosting stays creamy and doesn’t melt off the cake.
- Customize the Spice: If you like a more intense flavor, increase the amount of cinnamon, or add a pinch of ginger or cloves to enhance the warm, spiced notes.
- Don’t Overbake: Keep an eye on the cake as it bakes. Overbaking will dry it out. Check for doneness by inserting a toothpick
If you’ve given this recipe a try and it won you over, please share your thoughts by leaving a rating and comment below! If you have any questions about this recipe, don’t hesitate to ask – I’m here to help and will respond promptly.
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CLASSIC CARROT LOAF CAKE
Ingredients
THE BATTER
- 3/4 cup vegetable oil
- 1 cup sugar
- 2 eggs at room temperature
- 1 cup all-purpose flour sifted
- 1 tsp baking powder sifted
- 1 tsp baking soda sifted
- 1/2 tsp salt
- 1 tbsp ground cinnamon
- 1 1/2 cup shredded carrots
- 1/2 small can of crushed pineapples lightly drained
- Chopped pecans for topping optional
THE CREAM CHEESE FROSTING
- 1/2 stick unsalted butter at room temperature
- 180 g cream cheese at room temperature
- 1 pack vanilla
- 2 cups powdered sugar
Instructions
- Preheat your oven to 175°C. Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal later.
- In a large bowl, whisk together the granulated sugar, vegetable oil, and 2 large eggs until smooth. Stir in 1 teaspoon of vanilla extract.
- Add in all the dry ingredients and mix.
- Add in the pineapples and carrots and mix till combined.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Place the pan in the oven and bake for 50-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for about 10 minutes, then use the parchment overhang to lift the cake out and transfer it to a wire rack to cool completely.
- While the cake cools, beat together the softened cream cheese, unsalted butter, powdered sugar and vanilla.
- Once the cake is completely cooled, drizzle the cream cheese glaze over the top. Slice and enjoy!