If you’re craving a moist, warmly spiced treat that feels like a hug in every bite, this Carrot Cake Loaf Recipe is exactly what you need. Bursting with freshly grated carrots and infused with cinnamon and nutmeg, it delivers a perfect balance of sweetness and spice. Whether you’re enjoying it as an afternoon snack or sharing it at a gathering, this loaf will quickly become one of your favorite go-to recipes for comfort baking.
Ingredients You’ll Need
Don’t let the simple list fool you; each ingredient plays a vital role in creating the irresistible texture and rich flavor of this carrot cake loaf. From the fresh carrots providing moisture and sweetness to the warming spices that elevate its character, every component counts.
- 2 cups grated carrots: Freshly grated carrots add natural sweetness and moisture, giving the loaf its signature tender crumb.
- 1 3/4 cups all-purpose flour: The base that holds everything together, ensuring the perfect structure without heaviness.
- 1 1/2 teaspoons baking powder: Helps the loaf rise beautifully for a light and fluffy texture.
- 1 1/2 teaspoons baking soda: Works alongside baking powder to give a lift and counterbalance the acidity of carrots.
- 1/2 teaspoon salt: Enhances the flavors and balances the sweetness perfectly.
- 1 teaspoon ground cinnamon: Adds warmth and a comforting spice note that complements the carrots.
- 1/2 teaspoon ground nutmeg: Provides a subtle, nutty depth that elevates the aroma and taste.
- 1 cup white sugar: Sweetens the loaf while preserving a clean, bright flavor.
- 1 cup light brown sugar: Brings a caramel-like richness and moisture to the mix.
- 1/2 cup vegetable oil: Keeps the loaf wonderfully moist and tender without heaviness.
- 4 eggs: Bind the ingredients and contribute to a soft, airy texture.
- 1 teaspoon vanilla extract: Adds a fragrant, sweet undertone that enhances the overall flavor profile.
How to Make Carrot Cake Loaf Recipe
Step 1: Preheat and Prepare the Pan
Start by setting your oven to 350°F (175°C) so it’s ready to go once your batter is mixed. Grease and flour a 9×13 inch baking pan well, which will ensure your carrot cake loaf comes out cleanly and keeps its beautiful shape.
Step 2: Combine the Dry Ingredients
In a large bowl, mix together the grated carrots, all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This step ensures that your spices and leavening agents are evenly distributed, giving your loaf uniform flavor and rise.
Step 3: Whisk the Wet Ingredients
In a separate bowl, whisk the white sugar, light brown sugar, vegetable oil, eggs, and vanilla extract together. This mixture blends the sweeteners and fat smoothly, which is crucial for creating a soft, moist crumb in the finished loaf.
Step 4: Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry and gently fold them together until just combined. Resist the urge to overmix—this keeps the loaf tender and light, rather than dense.
Step 5: Bake the Loaf
Pour the batter into your prepared pan and pop it into the oven. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean, which is a sure sign that the cake is perfectly cooked through.
Step 6: Cool Before Frosting
Once baked, let the cake cool completely in the pan on a wire rack. Cooling fully is important before frosting or slicing to prevent the topping from melting or the crumb from becoming too fragile.
How to Serve Carrot Cake Loaf Recipe
Garnishes
A classic way to top off this carrot cake loaf is with a generous spread of cream cheese frosting for a creamy and tangy contrast. You can also sprinkle toasted walnuts or a dusting of cinnamon on top for an extra layer of texture and flavor.
Side Dishes
Serve this loaf alongside a cup of strong coffee or a warm cup of spiced chai tea to complement the spices in the cake perfectly. A light fruit salad with oranges or berries also pairs well, offering a refreshing balance.
Creative Ways to Present
Turn your loaf into delightful individual servings by slicing and adding a dollop of whipped cream or Greek yogurt, finished with a drizzle of honey and some finely chopped pistachios. It’s an impressive and delicious way to serve friends and family!
Make Ahead and Storage
Storing Leftovers
Wrap the carrot cake loaf tightly in plastic wrap or store it in an airtight container to keep it moist and fresh. It will stay delicious at room temperature for up to 3 days or refrigerated for a week.
Freezing
This carrot cake loaf freezes beautifully. Wrap it well in plastic wrap followed by aluminum foil to avoid freezer burn. Defrost overnight in the fridge before serving to enjoy its fresh-baked texture.
Reheating
If you like your carrot cake loaf slightly warm, reheat slices in the microwave for 15-20 seconds or in a low oven wrapped in foil. This brings back that freshly baked feeling and enhances the spices.
FAQs
Can I add nuts or raisins to the Carrot Cake Loaf Recipe?
Absolutely! Chopped walnuts, pecans, or raisins make excellent additions that add texture and flavor. Simply fold them into the batter during the wet and dry ingredient mixing stage.
Is this recipe gluten-free or can it be made gluten-free?
The original recipe uses all-purpose flour, but you can substitute a gluten-free flour blend in equal amounts. Just make sure your baking powder and other ingredients are gluten-free as well.
Can I use a different oil instead of vegetable oil?
Yes, mild oils like canola or light olive oil work well. Avoid strong-flavored oils as they might overpower the delicate carrot and spice flavors.
How do I know when the carrot cake loaf is fully baked?
Insert a toothpick into the center of the loaf; it should come out clean or with just a couple of moist crumbs. If batter sticks to the toothpick, the loaf needs more time in the oven.
Can I make this carrot cake loaf without eggs?
You can substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or use commercial egg replacers. Keep in mind this may slightly change the texture.
Final Thoughts
This Carrot Cake Loaf Recipe is a charming twist on a classic favorite that’s both easy to make and incredibly satisfying. It’s perfect for baking up memories, sharing with loved ones, or simply treating yourself to a slice of comfort. I hope you enjoy making and eating it just as much as I do!
Print
Carrot Cake Loaf Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This moist and flavorful Carrot Cake Loaf combines grated carrots with warm spices, sweet sugars, and a tender crumb. Perfect for a dessert or afternoon treat, it’s easy to prepare and bakes into a deliciously spiced cake with a delightful texture.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients
- 2 cups grated carrots
- 1 cup white sugar
- 1 cup light brown sugar
- 1/2 cup vegetable oil
- 4 eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease and flour a 9×13 inch baking pan to ensure the cake doesn’t stick while baking.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Stir well to evenly distribute the leavening agents and spices.
- Combine Wet Ingredients: In a separate bowl, whisk together the grated carrots, white sugar, light brown sugar, vegetable oil, eggs, and vanilla extract until fully blended and smooth.
- Combine Wet and Dry: Gradually add the wet mixture to the dry ingredients, stirring gently and mixing just until combined to keep the cake tender and moist. Avoid overmixing.
- Bake: Pour the batter evenly into the prepared pan and bake for 40-45 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is fully baked.
- Cool: Allow the carrot cake loaf to cool completely in the pan on a wire rack before frosting or serving to let it set and enhance flavor.
Notes
- For added texture and flavor, consider folding in 1/2 cup chopped walnuts or pecans into the batter before baking.
- You can substitute the vegetable oil with melted coconut oil or a light olive oil for a different flavor profile.
- Store the carrot cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- If desired, frost the cooled cake with cream cheese frosting for a classic finish.
