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Carrot Cake Loaf with Cream Cheese Glaze Recipe

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4.1 from 13 reviews

This Carrot Cake Loaf is a moist, warmly spiced treat perfect for breakfast or dessert. Made with finely grated carrots, fragrant cinnamon, nutmeg, and cloves, it’s sweetened with both brown and granulated sugar and complemented by a creamy, tangy cream cheese glaze. Baked in a loaf pan for easy serving, this recipe delivers comforting homemade flavors with a tender crumb and delightful texture.

Ingredients

For the Carrot Cake Loaf

  • 1 3/4 cups finely grated carrots (from about 3 large or 4 medium carrots), room temperature
  • 1/2 cup vegetable (canola) oil
  • 3/4 cup (150 g) dark brown sugar, packed
  • 1/4 cup (50 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250 g) all-purpose flour, spooned and leveled
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon all-spice
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup full fat sour cream, room temperature
  • 1/4 cup whole milk, room temperature

For the Cream Cheese Glaze

  • 1 cup (120 g) powdered sugar
  • 2 tablespoons cream cheese, very soft
  • 3 to 4 tablespoons whole milk

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9 x 5-inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal of the cake after baking.
  2. Mix sugars and oil: In a large bowl, whisk together the vegetable oil, dark brown sugar, and granulated sugar for about 30 seconds until the mixture looks like wet sand.
  3. Add eggs: Crack in the eggs one at a time, whisking well after each addition until fully combined.
  4. Add vanilla: Stir in the vanilla extract until incorporated.
  5. Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, all-spice, cloves, and salt.
  6. Incorporate dry and wet ingredients: Using a spatula or wooden spoon, add the dry ingredients to the wet mixture alternately with the sour cream and milk, beginning and ending with the flour mixture. Fold gently until just a few streaks of flour remain; do not overmix.
  7. Fold in carrots: Carefully fold in the grated carrots, ensuring not to overwork the batter. If desired, add raisins or nuts at this stage.
  8. Fill the pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  9. Bake: Place the pan on the center rack of the oven and bake for 55 to 60 minutes, or until the loaf is golden brown and a toothpick inserted in the center comes out clean with a few moist crumbs. If the loaf top browns too quickly, cover loosely with foil during the last 10 to 15 minutes to prevent burning.
  10. Cool: Remove the cake from the oven and allow it to cool in the pan for about 30 minutes. Then use the parchment edges to lift the cake out and place it on a wire rack to cool completely before glazing.
  11. Prepare glaze: Beat the softened cream cheese with an electric mixer on medium-high speed. Gradually add powdered sugar and 2 tablespoons of milk, mixing until smooth and thick but pourable. Adjust consistency by adding more milk if too thick or more powdered sugar if too thin.
  12. Glaze the loaf: Drizzle or pour the cream cheese glaze evenly over the cooled loaf. Let it set at room temperature for 15 to 20 minutes before slicing and serving.

Notes

  • Ensure all wet ingredients are at room temperature to avoid curdling and promote even mixing.
  • You can add 1/2 cup chopped walnuts or raisins with the grated carrots for added texture and flavor.
  • Be careful not to overmix the batter once the dry ingredients are added to keep the loaf tender.
  • If you don’t have parchment paper, grease and flour the loaf pan thoroughly but parchment is recommended for easy removal.
  • The glaze can be made ahead and refrigerated; bring to room temperature and stir before glazing.
  • Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://recipefeastful.com/carrot-cake-loaf-with-cream-cheese-glaze-recipe/