Super moist cake with a hint of deep sweetness from carrot and vanilla flavour that tingles your senses. You might be thinking the Carrot cake loaf must be like bread or have such a texture, but no. We are keeping the same moist texture, adding a bit more flour for structure, but with an addition of walnuts.
This recipe is so easy to make and perfect for any holiday, especially fall and Christmas. I love it so much that I probably make it and eat it as a mid-day snack. Seriously, you can have it with your favorite tea or mango sago and will fall into a new food obsession!
Pair it with the soft and delicate yogurt banana bread for a fruity twist, or savor the rich flavors of Jamaican rum cake for a boozy indulgence. Looking for something tropical? The mini coconut bundt cake is sure to please coconut lovers.
Why Carrot Cake as Loaf?
Carrot cake is one of the most loved and divine Desserts, so why should we make it as a loaf? Honestly, I want carrot cake to be more accessible, and thinking of making a cake might seem tough for many. Indeed, I am not compromising on the texture of the cake, but I might have a few non-traditional additions to it.
Traditionally, carrot cakes have spices like cinnamon and nutmeg and Cream cheese frosting. Indeed, this classic combination is just perfect, and you can add that same presentation to the loaf as well. I feel like making a cake loaf is more easily eaten and stored. You don't have to worry about the decoration; icing is optional, and it can be served as a snack.
With the moist texture of the cake, I am adding another element for crunch. I just love chopped walnuts, pecans, and raisins in my carrot loaf cake, so don't feel shy about adding your favorite nuts to the experiment. This is a basic recipe with the perfect texture and original taste!
Carrot Cake Loaf Ingredients
Dry Ingredients: The recipe's basic dry ingredients are grated carrots, all-purpose flour, and sugar. All-purpose flour is the base of the cake, while sugar is one of the flavorings, along with grated Carrots.
Wet Ingredients: Oil, buttermilk or milk, and eggs are combined as wet ingredients. Oil will keep the cake moist and help it get an even color while baking. The buttermilk or milk will give the batter structural integrity. While eggs work as leavening agent, emulsify and make the batter comes together as one.
Flavorings: I am using Vanilla extract as a base flavor. If you like to spice it up, you can add cinnamon, ginger, or nutmeg in a small amount, like ⅛ to ¼ tsp.
Proofing or Leavening Agents: In addition to eggs, I am using Baking soda as an elevating agent. When incorporated well, it gives the cake a more airy and fluffy texture.
Salt: Salt is an essential ingredient in baked goods. It helps enhance the flavours of other ingredients like sugar and vanilla and balances out the sweetness.
Nuts and Dry Fruits: I use chopped walnuts in my recipe. Feel free to use pecans, raisins, or any nuts you like. When heated or roasted, walnuts and pecans have high oil content. In cakes or baked goods, they release oil that adds flavor and makes the goods softer in texture.
What Equipment Do You Need?
Making this cake loaf is very easy, and you literally do not need many utensils and equipment. All you need is a Whisk, Mixing bowls, Spatula, and a Loaf Baking Pan. Make sure they are clean and completely dry before using. Get my 9x5 Baking Pan
How to Make Carrot Cake Loaf?
Prepare Oven and Loaf Pan: Preheat the oven to 350°F. Then, grease a 9×5-inch loaf pan and set aside.
Get ingredients together: Whisk flour, salt, and baking soda in a bowl.
Combine wet ingredients and flavorings: Whisk the oil, sugar, eggs, milk, and vanilla in another bowl until well combined.
Combine mixtures: Mix the flour mixture with the wet mixture.
Add Walnuts: Gently fold in the walnuts and carrots. Save a few walnuts for later.
Fill the pan: Pour the batter into the prepared pan, and sprinkle the remaining walnuts.
Bake: Bake at 350℉ for 50- 60 minutes until a stick or cake tester comes out clean.
Cool: Let the pan cool for about 5-10 minutes, then remove the loaf from the rack to cool completely.
Serve: Cut, ice it with cream cheese frosting if you want, and serve.
Cooking Tips
- Use Room-Temperature Eggs: Room-temperature eggs are easy to beat and give the loaf cake a soft and lighter texture. They also work as a leveling agent, helping the cake rise better.
- Use Freshly Grated Carrots: Grate carrots finely using a box grater or a food processor just before incorporating them into the batter. Freshly grated carrots are moister and impart better flavor than pre-packaged grated carrots.
- Don’t Overmix the Batter: Mix the batter just until the ingredients are combined. Overmixing can lead to a dense cake. Use a spatula to fold in the dry ingredients and carrots gently.
- Incorporate Eggs with Sugar First: I recommend beating the eggs and sugar first into a pale yellow mixture with a more fluffy, smooth texture. It will make the loaf more fluffy and light in general.
- Dust the Walnuts and Carrot with flour: If you always have the nuts or Carrot sinking into the bottom of the cake, then you should try this trick. Just dust the nuts, in our case, walnuts or pecans, and grated carrots with enough flour to cover them completely. Then, add them to the cake mixture and fold gently to disperse them throughout the batter.
Frequently Asked Questions
- Can I substitute oil with butter in carrot cake? Yes, you can substitute oil with melted butter for a richer flavor. Keep in mind that butter tends to make cakes denser than oil, so adjust accordingly based on your preference.
- How do I prevent my carrot cake from becoming dense? To prevent a dense carrot cake, avoid overmixing the batter once you add the dry ingredients. Mix until just combined to incorporate air and maintain a lighter texture.
- Should I peel the carrots before grating them for carrot cake? It's generally recommended to peel the carrots before grating them for carrot cake. The peel can sometimes have a bitter taste, and removing it ensures a sweeter and more consistent texture in the cake.
- How do I store carrot cake? Carrot cake should be stored in an airtight container or wrapped tightly in plastic wrap. It can be kept at room temperature for up to 2 days or refrigerated for up to 5 days. If storing longer, freeze the cake (unfrosted) for up to 3 months.
- Can carrot cake be frozen? Yes, carrot cake can be frozen. Wrap the cake (either whole or in slices) tightly in plastic wrap and then in foil. Thaw in the refrigerator overnight before serving.
- How can I make carrot cake gluten-free? To make carrot cake gluten-free, use a gluten-free flour blend that is designed to replace all-purpose flour in equal amounts. Ensure that other ingredients like baking powder and spices are also gluten-free.
- Can I make carrot cake cupcakes instead of a cake? Yes, you can easily adapt carrot cake batter into cupcakes. Fill lined cupcake tins about two-thirds full and bake at the same temperature specified for the cake, but for a shorter time (approximately 20-25 minutes) or until a toothpick inserted comes out clean.
Other Cake Recipes You May Like
Carrot Cake
Ingredients
- 2 cups All Purpose Flour
- 1½ cups Grated carrots
- 3 large Eggs
- 1 cup Oil
- ½ cup Buttermilk or milk
- 1 cup Sugar
- 2 teaspoon Baking soda
- ½ teaspoon Salt
- ½ cup Chopped walnuts or pecans, raisins.
- 2 teaspoon Vanilla extract
Instructions
- Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and set aside.
- Whisk the flour, salt, baking soda, in a bowl until well combined.
- Whisk the oil, sugar, eggs, milk, and vanilla in another bowl until well combined.
- Add the dry ingredients to the wet ingredients and mix well. Then, gently fold in the walnuts and carrots. (Save some of the walnuts to sprinkle on the cake). The mixture will be slightly thick.
- Transfer to the greased baking pan, sprinkle the remaining walnuts all over, and bake at 350℉ for 50- 60 minutes until a stick or cake tester comes out clean.
- Allow to cool in the pan for about 5-10 minutes, then remove from the pan and place on a cooling rack to cool completely.
- Cut and serve.
Bilikis
So nice
Bilikis
It looks so nice and delicious
Bilikis
So yummy
Bilikis
Super delicious
Bilikis
The carrot cake looks so yummy and fluffy
Bilikis
This is my first time of seeing carrot cake.This looks so nice
Susan
Thanks Claudy
Trying this today
Claudy
Please do