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This carrot cake loaf has been my family's favorite treat for years, perfect for both breakfast and dessert. The moist, spiced cake studded with carrots, nuts, and sweet add-ins brings comfort with every bite, while the cream cheese frosting adds just the right amount of decadence.
I first baked this carrot cake loaf for a weekend brunch with friends, and it disappeared so quickly I had to start doubling the recipe. Now it's become my signature bake for welcoming new neighbors or celebrating small victories.
Ingredients
- Fresh carrots: Carefully grated for perfect texture and moisture
- Canola oil: Creates a tender crumb that stays moist for days
- Room temperature eggs: For proper emulsification and structure
- White and brown sugars: For complex sweetness and moisture retention
- Vanilla extract: Adds aromatic warmth to complement the spices
- Cinnamon and optional ginger: For that classic carrot cake flavor
- All purpose flour: Provides the perfect structure
- Chopped nuts: Add wonderful texture and nutty flavor
- Raisins or currants: Bring pops of natural sweetness
- Shredded coconut: Contributes subtle tropical notes
- Optional crushed pineapple: For extra moisture and brightness
Step-by-Step Instructions
- Prepare Your Pan:
- Grease your 5×9" loaf pan thoroughly with cooking spray then line with parchment paper. The parchment creates handles that make removing the loaf effortless once baked. Preheat your oven to 350°F to ensure consistent baking temperature.
- Mix Wet Ingredients:
- Combine grated carrots, oil, eggs, both sugars, leavening agents, salt, vanilla and cinnamon in a large bowl. Mix thoroughly until well incorporated. This creates the moist foundation of your cake with evenly distributed spices.
- Add Dry Ingredients:
- Gradually add flour to the wet mixture, stirring just until combined after each addition. Overmixing can develop gluten and result in a tough cake. With the final addition of flour, fold in your nuts, raisins, coconut and any other mix ins gently.
- Bake To Perfection:
- Transfer the batter to your prepared pan, spreading evenly. Bake for approximately one hour, checking for doneness with a cake tester or toothpick. The center should come out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.
- Create The Frosting:
- Combine softened butter, powdered sugar, cream cheese, cream, vanilla and optional cinnamon with a handheld mixer. Beat until smooth and fluffy. Wait until the cake is completely cool before frosting to prevent melting.
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My absolute favorite ingredient in this recipe is the freshly grated carrots. When my daughter was young and picky with vegetables, this cake became our secret way of getting some vegetables into her diet. She would help me grate the carrots, and I never corrected her when she would sneak little bites of the batter.
Storage Tips
This carrot cake loaf stays wonderfully moist when stored properly. For unfrosted loaves, wrap tightly in plastic wrap and store at room temperature for up to 4 days. Once frosted, refrigerate in an airtight container for up to a week. The flavor actually deepens and improves after the first day as the spices meld together.
Creative Variations
The beauty of this carrot cake loaf lies in its adaptability. Try swapping the regular raisins for golden raisins or dried cranberries for a different flavor profile. Candied ginger adds a wonderful warmth and slight spicy kick. For a tropical twist, increase the crushed pineapple and coconut while adding a tablespoon of rum to the batter. Each variation creates an entirely new experience.
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Serving Suggestions
For breakfast, serve a slice lightly toasted with a spread of cream cheese or butter. As a dessert, warm a slice slightly and serve with a scoop of vanilla ice cream or a dollop of whipped cream. For afternoon tea, thin the cream cheese frosting slightly to create a glaze instead of a thick frosting for a lighter touch.
The History Behind Carrot Cake
Carrot cake has fascinating origins dating back to medieval times when sweeteners were expensive and scarce. Carrots were used as a natural sweetener in desserts throughout Europe. The modern carrot cake we know today gained popularity in the United States during World War II when sugar was rationed, making carrots an excellent alternative sweetener. This loaf version is a more recent adaptation perfect for easy slicing and serving.
Frequently Asked Questions
- → Can I make this loaf without nuts?
Yes, you can omit the nuts if preferred. The loaf will still be moist and flavorful without them.
- → Can I substitute pineapple for another ingredient?
Absolutely! You can replace it with additional raisins, diced candied ginger, or simply leave it out.
- → How do I store the carrot cake loaf?
Store the loaf in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months.
- → Can I skip the cream cheese frosting?
Yes, the loaf is delicious on its own. Alternatively, you can use a glaze or a dusting of powdered sugar.
- → What other mix-ins can I add to this loaf?
You can experiment with dried fruits like cranberries or apricots, or add spices like nutmeg or cardamom for a twist.