Description
Learn how to bake light, moist carrot cake in a loaf pan. No stand mixer needed. Recipe uses olive oil as the fat rather than butter for a terrifically moist texture. The loaf cake itself is dairy free, or you can finish with a not-too-sweet maple cream cheese icing.
Ingredients
Scale
Carrot Loaf Cake
- 130g light or dark brown sugar
- 65g granulated sugar
- 2 large eggs, at room temperature
- 125g extra virgin olive oil or neutral oil
- 1 tsp vanilla bean paste or vanilla extract
- 210g all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 1/2 tsp cinnamon
- 3/4 tsp cardamom
- 1/2 tsp ground ginger
- 180g freshly grated carrot
Maple Cream Cheese Frosting
- 225g full fat cream cheese, at room temperature
- 35g powdered sugar, sifted if lumpy
- 1/2 tsp vanilla bean paste or extract
- pinch of salt
- 1 Tbsp Maple Syrup
Instructions
CARROT CAKE LOAF
- Preheat the oven to 350°f / 180°c. Grease and line a 1 lb (8"x4") loaf pan with a piece of parchment paper that extends over the sides.
- In a large bowl, whisk together the brown sugar, granulated sugar, eggs, oil, and vanilla until well combined.
- In a separate medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, cardamom, and ginger. Add to the wet ingredients and mix until just combined.
- Add the grated carrot and switch to a rubber spatula, and mix until incorporated.
- Transfer the mixture to the prepared loaf pan.
- Bake for 60 minutes or until the top springs back when pressed lightly and a skewer or tester inserted into the center comes out clean or with a few moist crumbs attached.
- Allow to cool in the pan for 10 minutes then remove onto a wire rack and allow to cool completely.
- Store in an airtight container until ready to frost.
MAPLE CREAM CHEESE FROSTING
- In a medium bowl using a spatula or electric mixer, combine together the cream cheese, powdered sugar, vanilla, and salt until smooth and incorporated.
- Add the maple syrup and mix to combine.
- Spread the frosting over the surface of the cooled carrot loaf cake. Slice into pieces using a serrated or sharp knife.
Store leftovers in an airtight container either covered at room temperature or in the fridge.