Our mom’s famous carrot cake recipe is now in a quick and easy loaf form. This carrot cake loaf comes together in one bowl and is practically foolproof. After baking, we spread a generous layer of cream cheese frosting on top. Everyone loves this carrot cake, and this loaf version is no exception.
Tips for the Perfect Carrot Cake
Carrots: Avoid pre-grated carrots. They are too thick and dry. Freshly shredded carrots are thinner and moister, which helps them melt into the cake layers, making the cake perfectly moist.
Crushed Pineapple: This might sound odd, but crushed pineapple is a game-changer. Drain a small 4 oz can slightly and mix it into the batter. As the cake bakes, the pineapple releases juice and acidity, resulting in balanced, moist layers.
Cream Cheese Icing: While you can use other icings, cream cheese pairs perfectly with carrot cake. Try our brown butter version for a twist.
Carrot Cake Loaf FAQs
- Can I use pre-shredded carrots?
- It’s best to hand-grate the carrots for optimal texture and moisture. Pre-shredded carrots are often too thick and dry.
- Can I omit the crushed pineapple?
- The crushed pineapple is essential for moisture and flavor. It releases juices and acidity during baking, creating a perfect cake.
- Can I use a different frosting?
- While you can use other types of icing, cream cheese is a classic and complements carrot cake beautifully. Brown butter icing is another delicious option.
- How should I store leftover carrot cake loaf?
- Store the cake in an airtight container for up to 3 days.
- Can I freeze this carrot cake loaf?
- Yes, freeze the cake (without icing) for up to 2-3 months. Thaw it overnight in the refrigerator before serving.
- Can I use a different type of oil?
- Vegetable oil is recommended for its neutral flavor and moisture content. You can use other neutral oils like canola or grapeseed.
- Can I make this recipe into cupcakes?
- Absolutely! Adjust the baking time to about 20-25 minutes for standard-sized cupcakes.
- Can I reduce the sugar?
- You can slightly reduce the sugar, but it affects both sweetness and texture. Adjusting it may change the final result.
- How do I know when the carrot cake loaf is done?
- Use the toothpick test. Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done.
- Can I add nuts or raisins?
- Yes! Chopped nuts or raisins can be added for extra texture and flavor. Use about 1/2 to 1 cup.
Carrot Cake Loaf
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 1x
- Category: Dessert
Ingredients
– **Cake:**
- – 3/4 cup vegetable oil
- – 1 cup sugar
- – 2 large eggs (room temperature)
- – 1 cup flour
- – 1 teaspoon baking powder
- – 1 teaspoon baking soda
- – 1/2 teaspoon salt
- – 1 teaspoon ground cinnamon
- – 1/2 teaspoon ground cardamom
- – 1 1/2 cups grated carrots*
- – 1/2 cup unsweetened shredded coconut
- – 4 oz crushed pineapple (lightly drained)
- *Peeled and grated by hand. Pre-shredded carrots are too dry and large.
– **Cream Cheese Icing:**
- – 1/2 stick softened salted butter
- – 1/2 stick softened cream cheese (4 oz)
- – 1/4 teaspoon salt
- – 1/4 teaspoon almond extract (optional)
- – 1 teaspoon vanilla
- – 2 cups powdered sugar
Instructions
- Preheat oven to 350°F.
- Grease and line an 8×4” loaf pan with parchment paper.
- In a large bowl, whisk together oil and sugar. Add eggs one at a time, mixing well.
- Add dry ingredients and mix until just combined.
- Add in pineapple and grated carrots, mixing until just combined.
- Pour into prepared loaf pan and bake for about 50 minutes or until a toothpick comes out clean.
**Cream Cheese Icing:**
- In a large bowl, beat softened butter and cream cheese on medium-high speed until fluffy (around 2 minutes).
- Add salt, almond extract, and vanilla. Mix until combined.
- On low speed, gradually add powdered sugar, 1/2 cup at a time.
- Once all the sugar is added, increase the speed to medium-high and whip until light and fluffy (around 2 minutes).
- Spread icing over the cooled loaf in an even layer.
