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Carrot Cake Loaf with Cream Cheese Glaze Recipe

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4.4 from 12 reviews

This moist and flavorful Carrot Cake Loaf combines finely grated carrots with warm spices and a tender crumb, baked to golden perfection in a loaf pan. Topped with a creamy cream cheese glaze, this loaf is perfect for breakfast, dessert, or a sweet snack.

Ingredients

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 allspice
  • 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

Cream Cheese Glaze

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

Instructions

  1. Prepare Pan: Preheat the oven to 350°F (175°C). Line a 9 x 5-inch loaf pan with parchment paper, allowing the ends to extend over the sides by about 2 inches for easy removal. Set aside.
  2. Mix Wet Ingredients: In a large bowl, whisk together the vegetable oil and both sugars for about 30 seconds until the mixture resembles wet sand.
  3. Add Eggs: Add the eggs one at a time, whisking well after each addition to combine thoroughly.
  4. Add Vanilla: Stir in the vanilla extract until fully incorporated.
  5. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves, and salt.
  6. Mix Batter: Using a large spatula or wooden spoon, alternately add the dry ingredients and sour cream with milk to the wet ingredients, beginning and ending with the flour mixture. Fold gently until just combined, leaving a few streaks of flour.
  7. Add Carrots: Gently fold in the grated carrots, taking care not to overmix. Optionally, fold in raisins or nuts at this stage.
  8. Fill Pan: Transfer the batter to the prepared loaf pan, smoothing the top with a spatula if necessary.
  9. Bake: Bake on the center oven rack for 55 to 60 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean with a few moist crumbs. If the top browns too quickly, cover loosely with foil for the last 10 to 15 minutes.
  10. Cool: Remove from the oven and cool in the pan for about 30 minutes. Use the parchment paper to lift the loaf out onto a wire rack to cool completely before glazing.
  11. Prepare Glaze: Beat the cream cheese with an electric mixer on medium-high speed. Gradually add powdered sugar, then 2 tablespoons of milk. Continue mixing until the glaze is thick but pourable. Adjust consistency by adding more milk or powdered sugar as needed.
  12. Glaze Loaf: Pour or drizzle the glaze evenly over the cooled loaf. Allow the glaze to set at room temperature for 15 to 20 minutes before slicing and serving.

Notes

  • Ensure all wet ingredients like eggs, sour cream, and milk are at room temperature to prevent curdling and promote even mixing.
  • Do not overmix the batter once the flour is added; this helps keep the loaf tender.
  • If adding nuts or raisins, fold them in gently after incorporating the carrots.
  • Use parchment paper for easy removal and clean edges.
  • If the glaze becomes too thick, add milk slowly until pourable; if too thin, add more powdered sugar.
  • Store leftover loaf covered at room temperature for up to 3 days or refrigerated for up to a week.

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