Description
This carrot cake loaf is ultra-moist and warmly spiced—an easy loaf cake with cream cheese glaze for classic carrot cake flavor.
Ingredients
Loaf
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
3/4 cup neutral oil (canola or vegetable)
1 teaspoon vanilla extract
2 cups finely grated carrots
1/2 cup crushed pineapple, drained well (optional)
1/2 cup chopped walnuts or pecans (optional)
Cream cheese glaze
4 ounces cream cheese, softened
1 cup powdered sugar
1 to 2 tablespoons milk
1/2 teaspoon vanilla extract
Pinch of kosher salt
Instructions
Heat oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment.
Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Whisk sugars, eggs, oil, and vanilla.
Stir wet into dry just until combined. Fold in carrots (and pineapple/nuts if using).
Bake 50 to 60 minutes until a toothpick comes out clean. Cool 15 minutes, then lift out to cool fully.
Whisk glaze and drizzle over cooled loaf.
Notes
Moisture: If using pineapple, drain very well.
Make-ahead: Keeps 3 days covered; freeze 2 months.
Tools: Loaf pan, parchment.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American