Okay, friends, let’s talk about that weird in-between time. You know, when winter thinks it’s over, but then throws a blizzard at you just to keep things interesting? I’m a California boy, so I’m still getting used to seasons that aren’t just “slightly warmer summer” and “slightly cooler summer.” 😂 But I’ve learned that baking is the perfect way to navigate those unpredictable days. You want something cozy, but you also crave a little hint of sunshine. And that, my friends, is where this easy carrot cake loaf recipe comes in.
Honestly, I’ve been obsessed with carrot cake lately. It’s just…comforting. It reminds me of my grandma, who always had a little something sweet baking in the oven. She wasn’t fancy, just a really good cook who knew how to make people feel loved. And that’s what I want to do with “Easy Recipes List” – share recipes that feel like a warm hug. This easy carrot cake loaf recipe is definitely one of those.
I used to get caught up in making these elaborate layer cakes, you know? Three tiers, perfectly piped frosting, the whole shebang. They looked beautiful, don’t get me wrong, but the time commitment? Forget about it! Life’s too short to spend all day in the kitchen, especially when you just want a slice of cake. That’s why I’m a huge advocate for loaf cakes. They’re the unsung heroes of the baking world. No assembly required, just pure, delicious goodness. Plus, let’s be real, a slice of carrot cake loaf with your morning coffee? That’s a power move. ✨
And speaking of ingredients, this recipe is all about keeping things simple. I’m a firm believer in using fresh ingredients whenever possible, and that definitely applies to the carrots. Don’t even think about using those pre-shredded ones! They’re just…sad. They lack moisture and don’t have the same vibrant flavor. Trust me, a few extra minutes of grating will make all the difference. I even speed things up with my food processor sometimes, but honestly, the rhythmic grating is kind of therapeutic. It’s a good way to de-stress after a long day.
I’ve been traveling a bit lately, exploring different culinary traditions (more on that in a future post!), and it’s really reinforced my belief that good food doesn’t have to be complicated. It’s about using quality ingredients and letting their natural flavors shine. This easy carrot cake loaf recipe is a perfect example of that. It’s a classic for a reason, and it’s so easy to customize. Want to add some raisins or dried cranberries? Go for it! Pecans instead of walnuts? Absolutely! I’ve even seen people add a little pineapple. The possibilities are endless!
I also love how versatile this cake is. It’s perfect for breakfast, brunch, a mid-afternoon snack, or even dessert. And if you’re feeling fancy, you can whip up a quick cream cheese frosting. But honestly, it’s delicious all on its own. It’s one of those easy carrot cake loaf recipe variations that just works, no matter what. I’ve made this cake countless times, and it always turns out perfectly. It’s a real crowd-pleaser, and it’s guaranteed to brighten your day. I’m telling you, this is the easy carrot cake loaf recipe you’ve been waiting for!
Easy Carrot Cake Loaf Recipe
This easy carrot cake loaf recipe is a comforting classic, perfect for those unpredictable days when you crave something cozy with a hint of sunshine. It’s a warm hug in every slice!
- Prep Time: 15 mins
- Cook Time: 60 mins
- Total Time: 75 mins
- Yield: 8 to 10 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
1 cup (213g) packed light brown sugar
1/2 cup vegetable oil
1/4 cup (57g) unsalted butter, melted
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
2 large eggs
1 3/4 cups (210g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 cups (210g) grated carrots, about 3 large carrots
1/2 cup chopped toasted walnuts, plus extra for sprinkling (optional)
4 ounces (113g) cream cheese, softened
2 tablespoons (28g) butter, softened
3/4 cup (90g) powdered sugar
1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and line the bottom and two sides with a piece of parchment paper, leaving a slight overhang.
- Make the batter: In a large mixing bowl, whisk together the brown sugar, vegetable oil, melted butter, cinnamon, nutmeg, ginger, and salt. Add the eggs, and whisk until fully combined.
- Switch to a silicone spatula and add the flour, baking powder, and baking soda, gently stirring until the batter is mostly combined. It’s okay if there are still a few streaks of dry flour.
- Add the grated carrots and chopped walnuts and stir just until distributed through the batter and no dry streaks of flour remain.
- Bake: Pour the batter into the prepared loaf pan and smooth the top with the spatula. Bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes.
- Let the carrot loaf cool in the pan on a wire rack for 10 minutes. Run a butter knife along the two unlined ends of the cake, then use the parchment overhang like a sling to pull the cake out of the pan. Set the cake on the wire rack to cool completely.
- Frost the cake (optional) and serve: While the cake cools, make the cream cheese frosting. In a medium bowl, use a hand mixer or a whisk to beat the cream cheese and butter until fully combined and smooth, about 1 minute. Add the powdered sugar and vanilla extract and mix until smooth and creamy, about 1 minute. When the cake has cooled completely, use a small offset spatula or the back of a spoon to spread the frosting on top of the cake, making decorative swoops and swirls. Sprinkle the top with a handful of chopped toasted walnuts.
Notes
- Store the cake, covered tightly, for up to 4 days at room temperature without frosting or in the fridge with frosting.
- Feel free to experiment with different mix-ins! Raisins, dried cranberries, or even shredded coconut would be delicious.
- Don’t forget to leave a rating and comment below if you try it! ❤️
Nutrition
- Serving Size: per serving
- Calories: 319 Calories
- Sugar: 22g
- Sodium: 257mg
- Fat: 17g
- Saturated Fat: 5g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 49mg
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