This Carrot Cake Loaf is a moist fast bread studded with grated carrots and chopped pecans, and warmly spiced with cinnamon, ginger, nutmeg, all spice, cloves, brown sugar, and vanilla. Baked in a 9&occasions;5 loaf pan, it’s completed with a creamy cinnamon‑vanilla cream cheese frosting and a sprinkle of additional pecans. Take pleasure in it for breakfast, brunch, or dessert!
Carrot cake loaf for brunch or dessert!
- This Carrot Cake Loaf is a cross between a fast bread and basic carrot cake (a scaled-down model of it). It is full of grated carrots and chopped pecans, and comes out extremely moist because of bitter cream and brown sugar. It is a fantastic and spectacular recipe to share with a household for Easter brunch or dessert, similar to these Easter chocolate coated oreos (coated with white chocolate and Easter-themed sprinkles) and Robin’s Egg Easter cupcakes.
- I spiced it with cinnamon, ginger, nutmeg, all spice, cloves, brown sugar, and vanilla and topped it with a cinnamon-vanilla bean cream cheese frosting for extra of a dessert really feel. Talking about desserts: have you ever tried my carrot cake cheesecake but?! It is the crown jewel of all carrot truffles!
- You’ll be able to completely skip the frosting and revel in it as a snack or breakfast/brunch loaf. Or, merely add a dusting of powdered sugar or a light-weight glaze constructed from powdered sugar and milk. Both means, it’s easy, flavorful, and slices fantastically.
- This recipe is tremendous versatile. I’ve examined it with each plain full-fat Greek yogurt and bitter cream—both one retains the loaf moist.
- I’ve additionally made this carrot cake loaf with walnut and raisins (omitting the pecans)—and actually, I can’t resolve which combo I like higher. Powerful selections!
The Substances
- For the carrot cake loaf, you may want all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, cloves, gentle brown sugar, granulated sugar, unsalted butter, eggs, vanilla bean paste, bitter cream, complete milk, grated carrots, and chopped pecans.
- The cream cheese frosting is made with these substances: cream cheese, unsalted butter, vanilla bean paste, salt, cinnamon, powdered sugar, complete milk, and finely chopped pecans for garnish.
- Tip: The picture beneath reveals all of the substances you’ll want—go forward and take a screenshot in your purchasing checklist:
How one can Make Carrot Cake Loaf
- Observe: That is solely a recipe overview with step-by-step photographs. The entire detailed recipe is on the backside of this publish within the recipe card.
- Now, let’s make a carrot cake loaf so good, the Easter Bunny would commerce all his eggs for a slice. First, preheat the oven to 350°F and line a 9×5 loaf pan with parchment.
- In a single bowl, whisk collectively all of the dry items: flour, leaveners, salt, and the complete spice rack.
- In one other bowl, combine brown and white sugar with melted butter (the golden trio), then whisk within the eggs separately, adopted by vanilla bean paste, bitter cream, and milk.
- Subsequent, I prefer to stir within the dry substances with the moist substances simply till mixed—no overmixing—until you need a rubbery loaf.
- Then, I fold within the freshly shredded carrots (no store-bought pre-shredded stuff!) and pecans. For those who’re feeling wild, swap in walnuts or throw in some raisins.
- Batter goes into the parchment lined pan, and at this level I exploit an offset spatula to easy out the highest of the batter within the pan.
- Bake it for 60–75 minutes. I begin checking at 50 minutes after which each 5 to 10 minutes (I exploit a toothpick and likewise examine for burnt edges). As soon as a toothpick comes out clear, I cool the carrot cake loaf within the pan for 20 minutes, then carry it out utilizing the parchment sling and let it cool utterly on a wire rack.
- For the frosting, beat cream cheese (use brick, not tub—crucial), butter, vanilla bean paste, salt, and cinnamon till fluffy.
- Then slowly combine in powdered sugar and splash in milk till it’s creamy perfection. If the frosting will get too runny, I simply toss in additional sugar.
- I wait till the loaf is totally cool earlier than spreading on the frosting—in any other case it melts or slides proper off. Then I both pipe the frosting on with a piping bag or unfold it evenly utilizing an offset spatula or the again of a spoon.
- Lastly, I sprinkle on additional pecans if I’m feeling fancy, and do my greatest to not eat the entire thing in a single sitting. If you find yourself with leftover frosting—contemplate it a snack or a reward in your efforts!
Julia’s Suggestions for Success
- Shred your personal carrots: I at all times grate contemporary carrots myself as a result of pre-shredded carrots are sometimes too dry and coarse. Freshly grated carrots hold the loaf moist and blend in higher.
- Line your pan: I at all times line my loaf pan with parchment paper—it helps with even baking and makes eradicating the loaf a breeze.
- Use block cream cheese: For the frosting, I like to recommend utilizing full-fat cream cheese from a block. The type from a bath tends to be too tender and may have an effect on the feel.
- Cool earlier than frosting: I ensure the loaf cools utterly earlier than frosting it—if it’s even barely heat, the frosting will soften and slide off.
- Measure flour appropriately: When measuring flour, I spoon it into my measuring cup and stage it off with a knife. I don’t scoop immediately from the bag as a result of it could actually pack the flour in too tightly, making the loaf dry.
- Examine doneness with a skewer or knife: I insert a skewer or knife into the middle of the loaf, and if it comes out clear or with just a few moist crumbs, I do know it’s prepared.
Storage Directions
Since carrot cake loaf has a cream cheese frosting, it needs to be saved in your fridge. Make sure you hold it coated in an hermetic container, and you must be capable of refrigerate it for five days.
Extra Fast Bread / Loaf Recipes
- Walnut Banana Bread
- Blueberry Lemon Bread with Lemon Glaze
- Pumpkin Banana Bread with Apples
- Blueberry Banana Bread
Carrot Cake Loaf
#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-1-33); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-1-50); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-1-66); }linearGradient#wprm-recipe-user-rating-1-33 cease { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-1-50 cease { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-1-66 cease { stop-color: #343434; }
This Carrot Cake Loaf is a moist fast bread studded with grated carrots and chopped pecans, and warmly spiced with cinnamon, ginger, nutmeg, all spice, cloves, brown sugar, and vanilla. Baked in a 9&occasions;5 loaf pan, it’s completed with a creamy cinnamon‑vanilla cream cheese frosting and a sprinkle of additional pecans. Take pleasure in it for breakfast, brunch, or dessert!
Servings 10 slices
Energy 537kcal
Substances
Carrot Cake Loaf
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ⅛ teaspoon all-spice
- ⅛ teaspoon cloves
- ¾ cup gentle brown sugar
- ½ cup granulated sugar
- 8 tablespoons unsalted butter melted and barely cooled
- 3 giant eggs at room temperature
- 1 teaspoon vanilla bean paste
- ½ cup bitter cream at room temperature
- ¼ cup complete milk at room temperature
- 1 ¾ cup grated carrots washed and peeled first
- ½ cup chopped pecans
Cream Cheese Frosting
- 4 ounces cream cheese full-fat brick
- 2 tablespoons unsalted butter at room temperature
- ½ teaspoon vanilla bean paste
- ¼ teaspoon salt
- ⅛ teaspoon cinnamon
- 2 cups powdered sugar sifted
- 1-2 tablespoons complete milk at room temperature
Non-compulsory Garnish
- Pecans finely chopped
Directions
Make a loaf:
-
Place one oven rack within the heart of the oven and preheat the oven to 350˚ Fahrenheit. Oven temperatures fluctuate, the easiest way to make sure you have essentially the most correct studying is to make use of an oven thermometer.
-
Utilizing nonstick cooking spray, evenly spray one 9” x 5” loaf pan and line it with parchment paper after which set it apart.
-
Utilizing a medium sized mixing bowl, whisk collectively the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, all spice, and cloves and set the bowl apart.
-
Utilizing a big mixing bowl, whisk collectively the brown sugar, granulated sugar, and melted butter. As soon as that’s evenly mixed, whisk in your eggs separately ensuring they’re absolutely combined in, adopted by the vanilla bean paste. Subsequent whisk in your bitter cream and complete milk.
-
As soon as the moist substances are absolutely combined, use a rubber spatula or wood spoon and stir in your dry substances. You don’t want to over combine right here, so you’ll want to slowly stir, and blend the batter simply till you now not see white streaks from the flour.
-
Utilizing the rubber spatula or wood spoon, gently fold within the grated carrots and chopped pecans into the batter. Make certain that you don’t over combine.
-
Pour the batter into your ready loaf pan and use an offset spatula to easy it out within the pan.
-
Bake the loaf for about 60-75 minutes. Since baking occasions fluctuate, make certain you examine the loaf after 50 minutes to ensure it isn’t browning too rapidly. For those who see that the loaf is browning, cowl it loosely utilizing a foil tent and proceed to bake. Start testing your loaf for doneness at 55 minutes. Insert a toothpick or knife into the center of the loaf to examine for doneness. When inserted, the toothpick or knife ought to come out clear.
-
After the loaf has completed baking, take away the pan from the oven and permit it to chill on a wire rack for about 20 minutes. After 20 minutes, rigorously take away the loaf from the pan. You’ll use the parchment paper to carry the loaf from the pan and switch it to the wire rack to complete cooling utterly.
Make the Frosting:
-
Utilizing the bowl of a stand mixer fitted with the paddle attachment, or in a big mixing bowl utilizing an electrical mixer, add the cream cheese and softened butter and blend collectively on medium velocity for 3 minutes till effectively mixed and lightweight in coloration.
-
Add within the vanilla bean paste, salt and cinnamon and blend for 2 extra minutes.
-
Flip the mixer on low and slowly add within the sifted powdered sugar by the ½ cup full.
-
As soon as all of the powdered sugar has been added, flip the mixer as much as medium velocity and slowly stream in the entire milk by the spoonful as wanted. Proceed mixing the frosting at medium velocity for 2 extra minutes. After two minutes it needs to be a creamy easy consistency. You’ll be able to add as a lot or as little milk as wanted to succeed in the precise consistency. If the frosting turns into too skinny, add extra powdered sugar to the bowl to thicken the frosting again up.
Frost the Carrot Cake Loaf:
-
When frosting the loaf, you should use a piping bag to pipe the frosting on or you should use an offset spatula or the again of a spoon and unfold the frosting evenly on high. Relying on how a lot frosting you add to the loaf, you might have some frosting left over.
-
Lastly, sprinkle the chopped pecans on high of your loaf as an non-obligatory garnish.
Notes
- Don’t forget to line the loaf pan with parchment paper. This enables the loaf to cook dinner evenly and permits you to have a simple launch of the loaf from the pan.
- Just remember to are utilizing a block of cream cheese and never utilizing cream cheese out of a bath for the frosting.
- Keep away from frosting your loaf too quickly out of the oven, if you happen to do frost it too quickly, the frosting will soften. Make sure that the loaf has utterly cooled to room temperature.
- Scroll up for STEP-BY-STEP PHOTOS and useful suggestions & methods to make the final word carrot cake loaf—so good, the Easter Bunny would possibly simply break into your kitchen to steal a slice!
You will want the next provides:
- 9” x 5” Loaf Pan
- Parchment Paper
- Measuring Cups
- Mixing Bowls
- Measuring Spoons
- Mixer
Diet
Energy: 537kcal | Carbohydrates: 77g | Protein: 7g | Fats: 23g | Saturated Fats: 12g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 7g | Trans Fats: 0.5g | Ldl cholesterol: 105mg | Sodium: 455mg | Potassium: 214mg | Fiber: 2g | Sugar: 53g | Vitamin A: 4413IU | Vitamin C: 2mg | Calcium: 123mg | Iron: 2mg
