A beautifully plated, generously glazed slice of Carrot Cake Loaf resting on a minimalist white plate, with the remainder of the loaf visible in the background, on marble countertops. The scene is bathed in natural morning light, casting soft shadows. Fresh herbs are visible in a small vase in the background, and the same wooden cutting board is subtly incorporated. The presentation is clean, tidy, and exudes warm tones.

Carrot Cake Loaf: My Secretly Simple & Super Moist Recipe

ByMaya
A close-up, slightly lower angle shot of the same beautifully glazed slice of Carrot Cake Loaf from the featured image. This 3:4 aspect ratio image emphasizes the moist, tender crumb of the cake and the thick, creamy texture of the cream cheese glaze from a side perspective. It's resting on a minimalist white plate, on marble countertops, with fresh herbs and the wooden cutting board in the soft-focus background, all under natural morning light with warm tones and soft shadows. The presentation is clean and tidy.

Carrot Cake Loaf

Carrot Cake Loaf has a truly special place in my heart, whisking me back to brisk autumn mornings and the intoxicating aroma of warm spices filling my childhood kitchen. I still laugh remembering my very first baking attempt, which yielded more of a carrot brick than the moist, tangy-glazed cake I envisioned – oh, the adventures we have in the kitchen!

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After countless tweaks and a few crucial “interventions” from my grandma’s handwritten recipe notes, I finally cracked the code to what I believe is the ultimate, fuss-free Carrot Cake Loaf. This isn’t just simple; it’s wonderfully moist, bursting with flavor, and topped with the most divine cream cheese glaze, making it a true comforting hug in loaf form.

If you adore quick breads, you’ll also love exploring vibrant bakes like my Cranberry Orange Nut Bread, or perhaps a rich Bananas Foster Banana Bread for another sweet indulgence. Get ready to fill your home with an incredible aroma and make your taste buds sing!

Carrot Cake Loaf: My Secretly Simple & Super Moist Recipe
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Carrot Cake Loaf: My Secretly Simple & Super Moist Recipe

Recipe by MayaCourse: BreadsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

This Carrot Cake Loaf recipe delivers a super moist, perfectly spiced cake topped with a dreamy, tangy cream cheese glaze. It’s surprisingly easy to make and guaranteed to be a new favorite!

Ingredients

  • For the Carrot Cake Loaf:

  • 1 ¾ cups all-purpose flour

  • 1 teaspoon baking soda

  • ½ teaspoon baking powder

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • ¼ teaspoon ground ginger (optional, but recommended!)

  • ½ teaspoon salt

  • ½ cup granulated sugar

  • ½ cup packed light brown sugar

  • ½ cup vegetable oil (or other neutral oil)

  • 2 large eggs, room temperature

  • 1 teaspoon vanilla extract

  • 1 ½ cups finely grated carrots (about 3 medium carrots)

  • ½ cup chopped walnuts or pecans (optional)

  • For the Cream Cheese Glaze:

  • 4 oz cream cheese, softened

  • 2 tablespoons unsalted butter, softened

  • 1 cup powdered sugar, sifted

  • ½ teaspoon vanilla extract

  • 1-2 tablespoons milk (or heavy cream), as needed

Directions

  • Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper leaving an overhang on the sides for easy lifting.
  • In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger (if using), and salt. Set aside.
  • In a separate medium bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined and smooth.
  • Pour the wet ingredients into the dry ingredients. Mix with a spoon or spatula until just combined. Be careful not to overmix; a few lumps are okay!
  • Fold in the finely grated carrots and chopped nuts (if using) until evenly distributed throughout the batter.
  • Pour the batter into the prepared loaf pan and spread evenly.
  • Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, you can tent it loosely with foil.
  • Remove the loaf from the oven and let it cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely.
  • While the loaf cools, prepare the Cream Cheese Glaze: In a medium bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy.
  • Gradually add the sifted powdered sugar and vanilla extract, beating until fully incorporated. Add milk, one tablespoon at a time, until the glaze reaches your desired drizzly consistency.
  • Once the carrot cake loaf is completely cool, spread or drizzle the cream cheese glaze generously over the top. Slice and serve!

Notes

    • Grate Expectations: For the best texture, I always recommend finely grating your carrots. This helps them melt into the cake, keeping it incredibly moist without big, chunky bits that can make the cake dense. A food processor with a grating attachment makes this a breeze!
    • The Glaze Game-Changer: If your cream cheese glaze seems too thick, add a tiny splash more milk (half a teaspoon at a time!) until it’s just right for drizzling. If it’s too thin, a tablespoon or two more sifted powdered sugar can help thicken it up. Room temperature cream cheese and butter are key for a super smooth, lump-free glaze!
    • No Dry Loaf Zone: Overmixing the batter and overbaking are the two biggest culprits for a dry loaf! Mix just until the ingredients are combined, and start checking for doneness around the 50-minute mark. Every oven is different, so trust your skewer test – as soon as it comes out clean, your loaf is ready!

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