|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 1g||5%|
|Total Sugars 27g|
|Vitamin C 1mg||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Carrot cake is beloved by all. It's always moist thanks to the inclusion of oil in its ingredient list as well as copious amounts of shredded carrots. It takes wonderfully to add-ins like dried fruit, nuts, and even pineapple. It's also easy to mix up without a stand or hand mixer and, besides the shredding of the carrots, it takes almost no time to assemble.
Many people love a layered carrot cake, generously frosted with tangy cream cheese frosting, but when you're craving carrot cake and don't necessarily have the energy, time, or inclination to go all out with a layered-job, try a carrot loaf cake.
A loaf cake might not be quite as sexy as a layer cake, but it is easier to prepare, wonderfully portable, and lasts for days on the counter and can therefore be nibbled-at whenever you make your way through the kitchen. In short, we would not be remotely surprised if this fab, easy-peasy carrot loaf cake became your new go-to.
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons ground cinnamon
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 3/4 cups light brown sugar
3/4 cup vegetable oil
1 1/2 teaspoons vanilla extract
2 large large eggs
1 large yolk
2 cups carrots, finely grated
Gather the ingredients. Preheat the oven to 350 F. Grease a 9x5-inch loaf pan with cooking spray or softened butter. Line the bottom and two short sides with parchment paper.
In a small bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt, nutmeg, and cloves.
In a medium bowl, vigorously whisk the sugar, oil, and vanilla.
Gently whisk in the eggs and yolk, one at a time.
Add the dry ingredients to the wet. Using a flexible spatula, gently fold the dry into the wet until just a few streaks of flour remain.
Fold in the grated carrots.
Transfer the batter to the prepared pan, smoothing the top if necessary. Bake for about 1 hour, rotating the pan after 30 minutes. The cake is done when a tester comes out with a moist crumb or two but no wet batter.
Remove the cake from the oven and let it cool for ten minutes before lifting it out of the pan by the parchment "handles." Let cool completely before serving (or frosting, if you like).
Cooled leftover cake can be wrapped tightly in plastic wrap and left on the counter for up to 3 days. Because this cake is moist, it's just as good the next day or two.
- You can purchase pre-shredded carrots, but they tend to be kind of dry, and it is worth shredding them yourself for the extra moisture it will impart. Finely grate the carrots for the best final texture.
- Do not over-mix your batter. Stop mixing when you can still see a few streaks of flour in the batter and then gently fold in the carrots.
- For a glazed cake, whisk 1/4 cup softened cream cheese, 1/2 cup powdered sugar, 1 teaspoon vanilla extract, and 2 tablespoons of whole milk in a small bowl. If too runny, add more sugar, if too thick, add more milk.
- Add up to a cup of sweetened shredded coconut or toasted pecans, or a handful of raisins or dried cranberries.