why make this recipe
Carrot Cake Loaf Cake is a delightful and moist treat, perfect for any occasion. It combines the goodness of carrots with warm spices, making it not just tasty but also comforting. The moist texture and delicious cream cheese frosting make it hard to resist. Whether for breakfast, dessert, or a snack, this cake is sure to please everyone.
how to make Carrot Cake Loaf Cake
Ingredients:
- 200 g grated carrots (room temperature)
- 110 g oil (room temperature)
- 100 g granulated sugar
- 100 g dark brown sugar
- 2 eggs (room temperature)
- 140 g sour cream (14-18% room temperature)
- 1 tsp vanilla extract
- 240 g all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground all spice powder
- 1/4 tsp ground nutmeg powder
- 1/8 tsp ground cloves powder
- 1/2 tsp salt
- 100 g butter
- 50 g full-fat cream cheese
- 180 g powdered sugar, sifted
- 1/2 tsp vanilla bean paste or vanilla extract
Directions:
- Preheat your oven to 180°C (350°F). Grease and line a loaf pan with parchment paper.
- In a large bowl, mix the grated carrots, oil, granulated sugar, dark brown sugar, and eggs until combined.
- Add in the sour cream and vanilla extract, and mix well.
- In another bowl, combine the all-purpose flour, baking powder, baking soda, spices, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the cream cheese frosting. In a bowl, beat together the butter and cream cheese until smooth. Gradually add the powdered sugar and vanilla, mixing until light and fluffy.
- Let the cake cool in the pan for about 10 minutes, then remove it and let it cool completely on a wire rack.
- Once cool, spread the cream cheese frosting over the top of the cake.
how to serve Carrot Cake Loaf Cake
Slice the Carrot Cake Loaf Cake into even pieces. Serve it plain or with an extra dollop of cream cheese frosting on top. It pairs well with a cup of tea or coffee, making it a perfect afternoon snack.
how to store Carrot Cake Loaf Cake
Store the Carrot Cake Loaf Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, keep it in the fridge for about a week. You can also freeze it by wrapping it tightly in plastic wrap and aluminum foil for up to 3 months.
tips to make Carrot Cake Loaf Cake
- Use room temperature ingredients for better mixing.
- Grate the carrots finely for a smoother texture.
- Ensure all ingredients are measured accurately for the best results.
- Don’t skip the frosting; it adds a delicious touch to the cake.
variation
Try adding chopped nuts, like walnuts or pecans, for added texture. You can also fold in raisins or pineapple for an extra burst of flavor.
FAQs
Can I use different kinds of flour?
Yes, you can try whole wheat flour for a healthier option, but it may change the texture slightly.
What can I substitute for sour cream?
You can use Greek yogurt or buttermilk as a substitute for sour cream.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day before serving and store it in the fridge. Just frost it when you’re ready to serve.
