CARROT CAKE LOAF RECIPE
This carrot cake loaf is so easy to make with few ingredients. You'll love this carrot cake that is soft and moist!
Provided by Meymi
Categories Dessert
Time 1h
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F(177°C). Grease 8 1/2 * 4 1/2 inch (21,5*10,5cm) loaf pan and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side. If you like, you can grease and flour the dish instead of parchment paper.
- Place the flour, cinnamon, nutmeg, baking powder (and salt if using) into a medium bowl and mix. Set aside.
- Roughly chop the walnuts into small pieces with a sharp knife, set aside.
- Peel and grate the carrots, set aside.
- Put the sugar and eggs in a large bowl and mix with a whisk until just combined for almost 45 seconds.
- Mix in the olive oil and vanilla extract, stir with a whisk until just combined.
- Add the flour mixture in 2 batches and stir until just combined. You can use a whisk in the first batch but it will be easier to use a spoon/spatula in the end to mix easily.
- Add the carrots and stir with a spoon/spatula. Mix in the walnuts.
- Pour the batter into the loaf pan with the help of a spoon.
- Bake for 50-55 minutes or until a toothpick comes out clean that is inserted in the center and the top is golden brown. After you remove the pan from the oven, leave in the pan until it cools completely, at least for 1 hour.
Nutrition Facts : ServingSize 10 g, Calories 292 kcal, Carbohydrate 34 g, Protein 4 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 37 mg, Sodium 166 mg, Fiber 2 g, Sugar 17 g
EASY CARROT CAKE
This recipe makes a fabulous and moist carrot cake. Try it for Thanksgiving instead of or in addition to pumpkin pie.
Provided by AUTUMN/FALL
Categories Desserts Cakes Holiday Cake Recipes
Yield 14
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
- Combine the sugar, flour, salt, cinnamon, soda, oil. With an electric mixer beat in the eggs one at a time. Stir in the carrots and the walnuts. Pour the batter into the prepared baking pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour 20 minutes. Note: this cake can be made in two 9 inch layer cake pans just change the baking time to 40 minutes.
- To Make Frosting: With an electric mixer blend the cream cheese and cream. Add the vanilla and confectioners' sugar. Frosting can be spread and a still warm cake.
Nutrition Facts : Calories 593.4 calories, Carbohydrate 68.6 g, Cholesterol 65.6 mg, Fat 34.4 g, Fiber 1.9 g, Protein 5.7 g, SaturatedFat 6.4 g, Sodium 312.7 mg, Sugar 52 g
CARROT CAKE LOAF
Steps:
- Gather the ingredients.
- Preheat oven to 350 F. Grease a 9 x 5-inch loaf pan with cooking spray or softened butter. Line bottom and 2 short sides with parchment paper.
- In a small bowl, whisk together flour, baking powder, cinnamon, baking soda, salt, nutmeg, and cloves.
- In a medium bowl, vigorously whisk sugar, oil, and vanilla.
- Gently whisk in eggs and yolk, one at a time.
- Add dry ingredients to wet. Using a flexible spatula, gently fold dry into wet until just a few streaks of flour remain.
- Fold in grated carrots.
- Transfer batter to prepared pan, smoothing top if necessary. Bake for about 1 hour, rotating pan after 30 minutes. Cake is done when a tester comes out with a moist crumb or two, but no wet batter.
- Remove cake from oven and let cool for ten minutes before lifting out of pan by parchment "handles." Let cool completely before serving (or frosting, if you like).
Nutrition Facts : Calories 307 kcal, Carbohydrate 41 g, Cholesterol 46 mg, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, Sodium 228 mg, Sugar 27 g, Fat 15 g, ServingSize 12, UnsaturatedFat 0 g
CARROT LOAF CAKE!
An easy carrot loaf cake with cream cheese frosting - easy, delicious, and the perfect easy bake!
Provided by Jane's Patisserie
Categories Cake
Time 1h40m
Number Of Ingredients 18
Steps:
- Preheat your oven to 180C/160C Fan and grease and line your 2lb Loaf Tin!
- Pour the sunflower oil & eggs into a large bowl and add the sugar - mix lightly and combine.
- Add the grated carrots, raisins/nuts, and orange zest and fold through to combine.
- Add the flour, bicarbonate, mixed spice, ginger, cinnamon & nutmeg and mix again - try not to over mix!
- Pour the mixture into the tin, and bake in the oven for 55-60 minutes. Sometimes it can take a little longer so test with a skewer!
- Once baked, leave to cool in the tin for 10 minutes, and then cool on a wire rack. If your cake doesn't come out, it may not have finished baking, or you didn't line the tin well enough!
- Beat your butter on its own for a few minutes to loosen it.
- Add in the icing sugar, and beat again - I beat this for about 5 minutes, to make it really smooth.
- Make sure your cream cheese doesn't have any excess water - I find it best to add it to a bowl first just to make sure.
- Add in the cream cheese, and vanilla and beat. At first, it may look a little weird, but just keep on beating. I end up beating it for a few minutes - it can go through a lumpy stage first, but eventually, the lumps beat out and it's smooth and thick!
- Once beaten - it should be lovely and thick.
- Slather your cream cheese frosting over the top of the cake!
- Decorate with chopped nuts, carrot decorations or whatever!!
- Enjoy!
Nutrition Facts : Calories 469 kcal, Carbohydrate 42 g, Protein 5 g, Fat 32 g, SaturatedFat 11 g, Cholesterol 92 mg, Sodium 211 mg, Fiber 1 g, Sugar 28 g, ServingSize 1 serving
CARROT CAKE LOAF (QUICK BREAD)
This carrot cake loaf is dense, yet ultra soft and flavored with brown sugar, cinnamon, ginger, and nutmeg. Serve plain or spruce it up with walnuts, raisins, pecans, and/or top with cinnamon cream cheese frosting.
Provided by Sally
Categories Bread
Time 4h
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°F (177°C). Grease a 9×5 inch loaf pan. See notes for muffins or mini loaves.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a large bowl until combined. Set aside. In a medium bowl, whisk the oil, eggs, brown sugar, applesauce, vanilla, and carrots together until combined. Pour the wet ingredients into the dry ingredients and gently whisk until *just* combined. Fold in the nuts/add-in. Batter will be semi-thick.
- Spread the batter into prepared loaf pan. Bake for 55 - 65 minutes. (I like to loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.) Baking times vary so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out *mostly* clean with zero raw batter. Remove the bread from the oven.
- Cool completely in the pan set on a wire rack before removing and frosting.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy. Beat in the butter until combined. Add the confectioners' sugar, vanilla, cinnamon, and a pinch of salt (I usually add a little less than 1/8 teaspoon), then beat on low speed until smooth and creamy. Taste. Add more cinnamon and/or salt if desired. Frost cooled bread, slice, and serve.
- Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to about 10 days. Storing with frosting: Cover and store leftover bread in the refrigerator for up to about 1 week.
MINI CARROT CAKE LOAVES
My favorite carrot cake recipe! It is so good, and the mini loaf pans are perfect for holidays and gifts. Best if frosted with Cream Cheese Frosting II by Janni, from this site.
Provided by skylar
Categories Desserts Cakes Carrot Cake Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 6-cavity mini loaf tray.
- Mix carrots, flour, sugar, walnuts, oil, eggs, baking soda, baking powder, cinnamon, and salt in a large bowl until combined. Pour batter into the prepared tray, filling each loaf cavity 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pan for 5 to 10 minutes, then transfer loaves to a wire rack to finish cooling.
Nutrition Facts : Calories 1037.4 calories, Carbohydrate 100.7 g, Cholesterol 109.1 mg, Fat 68 g, Fiber 5 g, Protein 13 g, SaturatedFat 9.9 g, Sodium 1050.1 mg, Sugar 62 g
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