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Moist and Easy Carrot Cake Loaf Recipe

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4.2 from 11 reviews

  • Author: Sara
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings

Description

This Moist and Easy Carrot Cake Loaf is a delightful twist on the classic carrot cake, baked into a convenient loaf form. Rich with warm cinnamon and real shredded carrots, it’s perfectly sweetened with brown sugar and enhanced by a smooth cream cheese frosting. Ideal for breakfast, snack, or dessert, it’s simple to make and delivers moist, tender crumb every time.

Ingredients

Wet Ingredients

  • 1 cup melted unsalted butter (227g)
  • 1 cup brown sugar (200g)
  • 1 egg
  • 1 egg yolk (white discarded)
  • 2 tsp vanilla extract
  • 1/4 cup sour cream

Dry Ingredients

  • 2 cups all-purpose flour (250g)
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp kosher salt

Other

  • 1 cup shredded carrots
  • Cream cheese frosting (for topping, amount as desired)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a loaf pan by lining it with parchment paper or spraying generously with baking spray to prevent sticking.
  2. Melt Butter: In a medium bowl, melt 1 cup of unsalted butter in the microwave in 30-second intervals until fully melted and smooth.
  3. Combine Wet Ingredients: Add 1 cup brown sugar, 1 whole egg, and 1 egg yolk to the melted butter. Mix vigorously until the mixture is smooth and creamy.
  4. Add Flavor and Moisture: Stir in 2 teaspoons vanilla extract and 1/4 cup sour cream until fully incorporated for added richness and tanginess.
  5. Mix Dry Ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon cinnamon, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon kosher salt to evenly distribute the leavening and spices.
  6. Combine Dry and Wet: Gradually add the dry ingredients to the wet mixture, mixing gently just until the batter comes together to avoid overmixing which can toughen the loaf.
  7. Add Carrots: Fold in 1 cup shredded carrots, stirring lightly until evenly distributed throughout the batter.
  8. Prepare for Baking: Pour the batter into the lined loaf pan, smoothing the top. Using the back of a knife, gently draw a line down the center to help the cake bake evenly and develop a nice crack.
  9. Bake: Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean.
  10. Cool and Frost: Allow the loaf to cool completely before spreading your favorite cream cheese frosting generously over the top.

Notes

  • Do not overmix the batter once the flour is added to keep the cake tender.
  • Allow the loaf to cool completely before frosting to prevent the frosting from melting.
  • You can substitute sour cream with Greek yogurt for a lighter texture.
  • Use fresh carrots for best texture; shredded finely for even moisture distribution.
  • The line down the center helps the cake rise evenly and gives it a classic carrot cake look.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/moist-and-easy-carrot-cake-loaf-recipe/