CARROT CAKE LOAF
A SIMPLE CARROT CAKE INSPIRED LOAF FULL OF CARROTS, TOASTED PECANS AND SPICES.
SKILL LEVEL: BEGINNER | QUANTITY: 10-15 slices
LISTS
GROCERY LIST:
1 stick | Unsalted Butter
3 large | Eggs
8 ounces | Cream Cheese
1 cup | Vegetable or Canola Oil
½ cup | Granulated Sugar
½ cup | Light Brown Sugar
2-3 cups | Confectioners’ Sugar
1 ¼ cups | All-purpose Flour
½ teaspoon | Kosher Salt
1 teaspoon | Baking Powder
1 teaspoon | Ground Cinnamon
¼ teaspoon | Ground Nutmeg
½ teaspoon | Ground Ginger
1 tablespoon | Vanilla Extract
¾ cup | Raw Pecan Halves
4-5 medium | Carrots
KITCHENWARE:
9x5-inch Loaf Pan
Small Baking Sheet
Stand Mixer or Hand Mixer
Medium Mixing Bowl
Measuring Spoons & Cups, Sieve (fine mesh strainer) Rubber Spatula & Whisk
PREP
Helpful tips!
Let butter, eggs and cream cheese come to room temperature by leaving out for about 1 hour*.
Use a large spoon to scoop flour and confectioners’ sugar into measuring cups and level off with the handle of the spoon.
Don’t sift kosher salt. It’s usually not fine enough to get through the sieve.
¼-½ cup of raisins can be added to the batter.
*Dependent on the temperature of your home
BAKE
LOAF:
¾ cup | Raw Pecan Halves
2 cups | Carrots (shredded)
1 ¼ cups | All-purpose Flour
1 teaspoon | Baking Powder
1 teaspoon | Ground Cinnamon
¼ teaspoon | Ground Nutmeg
½ teaspoon | Ground Ginger
½ teaspoon | Kosher Salt
3 large | Eggs (room temperature)
½ cup | Granulated Sugar
½ cup | Light Brown Sugar
1 cup | Vegetable or Canola Oil
2 teaspoons | Vanilla Extract
FROSTING:
8 ounces | Cream Cheese (room temperature)
1 stick | Unsalted Butter (room temperature)
1 teaspoon | Vanilla Extract
2-3 cups | Confectioners’ Sugar
Preheat oven to 350° F and place rack in the center of the oven.
Place pecans in a baggie and break down to smaller pieces using a rolling pin, jar or can. Line baking sheet with parchment paper. Arrange a thin layer of pecans on baking sheet and bake for 4 minutes. Remove and stir pecans around and bake for an additional 4 minutes until toasted and fragrant. Set aside. Leave oven at 350° F to bake loaf.
Wash, dry, peel and shred carrots. Set aside.
Cut a 9x13-inch parchment paper rectangle and place inside loaf pan so that 13-inch length runs across 5-inch base and hangs over sides. This will ensure an easy release! Set aside.
Make the loaf by sifting flour, baking powder, cinnamon, nutmeg and ginger in a medium bowl. Add salt, mix and set aside.
Using a stand mixer with a paddle attachment or a hand mixer, beat eggs and sugars until light and fluffy, about 2-4 minutes. With mixer going, stream in oil until well combined. Add vanilla extract and beat until combined. Add flour mixture, beating until just combined. Use a rubber spatula to ensure all ingredients at the bottom and around the edges are incorporated. Mix in the shredded carrots and toasted pecans by hand using a rubber spatula.
Pour batter into prepared loaf pan, spreading evenly with rubber spatula, making sure to get the batter in the corners.
Bake loaf for 35 minutes. Rotate loaf pan to ensure an even bake and bake for an additional 25-30 minutes, until a toothpick comes out clean and the top is a deep golden brown.
Let loaf cool for 30 minutes. Run butter knife along two edges of pan where loaf is not up against parchment paper. Carefully lift parchment paper up to remove loaf from pan.
While loaf cools, make the frosting by beating the room temperature cream cheese and butter in a stand mixer with a paddle attachment or a large bowl with a hand mixer until light and fluffy, about 4 minutes. Add the vanilla and continue beating for about 1 minute. Slowly add in the confectioners’ sugar until mostly mixed. Increase speed, scraping down the sides of the bowl until smooth and creamy, but don’t overwhip. Set aside.
Once loaf is cooled frost with cream cheese frosting and decorate as desired.
Store leftovers in plastic wrap or airtight container at room temperature.
