Carrot Cake Loaf

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Introduction:

Carrot Cake Loaf is a delicious twist on the classic carrot cake, offering all the beloved flavors of cinnamon, nutmeg, and grated carrots in a convenient loaf form. It’s a great option for breakfast, snack, or dessert. This loaf is packed with carrots, which keep it moist, and is easily customizable with nuts, raisins, or coconut.

Ingredients (Makes 1 loaf):

For the Carrot Cake Loaf:

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger (optional)
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup vegetable oil (or melted coconut oil)
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 ½ cups carrots, grated (about 2-3 medium carrots)
  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup raisins (optional)
  • ¼ cup shredded coconut (optional)

For the Cream Cheese Glaze (Optional):

  • 4 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk (to thin the glaze)

Instructions:

1. Preheat the Oven:

  • Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.

2. Mix the Dry Ingredients:

  • In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger (if using), and salt.

3. Mix the Wet Ingredients:

  • In another large bowl, beat the eggs, oil, granulated sugar, brown sugar, and vanilla extract until smooth and well combined.

4. Combine Wet and Dry Ingredients:

  • Gradually stir the dry ingredients into the wet ingredients until just combined. Be careful not to overmix, as this can make the loaf dense.

5. Fold in Carrots and Add-ins:

  • Gently fold in the grated carrots, along with the walnuts, raisins, and shredded coconut if you’re using them.

6. Bake the Loaf:

  • Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  • If the top of the loaf starts to brown too much, cover it loosely with foil during the last 10-15 minutes of baking.

7. Cool:

  • Remove the loaf from the oven and allow it to cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely.

8. Prepare the Cream Cheese Glaze (Optional):

  • While the loaf cools, make the cream cheese glaze by beating together the softened cream cheese, powdered sugar, vanilla extract, and 2-3 tablespoons of milk. Adjust the consistency by adding more milk if needed until the glaze is smooth and pourable.

9. Glaze the Loaf:

  • Once the loaf is fully cooled, drizzle the cream cheese glaze over the top and let it set for a few minutes before slicing.

Tips for Success:

  • Grate the carrots finely: This ensures they distribute evenly throughout the batter and keep the loaf moist.
  • Don’t overmix the batter: Overmixing can cause the loaf to become dense. Stir just until the ingredients are combined.
  • Customize your loaf: Feel free to add your favorite mix-ins, like nuts, raisins, or coconut, or leave them out for a simpler loaf.

Recommendations:

This Carrot Cake Loaf is delicious on its own or with the cream cheese glaze. Serve it with a cup of coffee or tea for a delightful snack or dessert. The loaf keeps well at room temperature for 2-3 days, or you can store it in the fridge for up to a week.

Enjoy your moist and flavorful Carrot Cake Loaf!

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