Carrot Cake Loaf

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Steps to Make It.

Ingredients

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Nutritions

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PHP Directions

a:1:{i:0;a:3:{s:5:"title";s:23:"Gather Ingredients";s:4:"text";s:36:"Gather the ingredients."}i:1;a:3:{s:5:"title";s:23:"Preheat Oven";s:4:"text";s:137:"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."}i:2;a:3:{s:5:"title";s:44:"Mix Dry Ingredients";s:4:"text";s:90:"In a small bowl, whisk together flour, baking powder, cinnamon, baking soda, salt, nutmeg, and cloves."}i:3;a:3:{s:5:"title";s:29:"Mix Wet Ingredients";s:4:"text";s:74:"In a medium bowl, vigorously whisk sugar, oil, and vanilla."}i:4;a:3:{s:5:"title";s:27:"Add Eggs";s:4:"text";s:42:"Gently whisk in eggs and yolk, one at a time."}i:5;a:3:{s:5:"title";s:38:"Combine Wet and Dry Ingredients";s:4:"text";s:117:"Add dry ingredients to wet. Using a flexible spatula, gently fold dry into wet until just a few streaks of flour remain."}i:6;a:3:{s:5:"title";s:20:"Fold in Carrots";s:4:"text";s:30:"Fold in grated carrots."}i:7;a:3:{s:5:"title";s:35:"Transfer and Bake";s:4:"text";s:156:"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."}i:8;a:3:{s:5:"title";s:28:"Cool Before Serving";s:4:"text";s:138:"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)."}}}

HTML Directions

1. 1

   Gather Ingredients
   

   Gather the ingredients.

2. 2

   Preheat Oven
   

   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.

3. 3

   Mix Dry Ingredients
   

   In a small bowl, whisk together flour, baking powder, cinnamon, baking soda, salt, nutmeg, and cloves.

4. 4

   Combine Wet Ingredients
   

   In a medium bowl, vigorously whisk sugar, oil, and vanilla.

5. 5

   Add Eggs
   

   Gently whisk in eggs and yolk, one at a time.

6. 6

   Combine Mixtures
   

   Add dry ingredients to wet. Using a flexible spatula, gently fold dry into wet until just a few streaks of flour remain.

7. 7

   Add Carrots
   

   Fold in grated carrots.

8. 8

   Bake the Batter
   

   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.

9. 9

   Cool and Serve
   

   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).

Carrot cake is beloved by all. It's always moist thanks to the inclusion of oil in its ingredient list as well as copious amounts of shredded carrots. It takes wonderfully to add-ins like dried fruit, nuts, and even pineapple. It's also easy to mix up without a stand or hand mixer and, besides the shredding of the carrots, it takes almost no time to assemble.

Many people love a layered carrot cake, generously frosted with tangy cream cheese frosting, but when you're craving carrot cake and don't necessarily have the energy, time, or inclination to go all out with a layered-job, try a carrot loaf cake.

A loaf cake might not be quite as sexy as a layer cake, but it is easier to prepare, wonderfully portable, and lasts for days on the counter and can therefore be nibbled-at whenever you make your way through the kitchen. In short, we would not be remotely surprised if this fab, easy-peasy carrot loaf cake became your new go-to.

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