Description

Bring warm, spiced flavors of classic carrot cake into an easier, no-fuss loaf perfect for sharing. Impossibly moist and tender with freshly grated carrots and warm cinnamon, crowned with silky smooth cream cheese glaze. Ready in about an hour.

Ingredients

1 3/4 cups finely grated carrots (3-4 medium carrots)

1/2 cup vegetable oil

3/4 cup dark brown sugar, packed

1/4 cup granulated sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

3/4 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup full-fat sour cream, room temperature

1/4 cup whole milk, room temperature

1 cup powdered sugar

2 tablespoons cream cheese, very soft

3-4 tablespoons whole milk

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Instructions

1. Preheat oven to 350°F and line 9×5 inch loaf pan with parchment paper, letting ends hang over sides.

2. In large bowl, whisk together oil and both sugars for about 30 seconds. Add eggs one at a time, whisking well after each, then stir in vanilla.

3. In separate bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.

4. Using spatula, add dry ingredients to wet mixture in three parts, alternating with sour cream and milk. Start and end with flour mixture, gently folding until just a few streaks of flour remain.

5. Gently fold in freshly grated carrots, being careful not to overmix.

6. Pour batter into prepared loaf pan and smooth top with spatula.

7. Bake 55-60 minutes until top is golden brown and toothpick inserted in center comes out clean with just a few moist crumbs. Cover top loosely with foil if browning too quickly.

8. Cool in pan 30-45 minutes, then use parchment to lift loaf out onto wire rack. Cool completely before glazing (about 2 hours).

9. Beat cream cheese until smooth, then add powdered sugar and 2 tablespoons milk. Mix until thick but pourable, adding more milk as needed. Pour over cooled cake.

Notes

Use freshly grated carrots, not pre-shredded – fresh have more moisture and better flavor.

Don’t overmix batter once you add flour – stir just until barely combined.

Make sure all dairy ingredients are at room temperature for smooth mixing.

Don’t skip parchment paper – it makes removal so easy.

Grate carrots on smaller holes of box grater for best texture.

Let cake cool completely or glaze will melt right off.

This cake tastes even better on day two after flavors meld together.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American