Carrot Cake Loaf Recipe
Today, I want to share my favorite carrot cake loaf recipe. It’s great for tea, breakfast, or whenever you want a tasty, spiced treat.
This cake is just soft and moist. You don’t need a mixer for this easy, yummy carrot cake that bakes in a loaf pan. We can also call it carrot cake bread.
THE INGREDIENTS FOR CARROT LOAF
- Carrots give moisture besides being the star of this loaf.
- All-purpose flour gives structure.
- Baking powder works as a leavener
- Cinnamon and nutmeg go perfectly with carrots, but if you don’t have nutmeg, you can still make a delicious carrot cake with only cinnamon.
- Vanilla: I use vanilla extract. It enriches the flavor. If you have it, I suggest you use it; if you don’t, don’t worry, this loaf cake will still be yummy.
- Granulated Sugar use 155 grams(¾ cup) for 1 loaf. It is sweet and moist enough with that amount.
- Eggs give structure
- Olive oil gives moisture.
- Walnuts are perfect in a carrot cake, but you can replace them with pecans.
Also Read: Kaizenki Teppanyaki Menu
How to Make Carrot Loaf Cake
Roughly chop the walnuts into small pieces with a sharp knife and set aside.
Must Visit: Hiap Joo Bakery
Next, peel and grate the carrots. You’ll need 4 medium carrots. It is 230 grams (2 cups). Set aside.
More Read: Tai Er JEM
Then, place the sugar and eggs in a large bowl and mix with a whisk until combined for 30-45 seconds.
Next, add the olive oil and vanilla extract. And mix them
Add the flour mixture in batches. You can use a whisk initially, but continue with a spoon/spatula, as it will make the mixing easier.
Also Check Out: Tai Er Reservation
Then add the carrots and stir with a spoon/spatula. Mix in the walnuts.
Bake for 25 to 30 minutes and Enjoy!
Also Check Visit: Kafe Utu Menu Price
How to Store Carrot Cake Loaf
To store these cakes properly, follow these general guidelines.
Let It Cool: First, let the cake cool down completely. It helps it stay tasty.
Wrap It Up: Cover the cake generously with plastic wrap or foil. It keeps it fresh and stops it from drying out.
Fridge or Not: If your cake has creamy frosting, it’s good to put it in the refrigerator. Otherwise, you can keep it at room temperature for a few days.
Freeze: If you want to keep the cake long, freeze it. Wrap it up and put it in the freezer. When you want to eat it again, just let it thaw at room temperature.
Keep Away from Smells: If you’re putting it in the fridge, keep the cake away from foods with strong smells so it doesn’t pick up any weird flavors.
Remember, different cakes might need other ways to stay fresh, so it’s always good to check the recipe!
