Carrot Loaf Cake
A carrot loaf stands on oil. Butter sets hard when cold and cakes made with it stale within a day; oil is liquid at any temperature, so the loaf stays moist all week. Grate the carrot finely — coarse shreds stay as separate strands that never soften in the bake.
- Prep
- 25 min
- Cook
- 55 min
- Rest
- 30 min
- Total
- 1 h 50 min
- Servings
- 10
- Level
- Easy
- Per serving
- 380 kcal
Ingredients
Makes: a 25×11 cm loaf, 10 slices
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Grate the carrot finely
Use the fine side and do not squeeze it: that juice is the cake's moisture. Coarse shreds stay visible as strands in the finished crumb.
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Step 2: Beat eggs and sugar
Beat them for 3 minutes until pale and thickened. Brown sugar brings a caramel note and extra moisture — it contains molasses.
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Step 3: Stream in the oil
Pour the oil in slowly with the beaters running, until the mixture is even and slightly glossy.
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Step 4: Mix the dry side apart
Combine flour, baking powder, soda, spices and salt. The soda must be evenly spread — a lump of it leaves a green patch and a soapy taste.
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Step 5: Combine briefly
Fold the dry into the wet until the flour disappears, then the carrot and walnuts. Overmixing develops gluten and the loaf turns rubbery.
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Step 6: Bake
Fifty to fifty-five minutes at 175 °C, to a clean skewer. If the top colours faster than the centre sets, cover it with foil for the last 15 minutes.
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Step 7: Cool in the tin
Leave it 30 minutes in the tin before turning it out. Hot carrot cake is too moist and breaks apart.
Tips & variations
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Tip
Do not be shy with cinnamon: two teaspoons are what make it taste like carrot cake. With half a teaspoon it is simply a cake with carrot in it.
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Tip
For the classic finish, cream cheese frosting: 200 g cream cheese, 50 g butter and 80 g icing sugar beaten together, spread on a completely cold loaf.
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Variation
Raisins (80 g) or drained pineapple (100 g) both add moisture. Without nuts it still works, just softer.
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Storage
Four days in a closed tin at room temperature — and better on day two. Frosted, keep it three days in the fridge.
Nutrition
| 1 serving | Whole dish 10 servings | |
|---|---|---|
| Energy | 380 kcal | 3,800 kcal |
| Protein | 6 g | 60 g |
| Fat | 20 g | 200 g |
| Carbohydrates | 44 g | 440 g |
Approximate values calculated from standard ingredient data.
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