What is the easiest way to grate carrots for a carrot cake loaf?

The best way to safely grate carrots is using a food processor . By simply changing the blade on your processor to the grater attachment you can easily grate carrots in a snap. If you need the carrots finer, you can switch the blade back to the original and pulse the carrots a few times. Take any extra grated carrots and freeze in freezer bags for up to 2 months.

Why is my carrot cake loaf dry?

A dry carrot cake loaf may be due to a few reasons: 1. Overbaking the loaf 2. Not using fresh carrots or squeezing the juice from the carrots 3. Not using canned crushed pineapple, or draining the pineapple too much

Can I make this carrot cake loaf ahead of time?

Yes, you can easily bake the loaf, wrap in plastic and freeze until ready to serve. Let the loaf defrost at room temperature before serving. It's also best to make the icing fresh the same day, but you can freeze the entire loaf with icing if you need.

The Best, Moist Carrot Cake Loaf

Moist Carrot Cake Loaf

Print Recipe

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5 from 2 reviews

This carrot cake loaf is moist with plump golden raisins and has a nutty crunch from the pecans scattered throughout. Cinnamon and ginger enhance the flavours and the carrots give an earthiness and sweetness to the loaf. It’s topped with a traditional cream cheese icing which turns this loaf into that carrot cake that you know and love.

Author: Alie Romano
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hour 20 mins
Yield: 1 loaf 1x
Category: Quick Bread
Method: Baking
Cuisine: British

Ingredients

Units Scale

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup olive oil
1/2 cup brown sugar, lightly packed
1/2 cup white sugar
2 large eggs, at room temperature
1/2 cup full-fat sour cream
2 cups shredded/grated carrots (approx. 3 large carrots)
1/2 cup pecans, chopped
1/2 cup golden raisins

Icing

2 cups powdered sugar, sifted
1/2 cup cream cheese, at room temperature
1/4 cup unsalted butter, at room temperature
1/4 cup pecans, toasted (for topping)

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Instructions

Preheat oven to 350˚F. Grease or line a 9″x5″ loaf pan with parchment paper.
In a large bowl, add flour, baking powder, baking soda, cinnamon, ginger and salt together. Whisk to combine the dry ingredients and set aside.
In a stand mixer (or use an electric mixer) beat oil and sugars together until well combined. Add eggs, one at a time and sour cream. Beat until smooth and pale in colour, approx. 2-3 minutes. Now add grated carrots, raisins and 1/2 cup of chopped pecans, mix to combine.
Add flour mixture to egg mixture, mix until just incorporated. Be careful not to overmix your batter as this will create a tough, dry loaf.
Pour batter into the prepared loaf pan and bake for 50-55 minutes or until a toothpick inserted in the middle comes out clean.
Let cool on a wire rack.
Meanwhile, make your icing. Add powdered sugar, cream cheese and butter to a bowl and beat until smooth, light and fluffy. If the icing is too soft, place in the fridge to firm up.
Once the carrot loaf is cooled ice the top with the cream cheese icing and sprinkle toasted pecans on top.

Notes

Use a food processor to easily chop carrots. I find this is the easiest method and the least wasteful. If you don’t have a food processor use a box grater.

Store the loaf in an airtight container for 3-4 days. Or freeze for up to 2 months.

Nutrition

Serving Size: 1 slice of 18
Calories: 301
Sugar: 26g
Sodium: 197mg
Fat: 16g
Saturated Fat: 5g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 38.5g
Fiber: 1.5g
Protein: 3.5g
Cholesterol: 34mg

Find it online: https://bakingforfriends.com/moist-carrot-cake-loaf/