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Carrot Cake Loaf with Brown Sugar Icing Recipe

4.52 from 25 votes
prep 30 minutes
cook 1 hour
Additional Time 30 minutes
total 2 hours
Serves 8 -12 slices
Super moist carrot cake loaf studded with pecans and topped with the BEST brown sugar cinnamon icing.
Author: Bernice Baran
Servings 8 -12 slices

Equipment

Ingredients

Carrot Cake Loaf

  • 1 cups carrots, shredded
  • 2 cups (240g) all purpose flour, spooned and leveled
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 cup pecans, chopped
  • 2 large eggs, room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) light brown sugar, lightly packed
  • 1/4 cup (59mL) vegetable or canola oil
  • 2 tsp vanilla
  • 1/2 cup (113g) buttermilk
  • 1/2 cup (112g) greek yogurt or sour cream
  • 1 tsp lemon zest, about 1/2 lemon

Brown Sugar Icing

  • 2 Tbsp butter
  • 1/3 cup (66g) brown sugar
  • 6 Tbsp heavy whipping cream
  • 1 tsp vanilla extract
  • 1/2 cup (60g) powdered sugar, spooned and leveled
  • 1/2 tsp ground cinnamon

Method

Carrot Cake Loaf

  1. Preheat the oven to 350F/177C convection (or 325F/162C conventional) and grease and line a loaf pan.
  2. Begin by peeling and shredding carrots, either with a grater or a mixer attachment. Set carrots aside.
    1 cups carrots shredded
  3. In a medium bowl, whisk together the flour, baking soda, cinnamon, salt and chopped pecans. Set aside.
    2 cups (240g) all purpose flour spooned and leveled, 1 tsp baking soda, 2 tsp cinnamon, 1/2 tsp salt, 1/4 cup pecans chopped
  4. In a large bowl, whisk together the eggs, sugars, oil and vanilla.
    2 large eggs room temperature, 1/2 cup (100g) granulated sugar, 1/2 cup (100g) light brown sugar lightly packed, 1/4 cup (59mL) vegetable or canola oil, 2 tsp vanilla
  5. Add the buttermilk, greek yogurt and lemon zest to the wet ingredients, and whisk until they are combined.
    1/2 cup (113g) buttermilk, 1/2 cup (112g) greek yogurt or sour cream, 1 tsp lemon zest about 1/2 lemon
  6. Fold in the dry ingredients until they are barely combined, then fold in the carrots.
  7. Once combined, pour the batter into a prepared pan and bake for 60 minutes or until a toothpick inserted comes out clean. Remove the loaf and allow it to cool in the pan for 20-30 minutes, then remove it from the pan and allow it to cool completely.

Brown Sugar Icing

  1. In a small sauce pan, melt the butter with the brown sugar and half of the cream.
    2 Tbsp butter, 1/3 cup (66g) brown sugar, 6 Tbsp heavy whipping cream
  2. Use a whisk to stir it, then bring it to a boil. Once the sugar is fully dissolved, remove it from the stove and stir in the vanilla.
    1 tsp vanilla extract
  3. Allow it to cool for a minute or two and then whisk in the powdered sugar, cinnamon and the rest of the cream.
    1/2 cup (60g) powdered sugar spooned and leveled, 1/2 tsp ground cinnamon
  4. Whisk until everything is evenly combined and pour it over the carrot loaf.

Notes

  • Store in an airtight container at room temperature for a few days or refrigerate for up to a week.

Nutrition

Serving: 1gCalories: 359kcalCarbohydrates: 53gProtein: 5gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 9gCholesterol: 54mgSodium: 326mgFiber: 2gSugar: 32g
Course: Breakfast
Cuisine: American
Keyword: bread, breakfast desserts, brown sugar glaze, brown sugar icing, caramel glaze, caramel icing, carrot bread, carrot cake, carrot cake bread, carrot cake loaf, carrot loaf, cinnamon icing, easter desserts, loaf