**Introduction**

Carrot Loaf Cake with Tangy Lemon Glaze

Published: September 23, 2020

Total Time: 1.5 hours (including cooling) | Prep Time: 20 minutes | Bake Time: 50–60 minutes

Introduction

This Carrot Loaf Cake with Tangy Lemon Glaze marries warm, aromatic spices with bright citrus notes, resulting in a tender, moist loaf balanced by a zesty, slightly tart sugar glaze. Perfect for fall gatherings or as a comforting dessert, it’s versatile enough to suit sweet-tooth preferences with adjustments.

Ingredients

For the Carrot Loaf Cake

• ¾ cup (180 ml) neutral oil (e.g., canola) or mild olive oil, plus extra for greasing

• 1 cup (225 g) packed light brown sugar

• 2 large eggs (room temperature, ~10°C/50°F)

• 1 teaspoon ground cinnamon

• ½ teaspoon ground cardamom

• 1 teaspoon kosher salt

• 1¾ cups (225 g) all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• 1½ cups (165 g) peeled and finely grated carrots (about 6 oz/165 g, from 3 medium carrots)

For the Tangy Lemon Glaze

• 1 lemon (zest and juice)

• 1 cup (100 g) confectioners’ sugar

• 1 tablespoon finely grated carrot (optional, for texture)

Detailed Instructions

Step 1: Prepare the Baking Pan

Preheat the oven to 350°F (175°C) and position the rack in the center. Grease a 9×5-inch loaf pan with oil, then line the pan with parchment paper, leaving 1-inch overhang on the long sides. Grease the parchment paper to ensure easy cake release.

Step 2: Cream Sugar, Eggs, and Aerate

In a large mixing bowl, combine the light brown sugar and eggs. Whisk by hand or with an electric mixer (medium speed) for 2 minutes until pale yellow, airy, and slightly thickened. This aeration is key to a tender cake texture.

Step 3: Incorporate Wet and Dry Ingredients

Add the neutral oil, cinnamon, cardamom, and salt to the sugar-egg mixture. Whisk until smooth. Gradually add the flour, baking powder, and baking soda, whisking at low speed initially to prevent flour spillage. Switch to a silicone spatula to scrape down the bowl, then fold in the grated carrots until fully combined. The batter will be thick and slightly sticky.

Step 4: Bake the Cake

Transfer the batter to the prepared pan, smoothing the top with a spatula. Gently tap the pan on the counter 2–3 times to release large air bubbles.

Bake for 50–60 minutes, or until the cake is golden-brown, puffed at the edges, and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The internal temperature should reach 200°F (93°C) when tested with an instant-read thermometer.

Step 5: Cool the Cake

Remove the pan from the oven and cool on a wire rack for 10 minutes. Use the overhanging parchment paper to lift the cake out and transfer it to the rack to cool completely (about 30 minutes total). Place a baking sheet underneath to catch drips during cooling.

Step 6: Prepare the Lemon Glaze

Once cooled, zest the lemon using a microplane zester (avoid white pith for a cleaner flavor). In a medium bowl, combine the zest, confectioners’ sugar, and (optional) grated carrot. Add 4 teaspoons of lemon juice and whisk vigorously until smooth. Adjust with additional lemon juice (1 tsp at a time) to reach a thick, pourable consistency (not too runny).

Step 7: Glaze and Serve

Pour the glaze over the cake, allowing it to flow down the sides. Let set for 5–10 minutes before slicing.

Storage

Store the cake in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for 1 week and bring to room temperature before serving to restore moisture.

User Reviews (587 Comments)

• “Halved the sugar for a less sweet profile—still moist and delightful!”

• “Salt tip: Use kosher salt (1 tsp). Table salt requires ½ tsp to avoid overpowering.”

• “Loved the cardamom! Reduced oil to ½ cup and added 2 extra carrots; baked in a 9” round pan for 30 minutes—perfectly balanced.”

• “Customization: Substituted ginger, orange zest, and raisins for a richer, spicier twist.”

• “Texture note: Finely grate carrots and add an extra ½ cup if you crave a stronger carrot flavor.”

• “Family hit! Swapped spices for ras al hanout—complex, aromatic, and a crowd-pleaser.”

Chef’s Tips

• For a deeper spice profile, replace cardamom with ¼ tsp ground cloves or allspice.

• Add 1 tsp vanilla extract to the batter for extra depth.

• Adjust sugar based on preference: ¾ cup for tartness, 1¼ cups for sweetness.

This recipe is adapted for precision and flavor balance, with feedback from home bakers incorporated for versatility.