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Carrot Loaf Cake With Tangy Lemon Glaze

By Yossy Arefi

Published Sept. 23, 2020

Carrot Loaf Cake With Tangy Lemon Glaze
Yossy Arefi for The New York Times (Photography and Styling)
Total Time
1½ hours, plus cooling
Rating
4(4,918)
Comments
Read comments

This easy, breezy one-bowl loaf cake makes the perfect afternoon snack — and a perfect breakfast the next day, too. It’s lightly spiced and nut- and fruit-free, but feel free to add about ½ cup of chopped nuts or dried fruit, if that’s how you like your carrot cake. There is an optional bit of grated carrot in the lemony glaze, which doesn’t lend that much flavor, but provides a lovely light orange hue. If grating carrot for the glaze seems fussy, you can certainly skip it.

Featured in: The Perfect Afternoon Snack Has Arrived

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Ingredients

Yield:1 (9-by-5-inch) loaf

    For the Cake

    • ¾cup/180 milliliters neutral oil or mild olive oil, plus more for greasing the pan
    • 1cup/225 grams packed light brown sugar
    • 2large eggs
    • 1teaspoon ground cinnamon
    • ½teaspoon ground cardamom
    • 1teaspoon kosher salt
    • 1¾cups/225 grams all-purpose flour
    • 2teaspoons baking powder
    • ½teaspoon baking soda
    • 1½packed cups peeled and grated carrots (about 6 ounces/165 grams, from 3 medium carrots)

    For the Glaze

    • 1lemon
    • 1cup/100 grams confectioners’ sugar
    • 1tablespoon finely grated carrot (optional)
Ingredient Substitution Guide

Preparation

  1. Step 1

    Make the cake: Heat the oven to 350 degrees and set a rack in the center. Oil a 9-by-5-inch loaf pan and line it with a strip of parchment paper that hangs over the two long sides. Oil the paper, too.

  2. Step 2

    Add the light brown sugar and eggs to a large bowl and whisk vigorously until pale in color, about 2 minutes. Add the oil, cinnamon, cardamom and salt. Whisk until well combined and smooth.

  3. Step 3

    Add the flour, baking powder and baking soda, and whisk, starting slowly to incorporate the flour without spilling it, until well combined and smooth, switching to a rubber spatula if necessary. Fold in the grated carrots. The batter will be very thick.

  4. Step 4

    Scrape the batter into the prepared pan and smooth the top. Tap the pan on the counter a few times to remove any big air bubbles.

  5. Step 5

    Bake the cake until golden and puffed and a tester inserted into the center comes out clean, 50 to 60 minutes. Set the pan on a rack to cool for 10 minutes. After 10 minutes, use the parchment paper to lift the cake out of the pan and set on the rack over a baking sheet to cool completely.

  6. Step 6

    When the cake is cool, make the glaze: Finely zest the lemon into a medium bowl. Juice the lemon, and set aside lemon juice. Add the confectioners’ sugar and finely grated carrot (if using) to the bowl with the zest, along with 4 teaspoons of the lemon juice. Whisk vigorously until smooth. Add more lemon juice as needed to make a thick but pourable glaze. Pour the glaze over the cooled cake and let it set for a few minutes before slicing. Store the cake well wrapped at room temperature for 3 to 4 days.

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Ratings

4 out of 5
4,918 user ratings
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Comments

EKSanfilippo

Halved the sugar because I am joyless inside, but otherwise stuck to the script and it was absolutely delightful.

Lanam

Those saying this is too salty - make sure you're using kosher salt (twice the volume of table salt). If using table salt, only use half the amount (1/2 tsp).

Tracey

I have made many carrot cakes over the years but was intrigued by this recipe using cardamom. I reduced the oil to 1/2 cup and carrots to 2 cups. Baked in a round 9" pan for 30 minutes. It was superb! Will definitely be making again.

Nan

I made this cake for our church picnic and it received rave reviews. The only change I made was to use gluten- free flour ( Bob’s Red Mill 1:1)

Esther

I got 13 cupcakes/muffins out of this recipe - around 18 min at 350. Because I can't resist tinkering with recipes to try and make them a little healthier - 150 ml oil 175 g brown sugar 125 g all purpose flour 50 g whole wheat flour 50 g almond flour And I needed more like 200-250 g carrots because I shredded them on the fine holes of the grater.

Bonnie

Very nice, and a lot easier to make than the three layer carrot cake I have made in the past.

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