CARROT CAKE LOAF (QUICK BREAD)
This carrot cake loaf is dense, yet ultra soft and flavored with brown sugar, cinnamon, ginger, and nutmeg. Serve plain or spruce it up with walnuts, raisins, pecans, and/or top with cinnamon cream cheese frosting.
Provided by Sally
Categories Bread
Time 4h
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°F (177°C). Grease a 9×5 inch loaf pan. See notes for muffins or mini loaves.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a large bowl until combined. Set aside. In a medium bowl, whisk the oil, eggs, brown sugar, applesauce, vanilla, and carrots together until combined. Pour the wet ingredients into the dry ingredients and gently whisk until *just* combined. Fold in the nuts/add-in. Batter will be semi-thick.
- Spread the batter into prepared loaf pan. Bake for 55 - 65 minutes. (I like to loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.) Baking times vary so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out *mostly* clean with zero raw batter. Remove the bread from the oven.
- Cool completely in the pan set on a wire rack before removing and frosting.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy. Beat in the butter until combined. Add the confectioners' sugar, vanilla, cinnamon, and a pinch of salt (I usually add a little less than 1/8 teaspoon), then beat on low speed until smooth and creamy. Taste. Add more cinnamon and/or salt if desired. Frost cooled bread, slice, and serve.
- Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to about 10 days. Storing with frosting: Cover and store leftover bread in the refrigerator for up to about 1 week.
EASY ORANGE-CARROT CAKE
A citrusy sour cream frosting is the literal icing on this moist orange-carrot cake recipe. Cinnamon, cloves, nutmeg, and ginger infuse each bite of this orange cake recipe with warm flavors.
Provided by BHG Test Kitchen
Time 1h30m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-inch square or 10-inch round cake pan with a little vegetable oil. Line the bottom of the pan with a piece of parchment or waxed paper, cut to fit. In a large mixing bowl, use an electric mixer to mix the oil and sugar. Beat in the eggs, orange zest, and juice. Stir in the flour, baking powder, and salt. Add the chopped walnuts, cinnamon, cloves, nutmeg, ginger, and grated carrot. Mix just until combined (don't overmix, because this will affect how the cake rises).
- Spoon the batter into the prepared cake pan. Bake 50 minutes, or until golden. Check doneness by poking a skewer or toothpick into the center of the cake. If it comes out clean, the cake is cooked; if it's still slightly sticky, put it back in the oven for a few more minutes.
- Cool the cake in the pan for 10 minutes. Turn it out onto a rack to cool completely before icing.
- For the icing, place the sour cream in a mixing bowl. Sift in the powdered sugar and grate in the zest of one orange. Halve the orange and squeeze in the juice from one half. Whisk everything together until glossy. It will be a fairly loose consistency. Spread thinly over the top of the cake. Grate a little more orange zest on top of the cake. Slice the remaining orange and serve on the side. Makes 16 servings.
Nutrition Facts : Calories 341 kcal, Carbohydrate 45 g, Cholesterol 63 mg, Protein 5 g, SaturatedFat 2 g, Sodium 180 mg, Sugar 29 g, Fat 16 g, UnsaturatedFat 13 g
CARROT LOAF CAKE WITH TANGY LEMON GLAZE
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 1/2 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.
Provided by Yossy Arefi
Categories breakfast, brunch, lunch, snack, cakes
Time 1h30m
Yield 1 (9-by-5-inch) loaf
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
CARROT AND ORANGE LOAF
Make and share this Carrot and Orange Loaf recipe from Food.com.
Provided by Doreen Randal
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Grease a 14 x 21 cm loaf pan; line the base with greased paper.
- Cream butter and sugar until light and creamy.
- Beat in eggs one at a time; beat until combined.
- Stir in sultanas and grated carrot.
- Add sifted dry ingredients and orange juice.
- Spread into the prepared pan.
- Bake in moderately slow oven 1-1/2 hours.
- Stand 5 minutes before turning cake on to a wire rack to cool.
- Ice when cold.
- Icing:.
- Beat butter until creamy, gradually beat in sifted icing sugar.
- Add orange juice; beat until smooth.
- Excellent.
Nutrition Facts : Calories 279.9, Fat 13.5, SaturatedFat 8.2, Cholesterol 64, Sodium 130.8, Carbohydrate 38.9, Fiber 1.2, Sugar 27.2, Protein 2.9
CARROT & ORANGE CAKE
This is the Best Carrot & Orange Cake this side of the Atlantic !
Provided by cakesandbakesden
Time 1h30m
Yield Serves 12
Number Of Ingredients 0
Steps:
- Heat oven to 160 C (Fan). Put sugar, oil and beaten eggs into a large bowl, and thoroughly combine with a spoon, beating lightly
- Stir in carrots, orange zest, and nuts
- Mix flours, bicarbonate of soda, and cinnamon together, then sift into bowl and lightly mix.
- Pour mixture into prepared tin (18 cm square loose bottomed, greased and lined with baking parchment)
- Bake for 45 mins, and a wooden skewer comes out clean. Leave to cool in tin, but remove before decorating.
- Squeeze the juice of the orange into a pan (sieve to remove all that isn't juice), and add sugar, and heat slowly until sugar has dissolved. As soon as cake is out of oven, brush the glaze all over the top of the cake and allow to soak in. Leave cake to cool completely, then remove from tin.
- Mix together the cream cheese, icing sugar, and orange blossom essence. Add more icing sugar if you prefer it sweeter.
- Spread the frosting all over the top of the cake, and swirl it a knife. Add chopped walnuts to decorate.
CARROT LOAF CAKE
Who can resist a slice of moist, frosting-topped carrot cake with a warming cuppa?
Provided by James Martin
Categories Afternoon tea, Treat
Time 1h20m
Yield Cuts into 8-10 slices
Number Of Ingredients 30
Steps:
- If you have time to do it the night before, put the orange zest and juice in a bowl with the sultanas. If you don't have time simply stir the zest, juice and sultanas together and microwave on Medium for 1-2 mins.
- Heat oven to 180C/160C fan/gas 4 and grease and line the base and sides of a 2lb loaf tin. Whisk together the oil and eggs. Mix together the sugar, flours, mixed spice, cinnamon and bicarb in your largest mixing bowl. Add the sultanas with any juice and zest left in the bowl, grated carrot, walnuts and whisked egg mixture into the dry ingredients, then thoroughly mix with a wooden spoon. Tip into the loaf tin and bake on the middle shelf for 1 hr, or until a skewer comes out clean. Cool the cake in the tin.
- Once cool, remove from the tin and make the icing. With an electric whisk beat together butter, cinnamon and icing sugar until it comes together and is smooth. It takes a little while to come together (will look like breadcrumbs for a bit). Add the cream cheese and beat briefly until soft and smooth. Be careful not to overbeat or the cream cheese may split and become runny. Spread over the top of the cake and decorate with walnut halves.
- If you have time to do it the night before, put the orange zest and juice in a bowl with the sultanas. If you don't have time simply stir the zest, juice and sultanas together and microwave on Medium for 1-2 mins.
- Heat oven to 180C/160C fan/gas 4 and grease and line the base and sides of a 2lb loaf tin. Whisk together the oil and eggs. Mix together the sugar, flours, mixed spice, cinnamon and bicarb in your largest mixing bowl. Add the sultanas with any juice and zest left in the bowl, grated carrot, walnuts and whisked egg mixture into the dry ingredients, then thoroughly mix with a wooden spoon. Tip into the loaf tin and bake on the middle shelf for 1 hr, or until a skewer comes out clean. Cool the cake in the tin.
- Once cool, remove from the tin and make the icing. With an electric whisk beat together butter, cinnamon and icing sugar until it comes together and is smooth. It takes a little while to come together (will look like breadcrumbs for a bit). Add the cream cheese and beat briefly until soft and smooth. Be careful not to overbeat or the cream cheese may split and become runny. Spread over the top of the cake and decorate with walnut halves.
Nutrition Facts : Calories 592 calories, Fat 41 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.83 milligram of sodium
More about "carrot and orange loaf cake recipes"
CARROT LOAF CAKE! - JANE'S PATISSERIE
From janespatisserie.com
CARROT CAKE LOAF RECIPE - BBC FOOD
From bbc.co.uk
THE BEST ORANGE LOAF CAKE - CONFESSIONS OF A BAKING …
From confessionsofabakingqueen.com
CARROT CAKE LOAF RECIPE - PASTRY & BEYOND
From pastryandbeyond.com
CARROT CAKE LOAF WITH CREAM CHEESE FROSTING - SEASONS …
From seasonsandsuppers.ca
VEGAN CARROT LOAF CAKE WITH ORANGE ICING | TINNED …
From tinnedtomatoes.com
EASY, MOIST CARROT LOAF CAKE - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
BASICALLY CARROT LOAF CAKE RECIPE | BON APPéTIT
From bonappetit.com
CARROT AND SULTANA CAKE WITH CREAMY ORANGE FROSTING RECIPE
From bbc.co.uk
HEALTHY CARROT CAKE MUFFINS RECIPE - ALDI.COM.AU
From aldi.com.au
VEGAN CARROT SHEET CAKE - THE LITTLE BLOG OF VEGAN
From thelittleblogofvegan.com
BEST EASTER CAKE RECIPES | 32 FUN EASTER CAKE IDEAS - YAHOO!
From delish.com
BEST COCONUT LOAF CAKE: AIRY & TENDER COCONUT CAKE RECIPE
From bakeitwithlove.com
CARROT CAKE LOAF - THE COUNTRY COOK
From thecountrycook.net
CARROT CAKE LOAF RECIPE WITH CREAM CHEESE FROSTING
From msn.com
CARROT ORANGE LOAF CAKE EGGLESS • MY CULINARY EXPRESSIONS
From myculex.com
CARROT CAKE RECIPE AND VIDEO - TWO PURPLE FIGS
From twopurplefigs.com
CARROT AND ORANGE CAKE RECIPE - BBC FOOD
From bbc.co.uk
ORANGE CAKE LOAF - PASTRY & BEYOND
From pastryandbeyond.com
CARROT, ORANGE & ROSEMARY LOAF CAKE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MOIST ORANGE LOAF CAKE - BORROWED BITES
From borrowedbites.com
27 CAKE FLAVORS RANKED WORST TO BEST - PARADE: ENTERTAINMENT, …
From parade.com
CARROT CAKE RECIPES - KROGER
From kroger.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love