Can I use pre-shredded carrots for this maple glazed carrot cake loaf recipe?

It is not recommended. Pre-shredded carrots are dry and lack the natural moisture needed to make this loaf tender. Freshly grating your carrots is key for the best texture.

How should I store leftovers of the maple glazed carrot cake loaf?

You can store the loaf in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. It also freezes well for up to 3 months without the glaze.

Can I replace the vegetable oil with butter?

Yes, you can use melted butter, but the texture will be slightly denser and less moist. Oil is preferred in carrot cake for that classic soft crumb.

maple glazed carrot cake loaf recipe: 7 Secrets to a Moist Crumb

Description

A moist and tender carrot cake loaf topped with a rich, silky maple syrup glaze. Perfect for autumn afternoons or a cozy brunch treat.

Ingredients

Scale

1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs, room temperature
1 tsp vanilla extract
1 1/2 cups grated carrots (approx. 3 medium carrots)
1/2 cup powdered sugar (for glaze)
2 tbsp pure maple syrup (for glaze)
1 tbsp heavy cream or milk (for glaze)

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Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan, or line it with parchment paper for easy removal.
Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
Step 3: In a large bowl, beat the vegetable oil, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Step 4: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to over-mix the batter.
Step 5: Gently fold in the freshly grated carrots until evenly distributed throughout the batter.
Step 6: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
Step 7: Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 8: While the loaf cools, prepare the glaze by whisking together the powdered sugar, maple syrup, and cream until smooth and pourable. Once the cake is cold, drizzle the glaze generously over the top.

Notes

Always use fresh carrots rather than bagged shreds for maximum moisture. Ensure the loaf is completely cool before glazing to prevent the glaze from melting off.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Desserts & Baked Goods
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 325
Sugar: 28g
Sodium: 210mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg