Click for Cookbook LOGIN
"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Carrot Loaf Cake with Tangy Lemon Glaze Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Carrot Loaf Cake with Tangy Lemon Glaze, by , is from The Burton/Powell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Robbie Horn

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup neutral oil, or a mild olive oil (I used a mixture of sunflower and canola oils)
1 cup packed light brown sugar
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1 teaspoon kosher salt
1 and 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 and 1/2 cups peeled and grated carrots

GLAZE:
1 cup confectioners sugar
1 TB finely grated carrot (optional
1 lemon

Directions:
Directions:
Preheat oven to 350. Oil a 9x5 inch loaf pan and line it with parchment paper that hangs over the long sides. Oil the paper too (I used cooking spray)

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 with the flour until well combined and smooth. Fold in the grated carrots. I mixed everything in a standing mixer until the carrots, which I folded in with a rubber spatula. Scrape the batter into the prepared pans. tap the pan on the counter to remove any big air bubbles. Bake 50-60 minutes, or until golden and puffed, and a tester inserted in the center comes out clean. Set the pan on a rack and cool 10 minutes. Then, lift the cake out of the pan and set on the rack over a baking sheet to cool completely. Once cool, make the glaze. Finely zest the lemon into a medium bowl. Juice the lemon and set aside the juice. Add the confectioners sugar and finely grated carrot (if using) to the bowl with the zest. Add 4 teaspoons of lemon juice and mix til smooth. Add more lemon juice as needed to make a thick but pourable glaze. Pour over the cake and let it set before slicing. Store the cake at room temperature, well wrapped, for 3-4 days....if it lasts that long!

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1.5 hours, including the cook time
Personal Notes:
Personal Notes:
I found this recipe while searching for a way to use the huge harvest of carrots that we grew from seed at Grandfather. This turned out to be easy and delicious. I think I went a little over on the cardamom, with good result. The grated carrot in the glaze is really just for show, but it's a nice touch if you are making this in the fall, as I did. I did not have the right sized pan, so ended up doubling the recipe and making 3 smaller loaves, thus less cooking time. Apply the glaze when the cake is on the cookie sheet or on a platter, as it does drip. I froze one loaf, gave one away, and we are enjoying the one I kept!

Lastly, this is a great recipe for those who want to avoid dairy.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

Bookmark and Share

 

 

2W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!