Texas Carrot Loaf is outstanding

Texas Carrot Loaf is a variation of carrot cake that I love. Quicker, easier and with less frosting, this old-fashioned pound cake style dessert is perfect when you are sitting around with family.

Don’t get me wrong: I am a forever fan of carrot cake. In fact, here is my recipe that I use all the time. You will notice the ingredients for Texas Carrot loaf are almost identical. But greasing and flouring multiple pans can be a chore. Plus, carrot cakes are gargantuan. Since it is just me and the hubs, this little loaf cake does the job.

An easy loaf cake

This recipe yields much less cream cheese frosting than a traditional carrot cake. However, if you really want the extra, simply double the frosting part of this Texas Loaf Cake. I topped mine with chopped pecans, mint and some crystalized ginger. The ginger was really the perfect touch!

One of the variations I would like to try with this recipe is mini-loafs. I think those would freeze well for a quick dessert. The frosting could be added later. I could also simply dust the Texas Carrot Loaf with powdered sugar or make a simple glaze with ½ cup of powdered sugar (55g) mixed with 1-2 spoonfuls (15ml-30ml) of orange juice. Again, since it is just me and the hubs, small cakes work best for us!

A true Texas recipe

Why did I call this recipe Texas Carrot Loaf? Well, this recipe seems like one of those old-fashioned practical cakes that my grandmothers would have made. Most of the ingredients would have been in their cupboards and refrigerators. It’s humble, simple and it is delicious. I love these old-fashioned recipes that homemakers would have whipped up at the last minute – freshly baked and nothing fancy. It reminds me of home.

I hope you enjoy this little cake as much as I do!