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!Print
Texas Carrot Loaf is outstanding
1 ½ cups grated fresh carrots (250g)
¾ cup vegetable oil (180ml)
2 eggs, beaten
1 cup sugar (200g)
¾ tsp. baking powder (3g)
¾ tsp. baking soda (4g)
¼ tsp. salt (1g)
1 tsp. vanilla extract (5ml)
1 tsp. ground cinnamon (2g)
1 ½ cups all-purpose flour (188g)
½ cup chopped pecans or walnuts (57g)
¼ cup golden raisins (37g)
¼ cup crushed pineapple, drained (canned not fresh – 112g)
Cream cheese glaze:
2 oz. unsalted butter, slightly softened (57g)
¾ cup powdered sugar (150g)
4oz cream cheese (115g)
½ tsp. fresh lemon juice (3ml)
In a large bowl, combine the carrots, vegetable oil, eggs, sugar, baking powder, baking soda, salt, vanilla and cinnamon. Mix gently but thoroughly with a spoon until well combined. Incorporate the flour by adding one large spoonful at a time and stirring until well combined. Stir in nuts, raisins and crushed pineapple, combining thoroughly.
Pour the batter into the prepared loaf pan and bake for 1 hour until a toothpick comes out clean from center. Allow to cool for 10 minutes before removing carrot loaf from pan. Allow to cool completely on a wire rack.
When carrot loaf is completely cool, combine the butter, powdered sugar, cream cheese and lemon juice using an electric mixer. Beat until smooth, about 2 minutes. Spread over cake.