The Most Tender Carrot Cake Loaf Recipe Everyone Will Love

Baking a delightful carrot cake loaf can turn an ordinary afternoon into a sweet celebration of comfort.

Moist crumbs packed with warm spices tell a story of home-cooked goodness.

Cinnamon and nutmeg dance through each slice, creating memories that comfort and delight.

Humble carrots become the secret ingredient that transforms simple ingredients into something magical.

Cream cheese frosting adds a luxurious touch that makes you want to savor every single bite.

Nutritious and indulgent, this recipe bridges wholesome ingredients with pure culinary pleasure.

You'll find yourself falling in love with every forkful of this classic treat.

Why Mary Berry Carrot Cake Loaf is Full of Charm

• Unbelievably Simple Baking: Perfect for beginners who want to master a delicious dessert without complicated techniques, this carrot cake loaf requires basic mixing and straightforward steps.
• Packed with Wholesome Goodness: Loaded with carrots, spices, and optional raisins, the recipe offers a nutritious twist on traditional sweet treats that families will love.
• Versatile Crowd-Pleaser: Great for breakfast, afternoon snacks, potlucks, or casual gatherings, this loaf adapts to multiple occasions and always brings smiles to the table.
• Stress-Free Comfort Baking: Minimal ingredients and basic kitchen tools make this recipe accessible, allowing home bakers to create a comforting, aromatic dessert with minimal fuss.

Ingredients for Mary Berry Carrot Cake Loaf

• All-Purpose Flour: A fundamental base that provides structure to the carrot cake loaf.
• Baking Powder, Baking Soda: Essential leavening agents that help the cake rise and become light.
• Cinnamon, Nutmeg, Ginger, Cloves: Warm spices that create a rich, comforting flavor profile.
• Salt: Enhances and balances the overall taste of the cake.

• Vegetable Oil: Adds moisture and ensures a tender, soft texture in the cake.
• Granulated Sugar, Brown Sugar: Provide sweetness and contribute to the cake's golden color.
• Eggs: Bind ingredients together and add richness to the batter.
• Buttermilk: Creates a tender crumb and adds a subtle sour flavor.
• Vanilla Extract: Brings depth and warmth to the cake's overall taste.

• Carrots, Raisins: Add natural sweetness, moisture, and texture to the loaf.
• Cream Cheese, Butter, Powdered Sugar: Create a smooth, creamy frosting for topping.
• Nuts (Optional): Provide a crunchy garnish and additional flavor complexity.

Instructions for Baking Mary Berry Carrot Cake Loaf

Step 1: Prepare Baking Station

Warm up the oven to a cozy 350F. Grab your 9×5 loaf pan and give it a generous spray or butter coating to prevent sticking.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Ground cinnamon
• Salt
• Nutmeg
• Ground ginger
• Ground cloves

Step 3: Combine Wet Ingredients

• Vegetable oil
• Brown sugar
• Granulated sugar
• Eggs
• Buttermilk
• Vanilla extract

Fold in the shredded carrots and plump raisins.

Step 4: Create Cake Batter

Gently fold the dry ingredients into the wet mixture. Stir until everything is just combined – don’t overmix!

Step 5: Bake the Loaf

Pour the batter into the prepared pan. Slide into the preheated oven and bake for 45-60 minutes. The cake is ready when a toothpick comes out clean.

Step 6: Cool and Rest

Let the loaf rest in the pan for 15 minutes. Transfer to a wire rack and allow to cool completely.

Step 7: Whip Up Cream Cheese Frosting

• Cream cheese
• Butter
• Powdered sugar
• Vanilla extract
• Pinch of salt

Blend until silky smooth.

Step 8: Finish and Serve

Spread the frosting over the cooled loaf. Sprinkle with chopped nuts if desired. Slice and savor every delicious bite!

Tips to Nail Mary Berry Carrot Cake Loaf

• Boost Moisture Mastery: Grate carrots finely to ensure even distribution and maximum moisture throughout the loaf, preventing dry spots.
• Perfect Mixing Technique: Stir wet and dry ingredients just until combined to maintain a tender, soft texture without developing tough gluten.
• Raisin Rescue Trick: Toss raisins in a bit of flour before adding to prevent sinking to the bottom of the cake during baking.
• Temperature Test Pro: Use an instant-read thermometer to check doneness – the internal temperature should reach 200-205F for perfect baking.
• Storage Savvy Tip: Wrap the cooled loaf tightly in plastic wrap or store in an airtight container to keep it fresh for up to 5 days at room temperature.

Flavor Options for Mary Berry Carrot Cake Loaf

• Gluten-Free Carrot Cake Loaf: Replace wheat flour with almond or coconut flour for a celiac-friendly version. Use gluten-free baking powder to ensure complete allergen safety.
• Vegan Carrot Cake Loaf: Substitute eggs with mashed bananas or flax eggs. Use coconut oil instead of dairy butter. Replace cream cheese frosting with cashew-based cream cheese alternative.
• Low-Sugar Carrot Cake Loaf: Swap refined sugars with stevia or monk fruit sweetener. Add extra spices like cinnamon and nutmeg to enhance natural sweetness. Reduce overall sugar content by 50%.
• Protein-Packed Carrot Cake Loaf: Incorporate protein powder into the dry ingredients. Add chopped nuts or seeds for extra protein and crunch.

Perfect Pairings for Mary Berry Carrot Cake Loaf

• Pair with Creamy Chai Latte: Complement the warm spices of the carrot cake with a smooth, spiced chai tea latte that echoes the cinnamon and ginger notes in the loaf.
• Serve alongside Vanilla Bean Ice Cream: Create a delightful contrast by adding a scoop of rich, cold vanilla bean ice cream that melts beautifully against the warm, spiced cake slice.
• Match with Caramel Drizzle: Enhance the dessert's sweetness by drizzling salted caramel sauce over each slice, adding depth and a luxurious touch to the classic carrot cake flavor profile.
• Enjoy with Toasted Pecans: Sprinkle freshly toasted pecans on top or alongside the loaf to introduce a crunchy texture and nutty undertone that complements the cake's soft crumb.

How to Store Mary Berry Carrot Cake Loaf

• Store frosted carrot cake loaf in an airtight container for up to 5 days. Wrap tightly with plastic wrap to prevent drying out.
• Wrap completely cooled loaf in plastic wrap, then aluminum foil. Freeze for 23 months. Thaw overnight in refrigerator before serving.
• Cut loaf into individual slices, wrap each separately in plastic wrap, then place in freezer bag. Thaw at room temperature for 30 minutes before enjoying.
• Warm refrigerated or thawed slices in microwave for 1520 seconds. Alternatively, warm in oven at 300F for 510 minutes to maintain moisture and texture.

Mary Berry Carrot Cake Loaf FAQs

• Can I make this carrot cake loaf without raisins?

Yes, you can easily omit raisins or replace them with chopped nuts like walnuts or pecans for added crunch.

• Is buttermilk necessary for this recipe?

While buttermilk adds moisture and tenderness, you can substitute by mixing regular milk with a tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.

• How do I know when the carrot cake loaf is fully baked?

Insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, the cake is done. Avoid overbaking to keep the loaf moist.

• Can I make this recipe gluten-free?

Yes, replace the all-purpose flour with a gluten-free flour blend designed for baking.

Carrot Cake Loaf Recipe

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4.5 from 11 reviews

• Total Time: 60-75 minutes
• Yield: 8 1x

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Description

Carrot cake loaf is packed with warm spices and finished with cream cheese frosting. Moist and full of flavor, it’s perfect with a cup of tea.

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Ingredients

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Main Ingredients:

• 1 1/2 cups peeled and shredded carrots
• 2 large eggs
• 1/2 cup buttermilk
• 1/2 cup melted coconut oil
• 1 3/4 cups all-purpose flour
• 3/4 cup packed dark brown sugar
• 1/4 cup granulated sugar

Spices and Seasonings:

• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons pure vanilla extract

Frosting and Garnish:

• 4 ounces cream cheese
• 2 tablespoons unsalted butter
• 1 cup confectioners sugar
• 1 teaspoon vanilla extract
• 1/2 cup raisins
• 2 tablespoons chopped walnuts or pecans

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Instructions

1. Prepare the oven at 350F (180C) and lightly coat a 9×5 inch loaf pan with cooking spray or butter.
2. In a medium mixing bowl, thoroughly combine the dry ingredients: flour, baking powder, baking soda, cinnamon, salt, nutmeg, ginger, and cloves using a whisk.
3. Create a separate large bowl and blend the liquid components: oil, sugars, eggs, buttermilk, and vanilla extract until well integrated.
4. Fold the grated carrots and raisins into the wet mixture, ensuring even distribution.
5. Gently incorporate the dry ingredients into the wet mixture, stirring minimally to prevent overmixing and maintain a tender texture.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 45-50 minutes, rotating the pan halfway through cooking time to ensure uniform browning.
8. Test cake doneness by inserting a toothpick into the center – it should emerge clean with minimal crumbs.
9. Let the loaf cool in the pan for 15 minutes, then lift it onto a wire rack to cool completely.
10. Prepare the cream cheese frosting by whipping cream cheese, butter, powdered sugar, vanilla, and salt until silky smooth.
11. Once the cake has cooled completely, generously spread the frosting over the top.
12. Optionally garnish with chopped nuts and slice to serve.

Notes

• Grate carrots finely to ensure even moisture distribution throughout the loaf, preventing dry spots and creating a tender texture.
• Use room temperature ingredients like eggs and buttermilk to help them blend smoothly and create a more consistent batter.
• Toast chopped nuts before adding to the frosting or as a garnish to enhance their nutty flavor and add a delightful crunch to the cake.
• Substitute vegetable oil with applesauce or mashed bananas for a lower-fat version that still maintains moisture and adds natural sweetness.

• Prep Time: 15 minutes
• Cook Time: 45-60 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 320 kcal
• Sugar: 28 g
• Sodium: 220 mg
• Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.1 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 40 mg