Carrot Loaf Cake
November 09, 2020
"From the Chicago Tribune food section, with a little tweak!"
- Serving Size: 1 (165.1 g)
- Calories 415.6
- Total Fat - 15.8 g
- Saturated Fat - 3.1 g
- Cholesterol - 180.8 mg
- Sodium - 450.9 mg
- Total Carbohydrate - 61.6 g
- Dietary Fiber - 1.9 g
- Sugars - 41.8 g
- Protein - 8.8 g
- Calcium - 113.4 mg
- Iron - 1.5 mg
- Vitamin C - 12.4 mg
- Thiamin - 0.1 mg
Preheat oven to 350ºF.
Use pan spray or oil to grease a 9x5 inch loaf pan and line it with parchment paper. Spray paper with pan spray.
Whisk together the brown sugar, eggs until pale about 2 minutes.
Add Oil, cinnamon, cardamom and salt and whisk together until smooth.
Add flour, baking powder and baking soda and whisk into dry ingredients until a smooth batter forms.
Fold in grated carrots.
Scrape batter into prepared pan and smooth the top. Tap pan to remove air bubbles.
Bake for 50-60 minted until toothpick inserted in center comes out clean.
Cool on rack for 10 minutes, then remove from pan.
When cake is completely cook, make glaze with the lemon zest and as much of the juice needed to add to the powdered sugar and finely grated carrots so that it makes a pourable glaze.
Pour glaze over cake, let stand until set. At least a few minutes before slicing and eating!
Tips & Variations
No special items needed.