Best 10 Carrot Loaf Recipes

CARROT LOAF CAKE WITH TANGY LEMON GLAZE

Steps:

• Make the cake: Heat the oven to 350 degrees and set a rack in the center. Oil a 9-by-5-inch loaf pan and line it with a strip of parchment paper that hangs over the two long sides. Oil the paper, too.
• 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 to incorporate the flour without spilling it, until well combined and smooth, switching to a rubber spatula if necessary. Fold in the grated carrots. The batter will be very thick.
• Scrape the batter into the prepared pan and smooth the top. Tap the pan on the counter a few times to remove any big air bubbles.
• Bake the cake until golden and puffed and a tester inserted into the center comes out clean, 50 to 60 minutes. Set the pan on a rack to cool for 10 minutes. After 10 minutes, use the parchment paper to lift the cake out of the pan and set on the rack over a baking sheet to cool completely.
• When the cake is cool, make the glaze: Finely zest the lemon into a medium bowl. Juice the lemon, and set aside lemon juice. Add the confectioners' sugar and finely grated carrot (if using) to the bowl with the zest, along with 4 teaspoons of the lemon juice. Whisk vigorously until smooth. Add more lemon juice as needed to make a thick but pourable glaze. Pour the glaze over the cooled cake and let it set for a few minutes before slicing. Store the cake well wrapped at room temperature for 3 to 4 days.

MARY ANNE'S MOIST AND NUTTY CARROT LOAF

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9x5 inch loaf pans.
• Sift together baking soda, salt, spices, and flour.
• In a large bowl, combine ground carrots, pineapple, oil, and sugar. Mix in eggs. Blend flour mixture into carrot mixture. Mix well. Fold nuts and raisins into batter. Pour into prepared pans.
• Bake at 375 degrees F (190 degrees C)for 45 minutes, or until a toothpick inserted into bread comes out clean.

CARROT MEAT LOAF

Steps:

• Combine eggs, milk, soup mix, bread crumbs and carrots. Add beef and pork; mix well. Shape mixture into a circle with a 9-in. diameter; form a 3-in. hole in the center of the circle. Place in a shallow baking pan. Bake at 350° for 1 hour. Drain. , Combine glaze ingredients; spread over meat. Bake 10 minutes longer or until no pink remains and a thermometer reads 160°. , MICROWAVE METHOD: Prepare and shape loaf as above. Place on a microwave-proof platter. Cover with waxed paper. Microwave on high for 16-18 minutes or until a thermometer reads 160°, giving the dish a quarter turn every 3 minutes. Drain. Let stand 5 minutes. , Meanwhile, in a custard cup, combine glaze ingredients. Spread half the glaze over meat loaf. Return to microwave on medium for 1 minute; remove. Cover remaining glaze with waxed paper and heat in microwave on medium for 1 minute. Serve glaze in center of meat loaf.

CARROT HONEY LOAF

Steps:

• Preheat oven to 350°. Combine eggs, oil, honey and vanilla; beat until smooth. In another bowl, whisk next 7 ingredients for 30 seconds. Stir flour mixture into egg mixture just until combined. Add carrots; mix well., Pour batter into a lightly greased 9x5-in. loaf pan; bake until a toothpick inserted in center of loaf comes out clean, about 1 hour. Cool 10 minutes before removing to a wire rack.

ABC-1 2 3 (APPLE, BANANA, CARROT) LOAF

Steps:

• Preheat oven to 350 degrees. Grease and flour 8 mini-loaf pans (3-1/2 x 6) or muffin tins (may use paper liners).
• Peel and core apple and put through food processor, or grate by hand. Put carrots through processor, then bananas. Set aside.
• Combine dry ingredients in large bowl and whisk together to combine.
• In a small bowl, add sour cream, oil, eggs and vanilla extract. Whisk until combined.
• Add wet ingredients to dry in large bowl. Mix with wooden spoon. Batter will be thick.
• Add fruit and nuts of your choice, and stir in.to distribute.
• Fill muffin cups or mini-loaf pans almost to the top (this batter does not rise a lot).
• Bake at 350 degrees for 40 minutes (loaf pans) or 25 minutes (muffins). Depending on how many wet to dry ingredients, baking times may vary. Test with clean butter knife before removing from oven. Butter knife should come out clean when inserted into center.

CARROT, APPLE AND CINNAMON LOAF (LIGHT)

Steps:

• Preheat the oven to 350°F Lightly spray an 8 1/2-by 4 1/2-inch loaf pan with vegetable oil.
• Mix the oil, eggs, granulated sugar, cinnamon, nutmeg, vanilla and yogurt in a large bowl or food processor until well combined. Stir in the carrot, apple and raisins.
• Combine both flours with the baking powder and baking soda in a separate bowl, mixing well. Add to the egg mixture and stir just until combined. Pour the batter into the prepared loaf pan. Sprinkle with the brown sugar and bake in the center of the oven for 35 to 40 minutes, or until a tester inserted in the middle of the loaf comes out clean.
• Cool in the pan for 15 minutes, then turn out onto a rack. Serve warm or at room temperature.

CARROT AND RAISIN LOAF

Steps:

• 1. Preheat oven to 350F Grease a 8x4x2 inch loaf pan.
• 2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, ginger and nutmeg.
• 3. In a large mixing bowl, mix together oil, sugar, eggs, applesauce and vanilla.
• 4. Stir in carrots and raisins (if using).
• 5. Gently but thoroughly stir in flour mixture just until blended.
• 6. Spoon into prepared pan and bake about 50-60 minutes until a toothpick inserted in the middle of the loaf comes out clean
• 7. Cool on a rack for about 10 minutes and then remove from pan and cool completely

FAT FREE LOAF (WITH DATES AND CARROT-YUMMY!)

Steps:

• Combine dates, brown sugar, bicarb soda and water in a pot. Bring to boil, simmer for 1-2 mins (stir a few times) then turn off heat and leave to cool.
• Preheat oven to 180 degrees Celsius Grease a 22x 11cm tin (or use baking paper).
• Add carrot to date mix (I just grate straight into pot) a 1/2 or whole apple is also nice grated in too (I don't wait until date mix is totally cool).
• Sift flour and spices together and add to mix. (I don't- I just chuck it all into the pot! Saves on dishes).
• Mix well and spoon into loaf tin. You can add extra water if too dry to mix well.
• Bake for 40-50 minutes Use a skewer to check if middle cooked.
• Note- if using gluten free flour (not self raising) add 2- 2.5 teaspoons of baking powder + 1 tsp (optional) of guar gum.

BANANA CARROT LOAF, LOW FAT

Steps:

• 1. Preheat oven to 350. Spray a 9 x 5 inch loaf pan with cooking spray.
• 2. Mix applesauce, sugar, the eggs or egg whites in a bowl. Mix well with mixer.
• 3. In another bowl, mix flour, salt, baking soda, baking powder and cinnamon. Mix into the above mixture.
• 4. Fold carrots and bananas into the batter. Pour batter into the prepared pan. Bake for 60 to 65 minutes or until a toothpick inserted in the center comes out clean. Makes 10 servings. Note: dust lightly with powdered sugar or spread with whipped low fat cream cheese and chopped nuts if desired. Cooking the Costco way

ZUCCHINI CARROT LOAF

Steps:

• 1. Preheat oven to 350 degrees. Grease and line a 9x5x4 load pan. Set aside.
• 2. Combine flour, bran flakes and seasonings in a bowl. Set aside.
• 3. Beat together eggs, sugars, oil, applesauce and vanilla. Slowly add in flour mixture and combine so no flour shows. Add grated carrot and zucchini and mix to combine. Add raisins and nuts, which are optional.
• 4. Pour into prepared pan. It will be very full, but loaf does not rise very much.
• 5. Bake approximately 1 hour and 20 minutes or until cake tester comes out clean. Cool in pan on rack 10 minutes then remove from pan and allow to cool completely. Keeps very well, wrapped in fridge.