Description
A moist and flavorful Maple Glazed Carrot Cake Loaf that combines the natural sweetness of carrots and maple syrup with warm spices and crunchy walnuts, topped with a luscious cream cheese glaze.
Ingredients
Scale
Dry Ingredients
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 2 cups grated carrots (about 4 medium carrots)
- 1 cup (200 g) brown sugar
- 3 large eggs
- 1/2 cup (120 ml) vegetable oil
- 1/2 cup (120 ml) maple syrup
- 1/2 cup (chopped) walnuts
Cream Cheese Glaze
- 4 oz (113 g) cream cheese, softened
- 1 cup (120 g) powdered sugar
- 2 tablespoons (30 ml) additional maple syrup
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing it or lining it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until thoroughly combined.
- Combine Wet Ingredients: In another bowl, beat the brown sugar, eggs, vegetable oil, and maple syrup until the mixture is smooth and homogeneous.
- Add Carrots and Walnuts: Stir the grated carrots and chopped walnuts into the wet mixture, ensuring they are evenly distributed.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently just until everything is combined. Avoid overmixing to keep the loaf tender.
- Fill Loaf Pan: Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula.
- Bake: Bake in the preheated oven for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Prepare Glaze: While the loaf cools, mix the softened cream cheese, powdered sugar, and additional maple syrup together until smooth to create the glaze.
- Glaze the Loaf: Once the loaf is completely cooled, drizzle or spread the cream cheese glaze over the top, allowing it to set before slicing and serving.
Notes
- You can substitute walnuts with pecans or omit nuts for a nut-free version.
- Make sure the cream cheese is softened to avoid lumps in the glaze.
- Allow the loaf to cool completely before glazing to prevent the glaze from melting.
- Store leftovers wrapped tightly in the refrigerator for up to 4 days.
- This loaf freezes well; thaw in the refrigerator before glazing.
