Carrot Loaf Cake With Tangy Lemon Glaze Recipe (2024)

Halved the sugar because I am joyless inside, but otherwise stuck to the script and it was absolutely delightful.

Those saying this is too salty - make sure you're using kosher salt (twice the volume of table salt). If using table salt, only use half the amount (1/2 tsp).

I have made many carrot cakes over the years but was intrigued by this recipe using cardamom. I reduced the oil to 1/2 cup and carrots to 2 cups. Baked in a round 9" pan for 30 minutes. It was superb! Will definitely be making again.

Specifically, Diamond Crystal kosher salt, which is the kosher salt brand assumed in most baking recipes.. If using Mortons kosher salt (manufactured using a different process), you should cut the amount by about one third or so.

You could also use a food processor to grind the carrots and about 1/2 cup of the oil into a butter-like paste or cream, about 5 min. This is how all of the Italian carrot cake recipes do it, and it's much lighter, finer. Your cake has a finer more tender crumb. I prefer it now to the American grated carrot texture. And it's much easier. (Carrot-orange cake is incredibly popular in Italy right now.)

I add crystallized ginger, cut up the size of small raisins..and add powdered ginger. Beautiful with the cardamon and cinnamon

This comment made me laugh out loud, so I am very grateful to you! I am generally joyful inside; the mere thought of baking, after days of baking for Rosh Hashanah, fills me with more joy. Hence, the Pandemic 15. I suspect you are joyful as well; just more prudent than I...or maybe more strong-willed?

For those who don't like the tedium of grating carrots, if you have a food processor, just chop the carrots to about the consistency of couscous. I do that with all carrot cake/bread/muffin recipes and they always come out fine.

When you are head chef/photographic assistant on assignment in the Kalahari, even an Oreo can be used creatively. When I found this recipe, I sighed and said, "when I get back home..." Then I read the simple ingredient list and ran to the kitchen. I had everything but the cardamom. It came out like a dream! The loaf fed me, the photographer, and the videographer and it lasted 24 hours. A gourmet treat in the desert to be sure! Giraffes, cheetahs, carrot loaf--color & taste palette perfection.

We were low on carrots (only 5 small ones, about 5 oz per kitchen scale), so we added one shredded Fuji apple to make the 1.5 cups. We scanted the kosher salt, per others' comments about saltiness; I think that was for the best taste-wise. The cake tester came out clean at 52 mins, and the interior texture is good. Because we didn't have extra carrot for the glaze, we added a 1/2 tsp of orange zest to the lemon zest; the taste was nice and citrus-y. A nice recipe.

The recipe recommended baking for 50-60 mins, so I put it in for 55 thinking the carrots would make it quite moist but it came out really dry. I'd recommend checking it at 40 minutes and judging from there how much more time it needs. It was also a bit salty so perhaps reduce the salt. I think with these adjustments it will be delicious!

I just made this and loved it. Had to make do without cardamom but added some ground ginger and as a nod to my mother’s favorite carrot cake I put in a 1/4 C. crushed pineapple.

Camille and Jill, I made it with Bob’s Red Mill 1:1 GF flour and it was perfect. I took only 45 minutes, any longer and it would have burned - it could actually have come out of the oven in 40. I don’t know if that was because of the GF or just my oven. So easy and everyone loved it, I will definitely make it again.

Too much flour can really dry out a cake. Did you weigh the flour? It's perfectly amazing how much an unsifted cup of flour can weigh. If you don't have a kitchen scale, always sift flour before measuring and never shake down the cup to level it.

My 9 y/o and I made this yesterday, and it was an easy and gratifying task after a day of distance learning. We opted to throw in some walnuts (delicious). We also had to sub baby carrots (fine, but tedious to grate) and had to add several t more of lemon juice to the glaze, but otherwise we made it as prescribed. I'd do it again or even feel comfortable having my kiddo do it.

I made this yesterday, and the only change I made was to make a cream cheese frosting, which save the day for me. I agree with some of the other cooks, who said this cake is too dry. And for me, it really was. I added some crushed pineapple, hoping that would alleviate the problem. I think it needed just a little more oil.

Modifications: half a cup of oil. 3/4c sugar (still too sweet for me). Walnuts. Whole wheat pastry flour. Made muffins with papers in the tins. Cooked for half an hour. Absolutely delicious.

Use only 150-175g brown sugarUse 2 tsp ras el hanout to replace cinnamon and cardamom Use some chopped candied ginger

Love! More spice cake than carrot cake.

Enjoyed this recipe, and got compliments on the cake! I used an 8" square metal cake pan to be able to share it more easily at a potluck, and decreased the cooking time to 35 minutes. I ended up with a lot of leftover glaze! (would maybe decrease to 2/3 cup confectioners sugar, start with 1 Tbsp lemon juice, then keep stirring in a little at a time until desired consistancy is reached). I used the microplain I had zested the lemon with to add finely grated carrot to the glaze.

Easy and delicious! Thank you, PS Just added some crushed walnuts.

Followed some suggestions below and reduced both sugar and oil by half. Also used T80 flour (partially whole wheat). Still plenty sweet, but came out very dry at 50 min (at 45 min the tester still had batter clinging to it). The tighter crumb here is more reminiscent of a tea cake than the moist, and light texture of American-style carrot cake. Have wrapped in plastic film and aluminum foil over night to see if this helps improve the moisture.

I added a chopped stalk of rhubarb, raisins and pepitas. Sprinkled a "Florida sunshine" sugar blend on the top and when it was baked, I poured the last of a bottle of peanut butter whiskey over it. Probably not possible to repeat, but a great use for using up cabinet items!

Made it once and my coworkers ask for it on a weekly basis now huge success, a favorite

My best try yet. Moist and delicious. Made this again, but followed the recipe more exactly. This time I did grate the carrots rather than doing the food processor in oil and used about 235 g of Trader Joe’s multi colored organic carrots. I weighed the flour, but measured the brown sugar and used dark brown sugar, because that was all I had. I also used a lemon mascarpone frosting that I had in the freezer. I baked this for about 50 minutes in a 9.25 x 5.25 pan.

Great cake..added a handful of candied ginger and walnuts. Halved the salt. Delicious.Important note 1 cup does not equal 100grams!!

Substituted 1/4 t five spice powder for the cardamom and won’t be going back! Don’t skip the glaze, adds just the right zing.

Flax eggs. Applesauce (2 Indiv snack cups-one reg, one Granny Smith) to replace all oil. Touch ground ginger.

Used half the flour because I ran out (oops!) so just substituted coconut flour for the rest. Just the right amount of sweet and wouldn’t change a thing. I made another batch a few days later (once I ran to the store) and used regular flour only. Really missed that extra bit of moist/sweet so using half coconut flour will be my go to from now on. Also made cupcakes instead so total baking time is 25-30 minutes - because who wants to wait 60 whole minutes for something this good!

Had to make some improvisations due to what I had on hand, but I will continue to make this for years to come. I didn't have any brown sugar so I substituted with half cup of white sugar and half a cup maple syrup, plus some extra cinnamon and cardamom. Absolutely delicious!