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    Home » Desserts

    Published: May 18, 2020 · Modified: Feb 8, 2022 by Heather Bilyeu · This post may contain affiliate links · Leave a Comment

    Carrot Cake Loaf with Maple Glaze

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    Carrot cake loaf with maple glaze is the perfect quick bread to make this spring! So tender and perfectly balanced with the hint of orange. And let's please not forget the maple glaze that steals the show. If you love carrot cake then you're going to love this easy quick bread loaf!

    Raise your hand if you have been a part of the bread-making craze that has hit the past 2 months ?‍♀️ I for sure have! If you need one more idea to add to your bread baking list, this carrot cake loaf needs to go on it now!

    4 slices of carrot cake loaf stacked on top of each other

    Listen, quick bread is a beautiful thing. No yeast. No rising time. No waiting time. No making bread allllll day. While there is totally nothing wrong with that and I love it when I want to, there is such simple beauty in a 1 bowl recipe that's ready in an hour!

    How To Make Carrot Cake Loaf

    1. In a large bowl add brown sugar and oil and mix for about a minute.
    2. Add in eggs, vanilla, sour cream, orange juice, and zest and mix until combined.
    3. Add in flour, baking powder, baking soda, salt, and all of the spices. Mix just until no flour remains visible and everything is incorporated together.
    4. Peel carrots and shred on the second finest grate on a cheese grater. Place shredded carrots into the bowl. Using a rubber spatula, fold in the carrots and stir until evenly distributed throughout the batter.
    5. Spray a loaf pan liberally with baking spray and pour in the batter making sure it is even across the top.
    6. Place in the oven and bake for 60 minutes.
    7. Cool in pan for 20 minutes and then remove from the loaf pan and place on a cooling rack until fully cooled.
    cake batter with shredded carrots on top

    Once the carrot cake loaf is fully cooled, you better believe you will be topping it with a maple glaze to send it over the edge!

    Powdered sugar, maple syrup, and cream.

    Whisk until it is thick and luscious and pour that goodness over the top and let it trickle down the sides.

    Finger licking is 100% approved in this situation! ?

    carrot cake loaf with maple glaze on top on a cutting board

    What Happens if I Baked This Loaf for the Instructed Amount of Time But The Middle Still Was Undercooked?

    Everyone's oven can be slightly off. One of the things I love in our kitchen is having an oven thermometer to make sure it is actually heating up to the temperature I want it to be at.

    I have this one (*affiliate link) and it's great.

    So you may need a little more cooking time for your loaf. This is a very thick, moist, and heavy batter so the cooking time is long.

    PRO TIP: To see if your carrot cake loaf is finished and cooked all the way through in the middle, check the center for doneness by sticking a toothpick in the middle of the batter. If the toothpick comes out "clean" with only a few crumbs on it the loaf is done. If the toothpick comes out with batter on it place it back in the oven for another 5-10 minutes or until the middle is cooked through and a toothpick comes out clean.

    Can I Use a Bag of Pre-shredded Carrots Instead of Having to Shred 2 Cups of Carrots Myself?

    a pile of shredded carrots on parchment paper

    Unfortunately....no.

    I know it is kinda a hassle and you're doing to get a major arm workout grating all the carrots but I find this way is best.

    I peel all of my carrots and then grate on the second finest hole on my cheese grater *.

    This way gives the best texture of carrots for this cake. The shreds aren't too big nor are they dried out (like they would be using bagged shredded carrots).

    Take the extra 5 minutes to do this. You will be glad you did.

    Can I Make This Loaf Into Muffins?

    Um, YES PLEASE!

    Also, a muffin is technically a quick bread, so same same but different.

    And in that case, since they are the same thing, all quick bread can be turned into muffins.

    All you need to do is:

    1. Scoop the batter into a muffin tin lined with cupcake liners (or grease them very well and you won’t need to use a liner).
    2. Fill each tin about ¾ the way full.
    3. Bake at 375 degrees for 25-30 minutes - or until a toothpick comes out clean in the center.

    That is it! Easy peasy!

    Can I Freeze Carrot Cake Loaf?

    To freeze: prepare carrot cake loaf and let cool completely. Do not add the glaze. Wrap tightly with plastic wrap 3 times (making sure it is completely airtight) and place in the freezer for up to 6 months.

    To thaw, place in the fridge for 24 hours. Add the maple glaze right before serving. If you want to enjoy warm, place a slice in the microwave for about 5-10 seconds.

    3 slice sof carrot cake loaf on a pink table with a thick next to the plates
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    4 slices of carrot cake loaf stacked on top of each other

    Carrot Cake Loaf with Maple Glaze


    • Author: Heather
    • Total Time: 75 minutes
    • Yield: 12 1x
    Print Recipe
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    Description

    Carrot cake loaf with maple glaze is the perfect quick bread to make this spring! So tender and perfectly balanced with the hint of orange. If you love carrot cake then you're going to love this easy quick bread loaf!


    Ingredients

    Scale
    • 1 ¼ Cup Brown Sugar
    • ¾ Cup Oil (canola)
    • 2 Eggs
    • 1 Teaspoon Vanilla
    • ½ Cup Sour Cream
    • Zest of ½ Orange
    • Juice of ½ Orange
    • 2 Cups Flour
    • 1 Teaspoon Baking Powder
    • 1 Teaspoon Baking Soda
    • ½ Teaspoon Salt
    • 2 Teaspoons Cinnamon
    • ¾ Teaspoons Ginger
    • ¼ Teaspoon Ground Cloves
    • ¼ Teaspoon Nutmeg
    • 2 Cups Carrots - shredded

    Maple Glaze

    • ½ Cup Powdered Sugar
    • 1 Tablespoon Maple Syrup
    • 2 Tablespoons Cream (or milk)

    Instructions

    1. Preheat oven to 350 degrees.
    2. In a large bowl add brown sugar and oil. With a handheld mixer, mix for 1 minute.
    3. Add in eggs, vanilla, sour cream, orange juice, and zest and mix until combined.
    4. Add in flour, baking powder, baking soda, salt, and all of the spices. Mix just until no flour remains visible and everything is incorporated together.
    5. Peel carrots and shred on the second finest grate on a cheese grater. You want the carrots to be shredded finely - do not use pre-shredded carrots. Place shredded carrots into the bowl. Using a rubber spatula, fold in the carrots and stir until evenly distributed throughout the batter.
    6. Spray a loaf pan liberally with baking spray and pour in the batter making sure it is evenly spread throughout the loaf pan.
    7. Place in the oven and bake for 60 minutes. Once the 60 minutes is up, check the center for doneness by sticking a toothpick in the middle of the batter. If the toothpick comes out "clean" with only a few crumbs on it the loaf is done. If the toothpick comes out with batter on it place back in the oven for another 5-10 minutes or until the middle is cooked through and a toothpick comes out clean.
    8. Cool in pan for 20 minutes and then remove from the loaf pan and place on a cooling rack until fully cooled.

    Maple Glaze

    1. Once the cake is fully cooled, place the powdered sugar, maple syrup, and cream in a bowl and whisk until everything is combined and you have a thick glaze/icing. Pour over the top of the cooled carrot cake loaf and let run down the sides. Slice with a serrated knife and enjoy!

    Notes

    • To store leftovers - cover with plastic wrap, and keep in the fridge.
    • To freeze - prepare carrot cake loaf and let cool completely. Do not add the glaze. Wrap tightly with plastic wrap 3 times (making sure it is completely airtight) and place in the freezer for up to 6 months. To thaw, place in the fridge for 24 hours. Add the maple glaze right before serving. If you want to enjoy warm, place a slice in the microwave for about 5-10 seconds.
    • Prep Time: 15 minutes
    • Cook Time: 60 minutes
    • Category: Quick Breads
    • Method: Baking
    • Cuisine: American

    Nutrition

    • Serving Size: 1 Slice
    • Calories: 367
    • Sugar: 31.6 g
    • Sodium: 243.9 mg
    • Fat: 16.6 g
    • Carbohydrates: 51.8 g
    • Fiber: 1.6 g
    • Protein: 4.4 g
    • Cholesterol: 35.8 mg

    Keywords: Carrot Cake Loaf

    Did you make this recipe?

    Tag @fuelingasouthernsoul on Instagram and hashtag it #fuelingasouthernsoul

    Please rate and review below!

    Recipe Card powered byTasty Recipes

    Love Other Breads and Desserts? You will Love These Too!

    • Dark Chocolate Zucchini​​​​ Bread – Kodiak Cakes
    • Sour Cream Banana Bread
    • Pumpkin Bread
    • Banana Bread with Peanut Butter Streusel
    Disclosure. Some of the links below are affiliate links, which means that if you click on a product link, I may receive compensation. This compensation comes at no additional cost to you, and as always I only recommend products I trust!  Heather Bilyeu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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    Filed Under: Bread, Breakfast, Cake, Desserts, Easter, Fall, Summer, Thanksgiving

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    Hi, I'm Heather! Grab a glass of wine, a blanket, and a cozy seat on your back porch. I am so glad you are here! Born and raised in Kentucky and with proper southern roots, my love for entertaining and hospitality runs deep within my soul. There is nothing that I love more than having people around my table and loving them through food and drink!

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