clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
4 slices of carrot cake loaf stacked on top of each other

Carrot Cake Loaf with Maple Glaze

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


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!


  • 1 1/4 Cup Brown Sugar
  • 3/4 Cup Oil (canola)
  • 2 Eggs
  • 1 Teaspoon Vanilla
  • 1/2 Cup Sour Cream
  • Zest of 1/2 Orange
  • Juice of 1/2 Orange
  • 2 Cups Flour
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 2 Teaspoons Cinnamon
  • 3/4 Teaspoons Ginger
  • 1/4 Teaspoon Ground Cloves
  • 1/4 Teaspoon Nutmeg
  • 2 Cups Carrots - shredded

Maple Glaze

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


  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!


  • 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


  • Serving Size: 1 Slice
  • Calories: 359
  • Sugar: 29.6 g
  • Sodium: 243.3 mg
  • Fat: 16.6 g
  • Carbohydrates: 49.7 g
  • Fiber: 1.6 g
  • Protein: 4.4 g
  • Cholesterol: 35.8 mg
Recipe Card powered byTasty Recipes