Best 2 Carrot Loaf Cake With Tangy Lemon Glaze Recipes

Indulge in the delightful Carrot Loaf Cake with Tangy Lemon Glaze, a symphony of carrot-infused flavors harmonized with the zesty tang of lemon. This delectable treat combines moist, tender carrot cake with a luscious lemon glaze that elevates the experience to new heights. Prepare to be captivated by the vibrant orange hue and enticing aroma that will fill your kitchen as you embark on this culinary journey. This article presents two enticing recipes: the Carrot Loaf Cake and the Tangy Lemon Glaze, each meticulously crafted to deliver an unforgettable taste sensation.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON CARROT BREAD

Lemon Carrot Bread image

Lemon and carrot flavors combine for a unique flavor sensation in this moist quick bread. I know it's a winner because I bring a loaf to our church festival every year, and I always get requests to bake it again.

Provided by Taste of Home

Time 1h

Yield 2 loaves (12 slices each).

Number Of Ingredients 12

Ingredients

3/4 cup butter, softened
1-1/2 cups sugar
3 large eggs, room temperature
1 tablespoon lemon juice
2-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
1 cup shredded carrots
3/4 cup chopped pecans
2 tablespoons grated lemon zest

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in lemon juice. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with milk. Stir in the carrots, pecans and lemon zest., Transfer to two greased 8x4-in. loaf pans. Bake at 350° until a toothpick inserted in the center comes out clean, 40-45 minute. Cool for 10 minutes before removing from pans to wire racks.,

Nutrition Facts : Calories 181 calories, Fat 9g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 139mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.

CARROT-POPPYSEED CAKE WITH LEMON GLAZE

Carrot-Poppyseed Cake with Lemon Glaze image

Classic carrot cake takes cues from lemon-poppy seed loaf in this elegant hybrid. It has all the warming spices of a traditional recipe, but the tiny, satisfyingly crunchy seeds replace nuts and raisins in the batter. And instead of a thick cream-cheese frosting, it's topped with delicate Meyer-lemon glaze.

Provided by Lauryn Tyrell

Time 1h30m

Yield Makes one 8-by-4-inch loaf

Number Of Ingredients 17

Ingredients

1 1/2 sticks unsalted butter, softened, plus more for pan
1 1/2 cups unbleached all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt (we use Diamond Crystal)
1/2 cup packed light-brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1/3 cup carrot juice (store-bought or fresh) or water
2 cups shredded peeled carrots (from 1 pound)
3 tablespoons poppy seeds, plus more for sprinkling
1 1/2 cups confectioners' sugar, sifted
3 to 4 tablespoons fresh Meyer-lemon juice

Steps:

For the Cake: Preheat oven to 350°F. Butter a standard loaf pan (8 by 4 inches) and line with parchment, leaving an overhang on both long sides; butter parchment. Whisk together flour, baking powder, baking soda, cinnamon, cardamom, ginger, and salt until combined. Beat butter and both sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition, then beat 3 minutes more. Add vanilla, carrot juice, and carrots; beat until well combined, about 2 minutes. Reduce speed to low, add flour mixture, then beat in poppy seeds just until combined.
Transfer batter to prepared pan, smoothing top with an offset spatula. Bake until a tester inserted in center comes out clean, about 1 hour. Let cool 20 minutes in pan on a wire rack set inside a baking sheet. Remove cake using parchment, transfer directly to rack, and let cool completely.
For the Glaze: In a large bowl, whisk together confectioners' sugar and 3 tablespoons lemon juice until smooth, adding more lemon juice, teaspoon at a time, until icing is thick and pourable. Pour glaze over top.
Sprinkle cake generously with poppy seeds and let glaze set completely, about 30 minutes; transfer to a serving platter. Cake can be stored, covered, at room temperature up to 3 days.

Tips:

Use fresh, high-quality ingredients. This will result in a more flavorful and moist cake.
Grate the carrots finely. This will help them distribute evenly throughout the batter and prevent them from becoming too chunky.
Don't overmix the batter. Overmixing can result in a tough, dense cake.
Bake the cake until a toothpick inserted into the center comes out clean. This will ensure that the cake is cooked through.
Let the cake cool completely before glazing it. This will help the glaze set properly.

Conclusion:

Carrot loaf cake with tangy lemon glaze is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist texture, sweet carrot flavor, and tangy lemon glaze, this cake is sure to be a hit with everyone who tries it.