Martha Stewart Carrot Cake Loaf

This Martha Stewart Carrot Cake Loaf is a moist and tender recipe that bakes into a beautifully spiced loaf. It is made with shredded carrots and creamy butter. It’s a straightforward recipe, ready in about 1 hour and 35 minutes.

Martha Stewart Carrot Cake Loaf Ingredients

Cake:

• 1 ½ sticks unsalted butter, softened, plus more for pan
• 1 ½ cups unbleached all-purpose flour
• 1 ¼ tsp baking powder
• ¼ tsp baking soda
• ½ tsp ground cinnamon
• ½ tsp ground cardamom
• ½ tsp ground ginger
• ½ tsp kosher salt
• ½ cup packed light-brown sugar
• ½ cup granulated sugar
• 2 large eggs, room temperature
• 1 ½ tsp pure vanilla extract
• ⅓ cup carrot juice (or water)
• 2 cups shredded peeled carrots
• 3 Tbsp poppy seeds, plus more for sprinkling

Meyer-Lemon Glaze:

• 1 ½ cups confectioners’ sugar, sifted
• 3–4 Tbsp fresh Meyer-lemon juice

How To Make Martha Stewart Carrot Cake Loaf

1. Prep the oven and pan: Preheat oven to 350°F. Butter an 8×4-inch loaf pan and line with parchment, leaving overhang.
2. Mix dry ingredients: Whisk flour, baking powder, baking soda, cinnamon, cardamom, ginger, and salt.
3. Cream butter and sugars: Beat softened butter with both sugars until pale and fluffy.
4. Add eggs and flavorings: Add eggs one at a time, then beat 3 minutes. Mix in vanilla, carrot juice, and shredded carrots.
5. Combine batter: Reduce mixer speed and add dry ingredients. Stir in poppy seeds.
6. Bake the loaf: Transfer batter to pan and smooth top. Bake about 1 hour, until a tester comes out clean.
7. Cool the loaf: Cool 20 minutes in the pan, then lift using parchment and cool fully on a wire rack.
8. Glaze the loaf: Whisk confectioners’ sugar with lemon juice until pourable. Pour over cooled loaf and sprinkle with poppy seeds.

Recipe Tips

• How to avoid a dense loaf: Properly cream the butter and sugars until pale and fluffy.
• Can I replace carrot juice? Yes—use water if carrot juice isn’t available.
• Why use Meyer lemon? It adds a sweeter, floral citrus flavor to the glaze.
• Can I skip the poppy seeds? Yes—omit them without changing the texture.
• How to check doneness: A toothpick should come out clean from the center.

What To Serve With Carrot Cake Loaf

This loaf pairs wonderfully with warm drinks and light accompaniments:

• Hot tea or chai
• Fresh berries
• A dollop of whipped cream
• Vanilla yogurt on the side

How To Store Carrot Cake Loaf

Room Temperature: Store covered for up to 3 days.

Refrigerate: Keep in an airtight container for up to 5 days.

Freeze: Freeze ungazed slices for up to 2 months; thaw and glaze before serving.

Carrot Cake Loaf Nutrition Facts

• Calories: 320
• Fat: 15g
• Carbs: 42g
• Sugar: 28g
• Protein: 3g

Nutrition information is estimated and may vary based on ingredients and preparation.

FAQs

Can I add nuts to this loaf?
Yes—stir in ½ cup chopped walnuts or pecans.

Why did my loaf sink in the middle?
Underbaking or overmixing can cause sinking.

Can I make this dairy-free?
Try using vegan butter and a non-dairy milk in place of carrot juice.

Can I use regular lemon instead of Meyer lemon?
Yes, but reduce the juice slightly since regular lemons are more tart.

Try More Recipes:

• Martha Stewart Carrot Cake Cupcakes
• Martha Stewart Carrot Cake Cheesecake
• Martha Stewart Carrot Cake