Lemon Carrot Loaf Cake
Lemon Carrot Loaf Cake is the perfect blend of carrot cake and lemon bread, topped with a lemon glaze icing, that is perfect for breakfast or dessert!
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Servings: 10 servings
Calories: 355kcal
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 3/4 cup Vanilla Greek yogurt (you can use plain if you prefer)
- 1 cup packed brown sugar
- 2 Tbsp lemon zest
- 1 cup shredded carrots
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup coconut oil, melted
- 1 tsp almond extract paste
For the Lemon Glaze
- 1 Tbsp lemon zest
- 1 1/2 cups powdered sugar
- 2 Tbsp freshly squeezed lemon juice
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Grease a 9×5-inch loaf pan with butter and flour or a cooking spray with flour in it.
- In a small bowl, whisk together the flour, baking powder and salt. In a medium bowl, whisk the eggs. Add the yogurt, brown sugar, lemon juice and zest, shredded carrots, coconut oil, and almond extract and whisk until combined.
- Stir the dry ingredients into the wet, mixing until full combined. Pour the batter into the greased loaf pan and bake for 50 minutes, or until the center is set and a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove it gently and set it on a cooling rack to cool completely.
For the Lemon Glaze
- Whisk the zest, powdered sugar, lemon juice, and vanilla extract together in a large bowl until smooth. Pour it over the cake once cooled.
Nutrition
Serving: 1slice | Calories: 355kcal | Carbohydrates: 59g | Protein: 5g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 50mg | Sodium: 241mg | Potassium: 138mg | Fiber: 1g | Sugar: 42g | Vitamin A: 2211IU | Vitamin C: 7mg | Calcium: 83mg | Iron: 1mg
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