Spring Loaf Cake
The benefits of baking at home means you have control over the ingredients — making better choices, creating healthy routines and a therapeutic creative outlet for you and your family.
It’s the satisfaction of crafting something delicious with your own hands that will make you appreciate and enjoy every little bite.
Why I chose Spring Loaf Cake for our March inspired recipe.
Not only is it delicious, the stars of this recipe; carrots, cardamom, and caraway, are super food-boosters for your health.
Carrots
Carrots support the health of your eyes, heart, immune system, digestion, weight management, and has antioxidant power! Carrots also regulate blood sugar, bone health and cognitive function.
Cardamom
Stimulates digestive enzymes, aiding in digestion, helps to relieve bloating, gas, and heartburn, protects against stomach ulcers. Cardamom also lowers blood pressure, reduces cholesterol levels, improves blood circulation, and protects against heart disease. It has antioxidant properties to support respiratory and metabolic health.
Caraway
Digestive, heart health and anti-inflammatory properties, heart health and blood sugar control. Also a good source of iron, magnesium, and phosphorus.
The Recipe
This recipe comes from a favorite seasonal cookbook of mine by Kathryn Pauline called, A Dish for All Seasons. Set aside time, gather your ingredients, and clear your counters to create a welcoming, spacious atmosphere that lets you fully enjoy the process.
Added bonus: Enjoy the aroma of freshly baked bread wafting through your home!
Ingredients
Source the best quality ingredients and choose organic when possible.
For the cake:
2 cups grated carrots, plus more for topping
1/2 cup neutral oil, such as a high quality/organic canola or avocado oil
2 large eggs (pasture raised if possible)
1/3 cup granulated sugar
1/3 cup brown sugar
1 and 1/2 cups all-purpose flour
1 tsp. ground cinnamon
3/4 tsp. ground caraway, plus more for topping
3/4 tsp. salt
1/2 tsp. ground cardamom, plus more for topping
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup chopped pistachios, plus more for topping
1/4 cup raisins (optional)
For the cream cheese frosting:
8 oz. cream cheese, at room temperature
1/4 cup honey
Directions
Steps to make the cake:
Step 1.
Butter an 8x4 in. loaf pan, line it with a parchment sling or base. Preheat the oven to 350 degrees.
Step 2.
In a medium bowl, whisk together the carrots, oil, eggs, granulated sugar, and brown sugar until completely incorporated. Set aside.
Step 3.
In another bowl, sift together the flour, cinnamon, caraway, salt, cardamom, baking powder, and baking soda.
Step 4.
Pour the wet ingredients over the dry ingredients and fold together untill there are only a couple of remaining dry flour streaks. Add the pistachios and raisins (if using) and gently fold to combine. Do not over-mix.
Step 5.
Scoop the batter into the loaf pan and bake for about 50 minutes, until a toothpick inserted into the center comes out clean. Let the loaf cool for about 10 minutes then remove from the pan and cool on a wire rack for at least 45 minutes (don’t rush this step, so the icing does not melt). Ice the cake and serve.
Make the frosting:
While the cake cools:
Step 1.
Place the cream cheese in a bowl of a stand mixer and beat for about 1 minute.
Step 2
Drizzle in the honey with the mixer running and continue to beat for 1 minute more, until light and fluffy.
Step 3.
Once the loaf has completely cooled, dollop the frosting on top and make swooshes with an offset spatula or knife. Decorate with pistachios, shredded carrots, caraway, and cardamom.
