Carrot Cake Loaf with Maple Brown Butter Glaze
There’s something about carrot cake that just feels so comforting. It’s soft, warmly spiced, and simple in the best way. Carrot cake on its own is already a classic, but we wanted to elevate it just a little. This version is one we keep coming back to. A super moist carrot cake loaf topped with a cinnamon crumble and finished with a maple brown butter glaze that brings everything together.
Why you’ll love this recipe
This carrot cake loaf is everything you didn’t know you needed… an irresistibly moist cake topped with a crunchy cinnamon crumble and drizzled with a rich, nutty maple brown butter glaze that takes it over the top. It’s the kind of dessert you’ll want to make again and again.
How to make Maple Brown Butter Glaze
- Brown the butter: Melt butter over medium heat, swirling occasionally. Watch closely as it turns golden brown and smells nutty. Don’t walk away, because it can burn quickly!
- Allow to cool: Once the butter is browned, remove from heat and pour it into a bowl. Allow to cool for 5 minutes.
- Add the rest of the ingredients: Whisk in powdered sugar, maple syrup, milk, and salt until smooth.
- Drizzle: Pour the glaze over your slightly cooled loaf.
How to Make Cinnamon Crumble
The cinnamon crumble is key to get that bakery-style crunch. Here’s how to make it:
- Combine flour, brown sugar, cinnamon, and salt in a bowl.
- Cut in cold butter until it forms coarse crumbs.
- Sprinkle over the cake batter before baking.
For more tips and tricks on making the perfect crumble, check out our baking tips blog page!
Q&A
Q: Can I make this loaf ahead of time?
A: Absolutely! Bake the loaf, let it cool, and store it in an airtight container at room temperature for 2–3 days. We recommend adding the glaze right before serving for the freshest taste.
Q: Can I add mix-ins to the batter?
A: Definitely! Fold in walnuts, pecans, raisins, or shredded coconut into the batter. You can even add spices like nutmeg, ginger, or cardamom as well.
Q: Can I freeze this loaf?
A: Wrap it tightly in plastic wrap before freezing. Thaw at room temperature and add the glaze once it’s fully defrosted.
Watch how we made it:
Carrot Cake Loaf with Maple Brown Butter Glaze
Ingredients
For the Crumble
- 1/2 cup all purpose flour
- 1/2 cup brown sugar
- 1/2 tsp ground cinnamon
- 5 tbsp unsalted butter cold & cubed
For the Loaf
- 3/4 cup vegetable oil
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 3 eggs room temp.
- 2 tbsp plain yogurt or sour cream
- 2 tsp vanilla extract
- 1 1/2 cups finely grated carrots (about 3 large carrots)
- 1 1/2 cups all purpose flour
- 2 tsp ground cinnamon
- 1 1/2 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt
For the Glaze
- 3 tbsp unsalted butter
- 1 cup powdered sugar
- 2 tbsp pure maple syrup
- 2 tbsp milk
- 1/8 tsp salt
Instructions
- Prepare the crumble: Mix together the brown sugar, flour, and cinnamon. Add the cubed butter and, using your fingers or a fork, work it into the dry ingredients. Continue mixing until the butter breaks down into small pieces and the mixture becomes crumbly. Refrigerate until ready to use.
- Preheat oven to 350°F. Grease and line a standard size loaf pan.
- Use a box grater or food processor with a grating attachment to grate the carrots. Gently squeeze them with your hands to get rid of a little extra moisture, being careful not to dry them out too much.
- In a large bowl, whisk together the vegetable oil, brown sugar, and granulated sugar. Add the eggs one at a time, mixing well after each addition.
- Mix in the yogurt/sour cream and vanilla. Then, add the grated carrots and whisk until smooth.
- Add the flour, cinnamon, baking soda, baking powder, and salt. Mix just until combined.
- Pour the batter into the prepared loaf pan and sprinkle the crumble evenly over the top. Bake at 350℉ for 55-60 minutes or until a toothpick comes out with a few moist crumbs.
- Meanwhile, prepare the glaze: In a small saucepan over medium heat, add the butter and melt, constantly swirling the pan. Once melted, the butter will begin to foam and get bubbly. Watch the butter closely, being careful not burn. After the butter turns golden brown, remove from heat and transfer to a bowl. Allow to cool for 5 minutes.
- Add the powdered sugar, maple syrup, milk, and salt. Whisk until smooth.
- Allow the loaf to cool for 15 minutes then remove from the pan. Pour the glaze over the top and enjoy!
