Carrot Loaf Cake with Tangy Lemon Glaze

cooking.nytimes.com

This easy, breezy one-bowl loaf cake makes the perfect afternoon snack — and a perfect breakfast the next day, too. It’s lightly spiced and nut- and fruit-free, but feel free to add about 1/2 cup of chopped nuts or dried fruit, if that’s how you like your carrot cake. There is an optional bit of grated carrot in the lemony glaze, which doesn’t lend that much flavor, but provides a lovely light orange hue. If grating carrot for the glaze seems fussy, you can certainly skip it.

subheading: FOR THE CAKE:

¾ cup/180 milliliters neutral oil or mild olive oil, plus more for greasing the pan

1 cup/225 grams packed light brown sugar

2 large eggs

1 teaspoon ground cinnamon

½ teaspoon ground cardamom

1 teaspoon kosher salt

1 ¾ cups/225 grams all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

1 ½ packed cups peeled and grated carrots (about 6 ounces/165 grams, from 3 medium carrots)

subheading: FOR THE GLAZE:

1 lemon

1 cup/100 grams confectioners’ sugar

1 tablespoon finely grated carrot (optional)

Directions at cooking.nytimes.com

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