Panqué de zanahoria, also known as carrot cake loaf, is a moist quick bread made with grated carrots, warm spices, and a tender batter, baked in a loaf pan and often topped with cream cheese frosting.
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This panqué de zanahoria recipe uses freshly grated carrots, avocado oil, and sour cream to make a moist carrot cake loaf with a soft crumb and cream cheese frosting.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- All-purpose flour: Provides structure, helping the loaf hold its shape without becoming dense.
- Fresh carrots: Add moisture and natural sweetness for a soft crumb.
- Granulated sugar: Sweetens the batter while helping it rise properly.
- Dark brown sugar: Retains moisture and deepens flavor.
- Oil: Keeps the loaf moist longer than butter-based batters.
- Eggs: Bind the batter and support structure.
- Sour cream: Adds moisture and tenderness to prevent dryness.
- Cream cheese: Creates a tangy frosting that balances sweetness.
How to Make Panqué de Zanahoria
Note: Full instructions are provided in the recipe card below.
- Carrot Cake Loaf: Preheat the oven to 350°F (175°C). Grease an 8.5 × 4.5-inch (21.5 × 11.5 cm) loaf pan and line it with parchment paper, leaving an overhang for easy removal.
- In a large mixing bowl, combine the oil, salt, granulated sugar, and dark brown sugar. Stir until evenly blended. Add the eggs and mix until fully incorporated.
- In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, allspice, nutmeg, and cloves. Add half of the dry mixture to the wet ingredients and mix just until combined.
- Add the sour cream and vanilla extract, mixing until smooth. Add the remaining dry ingredients and mix again just until no dry streaks remain.
- Using a rubber spatula, gently fold the grated carrots into the batter until evenly distributed.
- Pour the batter into the prepared loaf pan. Run a butter knife straight down the center of the batter to help control cracking during baking.
- Bake for 65-75 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for 10 minutes, then lift it out and transfer to a wire rack to cool completely.
- Cream Cheese Frosting: Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the butter on high speed for 5 minutes until light and fluffy. Scrape down the bowl and beat for 2 more minutes.
- Add the cream cheese and vanilla extract, then mix for 1 minute until smooth.
- Reduce the speed to low and add the sifted powdered sugar in two additions, mixing well after each addition. Scrape down the bowl and beat on medium speed for 2 minutes until creamy.
- Spread the frosting evenly over the cooled loaf. Decorate as desired before slicing and serving.
Hint: Baking time varies by pan size; test for doneness with a toothpick before removing from the oven.
Storage, Make Ahead, & Freezing
Storage: Store the panqué de zanahoria in an airtight container in the refrigerator for up to 3 days if frosted.
Make Ahead: Bake the loaf up to 1 day in advance and add the cream cheese frosting just before serving.
Freezing: Freeze the unfrosted loaf tightly wrapped for up to 1 month; thaw completely and frost before serving.
Camila's Tips & Variations
- Dense loaf: Stop mixing as soon as the flour is incorporated.
- Dry texture: Measure flour by weight and avoid overbaking.
- Uneven rise: Run a knife down the center of the batter before baking.
- No frosting: Dust the cooled loaf with powdered sugar instead.
- Add-ins: Fold in nuts or raisins, keeping the total add-ins under ½ cup.
Frequently Asked Questions
Why did my carrot cake loaf sink in the center?
Underbaking or excess moisture can cause collapse; bake until fully set, then squeeze the moisture from the carrots.
How do I keep carrot cake loaf moist?
Use oil and sour cream and avoid overmixing or overbaking.
What happens if I use pre-shredded carrots?
They are too dry and disrupt the moisture balance; freshly grated carrots work best.
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Recipe
Panqué de Zanahoria
Panqué de zanahoria, also known as carrot cake loaf, is a moist quick bread made with grated carrots, warm spices, and a tender batter, baked in a loaf pan and often topped with cream cheese frosting.
Equipment
- Box grater or food processor
- Loaf pan (8.5 × 4.5 inches)
- Stand mixer or hand mixer (for frosting)
Ingredients
Carrot Cake Loaf
- 200 g grated carrots
- 118 ml (½ cup) avocado oil or canola oil
- 100 g granulated sugar
- 100 g dark brown sugar
- 2 large eggs , room temperature
- 140 g sour cream , room temperature
- 1 tablespoon vanilla extract
- 240 g all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon kosher salt
Cream Cheese Frosting
- 113 g unsalted butter , softened but still cool to the touch, cut into pieces.
- 50 g full-fat cream cheese , softened but still cool to the touch, cut into pieces.
- 180 g powdered sugar , sifted
- ½ teaspoon vanilla extract
Instructions
- Carrot Cake Loaf: Preheat the oven to 350°F (175°C). Grease an 8.5 × 4.5-inch (21.5 × 11.5 cm) loaf pan and line it with parchment paper, leaving an overhang for easy removal.
- In a large mixing bowl, combine the oil, salt, granulated sugar, and dark brown sugar. Stir until evenly blended. Add the eggs and mix until fully incorporated.
- In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, allspice, nutmeg, and cloves. Add half of the dry mixture to the wet ingredients and mix just until combined.
- Add the sour cream and vanilla extract, mixing until smooth. Add the remaining dry ingredients and mix again just until no dry streaks remain.
- Using a rubber spatula, gently fold the grated carrots into the batter until evenly distributed.
- Pour the batter into the prepared loaf pan. Run a butter knife straight down the center of the batter to help control cracking during baking.
- Bake for 65-75 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for 10 minutes, then lift it out and transfer to a wire rack to cool completely.
- Cream Cheese Frosting: Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the butter on high speed for 5 minutes until light and fluffy. Scrape down the bowl and beat for 2 more minutes.
- Add the cream cheese and vanilla extract, then mix for 1 minute until smooth.
- Reduce the speed to low and add the sifted powdered sugar in two additions, mixing well after each addition. Scrape down the bowl and beat on medium speed for 2 minutes until creamy.
- Spread the frosting evenly over the cooled loaf. Decorate as desired before slicing and serving.
Notes
Storage: Store the panqué de zanahoria in an airtight container in the refrigerator for up to 3 days if frosted.
Make Ahead: Bake the loaf up to 1 day in advance and add the cream cheese frosting just before serving.
Freezing: Freeze the unfrosted loaf tightly wrapped for up to 1 month; thaw completely and frost before serving.
Nutrition
Nutrition Facts
Panqué de Zanahoria
Amount per Serving
Calories
303
% Daily Value*
Fat
16
g
25
%
Saturated Fat
6
g
38
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Cholesterol
47
mg
16
%
Sodium
227
mg
10
%
Potassium
93
mg
3
%
Carbohydrates
37
g
12
%
Fiber
1
g
4
%
Sugar
25
g
28
%
Protein
3
g
6
%
Vitamin A
2396
IU
48
%
Vitamin C
1
mg
1
%
Calcium
60
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
