Carrot Cake Loaf
A moist and flavorful carrot cake loaf packed with grated carrots, warm spices, and optional add-ins like walnuts or raisins. Perfect for breakfast or dessert.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 2 large eggs, at room temperature
- 0.75 cup granulated sugar
- 0.75 cup packed light brown sugar
- 1 cup vegetable oil or canola oil
- 2 teaspoons pure vanilla extract
- 2 cups grated carrots (about 3 medium carrots)
- 0.5 cup chopped walnuts or pecans optional
- 0.5 cup raisins optional
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla extract until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
- Fold in the grated carrots, and if using, the walnuts and raisins.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the loaf to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. Can also be frozen for up to 3 months.