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Carrot Cake Loaf

This carrot cake loaf combines the moist, tender crumb of a classic loaf with the earthy sweetness of fresh carrots and warm spices. It’s baked until golden and fragrant, with a slightly dense yet tender texture that makes it perfect for breakfast, snacking, or dessert. The loaf’s rustic appearance and inviting aroma make it a cozy, homemade treat.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup brown sugar light brown sugar preferred
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 1/2 cups freshly grated carrots finely grated
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg optional
  • 1/4 tsp ground ginger optional
  • Optional chopped walnuts or pecans for sprinkling on top

Equipment

  • Loaf pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F). Grease a 9x5 inch loaf pan and line it with parchment paper to prevent sticking.
  2. In a large mixing bowl, whisk together the brown sugar and vegetable oil until the mixture is smooth and slightly glossy, about 1-2 minutes. This helps dissolve the sugar and create a silky base.
  3. Add the eggs one at a time, whisking thoroughly after each addition until the batter is light and slightly fluffy, with a gentle aroma of the eggs.
  4. Stir in the freshly grated carrots until evenly distributed, making the batter look vibrant and moist with tiny orange flecks.
  5. In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and ginger. Mix thoroughly to evenly distribute the spices.
  6. Gently fold the dry ingredients into the wet mixture using a spatula, mixing just until no streaks of flour remain. The batter should be thick but scoopable.
  7. Pour the batter into the prepared loaf pan, spreading it evenly with the spatula. Sprinkle chopped nuts on top if using, pressing them lightly into the surface.
  8. Bake in the preheated oven for 50-60 minutes. Check doneness by inserting a toothpick into the center—if it comes out clean, the loaf is ready. The top should be golden and fragrant.
  9. Remove the loaf from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This step helps the crumb set and makes slicing easier.
  10. Once cooled, slice the loaf and serve plain or with a dollop of cream cheese for extra richness. Enjoy the moist, spicy, carrot-infused goodness!

Notes

For an extra touch, sprinkle some powdered sugar or drizzle honey over the slices before serving. The loaf tastes even better the next day as flavors meld.