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Carrot Cake Loaf

This moist and tender carrot cake loaf combines grated carrots, warm cinnamon, and a simple batter to create a versatile treat perfect for breakfast, snack, or dessert. Its golden crust is slightly cracked on top, revealing a flecked, soft interior packed with sweetness and spice. The baking process fills the kitchen with a cozy aroma, making every slice feel like a comforting hug.
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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 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 3/4 cup brown sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated carrots freshly grated
  • Optional nuts or raisins for added texture

Equipment

  • Loaf pan (9x5 inch)
  • Mixing bowls
  • Whisk
  • Spatula
  • Toothpick or cake tester
  • Cooling rack

Method
 

  1. Preheat your oven to 175°C (350°F). Grease your loaf pan with butter or oil, then line it with parchment paper for easy removal.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until evenly combined. Set aside.
  3. In a separate bowl, mix the vegetable oil and brown sugar until smooth and slightly glossy. This helps dissolve the sugar and creates a silky base.
  4. Add the eggs one at a time to the wet mixture, beating well after each addition. The mixture should become creamy and slightly thickened.
  5. Stir in the vanilla extract, then gently fold in the grated carrots, ensuring they’re evenly coated in the batter. If using nuts or raisins, fold them in now for added texture.
  6. Gradually add the dry ingredients into the wet mixture, folding gently with a spatula just until combined. Be careful not to overmix, as this keeps the loaf tender.
  7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Gently tap the pan on the counter to release any air bubbles.
  8. Bake the loaf in the preheated oven for about 50-55 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean, and the top should be golden with slight cracks.
  9. Remove the loaf from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely, which helps set the crumb and makes slicing easier.
  10. Once cooled, slice the loaf with a serrated knife. Serve plain or spread with butter or cream cheese for an extra treat. Enjoy the moist, carrot-filled goodness!

Notes

For a more intense flavor, toast the cinnamon before adding. Keep an eye on baking time, as oven variations may require slight adjustments. Cooling completely before slicing is key to clean, beautiful slices.