Description
A moist and cozy carrot cake loaf that combines the best parts of cake and bread, perfect for any time of the day.
Ingredients
Scale
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg (optional)
- 2 large eggs
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1/2 cup neutral oil (like avocado or canola)
- 1/3 cup applesauce or drained crushed pineapple
- 1 teaspoon vanilla extract
- 2 cups finely grated carrots, packed lightly
- 1/2 cup chopped walnuts or pecans (optional)
- 1/3 cup raisins (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9 by 5 inch loaf pan and line with parchment if desired.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together eggs, brown sugar, white sugar, oil, applesauce or pineapple, and vanilla until smooth.
- Stir the dry ingredients into the wet ingredients just until no dry flour remains.
- Gently fold in the grated carrots and any add-ins like nuts or raisins.
- Pour the batter into the prepared loaf pan and bake for 50 to 65 minutes. Check at 50 minutes; the loaf is done when a toothpick comes out with a few moist crumbs.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For best results, grate your carrots on the small holes of a box grater to prevent uneven texture in the loaf. Allow the loaf to cool before slicing to achieve neat, tender slices.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 13g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg