Carrot Cake Loaf
A delightful treat that combines the goodness of carrots with rich spices and sugars, perfect for any time of the day.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour Sifted for best results
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
Wet Ingredients
- 0.5 cups granulated sugar
- 0.5 cups brown sugar Packed
- 0.5 cups vegetable oil Can substitute with coconut oil
- 2 large eggs Room temperature
- 2 cups grated carrots Finely grated
- 0.5 cups crushed pineapple Drained and excess moisture squeezed out
- 0.5 cups walnuts Optional; can be toasted for added flavor
- Cream cheese frosting For topping; optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix the granulated sugar, brown sugar, and oil until combined.
- Beat in the eggs one at a time until fully incorporated.
- Stir in the grated carrots and crushed pineapple.
- Gradually add the dry ingredients to the wet mixture and fold until just combined, then add walnuts if using.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, spread cream cheese frosting on top before serving.
Notes
Serve the Carrot Cake Loaf as a delightful dessert or snack. It pairs wonderfully with a cup of tea or coffee. You can slice it and enjoy it plain, or add a generous layer of cream cheese frosting for extra sweetness. Store in an airtight container at room temperature for up to three days, refrigerate for about a week, or freeze for up to three months.