Carrot Cake Loaf

A wholesome, heart-healthy treat that satisfies sweet cravings while being nutritious and delightful for the entire family.

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Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings: 10 slices

Course: Dessert, Snack

Cuisine: American

Calories: 200

Main Ingredients

400 g 9-12 medium-sized carrots, freshly grated For moisture and nutrients; can use pre-packaged grated carrots.
60 ml 1/4 cup vegetable oil Keeps the loaf moist; coconut oil is a healthier alternative.
228 g 1 3/4 cups all-purpose flour Gives the loaf structure; substitute with almond or oat flour for gluten-free.
3/4 teaspoon baking soda Fresh for best results.
1/2 teaspoon baking powder Check the expiration date.
1 1/4 teaspoon ground cinnamon Adds warm spice flavor; nutmeg can be an alternative.
3/4 teaspoon ground ginger Enhances the loaf with zesty kick; fresh ginger is an option.
1/2 teaspoon ground nutmeg Optional but recommended for depth.
1/2 teaspoon salt Balances the sweetness; sea salt works well.
56 g 1/4 cup unsalted butter, melted Contributes to richness; a dairy-free substitute can be used.
225 g 1 cup packed light brown sugar Provides sweetness; coconut sugar is a great alternative.
2 large eggs Binds everything together; consider flax eggs for vegan.
2 teaspoons vanilla extract Use pure vanilla for the best flavor.

Preparation

Making the Loaf

Preheat the oven to 350°F (175°C).
In a large bowl, whisk together melted unsalted butter and light brown sugar until combined.
Add in eggs and vanilla extract, mixing until smooth.
Gradually combine the dry ingredients: flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
Fold in grated carrots and vegetable oil until well mixed.
Transfer batter into a greased loaf pan and bake for 60-70 minutes, or until a toothpick comes out clean.
Allow the loaf to cool for at least 15 minutes before slicing.

For added moisture, soak the grated carrots in a little oil before mixing. Consider adding walnuts or raisins for extra texture.