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Deliciously moist carrot cake loaf garnished with walnuts and cream cheese frosting.

Super Moist Carrot Cake Loaf

A delightful loaf cake that combines the natural sweetness of carrots with wholesome ingredients to create a moist and flavorful treat perfect for any occasion.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup oat flour Adds a nutty flavor and light texture; substitute with all-purpose flour if needed.
  • ½ cup almond flour Keeps the loaf moist and adds healthy fats; can be replaced with more oat flour or a gluten-free blend.
  • 1 tsp baking soda Helps the loaf rise; double-check freshness for effective leavening.
  • 1 tsp baking powder Assists with the lift and fluffiness; simply increase baking soda if you're out.
  • ½ tsp ground cinnamon Introduces warmth; nutmeg or cardamom can add exciting variations.
  • ¼ tsp ground nutmeg Adds warm spice; feel free to experiment with pumpkin pie spice for a seasonal twist.
  • ¼ tsp ground ginger Enhances the spice profile; fresh ginger can elevate the flavor.
  • pinch salt Balances sweetness; always use a fine sea salt for better integration.
Wet Ingredients
  • 2 large eggs Binds the ingredients together and adds moisture; for a vegan option, use flaxseed eggs.
  • ⅓ cup vegetable oil Ensures richness and moisture; swap with melted coconut oil for a different flavor profile.
  • ½ cup coconut sugar Sweetens the loaf while adding a hint of caramel flavor; brown sugar works as an excellent alternative.
  • 1 tsp vanilla extract Deepens the flavor; use quality extract for the best results.
Main Ingredients
  • 1 ½ cups carrots, grated and loosely packed The star of the show that infuses moisture and natural sweetness; grated zucchini can be a substitute in a pinch.
  • ½ cup walnuts, chopped Provides crunchy richness; swap with pecans or omit entirely for a nut-free version.
  • ⅓ cup raisins Adds natural sweetness and chewiness; consider dried cranberries for a tart twist.

Method
 

Preparation
  1. Preheat the oven to 350°F (180°C). Line an 8×4-inch loaf pan with parchment paper and grease the inside to prevent sticking.
  2. Finely grate the carrots. Cut the walnuts into pieces and set both ingredients aside.
Mixing
  1. In a large bowl, beat the eggs with coconut sugar and salt until the mixture becomes lighter and increases in volume, resembling foam. Then, add the oil and continue to beat for a few more seconds.
  2. In a separate bowl, mix together all dry ingredients: oat flour, almond flour, baking soda, baking powder, and spices.
  3. Pour the dry ingredients into the egg mixture, gently whisking with a silicone spatula until everything combines into a batter consistency.
Baking
  1. Carefully fold in the grated carrots and coarsely chopped walnuts. Avoid overmixing to keep the loaf tender.
  2. Transfer the batter to the prepared loaf pan and bake for approximately 50 minutes or until a toothpick inserted in the center comes out clean.
  3. Allow the cake to cool for about 20 minutes before removing it from the pan. Transfer the loaf to a cooling rack and let it cool completely. Optionally, top with a glaze or dust with coconut milk powder before serving.

Notes

To keep your loaf moist, wrap it tightly in plastic wrap or aluminum foil and store it in the refrigerator. Consume within a week to enjoy optimal freshness. You can freeze it tightly wrapped for up to three months.