Description
This moist and flavorful Carrot Cake Loaf combines grated carrots with warm spices, sweet sugars, and a tender crumb. Perfect for a dessert or afternoon treat, it’s easy to prepare and bakes into a deliciously spiced cake with a delightful texture.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients
- 2 cups grated carrots
- 1 cup white sugar
- 1 cup light brown sugar
- 1/2 cup vegetable oil
- 4 eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease and flour a 9×13 inch baking pan to ensure the cake doesn’t stick while baking.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Stir well to evenly distribute the leavening agents and spices.
- Combine Wet Ingredients: In a separate bowl, whisk together the grated carrots, white sugar, light brown sugar, vegetable oil, eggs, and vanilla extract until fully blended and smooth.
- Combine Wet and Dry: Gradually add the wet mixture to the dry ingredients, stirring gently and mixing just until combined to keep the cake tender and moist. Avoid overmixing.
- Bake: Pour the batter evenly into the prepared pan and bake for 40-45 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is fully baked.
- Cool: Allow the carrot cake loaf to cool completely in the pan on a wire rack before frosting or serving to let it set and enhance flavor.
Notes
- For added texture and flavor, consider folding in 1/2 cup chopped walnuts or pecans into the batter before baking.
- You can substitute the vegetable oil with melted coconut oil or a light olive oil for a different flavor profile.
- Store the carrot cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- If desired, frost the cooled cake with cream cheese frosting for a classic finish.
