Description
Carrot Cake Bread Loaf is a moist, spiced quick bread that delivers all the cozy flavors of classic carrot cake in a simple, sliceable format. Perfect for breakfast, snacking, or dessert.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract
- 1 1/2 cups grated carrots (about 2 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup raisins (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk the eggs, brown sugar, granulated sugar, oil, and vanilla extract until smooth and well combined.
- Stir the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Fold in the grated carrots, and if using, add nuts and/or raisins.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Add shredded coconut or crushed pineapple for extra flavor and moisture.Make it gluten-free by using a 1:1 gluten-free flour blend.Use applesauce instead of oil for a lighter version.Top with a cream cheese glaze for a dessert-like finish.Store tightly wrapped to keep it moist.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 14g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
