Description
A moist and flavorful Carrot Cake Loaf featuring grated carrots, warm spices, and a perfect blend of sugars and oils, baked to a tender finish. This classic dessert is easy to prepare and perfect for any occasion, offering a delightful moist texture and a comforting cinnamon and nutmeg aroma.
Ingredients
Scale
Dry Ingredients
- 2 cups grated carrots
- 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
- 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 the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to ensure the carrot cake loaf does not stick during baking.
- Mix Dry Ingredients: In a large bowl, combine the grated carrots, all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Stir until all the dry components are evenly distributed.
- Whisk Wet Ingredients: In a separate bowl, whisk together the white sugar, light brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and homogeneous.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients into the bowl with the dry ingredients. Mix gently until just combined to avoid overmixing and ensure a tender crumb.
- Pour and Bake: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Allow the carrot cake loaf to cool completely in the pan before slicing or adding any frosting, ensuring clean cuts and enhanced flavor.
Notes
- Use fresh grated carrots for the best moisture and flavor.
- Do not overmix the batter to keep the cake tender.
- Check doneness at the 40-minute mark to avoid overbaking.
- This recipe can be adapted by adding nuts or raisins for extra texture.
- Let the cake cool completely before frosting to prevent melting or sliding.
