Description
This Carrot Cake Loaf is a delightful twist on traditional carrot cake, baked in a convenient loaf form. Moist, flavorful, and perfect for breakfast or as a snack, this quick bread is sure to become a family favorite.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
Mix-Ins:
- 1 1/2 cups finely grated carrots
- 1/2 cup crushed pineapple (drained)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C) and prepare a 9×5-inch loaf pan with greasing and parchment paper.
- Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Mix Wet Ingredients: In a large bowl, whisk eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth.
- Combine Ingredients: Fold in grated carrots and crushed pineapple. Add dry ingredients to wet ingredients, mix gently until just combined. Fold in nuts if using.
- Bake: Pour batter into prepared pan, smooth the top, and bake for 50-60 minutes until a toothpick comes out clean.
- Cool and Serve: Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Delicious plain or with a cream cheese glaze.
- Store leftovers tightly wrapped at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
