Description
This Carrot Cake Loaf is a delightful twist on traditional carrot cake, baked to perfection in a convenient loaf pan. Moist and flavorful, this recipe incorporates grated carrots, pineapple, and nuts for a delicious treat.
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 or melted coconut oil
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots
- 1/2 cup crushed pineapple (drained)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- 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 together eggs, oil, sugars, applesauce, and vanilla until smooth. Stir in carrots and pineapple.
- Combine and Bake: Add dry ingredients to wet, stir gently, fold in nuts if using. Pour batter into pan, bake for 45-55 minutes until a toothpick comes out clean. Cool before slicing.
Notes
- Top with a light glaze or cream cheese frosting if desired.
- Store leftovers tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 17g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
