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Carrot Cake Loaf

A moist and flavorful Carrot Cake Loaf that combines the comfort of cake with the rustic charm of bread, perfect for dessert or breakfast.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
Main Ingredients
  • 2 cups grated carrots (about 3 medium carrots) Fresh, juicy carrots are recommended.
  • 1 cup crushed pineapple, drained Make sure to drain well for the perfect texture.
  • 1/2 cup chopped walnuts or pecans Optional: can be replaced with raisins for a nut-free version.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line it with parchment paper for easy removal.
  2. In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt. Whisk them together until well-blended.
  3. In another bowl, whisk together the vegetable oil, eggs, and vanilla extract until well blended.
  4. Fold the grated carrots and drained crushed pineapple into the wet ingredients until evenly distributed.
  5. Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined. Do not overmix.
  6. Fold in the chopped walnuts or pecans.
Baking
  1. Pour the batter into your prepared loaf pan, spreading it evenly.
  2. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

You can substitute half of the vegetable oil with unsweetened applesauce for a lighter version. Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a month in the freezer.