Carrot Loaf Cake Recipe – Moist, Flavorful, and Foolproof

5 from 1 vote

This carrot loaf cake is incredibly moist, warmly spiced, and easy to make. Perfect for breakfast, tea time, or dessert, this foolproof recipe delivers bakery-style results using simple pantry ingredients.

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CourseDessert

CuisineAmerican

Prep Time20

Cook Time1

Total Time1 20

Servings slices

Calories320kcal

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¾ cup vegetable oil
¾ cup brown sugar packed
¼ cup granulated sugar
2 large eggs room temperature
1 teaspoon vanilla extract
2 cups freshly grated carrots
½ cup chopped walnuts or pecans optional
⅓ cup raisins optional

Instructions

Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until well combined.
In a separate bowl, whisk the vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract until smooth and glossy.
Add the wet ingredients to the dry ingredients and gently mix until just combined. Do not overmix.
Fold in the grated carrots, then add nuts and raisins if using. Mix lightly until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Remove from the oven and let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Nutrition

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