Description

This moist and flavorful Carrot Cake Loaf is packed with freshly grated carrots and warm spices like cinnamon and nutmeg. Sweetened with white and brown sugars and enriched with eggs and vegetable oil, it bakes to a tender crumb perfect for any dessert or snack time. The loaf is easy to prepare and bakes in under an hour, making it a delightful treat for gatherings or everyday indulgences.

Ingredients

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Dry Ingredients

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

2 cups grated carrots
1 cup white sugar
1 cup light brown sugar
1/2 cup vegetable oil
4 eggs
1 teaspoon vanilla extract

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to ensure the cake doesn’t stick after baking.
Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and grated carrots. Mix these thoroughly to distribute the spices and leavening evenly.
Mix 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 well combined.
Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients bowl. Gently mix until just combined to avoid overmixing which can make the loaf dense.
Pour Batter and Bake: Transfer the batter evenly into the prepared baking pan. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean indicating the cake is done.
Cool Before Serving: Allow the carrot cake loaf to cool completely in the pan before slicing or frosting to ensure clean slices and maintain texture.

Notes

Use fresh, finely grated carrots for the best texture and moisture.
If you prefer a denser loaf, reduce the baking powder slightly.
The loaf can be frosted with cream cheese frosting once cooled for added flavor.
Store leftover carrot cake wrapped tightly at room temperature for up to 3 days or in the refrigerator for up to a week.
You can substitute vegetable oil with melted coconut oil for a subtle flavor twist.