Description
This moist and flavorful carrot cake loaf is a delightful treat perfect for any occasion. Packed with grated carrots and warm spices like cinnamon and nutmeg, it offers a perfect balance of sweetness and spice. The loaf is easy to prepare, baked to perfection, and makes for a delicious snack or dessert.
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prepare it for the batter, ensuring the cake doesn’t stick.
- Mix Dry Ingredients: In a large mixing bowl, combine the grated carrots, all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Stir until evenly incorporated.
- Whisk 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 Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together until just combined, being careful not to overmix to keep the loaf tender.
- Pour and Bake: Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Completely: Remove the cake from the oven and allow it to cool entirely in the pan before frosting or serving. This helps the loaf set and makes slicing easier.
Notes
- You can add chopped walnuts or pecans for extra texture and flavor.
- For a traditional finish, frost the cooled loaf with cream cheese frosting.
- Ensure not to overmix the batter to avoid a dense cake.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
