by: Lina

Carrot Loaf Cake

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Carrot Loaf Cake

There’s something about the aroma of a freshly baked carrot loaf cake that instantly wraps you in a warm, cozy hug. Every time I bake this, I’m reminded of lazy Sunday afternoons, curled up with a cup of tea and a good book, while the scent of cinnamon and sweet carrot fills the kitchen. The texture is wonderfully moist and tender, with just the right hint of spice to make it feel like a little comfort in every bite. And honestly, it’s such a forgiving recipe—perfect if you’re new to baking or just craving something homemade without the fuss. Let’s dive into making this slice of golden happiness together!

Quick Facts

  • Yield: Serves 8–10
  • Prep Time: 15 minutes
  • Cook Time: 50–60 minutes
  • Total Time: 1 hour 15 minutes

Ingredients

For the Main Dish:

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger (optional, but adds great warmth)
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups finely grated carrots (about 3 medium carrots)
  • 1/2 cup chopped walnuts or pecans (optional)

How I Make It

Step 1:

First, preheat your oven to 350°F and grease a standard 9×5-inch loaf pan. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.

Step 2:

In a separate bowl, beat together the sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and slightly glossy. This is the base that’s going to keep our cake wonderfully moist.

Step 3:

Slowly add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to overmix here—the batter should be slightly thick but smooth.

Step 4:

Fold in the grated carrots and nuts (if using). You’ll notice the batter turns a warm, inviting orange and gets that lovely textured speckled look from the grated carrots.

Step 5:

Pour the batter into your prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles trapped inside.

Step 6:

Bake for about 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes before transferring it onto a wire rack. The outside will have that golden crust, while inside, it’s perfectly moist and tender. Slice it up once cooled (or a little warm for extra gooey comfort!) and enjoy.

Variations & Tips

  • Swap half the vegetable oil with applesauce for a lighter version.
  • Add 1/2 cup raisins or shredded coconut for more texture and sweetness.
  • Use whole wheat flour for a nuttier flavor; reduce sugar slightly to balance.
  • Top with a simple powdered sugar glaze or cream cheese frosting for a special treat.
  • If you don’t have fresh carrots, frozen shredded carrots (thawed and drained) work fine.
  • For even more spice, sprinkle a little cinnamon sugar on top before baking.

How I Like to Serve It

This carrot loaf cake makes a perfect afternoon snack alongside a hot cup of chai or coffee. It’s also a crowd-pleaser for brunch gatherings or potlucks where folks love a slice of cozy, spiced goodness. In cooler months, I especially enjoy it lightly toasted with a pat of butter, letting that sweet spice smell fill the kitchen again.

Notes

  • Store leftovers wrapped tightly at room temperature for up to 3 days or freeze for up to 2 months.
  • Reheat slices in the microwave for 10–15 seconds for that fresh-from-the-oven feel.

Closing: This carrot loaf cake always brings a little slice of comfort and happiness to the day—no matter who you’re sharing it with.


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