Carrot Cake Loaf Recipe
This carrot cake loaf is so easy to make with few ingredients. You’ll love this carrot cake that is soft and moist!
Servings: 10 slices
Calories: 292kcal
Ingredients
- 190 g (1 cup and 5 tablespoons) all-purpose flour dip and sweep
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg*
- ⅛ teaspoon salt, optional
- 2 and ½ teaspoons baking powder
- 2 large eggs, room temperature
- 155 g(¾ cup) granulated sugar
- 110 g (½ cup) olive oil
- 1 teaspoon vanilla extract*
- 230 g (2 cups) grated carrots
- 60 g (½ cup) walnuts, roughly cut into small pieces
Instructions
- Preheat the oven to 350°F(177°C). Grease 8 ½ * 4 ½ inch (21,5*10,5cm) loaf pan and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side. If you like, you can grease and flour the dish instead of parchment paper.
- Place the flour, cinnamon, nutmeg, baking powder (and salt if using) into a medium bowl and mix. Set aside.
- Roughly chop the walnuts into small pieces with a sharp knife, set aside.
- Peel and grate the carrots, set aside.
- Put the sugar and eggs in a large bowl and mix with a whisk until just combined for almost 45 seconds.
- Mix in the olive oil and vanilla extract, stir with a whisk until just combined.
- Add the flour mixture in 2 batches and stir until just combined. You can use a whisk in the first batch but it will be easier to use a spoon/spatula in the end to mix easily.
- Add the carrots and stir with a spoon/spatula. Mix in the walnuts.
- Pour the batter into the loaf pan with the help of a spoon.
- Bake for 50-55 minutes or until a toothpick comes out clean that is inserted in the center and the top is golden brown. After you remove the pan from the oven, leave in the pan until it cools completely, at least for 1 hour.
Notes
*If you don't have nutmeg or vanilla extract you can leave them out. But if you have I suggest you use them.
As the baking time changes from oven to oven, you should watch the oven carefully. If you remove the pan early or don't let the loaf completely cool after it bakes, you can’t cut proper slices. If you overbake, the loaf will become dry.
My carrot loaf starts to fill the kitchen with its beautiful smell after 35-38 minutes. Then I continue to bake for almost 12 minutes until the toothpick comes out clean. I bake for 2 more minutes until golden brown.
This recipe makes 12 muffins. You can bake for almost 22 to 25 minutes or until the top is golden brown and the toothpick that is inserted into the center comes out clean.
How to Store: You can keep in an airtight container up to 3 days at room temperature and up to 7 days in the fridge. You can freeze up to 3 months.
The calorie information above is an estimate that is provided by an online nutrition calculator.
Nutrition
Serving: 10g | Calories: 292kcal | Carbohydrates: 34g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 37mg | Sodium: 166mg | Potassium: 134mg | Fiber: 2g | Sugar: 17g | Vitamin A: 3896IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg