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Carrot Cake Loaf

This moist and flavorful Carrot Cake Loaf is perfect for breakfast or as a sweet afternoon treat, with hidden veggies that kids will love.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
Wet Ingredients
  • 2 large eggs
  • 0.5 cup vegetable oil
  • 0.5 cup unsweetened applesauce
  • 0.5 cup granulated sugar
  • 0.5 cup packed brown sugar
  • 1 teaspoon vanilla extract
Mix-Ins
  • 1.5 cups grated carrots
  • 0.5 cup chopped walnuts Can be toasted for extra flavor.
  • 0.25 cup raisins

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, beat the eggs, then whisk in the oil, applesauce, granulated sugar, brown sugar, and vanilla until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Fold in the grated carrots, chopped walnuts, and raisins until evenly distributed.
  6. Transfer the batter to the prepared loaf pan and smooth the top.
Baking
  1. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow the loaf to cool in the pan for 10 minutes, then remove and cool completely on a wire rack before slicing.

Notes

This loaf is great as-is, but you can top slices with cream cheese frosting or serve with a scoop of vanilla ice cream for an indulgent treat. Store in the fridge for up to 5 days or freeze for up to 3 months.