Description
A deliciously moist carrot cake loaf that is perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup finely grated carrots (about 2 medium-sized carrots)
- ½ cup vegetable oil
- 1 cup buttermilk (or use a vegan substitute)
- 1 teaspoon vanilla extract
- ¾ cup chopped nuts (optional)
- ½ cup raisins (optional)
Instructions
- Set your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together all-purpose flour, granulated sugar, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt until well mixed.
- Grate the carrots finely and set aside.
- In a separate bowl, combine vegetable oil, buttermilk, and vanilla extract. Whisk thoroughly.
- Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
- Gently fold in the grated carrots, and add nuts and raisins if using.
- Transfer the batter into the prepared loaf pan and smooth out the top.
- Place in the preheated oven and bake for 50-60 minutes, until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice the loaf and it’s ready to be served!
Notes
- This loaf can be stored at room temperature for up to 3 days.
- Feel free to add spices or nuts according to your preference.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg