Description
This carrot cake loaf is a simple, comforting treat that combines warm spices and sweet carrot flavor for a tender, moist crumb.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup vegetable oil
- 2 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt until combined.
- In another bowl, beat the eggs. Add the vegetable oil, grated carrots, drained crushed pineapple, and vanilla extract. Stir until uniform.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
- Fold in the walnuts or pecans and raisins, if using.
- Pour the batter into the prepared loaf pan and smooth the top. Tap the pan gently on the counter.
- Bake for 50–60 minutes, checking at 50 minutes. The loaf is done when golden-brown and a toothpick comes out clean.
- Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For a classic touch, serve with cream cheese frosting. Store wrapped at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 600
- Sugar: 36g
- Sodium: 300mg
- Fat: 29g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg