Moist Carrot Cake Loaf Recipe
Moist, spiced, and loaded with carrots, this irresistible carrot cake loaf is tender and flavorful—perfect for Easter. Bake it and enjoy!
Servings: 8 Slices
Calories: 380kcal
Cost: $5
Equipment
- 1 Glass Bread Pan
Ingredients
Dry Ingredients
- 1.5 Cups All-Purpose Flour
- 1 Cup Sugar
- 1 Teaspoon Baking Soda
- 1 Teaspoon Cinnamon
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Baking Powder
- 1/4 Teaspoon Nutmeg
Wet Ingredients
- 2 Eggs
- 1/2 Cup Vegetable Oil
- 1 Teaspoon Vanilla Extract
Add In Last
- 1.5 Cups Shredded Carrot
- 1/2 Cup Walnuts Chopped
Instructions
- Grab out your glass loaf pan, preheat your oven to 350 degrees Fahrenheit, gather all your ingredients, and wash your hands.
- In a medium bowl whisk together the eggs and sugar. Then, Mix in vegetable oil and vanilla extract.
- In a large bowl combine all dry ingredients.
- Mix the wet ingredients into the bowl of dry ingredients.
- Clean, peel, and grate carrots. Use a paper towel to gently squeeze excess liquid from grated carrots.
- Roughly chop walnuts.
- Carefully mix in grated carrots and chopped walnuts to mixture until just combined.
- Spray glass pan with non-stick spray and add your mixture.
- Bake in the oven for 54-56 minutes or until a toothpick can be inserted and removed clean. Be sure to check out the notes section to avoid wet pockets.
- Allow to cool for at least 10 minutes. Enjoy!
Notes
- Nutrition Facts are calculated using the USDA's FoodCentral Database. Exact nutrition facts may vary.
- Avoid opening the oven during baking.
- If enough liquid is not removed from grated carrot the loaf may have wet spots.
- Store in an airtight container for up to 4 days.
Nutrition
Serving: 1 Slice | Calories: 380kcal | Carbohydrates: 47g | Protein: 5g | Fat: 20g