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Carrot Cake Loaf

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A comforting Carrot Cake Loaf infused with cinnamon and nutmeg, perfect for breakfast or dessert.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened applesauce
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated carrots
  • 1/2 cup chopped walnuts
  • 1/4 cup raisins

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×5-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 vegetable oil, applesauce, granulated sugar, brown sugar, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined; don’t overmix!
  5. Fold in the grated carrots, chopped walnuts, and raisins until evenly distributed throughout the batter.
  6. Transfer the batter to the prepared loaf pan and smooth the top.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the loaf to cool in the pan for 10 minutes. Then, carefully remove it and cool completely on a wire rack before slicing.

Notes

For a decadent touch, serve with cream cheese frosting. Leftovers can be stored in an airtight container at room temperature for up to three days.

Nutrition

Find it online: https://cookingwithmayaa.com/carrot-cake-loaf/

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