Simple Carrot Cake Loaf Bread
Warm, spiced, and incredibly tender, this carrot loaf is a quick bread that's perfect for any occasion, blending simplicity with delightful flavor.
Ingredients
Main Ingredients
- 2 cups finely grated carrots Fresh carrots give the best texture and moisture.
- 1.5 cups all-purpose flour Use a spoon-and-level method for measuring.
- 0.5 cups granulated sugar
- 0.5 cups brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoon nutmeg
- 2 large eggs Use room-temperature eggs for better emulsification.
- 0.5 cups neutral vegetable oil Canola or sunflower oil is preferred.
- 1 teaspoon vanilla extract
- 0.5 cups chopped walnuts or pecans Optional ingredient.
- 0.5 cups raisins Optional ingredient.
For the Cream Cheese Frosting
- 4 oz softened cream cheese
- 0.25 cups unsalted butter Softened.
- 1 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, and nutmeg.
- In another bowl, whisk the eggs, then stir in the vegetable oil and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined.
- Fold in the grated carrots and any optional nuts or raisins.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Bake for 50 to 65 minutes, testing with a toothpick in the center. It should come out with a few moist crumbs.
- Allow the loaf to cool in the pan for 10–15 minutes before transferring it to a wire rack.
Frosting (Optional)
- Beat the cream cheese and butter until smooth, then add powdered sugar and vanilla. Frost the cooled loaf if desired.
Notes
Store wrapped tightly in plastic wrap for up to 5 days in the fridge. Freeze for up to 3 months for best quality. Thaw slices in the fridge or microwave for quick breakfast options.