Carrot Cake Loaf

5 from 8 votes

This Carrot Cake Loaf recipe features super moist cake with a rich and deep flavor. It is easy to make and perfect for any holiday!

Prep Time15

Cook Time1

Course: Appetizer, Dessert, Snack

Cuisine: American

Servings: -12 slices

Calories: 216kcal

Author: Claudy

Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and set aside.
Whisk the flour, salt, pumpkin spice and baking soda, in a bowl until well combined.
Whisk the oil, sugar, eggs, milk, and vanilla in another bowl until well combined.
Add the dry ingredients to the wet ingredients and mix well. Then, gently fold in the walnuts and carrots. (Save some of the walnuts to sprinkle on the cake). The mixture will be slightly thick.
Transfer to the greased baking pan, sprinkle the remaining walnuts all over, and bake at 350℉ for 50- 60 minutes until a stick or cake tester comes out clean.
Allow to cool in the pan for about 5-10 minutes, then remove from the pan and place on a cooling rack to cool completely.
Cut and serve.

Make sure you use eggs that are at room temperature. They are much more easy to beat and lend the loaf cake a soft and lighter texture. They also work as a leavening agent, helping the cake rise better.

Use a box grater or a food processor to grate the carrots finely, right before incorporating them into the batter. Freshly grated carrots are moister and impart better flavor than pre-packaged grated carrots.

Before you add the milk and oil, whisk the eggs and sugar together first into a pale yellow mixture Doing this will make the loaf more fluffy and light in general.

Dust the nuts (walnuts) and grated carrots with some flour to lightly coat them before you fold them into the cake batter. Doing this will help keep them from settling down into the bottom of the cake mixture.