Carrot Cake Loaf

Easy to make and generously loaded with walnuts and raisins. This super moist Carrot Cake Loaf is simply perfect.

Ingredients:

3 large eggs, at room temperature
3/4 cup light brown sugar
80 ml vegetable or canola oil (I used extra light olive oil)
1 1/2 cups (200 grams) all purpose flour
1/4 teaspoon (1 gram) ground cinnamon
1/4 teaspoon (1 gram) salt
1 teaspoon (4 grams) baking powder
2 cups (220 grams) peeled and shredded carrots (about 4 large carrots)
1/2 cup chopped walnuts (optional)
1/2 cup dried raisins (optional)

Instructions:

Preheat oven to 350F (180C). Butter and flour a 9 x 5-inch loaf and set aside.

In a bowl, whisk together the flour, baking powder, cinnamon and salt. Set aside.

In a large bowl, whisk the egg. Add the brown sugar, whisk to combine. Add the oil and whisk to combine.

Stir in the flour mixture and mix until well combined. Add the shredded carrots and mix until just combined.

Fold in the nuts and raisins. Batter will be semi-thick.

Pour batter into prepared loaf pan. Bake at 350F (180C) for 45-50 minutes. Baking times vary so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out clean. Remove the bread from the oven. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered foil.

Let it cool for about 15 minutes before transferring to a wire rack to cool completely. Serve and enjoy!