Moist Carrot Loaf Cake
Ingredients
Dry: 1 ½ cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, ½ tsp salt, 1 ½ tsp ground cinnamon, ½ tsp ground ginger.
Wet: 2 large eggs, ½ cup vegetable oil, ½ cup granulated sugar, ½ cup packed brown sugar, 1 tsp vanilla extract.
The Star: 2 cups finely grated fresh carrots (about 3–4 medium carrots).
Optional: ½ cup chopped walnuts or raisins.
Instructions
Prep: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and ginger until well combined.
Mix Wet Ingredients: In a large bowl, beat the eggs with both sugars until smooth. Stir in the oil and vanilla extract.
Combine: Gently fold the dry ingredients into the wet mixture using a spatula. Do not overmix; stop once no flour streaks remain.
Fold in Carrots: Fold in the grated carrots (and nuts/raisins if using) until evenly distributed.
Bake: Pour the batter into the prepared pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tip: For the best texture, grate your carrots by hand using the fine side of a box grater. Pre-shredded carrots from the store tend to be too dry for this recipe!